Four white stews, a famous stew in Northeast China, refer to cabbage, tofu, vermicelli and pork belly. 1, stewed four white ingredients
Northeast dishes are mainly stewed dishes, and many friends from the south will try Northeast dishes when they come to the Northeast.
Today, I'm going to tell you about the famous stew "Si Bai" on the Northeast Cuisine List. The ingredients needed to make this dish are Chinese cabbage, pork belly, vermicelli and tofu.
Chinese cabbage is often called a hundred treasures, which has a very good meaning. Chinese cabbage is a civilian dish that everyone can afford.
Chinese cabbage contains many nutrients such as calcium, which is a vegetable suitable for eating all year round.
Pork belly is often used in stews, such as stewed pork belly with sauerkraut, stewed pork belly with cabbage and stewed pork belly with dried beans.
vermicelli is a kind of food that everyone likes to eat. It is very convenient to eat and it will feel very smooth.
Tofu can be paired with many vegetables. People often say that Chinese cabbage and tofu are safe. 2. Steps of stewing four white vegetables
Wash the cabbage, first cut off the leaves, then cut the cabbage into small ribs, and finally cut the cabbage leaves and put them aside.
To prepare a big piece of tofu, choose an older tofu and cut it into pieces with a thickness of one centimeter.
heat the oil in the pot, fry the tofu slices, and fry them on one side. When the tofu slices are fried to a color, you can put them on the plate.
take out the vermicelli, wash it, soak it in water, and then take it out for later use. It is best to choose potato vermicelli, because the color of potato vermicelli is white, so it will look more eye-catching.
heat the oil in the pan, stir-fry the cabbage, stir-fry the cabbage until soft, add the chopped green onion and ginger slices, and continue to stir-fry.
add the fried tofu slices, seafood soy sauce, a little salt and some pepper to the pot, and finally add the broth, potato vermicelli, and simmer on high heat.
Stewing Sibai is half a dish and half a soup, so pay attention to the heat and simmer until the soup is rich and delicious. Conclusion
It is most suitable to eat this dish in winter. It is simply beautiful for several people to come to the restaurant for a bowl of stewed white rice and a small glass of soju.