How to make casserole tofu vermicelli?

Dishes made with tofu and vermicelli are relatively light, but they are also very nutritious because tofu contains more protein and calcium. The preparation of casserole tofu vermicelli requires good control of the heat so that the flavors of both can come out.

Method 1:

1. Wash the cabbage, cut it into 5 cm long and 2 cm wide pieces, blanch it in boiling water, remove it and drain the water; wash the soaked mushrooms and cut them into two halves; soak the vermicelli in hot water to soften it, cut it into 10 cm long pieces for later use; soak the peppercorns in warm water for a while and set aside the peppercorn water; wash the green onion and ginger separately, cut the green onion into shreds, and mince the ginger.

2. Wash the casserole, wipe dry, add cabbage, mushrooms, vermicelli, add soup, then add soy sauce, salt, pepper water, scallion shreds, ginger powder, salad oil, cover, bring to a boil over high heat, skim off the foam, simmer on low heat for about 10 minutes, add MSG and it is ready to serve.

Method 2:

Ingredients: 12 cabbages, 5-6 bean sprouts, 5-10 chicken breasts, 5-6 fresh mushrooms, and a small handful of vermicelli.

Seasoning: 4 to 5 green onions, 5 cups of soup, 1.5 teaspoons of salt, 2 tablespoons of soy sauce, 3 tablespoons of wine, a little pepper, and an appropriate amount of starch.

How to make casserole cabbage vermicelli:

1. Blanch the cabbage in boiling water, cut the bean curd into two cloves, cut the chicken into oblique strips, boil the vermicelli in water and cut into sections.

2. Spread out the cabbage, sprinkle with starch, put the chicken and bean curd on it, roll it up, and stick it with toothpicks.

3. Put the vegetable rolls into the casserole, add soup, soy sauce, fresh mushrooms, vermicelli, green onions, etc. and cook until done.