The stew in the winter is indispensable for the cabbage. The boiled cabbage leaves are succulent and juicy. If paired with soft tofu, it is a special winter food. Traditionally, peppers or spices are added to enhance the freshness, but for small babies who are still in a light diet, it is naturally inappropriate. Today, I share a practice of using ‘natural seasoning’ shrimp and dried shiitake mushrooms to help freshen the flavor. The savory amino acids that are gradually released under the simmer of small fire will make this classic stew more delicious and attractive.
Shrimp skin soaked in water for a while. In addition to soaking the salt and impurities on the surface of the shrimp skin, it also helps to better release the umami in the shrimp skin during cooking.
Dried shiitake mushrooms are opened.
South tofu is cut into small cubes. South tofu is tender tofu, tastes softer than northern tofu (old tofu), of course, it is also possible to use old tofu, it is not easy to spread when cooking.
The tofu is drenched in water for one minute to remove the bean flavor. After the water is opened, you can turn to a small fire and then drown the water to avoid the tofu cracking in the middle.
Pick up and put in cold water. Cooling and shrinking with cold water can prevent the tofu from maintaining its shape during cooking and does not spread easily.
Shrimp skin is drained for use.
Wash the cabbage and cut into small pieces.
Shredded shiitake mushrooms.
Heat the oil with less oil, pour the mushrooms and dried shrimps, and stir-fry the aroma. The savory amino acids hidden in dried shiitake mushrooms and dried shrimps will slowly release a rich aroma when heated.
Pour in the cabbage and stir fry for about 2 minutes.
After the cabbage is fried, add it to the soy sauce and stir well.
Add the tofu together and gently stir well. Pay attention to the strength, and shred the tofu.
Add an appropriate amount of water.
Turn off the water after boiling.
Move into the casserole. Using a casserole for the final stew will add more flavor.
Cover the lid and simmer for about 10 minutes on a small fire until the tofu is soft and rotten.
If it is for adults or older babies, you can add the appropriate amount of salt to taste according to the taste. However, if you are a one or two-year-old baby, adding the two kinds of 'natural seasonings' such as shrimp skin and mushrooms is actually delicious enough, no need to add salt.