冬日暖胃菜 | 蜜汁白菜豆腐煲 | 懒人晚餐首选！内附金黄豆腐外酥里嫩的秘诀！Quick & Easy ！Honey-Glazed Cabbage & Tofu Stew

天冷了，没有什么比一锅热气腾腾的煲仔菜更治愈的了！今天我们来做这道蜜汁白菜豆腐煲，它不只是简单的家常菜，更是一份用爱和温暖炖煮的“心灵鸡汤”。
​我们选用煎得两面金黄的豆腐（内附外酥里嫩的秘诀！），搭配软糯的白菜、爽口的黑木耳和超豪华的配料（炒香的肉沫、荷包蛋、蟹肉棒）。最后淋上独特的蜜汁酱汁，甜咸交织，香气浓郁。只需焖煮 8 分钟，所有风味完美融合，保证一口下去，从胃暖到心！

用料
白菜叶：5个
豆腐：1块
鸡蛋：2个
猪肉沫：120g
火腿肠：1个
蟹肉棒：8个
干黑木耳：3g
生抽：2勺
老抽：1勺
蚝油：1勺
盐：少许
葱末：适量
葱段：4根
生姜：1片
料酒：2勺
白糖：1/2勺
白胡椒粉：少许
温水：300g

做法
第1步，干黑木耳放水里面泡软，泡软后用剪刀剪去黑木耳根部，在用水将黑木耳洗干净；
第2步，火腿肠切小块；豆腐洗干净后切成薄片；
第3步，白菜叶洗干净后切成块；
第4步，把两个鸡蛋煎成荷包蛋，并十字切把荷包蛋切成8小块后备用；
第5步，热锅冷油，油有点热后放入葱段和生姜以及120g猪肉沫，翻炒一下后加入一点点盐，炒到猪肉沫变色后盛出备用；
第6步，热锅冷油，开小火，油有点温热后放入切好的豆腐，豆腐煎到两面金黄后盛出；
第7步，炖锅底部铺上炒好的猪肉沫，再铺上白菜，在放上黑木耳、切好火腿肠和荷包蛋，最后铺上蟹肉棒和煎好的豆腐；
第8步，取一个大碗，放入300g温水，加入2勺生抽、1勺老抽、1勺蚝油、一点白胡椒粉、1点盐、1/2勺白糖，搅拌均匀，调成调味汁；
第9步，将调味汁淋入炖锅内，开中小火，焖煮8分钟，开锅后撒上小葱末就好啦；

#homecook #家常菜 #快手菜

小贴士
1）豆腐要用老豆腐，煎的时候不容易碎；要用小火煎，大火容易煎糊；煎豆腐的油可以稍微多一点；

Nothing warms you up on a cold day like a hot, comforting clay-pot meal.
Today we’re making a Honey Soy Cabbage & Tofu Clay Pot — a cozy home-style dish filled with comforting flavors.
We use tofu pan-fried to a beautiful golden color (with tips for a crispy outside and tender inside!), paired with soft cabbage, crunchy wood ear mushrooms, and a hearty mix of toppings: sautéed minced pork, eggs, and crab sticks.
Finished with a sweet-savory honey soy sauce, every bite is rich, warm, and satisfying. With just 8 minutes of simmering, all the flavors blend together beautifully — a bowl that warms you from the inside out!

Ingredients
Cabbage leaves:5
Tofu:1 block
Eggs:2
Minced pork:120g
Sausage:1
Crab sticks:8
Dried wood ear mushrooms:3g
Light soy sauce:2 tbsp
Dark soy sauce:1 tbsp
Oyster sauce:1 tbsp
Salt:a pinch
Chopped scallions:as needed
Scallion sections:4
Ginger:1 slice
Cooking wine:2 tbsp
Sugar: 1/2 tbsp
White pepper:a little
Warm water:300g

Steps
Step 1
Soak dried wood ear mushrooms in water until soft. Trim the tough root and wash well.

Step 2
Cut sausage into small pieces. Wash tofu and slice it thinly.

Step 3
Wash cabbage leaves and cut into pieces.

Step 4
Pan-fry two eggs into sunny-side-up eggs. Cut each into 4 pieces (8 pieces total) and set aside.

Step 5
Heat a pan with a little oil. Add scallion sections, ginger, and 120g minced pork. Stir-fry with a pinch of salt until the pork changes color. Remove and set aside.

Step 6
In a clean pan, add oil and heat on low. Add tofu slices and pan-fry until both sides turn golden. Set aside.

Step 7
In a clay pot, layer in this order: cooked minced pork → cabbage → wood ear mushrooms → sausage → egg pieces → crab sticks → pan-fried tofu.

Step 8
In a bowl, mix 300g warm water with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, a little white pepper, a pinch of salt, and 1/2 tbsp sugar. Stir well to make the sauce.

Step 9
Pour the sauce into the clay pot. Cover and simmer on medium-low heat for 8 minutes. Open the lid and sprinkle chopped scallions on top.

Tips
Use firm tofu — it won’t break easily when pan-fried.
Pan-fry tofu on low heat so it doesn’t burn.
If your cabbage isn’t soft enough after cooking, simmer a little longer.

#tofurecipes #chineserecipe #豆腐的做法