I have two different ways to do it, and the taste is very different. Clear soup, light and sweet; Thick soup, without meat, has a strong flavor similar to meat.
One. Method of clear soup with fresh sweet cabbage and bean curd;
1. Choose fresh and tender Chinese cabbage leaves, wash them and cut them into small pieces. Shred ginger for later use.
2. Cut the tofu into small pieces and soak it in warm salt water for a while to remove the beany smell.
3. Pour the right amount of water into the pot to boil, add shredded ginger, add a little soy sauce and salt to taste, and add cabbage. After cooking for a minute or two, add tofu and cook until the cabbage is translucent. Turn off the heat and take out the pot.
You can also add some pepper in autumn and winter, which is very light and sweet, nutritious and not afraid of gaining weight!
Second, the practice of thick soup with meat-flavored cabbage and tofu soup:
1, the tender leaves of Chinese cabbage are torn into small pieces; Cut tofu into small pieces and soak in warm salt water; Shred ginger; Prepare some flour for later use.
2. Pour the oil into the pot. When the oil is 50% to 60% hot, pour the flour, stir-fry it with a small fire, and put it into Jiang Mo.
Flour is the soul and secret of this soup: after being fried, flour has a strong grain-specific aroma, and the soup tastes a bit like meat.
3. Pour a proper amount of boiling water, boil it again, then add cabbage and cook for one or two minutes, then add tofu and cook for one or two minutes until it tastes delicious.
Full of fragrance, compared with the clear soup, is a completely different taste. My flour has been fried for a long time and the soup is light yellow. If water is added before the flour is fried, the boiled soup will be very beautiful milky white.
As the saying goes, "Fish makes a fire, meat produces phlegm, and cabbage and tofu keep you safe", but a seemingly ordinary mantra contains a very reasonable way to keep fit. The seemingly light and tasteless Chinese cabbage tofu is a common dish on the dining table, and it is indeed a good source of nutrition. Especially today, it rains continuously in Beijing, and today is the last day, which means that the summer heat has really dissipated and the cool autumn has come.
When the weather turns cold, all kinds of favorite iced drinks and drinks in summer should be put aside. It is serious to drink more hot soup. Usually, people don't like soup. First, they think that chicken soup, sparerib soup and the like are troublesome to stew, and they feel quite greasy to drink. Therefore, we might as well have a bowl of bean curd soup with shrimp skin, cabbage and ordinary ingredients, which is quite delicious and low in fat.
Chinese cabbage is rich in vitamins, especially vitamin C, which is very beneficial to the stomach. Tofu is a national treasure in China. It was first invented in China and then made into finished products, and then spread all over the world. Tofu has always been people's favorite food, with the reputation of "vegetable meat", high-quality plant protein, high nutritional value and easy absorption, and it is also conducive to weight loss and skin care. Shrimp skin is rich in calcium and can also protect the cardiovascular system, especially suitable for the elderly and children.
Together, the three are naturally moist and refreshing, especially suitable for early autumn. As a busy office worker, sometimes coming home too late from work is no longer suitable for eating greasy food, so a bowl of clear soup is very suitable. Let me talk about my family's practice first.
Shrimp skin cabbage bean curd soup
Ingredients: half a box of tofu, a Chinese cabbage and a handful of shrimp skin.
Accessories: ginger, garlic, salt, cooking wine and white pepper.
Exercise:
1, cut tofu into pieces, wash baby cabbage and cut it into small squares, put it in a basin, wash it and control the moisture for later use, and cut ginger and garlic into pieces;
2. Heat the pot, pour in the right amount of cooking oil, and stir-fry the ginger, garlic and shrimp skin at the same time.
3. Add chopped tofu and stir-fry for 1 min, and cook 20g cooking wine;
4. Stir in cabbage, add 2 bowls of boiling water, add appropriate amount of salt and white pepper, cover and stew for two to three minutes, then pour into a large bowl.
Such a bowl of light and refreshing cabbage bean curd soup is ready, because the addition of shrimp skin makes the soup more delicious. It is also good to eat eggplant, lentils and tomatoes all summer, and occasionally have a winter home-cooked meal. A bowl of soup, which moistens the stomach, is suitable for all ages and is quite cheap.
Tips:
Shrimp skin can be divided into wet shrimp skin and dry shrimp skin. Wet shrimp skin is salty, but dry shrimp skin is not. If you use wet shrimp skin when cooking, be careful when putting salt, not too salty. In addition, it is best to oil the shrimp skin, which can remove the fishy smell well. The nutritional value of shrimp skin is very high, even exceeding that of prawn, and the calcium content is surprisingly high, so it is a good calcium supplement. You can usually add a little to soup, stir-fry, stuffing and wonton.
The demon eats all the light at night, and the kitchen is white. It uses the most common ingredients, the simplest method and the most ordinary collocation to restore the warmest taste of home-cooked food, prepares every meal carefully and cherishes every good time. I hope I can share my cooking experience with you, and follow me if you like!
In different areas, Chinese cabbage stews tofu in different ways, but the taste of soup head is not much different.
You can't add too much water if you want to thicken the soup. The ratio of water to vegetables is so unbalanced that the soup can't last forever. Adding the right amount of water is the basis of making thick soup. Some people are too eager to stew thick soup, so they just sprinkle flour into the soup. Although the soup does become very white and thick, it tastes different.
Tofu should be fried in advance. As long as it is simply fried once, the soup will turn white after the nutrition in tofu is locked and shaped. This is the first skill in making white soup.
Stewed tofu with cabbage is a vegetarian dish, and it can also be decorated with some meat, which makes it more delicious. This dish is very suitable for losing weight, and people who are in poor health can also eat more stewed tofu with cabbage.
The method of Chinese cabbage and bean curd soup is very simple. The main ingredients are Chinese cabbage and tofu, and the main cooking technology is boiling. It tastes delicious, clear, light and not greasy, and is rich in protein and vitamins. Unique taste, countless circles of powder.
1. Wash Chinese cabbage and cut into sections; Cut tofu into 2 cm square blocks; Thaw cuttlefish balls, bamboo wheels and fish tofu for later use.
2, put the right amount of cold water in the pot, add onions, aniseed to boil.
3. Cook cuttlefish balls, bamboo wheels and fish tofu in a pot for about two or three minutes, then add cabbage and tofu, add a little salt, boil over high fire and simmer for five minutes.
4. Put it in a bowl and drop a little sesame oil to eat.
skill
This cabbage bean curd soup is moderately salty, which can be said to avoid the excessive blandness of boiled cabbage bean curd soup and maintain the healthy quality of cabbage bean curd soup. Fish balls and shrimp balls can be added or subtracted according to personal preference or changed into other categories (mushrooms are also good fresh-keeping materials), and shrimp skins and dried shrimps can be added at will. In addition, Chinese cabbage should not be cooked for a long time, and vitamins are lost after long cooking. Shrimp balls and crab sticks are salty. Appropriate salt, simple and convenient to make, can warm the whole winter ~
"Stewed tofu with Chinese cabbage" is not only simple to make, but also delicious.
manufacturing method
1. Cut tofu into pieces. Wash and tear the cabbage into small pieces (stems and leaves are separated, and the maturity time is different after cooking). Slice ginger, garlic and onion.
2. Heat the wok and drain the oil. When the oil temperature is 70% hot, stir fry the discharging head.
3. Add a proper amount of water, add salt, sugar, thirteen spices and soy sauce to taste, and put tofu and cabbage stalks into the pot for three minutes.
4. Put the cabbage leaves and shrimp, simmer for one minute, and stew the cabbage leaves. Sprinkle with monosodium glutamate and drop a few drops of sesame oil.
A hint
Choose old tofu, and don't be fragile when you put it in the pot.
Hello, I'm glad to answer your question. Chinese cabbage and tofu are the most common foods in our daily life. Many families will buy and do it. Tofu is rich in nutrition, delicate in taste and varied in eating methods. It can be used as both main ingredient and ingredient. Chinese cabbage is one of the most eaten vegetables, which is mainly used to make soup. It is tender and juicy, sweet and delicious.
Tofu cabbage soup is simple to make and tastes fresh and tender, so many friends like it and ordinary families will make it. But I feel a little vegetarian? If you add a little meat, will it feel better! What I want to say is, if tofu and meat are made into balls and cooked with cabbage, will it taste better?
Let's share this boiled cabbage with our friends. I hope my friends will like it.
Features of boiled tofu balls with cabbage: delicious, delicate, smooth, sweet and refreshing, suitable for friends with light taste.
Need ingredients:
Ingredients: half a cabbage, old tofu 1 piece.
Ingredients: pork 100g, ginger 1, a little cooking wine, eggs 1, salt, sesame oil, pepper and 2 shallots.
Seasoning: soy sauce.
Production method:
1. Wash pork and chop it into minced meat. Wash cabbage, cut into sections or shred. Peel and chop ginger. Wash the tofu and cut the shallots into chopped green onions.
2. Put the minced meat into a larger container, crush the tofu with a spoon and put it into the minced meat.
3. Add salt, cooking wine, soy sauce, sesame oil, Jiang Mo, chopped green onion and pepper into the egg and stir clockwise.
4. Pour a proper amount of water into the pot, add half a teaspoon of lard, and bring to a boil. Take a proper amount of tofu stuffing, knead it into balls with your hands or spoon, and cook it in the pot.
5. When the meatballs are cooked and float, put the cabbage in the pot. Cook with meatballs. When the cabbage is cooked, add some salt to taste and serve.
Share such delicious boiled tofu balls with Chinese cabbage. You can also add vermicelli, fungus and other foods, and the taste will be richer. If you are a friend with a heavy taste, you can mix a sauce as syrup.
Cabbage with refreshing taste contains a lot of crude fiber, which can help digestion, prevent dry stool and promote defecation. It is rich in protein, fat, vitamins and minerals such as calcium, phosphorus and iron. Regular consumption can enhance human immunity, help to lose weight and keep healthy.
Tofu is a healthy food. Regular consumption can clear away heat and moisten dryness, clean the stomach and intestines, promote fluid production and quench thirst.
The specific methods of Chinese cabbage and bean curd soup are as follows:
1. Preparation materials: appropriate amount of cabbage, a small piece of tofu, appropriate amount of sesame oil, appropriate amount of onion and appropriate amount of salt.
2. Wash the cabbage leaves and cut them into strips.
3. Cut the tofu into small pieces.
4. Cut the onion into small pieces for use.
5. Take out the casserole, pour in the right amount of water and bring it to a boil.
6. After the water is boiled, pour in the cabbage and tofu.
7. After boiling again, turn off the heat for a few minutes and season with salt.
8. Turn off the fire, add some sesame oil, sprinkle with chopped green onion, and take out the pot.
The method of Chinese cabbage and bean curd soup is very simple. Would you like to have a try? I am smiling and sharing food and local products information every day. I hope my answer is helpful to everyone. Let's communicate more and become friends.
First, prepare a cabbage, a piece of tofu, a little onion, ginger, soy sauce, white sugar, refined salt, monosodium glutamate and a proper amount of vegetable oil, then clean the cabbage and cut it into pieces, cut the tofu, heat the oil in the pot, fry the onion and ginger until half cooked, then put the tofu, soy sauce, sugar and salt into the pot, and add chicken soup or water when half cooked.
Chinese cabbage and bean curd soup is a simple home-cooked soup. The main ingredients are cabbage and tofu, and the main cooking technique is cooking. Delicious and unique in taste. Chinese cabbage contains a lot of crude fiber, which can promote intestinal peristalsis, help digestion, prevent dry stool, promote defecation and dilute intestinal toxins. It can not only treat constipation, but also help nutrient absorption. Chinese cabbage is delicious and refreshing, appetizing and invigorating the spleen. It contains protein, fat, vitamins and minerals, such as calcium, phosphorus and iron. Eating regularly helps to enhance human immune function, and also helps to lose weight and keep fit. The effective components in Chinese cabbage can reduce the level of human cholesterol and increase the elasticity of blood vessels. Eating regularly can prevent atherosclerosis and some cardiovascular diseases. I suggest you eat it often! Thank you for reading!