Stewed bean curd with cabbage

Stewed bean curd with cabbage

Introduction:

Production steps:

Step 1: cut cabbage into segments

Step 2: cut tofu into pieces

Step 3: blanch the tofu in the water and drain it

Step 4: blanch the cabbage in the water and drain it

Step 5: heat the oil in the pan, add ginger, garlic and scallion, stir fry until fragrant;

Step 6: add tofu and fry for a while, add water (or stock) and simmer for a while;

The seventh step: add cabbage and stir fry. Finally, add salt and chicken essence.

Materials required:

Cabbage: moderate

Tofu: right amount

Ginger: right amount

Garlic: right amount

Chives: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: * bean curd blanching water can remove the beany smell * cabbage blanching water, because it contains the oxidase that destroys vitamins. Blanching in boiling water can eliminate the bad effect of this oxidase * the vitamins in cabbage are afraid of heat, so we need to put cabbage later and stir fry it a little. As the saying goes, "cabbage and bean curd are safe", that is to say, we often eat cabbage and bean curd It can make people healthy and safe. Don't underestimate cabbage. It's the king of all kinds of vegetables. It's called the king because of its rich nutrition. 1. The content of vitamin C in cabbage is very high, vitamin C can provide good protection for children's body, but also improve the body's resistance. 2. Cabbage is rich in group fiber, which can moisten our intestines and help digest food. 3. Many mothers are concerned about whether their children have lead in their bodies. And the pectin in cabbage can help excrete lead from the body. The classic collocation of Chinese cabbage, bean curd is its best partner, both of them are very suitable in nutrition and taste!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh