How to fry Chinese cabbage and tofu, how to fry cabbage tofu

Material. 1 piece of old tofu, 50 grams of minced meat, 1 tablespoon of minced garlic, 1 green onion, a little coriander, a little light soy sauce, 1 teaspoon of bean paste, a little sugar, and an appropriate amount of starch.

Method. 1.Heat oil in a wok and stir-fry minced ginger and chopped green onion until fragrant, then add minced meat and stir-fry.

2.When the minced meat is cooked, add the bean paste and stir-fry well, cut the tofu into pieces and stir-fry evenly.

3.Add soy sauce, a pinch of sugar and a pinch of water, cover the pot and simmer for 2 minutes, taking care not to make the heat too big.

4.Remove the lid and turn the tofu slightly, let it collect the water, add a little sauce and pour it into the thickening pot.

5.Sprinkle with coriander.

Ingredients: appropriate amount of Chinese cabbage, appropriate amount of tofu puff, appropriate amount of auxiliary pork, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar.

Steps. Step 11 of the practice of stir-fried tofu with Chinese cabbageSlice the pork and separate the fat and lean.

Step 22 of the practice of stir-fried tofu with Chinese cabbageCut the cabbage into sections.

Step 33 of the practice of stir-fried tofu with Chinese cabbageFry the fatty meat in oil, stir-fry the ginger and garlic, and stir-fry the lean meat.

Step 44 of the practice of stir-fried tofu with Chinese cabbageStir-fry the Chinese cabbage until soft, then add tofu and simmer for a while.

Step 55 of the practice of stir-fried tofu with Chinese cabbageJust use salt, chicken essence, and sugar to make it taste.

The preparation of fried tofu with cabbage.

1.Tear off the leaves of the cabbage, tear it into slices by hand, and use the cabbage to slice it for later use.

2.Boil oil in a pot, add chopped green onion and coriander root and stir-fry until fragrant, pour in the chopped cabbage and add salt and stir-fry.

3.After the vegetable gang shrinks and the water comes out, add tofu and stir-fry, then add the vegetable leaves to stir-fry slightly, add coriander, an appropriate amount of salt, and chicken essence out of the pot.

The delicious method of stir-fried tofu cabbage is as follows:Ingredients: 8 fried tofu, 5 slices of cabbage (large), 1 small handful of dried black fungus, 2 cloves of garlic, 1 spoon of light soy sauce, 2 grams of salt, 2 grams of chicken essence.

Steps: 1. Prepare the ingredients.

2. Clean the fried tofu and soak it in hot water for a while to remove the grease, and then cut it in half.

3. Wash the cabbage and cut into small pieces.

4. Soak the dried black fungus in advance and clean it.

5. Minced garlic. <>

6. Add minced garlic to the pan and stir-fry until fragrant.

7. Add the cabbage and stir-fry for a while.

8. Add the black fungus.

9. Add the fried tofu and stir-fry for a while.

10. Add an appropriate amount of salt according to personal taste.

11. Add a spoonful of light soy sauce and stir-fry well.

12. Add an appropriate amount of hot water, cover and simmer for three minutes.

13. Chicken essence to taste.

14. Fried cabbage with fried tofu is too good for rice.

1. Soak the tofu in lightly salted water for 10 minutes.

2. Wash and slice the tofu, which can be slightly larger, but not too thick. Wash the cabbage and cut it with a knife in the middle; Cut the green onion into thin rings, chop the green onion, shred the ginger, pat the garlic flat and cut into minced garlic, and cut the dried pepper into small pieces.

3. Boil water in a pot, boil the water into the cut tofu, blanch it with water for about a minute, and remove it to control the moisture.

4. Put an appropriate amount of oil in the pot, after the oil is hot, put in the tofu and fry it over medium heat, fry it on both sides, and put it out for later use.

5. Put oil in the wok, put in the dried pepper segments, thin slices of green onions, shredded ginger and minced garlic, and stir the heat until fragrant; Add the cabbage and stir-fry quickly for one minute; Then add the fried tofu and stir-fry; Add salt, monosodium glutamate, five-spice powder to taste, stir-fry evenly and then put it out of the pot and put it on a plate, and finally sprinkle with chopped green onions.

Step 1: First break off all the leaves of the Chinese cabbage, use a knife to separate the parts of the cabbage and the cabbage leaves, and then slice the cabbage with an oblique knife and cut the cabbage leaves into large pieces, clean the cabbage with water and control the moisture for later use. It will be very convenient for the cabbage to pat it first and then cut the oblique blade, and the taste and texture will be better.

Step 2: Cut the old tofu into small cubes and set aside, slice the green onion with an oblique knife, slice the ginger, and cut the chili pepper into small pieces and set aside.

Step 3: Add an appropriate amount of oil to the pot, add the Chinese cabbage after the oil is hot, stir-fry until the Chinese cabbage comes out of the water.

Step 4: Start another pot, pour oil into the pot again, add fennel and Sichuan pepper after the oil is hot, stir-fry until fragrant, then add chili pepper and a small amount of light soy sauce to stir-fry until fragrant.

Step 5: After the seasonings are fragrant, pour the previously fried cabbage into the pot again, stir-fry evenly, and then pour an appropriate amount of water into the pot, so that the water can be submerged over the cabbage.

Step 6: Add the previously chopped tofu to the pot and add a small amount of dark soy sauce to the pot. The tofu cubes must be put into the pot at the end, so as not to stew the tofu cubes, and it is best to choose the old tofu with a firm texture when making this dish, so that the tofu is not easy to stew and the taste is also very good.

The dark soy sauce is used to color the dish, so don't add too much.

Step 7: After the water is boiled, turn the gas stove to medium heat and continue to simmer for about ten minutes, open the lid of the pot, add 2 tablespoons of edible salt, half a spoon of thirteen spices, half a spoon of chicken essence and a small amount of sesame oil, gently stir-fry a few times with a spoon and sprinkle with chives to get out of the pot.

Chinese cabbage stewed with frozen tofu.

Ingredients: 200 grams of pork belly, 250 grams of frozen tofu, 450 grams of cabbage, appropriate amount of water, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chopped green onion, two or three slices of ginger, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of edible oil.

Cooking steps:1Prepare the frozen tofu, wash the Chinese cabbage and cut it into sections.

2.Thinly slice the pork belly, chop the green onion and ginger.

3.Heat an appropriate amount of oil in a pan, then add the pork belly and stir-fry the oil.

4.Then add chopped green onion and ginger slices, add an appropriate amount of light soy sauce and cooking wine and stir-fry well.

5.Add the cabbage and stir-fry evenly.

6.Add an appropriate amount of water and a flat level of ingredients in the pot.

7.Add the frozen tofu and stir-fry evenly, simmer over high heat, then change to medium-low heat and simmer.

8.Simmer until the soup is reduced, add salt and chicken essence.

9.Stir-fry evenly, turn off the heat.

Tofu and cabbage are all vegetarian, and if you want it to be delicious, you can add sliced meat or chicken broth.

Ingredients: 1 piece of tofu, 4 cabbages, appropriate amount of oil and salt.

Steps: 1. Heat the pan with cold oil.

2. Fry one side until the dismantled beam is golden brown, then fry the other side until golden brown and put it out for later use.

3. Put a teaspoon of lard in a pan.

4. Put the cabbage in it and stir-fry.

5. After the cabbage changes color slightly, add the tofu and stir-fry.

6. Finally, add salt to taste.

7. Finished product. <>

First of all, you should prepare the ingredients, such as tofu and cabbage, and ingredients such as light soy sauce and green onions. Then wash them and cut the tofu into chunks, which will be easier to cook. Chop the garlic and ginger, put the oil in the pan, stir-fry over high heat until fragrant, then put the tofu in and fry for two minutes, when the surface is a little burnt, then add light soy sauce and soy sauce.

Finally, put in the cabbage, and when stir-frying, add some water, preferably soup, the taste will be better. Add a little salt and simmer together, about 5 minutes, and when cooked, add some chicken essence. Once served, sprinkle some chopped green onions and serve.

When cooking, it should be noted that generally the tofu in the north will be drier and less prone to water. So when stir-frying, you can add more water appropriately, but not too much, a little is fine. When making it, it is better to cut the cabbage into the shape of a root, removing the rotten stems and leaves and roots underneath.

It can also be stewed and eaten, but the water must be submerged with the tofu, so as to remove its fishy smell and not burn so easily. Because during the boiling process, the water is easily evaporated.

Can cabbage and tofu be eaten together.

The answer is yes, because they are all very nutritious things, and when eaten together, they are more easily absorbed by the body, especially suitable for the elderly or children. It has a lot of protein in it, which is good for eyesight, can also make people's bodies stronger, and also has a good preventive effect on cardiovascular and osteoporosis.

Stir-fried tofu with cabbage.

Ingredients: 2 pieces of tofu, 100 grams of cabbage, 5 grams of starch, 50 grams of salad oil, soy sauce, monosodium glutamate, salt water, green onions, and garlic.

Method] Cut the tofu into slices 1 5 cm square and 8 cm thick, cut the spring onion into water chestnut slices, cut the garlic into slices, and cut the cabbage into slices similar to the tofu cubes. Put the pot on the fire, add oil, put the tofu in the hot oil and fry it, wait for the two sides to fry yellow, add the green onion, garlic, cabbage, soy sauce and salt and fry slightly, add a spoonful of soup to collect the juice, add monosodium glutamate, and hook the water to thicken.