I feel that cabbage stewed tofu has no taste, how can I eat it delicious without growing meat?

First cut the bought Chinese cabbage into pieces, then put the tofu in the water and put a little salt, which can remove the smell of beans, put oil in the pot, put a few pieces of rock sugar to melt, pour the tofu into the pot and stir-fry evenly, put it out, then put oil in the pot and put the green onion and ginger bean paste to stir-fry, then put in the tofu, stir-fry evenly, add water, first put the cabbage to help cook it for seven or eight minutes, put the cabbage leaves, and then add salt, light soy sauce, chicken essence, monosodium glutamate to taste, and you can get out of the pot.

Add a little lemon and the lemon will have a flavor, citric acid will make the cabbage stew more tender and make people appetizing, the key is that citric acid can eliminate fat.

Cabbage can be sautéed with garlic cabbage. Stir-fried out of sour and spicy fragrant. And it doesn't grow meat after eating, and the taste is good. You can try to make more and eat it.

Add a little mushroom soup to the cabbage stew with tofu. The soup soaked in mushrooms, the cabbage stewed tofu is delicious and does not grow meat.

The soup of cabbage stewed tofu is very delicious, in fact, you can eat it until you are full for 8 minutes every day, and with some exercise, it is difficult to gain weight.

Although cabbage stewed tofu is a very ordinary dish, it has a high status in the minds of the people, and how to make the home-cooked dish of cabbage stewed tofu more delicious? Probably in most cases, people will choose to match a little pork to enrich the taste, but with this period of pork**, many people can't afford to eat pork, in fact, you don't need to put pork to make cabbage stewed tofu, you only need to remember 2 tips, the taste will be very good, and the more you eat, the more fragrant, in addition, when making this dish, many people don't understand whether it should be fried cabbage or fried tofu first, in fact, after learning the right way, the family will like to eat more, let's learn together.

Preparation of stewed tofu with cabbage:

Spare ingredients: 1 small cabbage, 1 piece of tofu, 1 handful of vermicelli, 1 green onion, appropriate amount of soy sauce, appropriate amount of five-spice powder;

Production process: the first step, first add water to the pot, after the water boils, put the vermicelli into the pot, boil until 7 minutes cooked, you can turn off the heat, simmer for a while, in this process, prepare the cabbage out of the appropriate amount, tear off the cabbage leaves;

The second step, after cleaning, cut it into shreds, a piece of tofu, rinse it with water, cut into pieces, it is recommended that you use northern tofu, the texture can be older, suitable for stewing, the cut tofu pieces are soaked in light salt water for a while;

The third step is to add an appropriate amount of cooking oil to the pot, add chopped green onions, stir-fry the fragrance, add shredded cabbage, stir-fry for a while, add an appropriate amount of soy sauce to add some color to the cabbage, and add some five-spice powder and salt to taste;

Fourth, when the volume of the cabbage is significantly smaller, you can remove the tofu from the water, drain the water, put it in the pot, stir-fry evenly, put in the vermicelli that controls the moisture, and add an appropriate amount of water to start simmering;

The fifth step, in the process of stewing, you can gently turn it to make the noodles absorb the soup more flavorful, and after the noodles are fully cooked, you can add some monosodium glutamate to enhance the flavor according to your personal preferences, turn off the heat and enjoy.

Cooking tips: 1. The cooking process of cabbage stewed tofu is simple, the materials are simple, but the taste is not ordinary at all, and cabbage and tofu are highly valuable ingredients, first of all, cabbage has the reputation of "100 vegetables are not as good as cabbage" in the folk, which shows that cabbage has a high status in the minds of the people. Secondly, as a common soy product, tofu not only has a good taste, but also helps to supplement calcium when eaten properly, so everyone can eat with confidence when eating the two.

2. There is a saying, when making cabbage stewed tofu, remember 2 tips, first, some people will fry cabbage first and some people will fry tofu first, which method is correct? In fact, of course, it is correct to fry the cabbage first, because the texture of the tofu is soft and easy to break, if you fry it in the pot first, and then mix it with the cabbage, it is especially easy to break, and fry the cabbage first, and then put in the tofu, which will be more successful; Second, it is best to cook the vermicelli in a pot first and then simmer for a while, so that when you cook it later, you don't have to waste too much time and you can enjoy the deliciousness. If you master these skills, you can make a particularly fragrant cabbage stewed tofu without putting pork.

Cook with shrimp skin, put green onions, ginger, garlic, fry out the fragrance, put the tender tofu cut into small pieces, put some water to boil for half a minute, put a piece of chopped cabbage leaves to stew, after cooking, put salt, flip, and then spoon some starch, put some sesame oil, come to a bowl of rice, delicious, delicious, delicious.

Cabbage stewed tofu: First cut the cabbage into strips and wash it, wash the tofu and cut it into small pieces for later use. Boil some peanut oil in a pot, add lard, add cabbage and stir-fry, add salt, light soy sauce and stir-fry for a while; Secondly, put the water to boil, add the tofu and cook for about ten minutes, and then season out of the pot. In doing so, the soup is drunk.

Preparation of stewed tofu with cabbage:

Ingredients: 1 piece of old tofu, 2 slices of cabbage, appropriate amount of sea rice, 1 egg.

Seasoning: salt, light soy sauce, oyster sauce, vegetable oil, green onion and garlic, cooking wine.

Production steps: In the first step, soak 1 small handful of sea rice in cold water for half an hour in advance, wash 2 slices of cabbage and tear it into small pieces by hand. Because there is no meat, some sea rice is added to enhance the freshness, so that the stew is not dull.

In the second step, the old tofu is cut into slightly thicker cubes, not too thin, as it is easy to crumble when fried later.

Step 3: Beat 1 egg, add a little cooking wine and salt and stir well.

Step 4: Heat a frying pan with vegetable oil, dip the tofu in the egg mixture, fry it in the pan, and fry it on both sides until golden brown and slightly charred, then pick it out and set aside. Just do this step more, dip the tofu in egg liquid and fry it before stewing, the taste will be better.

Step 5: Heat a wok and add vegetable oil, add minced green onions, garlic and sea rice and stir-fry until fragrant.

Step 6: Add the cabbage and stir-fry for a while, add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce and stir-fry evenly.

Step 7: Add the fried tofu, add a little water and an appropriate amount of salt, stir well, boil over high heat and cook for a while, until the cabbage is soft and ripe.

Cooking Tips:

1. After the sea rice is soaked, rinse it several times to remove some salty taste.

2. Cabbage should be torn by hand and tasted better than cut with a knife.

3. Note that light soy sauce and oyster sauce both have a salty taste, so don't have too much salt and avoid being too salty.

Fry the tofu first, it is best to fry it until the color is golden, and then it is presented, then put the cabbage in it and fry it, then add water and the tofu you just made, simmer for half an hour, add condiments, and it will be delicious.

Cut the tofu into small pieces and fry them in oil until golden brown on both sides. Heat the oil in another pot, put in the garlic clove boiling pot, pour in the cabbage and stir-fry, add a little light soy sauce and oyster sauce, put the boiled tofu in, add a little water and simmer for 5 minutes.

When it comes to cabbage stewed tofu, I believe everyone has eaten it, and some people may think that there is something to learn about this dish, because it is really simple, and it must be simple. It is also particular about which cabbage stewed tofu is put first. Cabbage stewed tofu is a vegetarian dish, which is very refreshing to eat, and the nutritional value is also very high.

In addition, it doesn't taste greasy, but this production method is not simple at all, even if you make it at home, you have to pay attention to the method, otherwise it will be difficult to have a taste.

1) Ingredients for stewed tofu with cabbage.

Although it seems that the cabbage stewed tofu is very simple, it is not easy to sit up, and you also need to take into account the ingredients needed, which are also very common in life, and it is not difficult to prepare at all.

Common ingredients include a piece of Chinese cabbage, a piece of tofu, green onions, ginger and garlic, a small amount of dried chili, soy sauce, soybean paste, salt and chicken essence, these seasonings and ingredients are common at home, and you can also prepare them directly to the vegetable market.

2: How to make stewed tofu with cabbage.

The first step is to clean the Chinese cabbage, and when buying Chinese cabbage, it is also important to be particular, it is best to choose fresh Chinese cabbage with more moisture, and it is better if you grow it at home.

First tear off the leaves of the Chinese cabbage one by one, and then tear the large leaves into small pieces, then soak them in clean water for five minutes, and wash them repeatedly.

The second step is to cut the tofu into small pieces, but when buying tofu, it also depends on the hardness of the tofu, it is best to buy relatively tender tofu, but not too tender, about the same degree.

The third step is to cut the onions, ginger, garlic and dried chili peppers into pieces, and then put them in a basin, wash them and set them aside, and then you can use them directly when you stir-fry.

The fourth step is to pour some vegetable oil into the pan, and then add the green onions, ginger, garlic and dried chili peppers to stir-fry until fragrant.

The fifth step is to put the cabbage in and stir-fry until the leaves are soft.

Then start adding seasonings, such as light soy sauce, dark soy sauce and oil consumption, etc., then add water overnight, and then slowly simmer.

The final step is to add salt and chicken essence before cooking.

First cut the tofu into pieces, then put oil and sugar in the pot, fry the sugar color, then put the tofu in it and stir-fry evenly, take out the setback, then add oil to the pot and put green onion and ginger, then add bean paste, put in the tofu and stir-fry and then add water, first put the cabbage to help cook it for seven minutes, then add the cabbage leaves, cook for a few minutes, and then go abroad.

Blanch the tofu first. Then heat the oil, add ginger and garlic, dried chili peppers, and bean paste and stir-fry until fragrant, then mix with water. When the water is boiling, put the tofu and cabbage in it and bring it to a boil, then add the seasoning and then you can start the pot.

Stir-fried vegetables are still more delicious, fried tofu with cabbage, tofu needs to be fried in oil until golden on both sides in advance, and then fried with cabbage, you can add a little light soy sauce and chicken essence to taste, which is more delicious.