My husband said that the cabbage stewed tofu I made was not delicious, how to make it fragrant?

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.

Ingredients: 1 Chinese cabbage, 1000 grams of kelp, 500 grams of frozen tofu, 500 grams of pork ribs, 1 pig's trotter, 1 lotus root.

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, 30 grams of soy sauce, 20 grams of rock sugar, 60 grams of vinegar, 3 bay leaves, 5 large ingredients, 3 grams of cloves, 1 grass fruit, 3 grams of Sichuan pepper, 1 piece of cinnamon, 30 ml of cooking wine.

Steps:1Prepare all the ingredients.

2.Wash the pork ribs and trotters, blanch them in a pot with cold water, and set aside.

3.Cut the green onion and ginger, and store all kinds of spices.

4.Place the seasoning in a seasoning bag and set aside.

5.Spread a layer of Chinese cabbage on the bottom of the pot and add the lotus root.

6.Add another layer of pork ribs, green onion and ginger.

7.Then add kelp, tofu, and pig's trotters.

8.Put the seasoning packet in.

9.Spread another layer of cabbage. Cover the top with cabbage leaves, <> 10Put rock sugar, soy sauce, vinegar, salt, and water in a pot.

11.Once boiling, turn off the heat.

12.Pour the sauce into the pan.

13.Then cover and simmer. Use the voltage cooker with a stew function.

14.It's about 2 hours, and after opening the lid, it can be served cold.

Cabbage stewed tofu is a home-cooked dish, the following is my collection of how to make tofu stewed cabbage for you to make delicious related articles, I hope it can help you, if you think it's good, you can share it with more funny friends! Main ingredients for cabbage stewed tofu: Cabbage (appropriate amount) Tofu (appropriate amount) Seasoning of cabbage stewed tofu:

Ginger (to taste and finger kin) Garlic (to taste) Chives (to taste) Salt (to taste) Essence of chicken (to taste) Cabbage stewed with tofu. Kitchen utensils: Wok Preparation of cabbage stewed tofu:

1. Cut the cabbage into sections 2, cut the tofu into pieces 3, blanch the tofu in the water, remove and drain 4. Blanch the cabbage in the water, remove and drain 5, heat the oil in the pot, add ginger, garlic and shallots, and stir-fry until fragrant; 6. Add tofu and fry it slightly, add water (or stock) and simmer for a while; 7. Add the cabbage and stir-fry, and finally add salt and chicken essence, and you can do it! Tips: Blanching tofu can remove the smell of beany Blanching cabbage, because it contains oxidases that destroy vitamins Blanching in boiling water can eliminate the bad effects of this oxidase The vitamins in cabbage are afraid of heat, so we have to put cabbage after it and fry it a little.

When eating Chinese cabbage stewed tofu, is it better to fry cabbage or tofu first? How long does it take to simmer to taste?

Cabbage stewed tofu is actually okay with cabbage or tofu first, I personally like to put tofu first, because the tofu is fried with cooking oil before stewing, so that the tofu will not have a sour feeling. And the fried tofu is still very carefully stewed, and it will not break for a long time, which will not affect the aesthetics of the dish. Cabbage contains a variety of minerals and vitamins, and if you fry it in cooking oil, it is likely to destroy the nutrients in the cabbage.

Therefore, my personal order is to fry the tofu in cooking oil first, and then pour in the cabbage after the tofu is firmly fried.

For the dish of cabbage stewed tofu, it is best to use part of the cabbage leaves, and never use cabbage. Cabbage leaves can digest and absorb the juice in the tofu soup, and it tastes very good. The chemical fibers of the cabbage gang are too thick to absorb the juice at all.

And after cooking for a long time, it will continue to be soft, and there is no taste when eating. Cut the tofu directly into thick slices, then fry it on both sides with cooking oil, then put the fried tofu in a pot full of water, and bring to a boil over high heat. After the cold water is boiled, add MSG, salt and a small amount of light soy sauce to taste.

After the flavor is adjusted, pour in the Chinese cabbage leaves to boil water, and then turn off the heat after the cabbage leaves become loose, and then cut a little fragrant lai and sprinkle it on the top.

Chinese cabbage clears the heat and removes the fire, and it is very helpful for people who stay up late for a long time or often work in front of the computer. Tofu is rich in soy protein powder, which can promote satiety. Therefore, the dish of Chinese cabbage stewed tofu not only clears away heat and fire, but also can satisfy hunger.

Some people put the cabbage first and then the tofu, but they don't use cooking oil, they immediately boil the water, boil the cabbage and then pour in the tofu to stew together. In the middle, I will continue to add some sweet potato vermicelli to digest and absorb the juice, although I haven't eaten it, but I can still look at the color. But I think from a pharmacological point of view, it seems more scientific to put tofu and cabbage first.

If you haven't done this before, you can give it a try. It would be better if you could put some fresh shrimp or shrimp balls in it, which can increase the flavor of the cabbage and tofu soup.

Of course, the cabbage is fried first, which can make the cabbage more flavorful, and the cabbage stewed tofu made in this way is particularly appetizing and the taste is more delicious.

Generally, the tofu is fried first and then the cabbage is fried. The time for tofu to be fried in an oil pan mainly depends on the tofu, whether it has turned yellow on both sides of the frying, and if it turns yellow, it means that the fried taste is delicious.

When stewing tofu with Chinese cabbage, you should first stir-fry the cabbage in cabbage sauce, stir-fry until soft for seasoning, and then add tofu. It can be simmered for about ten minutes to absorb the flavor.

How to make the cabbage stewed tofu delicious, first buy the cabbage back and wash it, then cut the tofu into small pieces and fry it in a pan until golden brown on both sides, and then stew it with the white tofu.

You should prepare some pork belly, add some cooking oil to the pan, put in the pork belly, then add the bean paste and fry the red oil, then add the cabbage. After the cabbage is fried, add chicken essence, ingredient essence, oyster sauce, salt and chili pepper and stir-fry until fragrant, then add some water. Then add the tofu, simmer over low heat for about 20 minutes, and add chopped green onions and garlic slices to stir-fry evenly when it comes out of the pot.

First of all, heat the oil, green onions, ginger, garlic to stir-fry, then stir-fry the cabbage, put in the tofu after two minutes, put in the appropriate amount of water, and then add salt, boil for about 10 minutes, the best technique is to use high heat in the early stage, turn to low heat in the later stage, so that the taste will be better.

To choose the right cabbage to make, pay attention to the choice of cabbage, heat the oil, put green onions, ginger and garlic in it, then add water, put in tofu and cabbage and simmer over low heat, put in various condiments, so that the meal is a very delicious choice, pay attention to the choice of tofu.

Stir-fry cabbage in hot pan with hot oil. Add light soy sauce, salt, tofu and water. Stew the soup over medium heat, stew more will taste good, and pour sesame oil out of the pot.

I remember when I was a child, as long as it entered the cold winter, the family would prepare a room of Chinese cabbage for the winter, some of which were also used to pickle sauerkraut, and the rest was our family of several people every day either cabbage tofu, or cabbage vermicelli, it is rare to have so many times to eat cabbage stewed pork, to be honest, I really don't like the taste of cabbage at that time, this is tired of eating, this parent also has to educate you to drink more soup, eat more cabbage, nutrition is in there.

I have experienced a lot when I grew up, and I can also experience the hardships and hard work of my parents before, and I didn't like to eat a lot of things that I didn't like to eat before, and suddenly became so delicious, if I don't eat for a long time, I really want to panic, even the delicacies of the mountains and seas are not comparable, today I will share this simple to direct and earthy "cabbage stewed tofu" method with you, there are some small tricks in it, which are the methods we use from childhood to adulthood, please laugh and accept.

Ingredients: half a Chinese cabbage, a piece of tofu, 100 grams of pork belly.

Seasoning: chopped green onion and ginger slices, dried chili, 2 star anise, light soy sauce, dark soy sauce, salt, chicken essence, cooking oil.

【Cooking Steps】——

Step 1: After the cabbage is washed, separate the cabbage leaves from the cabbage gang, tear the cabbage leaves into pieces by hand and set aside, the cabbage gang uses a thin blade to set aside, and then the pot is heated and poured into a little oil to moisten the pot, first fry the cabbage gang in the pot until it is slightly soft, and then the cabbage leaves are also stir-fried in the pot until they become soft and put out for later use, the purpose of this step is to remove the excess water vapor of the cabbage, and the cabbage will be more flavorful when stewing in the future.

Step 2: Heat the pork belly and two star anise in a pot and stir-fry the lard and aroma, and when the pork becomes browned, add the green onion, ginger and dried chili pepper to stir-fry until fragrant.

Step 3: Add the cabbage and stir-fry quickly over high heat, then add an appropriate amount of light soy sauce and stir-fry evenly, then add boiling water slightly higher than the cabbage, add salt to taste, dark soy sauce a small amount of color, cut the tofu into pieces, cover and simmer for 10 minutes.

Step 4: When the time is up, add the chicken essence and pepper and mix evenly to get out of the pot, so that a steaming cabbage stewed tofu is ready, and it is the most suitable for a hot meal in cold weather.

Cabbage stewed tofu is a down-to-earth and easy-to-make home-cooked food, and if you want to make it delicious, I have the following 3 tips to share with you.

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.