Cabbage tofu soup? How to prepare cabbage tofu soup?

How to prepare cabbage tofu soup?

Prepare the tofu.

Prepare the cabbage.

Cut the tofu into cubes. <>

Cut the cabbage into cubes and wash well.

Add water and shredded ginger to the pot.

After the water is boiling, add the cabbage.

Add some oil and cook it.

Add the tofu. <>

Add salt. <>

Add chicken essence to taste and cook.

Serve in a bowl. <>

Picture of the finished cabbage and tofu soup.

<> cooking skills. 1. Choose tender tofu for tofu, and the soup is more smooth and tender;

2. Put the cabbage first, let it cook for a while, and the tofu can be eaten with seasoning.

Preparation of ingredients. 200 grams of cabbage leaves, 4 pieces of tofu, 25 grams of seaweed, 50 grams of cooked lard, 5 grams of monosodium glutamate, 10 grams of cooking wine, 4 grams of fine salt, 1000 grams of broth.

Cabbage tofu soup?

Steps: 1. Cut the tofu into centimeter-long, centimeter-wide, and centimeter-thick slices, blanch them with boiling water and remove them. The cabbage is also cut into strips the same size as the tofu.

2. Put the soup pot on the fire, put in the lard to heat, add the stock, cabbage leaves, tofu, boil until the vegetables are cooked, add fine salt, monosodium glutamate, sprinkle with seaweed, and put it into the soup bowl.

Method. <>

Cabbage tofu soup?

Preparation of ingredients. Ingredients: 250 grams of tofu, 180 grams of butter cabbage, 120 grams of soaked vermicelli.

Cabbage tofu soup?

Ingredients: Appropriate amount of green onion and appropriate amount of ginger.

Excipients: Salt to taste, a bowl of chicken broth.

Steps: 1.Cabbage vermicelli tofu soup ingredients--- cabbage tofu.

2.Cabbage vermicelli tofu soup ingredients --- vermicelli.

3.Wash the cabbage and cut it into inch pieces for later use.

4.Heat the frying pan with cold oil, add the green onion and ginger and fry until fragrant.

5.Add the chopped cabbage and stir-fry.

6.Wait until the cabbage is completely browned, then add the chicken broth and bring to a boil.

7.Add chicken broth or water to a boil, add tofu slices, cover the pot and cook for about 3 minutes.

8.Then add the vermicelli and cook for about 2 minutes, add the chicken essence and salt and remove from the pot.

9.The cabbage vermicelli tofu soup is ready to be served in a bowl.

Cabbage and tofu are boiled together in soup with salt, monosodium glutamate, and a few slices of ginger.

Cabbage tofu soup?

Ingredients for the group of friends: cabbage, eggs, tofu.

How to make it: 1. Heat the pan and brush the oil and fry 2 orange eggs.

2. Cut into small pieces and add an appropriate amount of hot water.

3. Pour in the tofu, cover and cook until the milk is self-colored.

4. Add the cabbage to cook, put a little wolfberry and add an appropriate amount of salt to taste.

<> "Cabbage Tofu Egg Soup."

Ingredients: baby cabbage, eggs, tender tofu (key), wolfberry withered and filial piety.

Cooking steps. 1.Tender tofu cut into small pieces (this must be tender tofu to make the soup easy to boil white, the taste is tender and sweet, I bought the ancestral name of the tofu king).

2.Heat the oil, fry two eggs and cut into small pieces.

3.Add an appropriate amount of boiling water to the pot, add eggs and tofu to cook together, cover the pot and simmer over medium-low heat for about 10 minutes until the soup is thick and white.

4.Add cabbage leaves and wolfberries to boil soft, add an appropriate amount of salt and chicken essence, a little pepper to enhance freshness, stir evenly and then get out of the pot.

<> "Cabbage Bean Selling Pie Messy Rotten Soup."

Method:1Coatate the tofu in egg wash and fry until golden brown on 2 sides.

2.Chongxian bring the garlic and millet spicy in the new pot, spread the cabbage, dried shiitake mushrooms, ham, quail eggs and tofu, add an appropriate amount of water and simmer for 5-10 minutes, sprinkle with chopped green onions and eat

Ingredients: A few slices of Chinese cabbage, 1 piece of tender tofu, 1 egg.

Seasoning]: 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of pepper, 1 shallot.

Production methods and steps——

Step 1]: Peel off the cabbage piece by piece, clean it, separate the leaves from the cabbage and break them into small pieces by hand and grind them on a plate, so that the stew will taste better.

Step 2]: After cleaning the tender tofu for two yuan, change the knife directly, cut it into small blind land yards and soak it in salt water for 10 minutes, which can remove the beany smell of the tofu.

Step 3: Crush the garlic and chop it into minced garlic, and cut the green onion into minced garlic with a knife, and cut the chives into minced chives, and then put them on a plate for later use.

Step 4]: Put 1 tablespoon of oil in a wok and heat it over high heat, then turn to low heat, beat in an egg and fry it into a poached egg, and then put it out.

Step 5]: Put the oil in the pan and fry the onion and garlic over low heat to bring out the fragrance. After the green onion and garlic are stir-fried until fragrant, add the cabbage and stir-fry over a slightly larger heat.

Step 6]: After the cabbage is stir-fried, pour in the cabbage leaves, continue to stir-fry, fry the cabbage leaves, and stew the cabbage after blanching to make it particularly flavorful.

Step 7]: After the cabbage is stir-fried, add the broth or bone broth prepared in advance, add tofu and poached eggs at the same time, then add 1 tablespoon of salt and 1 tablespoon of pepper noodles, bring to a boil over high heat, simmer for 5-8 minutes on low heat, and simmer the ingredients to taste.

Step 8]: After the cabbage and tofu soup is stewed, add 1 tablespoon of chicken essence, stir evenly, put it on a plate, and add chives into the dish.

Cooking Tips –

The simple and delicious cabbage tofu soup is good, the soup is thick and white, the taste is fragrant, very appetizing and delicious, it is definitely a home-cooked delicacy of this season, this dish is simple, there is no technical content, as long as you master these few tips, you can make this dish perfectly.

1) Tofu is best stewed with tender tofu, which has a smooth and tender taste and makes a soup that tastes delicious.

2) After the tofu is cut, it should be soaked in salted water, which can remove the beany smell of the tofu and make the soup dish more delicious.

3) Cabbage leaves must be remembered to be torn by hand. Generally, cabbage leaves are irregularly shaped, which makes them more flavorful. The bons and leaves of the cabbage should be broken separately and fried separately, so that the cabbage can be cooked and cooked consistently, and the taste is good.

4) The cabbage should be fried first, and the soup stewed from the fried cabbage will taste good, and there is no strange taste.

5) After the eggs are fried, they are stewed with tofu and cabbage, so that the color is also thicker and whiter, and the nutrition is good.

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.

Take green onions, tofu, and cabbage as raw materials, add pepper, dark soy sauce, thirteen spices and other ingredients to stew the soup to make cabbage tofu soup, the specific method is as follows:

Ingredients: 5 grams of green onions, 250 grams of tofu, 200 grams of cabbage.

Excipients: 5 ml of cooking oil, 5 grams of pepper, 3 ml of dark soy sauce, 300 ml of water, 2 grams of thirteen spices, 3 grams of salt, 3 grams of white pepper, appropriate amount of ginger slices, appropriate amount of green onions.

1. Cut the cabbage into sections and cut the tofu into pieces for later use.

2. Pour cooking oil into the pot and boil the oil until it is hot.

3. Put ginger slices, green onion and pepper in a pot, after the heat is fragrant, add the cabbage and dark soy sauce, and stir-fry evenly.

4. Pour 300ml of water into the pot, bring to a boil over high heat, pour in the tofu and stew for 10 minutes.

5. Finally, add thirteen spices, salt, and white pepper to taste, and the cabbage tofu soup can be made.

Notes:You can put some fresh enoki mushrooms in the cabbage tofu soup, so that the soup will be more delicious.

Cabbage stewed tofu, my dad's famous dish. The essence is the combination of the sweetness of cabbage and the softness of tofu. When I was a child, the meat I ate once a week was called "improving life" and this dish, looking at the clear soup and vegan dishes, in fact, the fresh and fragrant were all occupied, and suddenly there was an illusion that it was better than meat.

And it is also simple to make this dish seasoning, that is, to fry the tofu in the pot with oil and stew it with cabbage. At that time, there was no non-stick pan, but my dad had a clever idea of how to use a piece of tofu. Sprinkle salt in it first, so that the tofu will not stick to the pan, and it will also add to the bottom flavor when frying.

After the oil is smoking, turn the tofu cubes (about the thickness of your fingers) to medium heat and fry until golden brown on both sides. Note! After it is served, don't move the idea of "let me taste how this tofu is fried", otherwise the cabbage will have no side dish ( i ; Choke the shallots, ginger and garlic slices in the bottom oil, first put the cabbage that is not good at the taste, first add salt and fry for a while, then add cabbage leaves and stir-fry until the shell collapses, then return the fried tofu to the pot, add a little water, simmer for 2-3 minutes, let the tofu absorb the sweetness of the cabbage.

Add salt and chicken essence to season and mix well, and you can put it out of the pot and put it on the plate! That's what cooking is, the simpler the better. The fried tofu sucks the juice of the cabbage, which is soft and glutinous, and the more you chew, the more fragrant it becomes.

The cabbage is crispy and tender, refreshing. It's delicious. Eating and eating, it seems to have instantly returned to the time when a large family gathered around the small square table for dinner more than ten years ago.

The preparation of cabbage tofu soup is as follows:Ingredients: 160 grams of cabbage, 160 grams of tofu.

Excipients: appropriate amount of oil, 1 tablespoon of salt, appropriate amount of ginger, half a tablespoon of chicken essence.

1. Prepare the tofu.

2. Prepare the cabbage.

3. Cut the tofu into cubes.

4. Cut the cabbage into cubes and clean it.

5. Add water and shredded ginger to the pot.

6. Add cabbage after the water is boiled carefully.

7. Add some oil and cook.

8. Add shelter and destroy the shed into the tofu.

9. Add salt and chicken essence.

10. Cook it to be macro.

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.