In only tofu, potatoes, cabbage, tomatoes, loofahs, what dishes can be cooked?

Loofah tofu soup (cut the loofah into long strips, marinated with a little seasoning: cut the upper and lower layers of tofu, only take the middle layer, cut into thin square slices, boil about 70 degrees in oil, and fry lightly in the pot until slightly yellow: put the fried tofu in water and boil over high heat, then turn to medium heat and simmer for 5 minutes, put the loofah on low heat and simmer for 10 minutes, add chopped green onions, coriander, and sesame oil) * Tofu take the middle layer to make soup, because the tofu in the middle is the most tender, and the soup has a smooth taste.

Others can be braised or fried, shredded and salad.

Consommé loofah. Garlic loofah.

Tofu double platter (half of the tofu, fried tofu, dried tofu, shredded, pour sauce.) Half of the diced green onion is saladed, and the shallots are mixed with tofu!!

Hot and sour cabbage. Chilled tomatoes.

Braised potato chips, sour and spicy shredded potatoes, cold shredded potatoes.

Decomposition: Tofu: fried, stewed, fried, roasted, boiled, cold dressed.

Cut: Filaments.

Potatoes: stir-fried, boiled, stewed, fried, roasted, croquettes, cold dressing.

Cut: Slice filaments into strips.

Cabbage: stir-fried, cold salad, soup.

Cut: shredded slices (*Shredded cabbage stalks, pickled cold salad slices, stir-fried hot and sour cabbage with leaves) loofah: boiled, stir-fried, stewed.

Cut: shredded slices (*shredded, sliced and stir-fried, cut into strips and stewed soup) Tomatoes: stir-fried, boiled, cold dressed.

Cut: slices, diced (*slices of cold salad boiled soup, can also boiled tomato juice).

Tomato and potato soup.

Tofu loofah soup.

Vinegared cabbage.

Stewed cabbage, tomatoes, shredded potatoes, loofah tofu consommé are all nutritious!

Tofu and cabbage are stewed together, potato slices are stir-fried loofah slices, and tomatoes are roasted in soup or salad.

It is good to use watermelon in summer, especially after drying, watermelon has a repair effect.

Cucumber can be used at any time for a whitening effect.

Lots and lots depending on what you like.

I think it's just a hodgepodge, hehe.

Cabbage and potato stewed tofu - Northeast taste.

Ingredients: 50g pork belly, two potatoes, 500g cabbage, half a piece of tofu, a small amount of kelp.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, a spoonful of pepper, appropriate amount of soy sauce.

Steps to make cabbage and potato stew with tofu

1.Prepare the ingredients: potato hob cubes, cabbage slices, tofu slices, green onions, ginger slices, pork belly slices.

2.Put oil (slightly more than usual cooking), put the meat after the oil is hot, and put the green onions, ginger and pepper noodles when the meat changes color.

3.Stir-fry the potatoes, add the soy sauce and a teaspoon of salt, stir-fry for a while until the potatoes change color.

4.Add the prepared cabbage, stir-fry constantly, you can add some salt in moderation, so that the cabbage comes out of the water quickly, about 2-3 minutes.

5.After stir-frying, add water, kelp, tofu, and the water should cover the food! Bring to a boil over high heat and turn to medium! Taste salty and salty with salt! Simmer for about ten minutes (potatoes are basically fine if they are cooked) and remove from the pot!

Tip: You can put any of your favorite vegetable trimmings and adjust them to your taste.

Stew... Throw it together in a pot and stew.

Loofah tofu soup (cut the loofah into long strips, marinated with a little seasoning: cut the upper and lower layers of tofu, only take the middle layer, cut into thin square slices, boil about 70 degrees in oil, and fry lightly in the pot until slightly yellow: put the fried tofu in water and boil over high heat, then turn to medium heat and simmer for 5 minutes, put the loofah on low heat and simmer for 10 minutes, add chopped green onions, coriander, and sesame oil) * Tofu take the middle layer to make soup, because the tofu in the middle is the most tender, and the soup has a smooth taste.

Others can be braised or fried, shredded and salad.

Consommé loofah. Garlic loofah.

Tofu double platter (half of the tofu, fried tofu, dried tofu, shredded, pour sauce.) Half of the diced green onion is saladed, and the shallots are mixed with tofu!!

Hot and sour cabbage. Chilled tomatoes.

Braised potato chips, sour and spicy shredded potatoes, cold shredded potatoes.

Decomposition: Tofu: fried, stewed, fried, roasted, boiled, cold dressed.

Cut: Filaments.

Potatoes: stir-fried, boiled, stewed, fried, roasted, croquettes, cold dressing.

Cut: Slice filaments into strips.

Cabbage: stir-fried, cold salad, soup.

Cut: Filament strips.

Cabbage stalk shredded pickled cold salad Stem slice and leaves stir-fried hot and sour cabbage loofah: boiled, stir-fried, stewed.

Cut: Strips of filament.

Shredded, sliced and stir-fried, cut into strips and stewed soup).

Tomatoes: sautéed, boiled, cold dressed.

Cut: slices, dices.

Slices of cold salad diced soup and tomato juice can also be boiled).

Can be can. But it's not tasty.

Cabbage out of the soup. It will dilute the texture of tomato, potato and beef.

Tofu can be weird when it goes into the tomato mouth.

Potato goulash is poisonous to this view.

There is no scientific basis.

Chang Xun talks about the main ingredients: half a Chinese cabbage, 200 grams of tofu, and a potato.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of Chang cracked edible oil, appropriate amount of water.

Steps: 1. Wash the cabbage and break it into slices by hand, peel and wash the potatoes and cut them into pieces, and put them aside for later use.

2. Pour cooking oil into a hot pan, add peppercorns, green onions, ginger and garlic, stir-fry until fragrant, then add cabbage and stir-fry until the cabbage becomes soft.

3. Pour an appropriate amount of water into the pot, add potatoes and tofu, cover and simmer over low heat for about 7 minutes.

4. Add salt and monosodium glutamate to taste before cooking, turn off the heat and serve.