How to make baby cabbage egg tofu soup, how to make baby cabbage tofu soup?

It's good to eat more cabbage in winter, but I don't like to eat the big cabbage, I don't like to eat cabbage, even though it's cheap, I haven't bought it once this year. I don't get tired of eating baby cabbage, even if I cook it in plain water with a little salt, I also think it is very delicious. The longest thing I made was baby cabbage stewed tofu, a dish that had both vegetables and soup, and it was hot and moist when I ate it.

Process: Stir-fry. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Prepare the materials.

2.Cut the tofu into cubes, and cut the green onion and ginger.

3.The baby cabbage was washed and everything was erected in half.

4.Heat the oil and stir-fry the green onion and ginger until fragrant.

5.Add the tofu.

6.Fry over low heat for a while and add salt.

7.Add thirteen spices.

8.Add light soy sauce and stir-fry evenly.

9.Add baby cabbage.

10.After stir-frying a few times, add an appropriate amount of water.

11.Cover and simmer for a while.

12.When the baby cabbage and tofu are soft, add the minced ham and chicken bouillon.

13.Pour in an appropriate amount of water starch to thicken. Stir well and remove from the pan.

You can beat eggs and tofu directly into the baby cabbage, then add water and boil for half an hour.

The method of baby cabbage egg tofu soup, first of all, you have to clean this baby cabbage, and then cut this tofu into shredded tofu and put it in the pot, and put some eggs directly, so that it can be eaten after the pot is boiled It is very simple, and it is also delicious.

First of all, cut the play vegetables into slices and eggs are small, and then also slice the tofu and cut it into pieces, blanch it with water, boil the oil in the pot, first put the fungus inside, and then put the tofu in it and stir-fry it, add green onions, peppercorns, fabric, wine, soy sauce, put a little salt, heat the water, and boil it to look good, and then marry baby cabbage and eggs.

Hello, first put a little egg in the golden ** yellow fried tofu, and put baby cabbage at the end, the soup is very delicious and nutritious.

Ingredients: 1 baby cabbage, half a lactone tofu, 2 eggs, salt, oil, soy sauce.

Production process: 1. Wash the baby cabbage, cut the tofu into cubes, beat the eggs, and cut the green onions finely for later use.

2. Put a little oil in the pot, pour the beaten eggs into the pot and fry them for later use.

3. Add baby cabbage to the pot and stir-fry, then add scrambled eggs and tofu, put an appropriate amount of water in the pot, add a little soy sauce and salt to taste, cover the pot and cook on high heat for 5-6 minutes.

4. When the baby cabbage is cooked, add the chopped green onions, and then you can remove from the pot. The simple and delicious baby cabbage egg tofu soup that does not grow meat is ready. Homemade food

<> "Baby cabbage and tofu soup.

Ingredients: 1 baby cabbage, 1 small tofu, green onions, ginger.

Steps: 1: Wash the baby cabbage and cut the tofu into small cubes for later use.

2: Put oil in the pot, add green onion and ginger to stir-fry until fragrant, add baby cabbage and diced tofu and stir-fry it, add 2 bowls of water to boil, add salt and chicken essence and boil for 2 minutes.

1. Ingredients: 100g baby cabbage, 100g tofu, 10g shrimp skin, 30g shiitake mushroom, 5g shallot, 5g salad oil, 8g refined salt, 5g chicken essence, 800g drinking water.

2. Wash and drain the doll hail cabbage and cut it into sections; 2 shiitake mushrooms (about 30 grams) washed and sliced; Rinse the shrimp skin and cut 2 chives into small pieces;

3. Pour oil (about 5 grams, a little bit) into the pot, add chives and shiitake mushrooms, add 800ml of water to bring to a boil;

4. After the water boils, add the shrimp skin and baby cabbage, and continue to simmer for 5 minutes after the water boils again;

5. Put in lactone tofu (because it is very tender, so put it last, if it is old tofu, you can put it early), cook for a while, add salt and chicken essence to taste.

Ingredients: 150g tofu, 150g baby cabbage

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce.

Here's how:

1. Cut chopped green onions, shredded ginger and garlic slices for later use.

2. After the oil in the wok is hot, add the tofu and fry until golden brown on both sides.

3. Add green onions, ginger and garlic and stir-fry slightly.

4. Add baby cabbage.

5. Drizzle a little light soy sauce.

6. Add salt. 7. Add water, which can basically cover the dishes in the pot, cover the lid and simmer for ten minutes.

8. Stewed tofu with baby cabbage.

Baby cabbage stewed tofu steps:

1.Wash the baby cabbage and tear it into strips lengthwise.

2.Cut the tofu into cubes.

3.Chop the chopped green onion, ginger and garlic slices and set aside.

4.When the oil in the wok is hot, add the tofu and fry it.

5.Brown on one side, turn over and continue.

6.Add green onions, ginger and garlic and stir-fry slightly.

7.Add baby cabbage.

8.Drizzle with a little light soy sauce.

9.Add a little soy sauce.

10.Add salt.

11.Add water, basically cover the dishes in the pot, cover the lid and simmer for 10 minutes.

12.The juice is almost collected and ready to be cooked.

Baby cabbage stewed tofu is a home-cooked dish with a crisp, tender and sweet taste, and the main raw materials for making it are baby cabbage and tofu. Baby cabbage is rich in vitamins and selenium, and has a high chlorophyll content, which is rich in nutritional value.

Since baby cabbage is also rich in fiber and trace elements, baby cabbage board tofu also helps prevent colon cancer.

<>-Stewed tofu with baby cabbage]--

Baby cabbage is called "mini Chinese cabbage", and its taste is tender and sweet, and it is delicious when it is softened when heated. Eating it in white mouth is more delicious, and adding a little oyster sauce can improve freshness; Beijingers like to add soy sauce to their dishes, a little sauce color and sauce fragrance seem to be more appetizing, if you don't add it, you can also show more fragrance.

Ingredients】 1 baby cabbage, 1 piece of soft tofu, a little oil, 20 grams of oyster sauce, 10 grams of soy sauce, 1 bowl of water.

Production] 1Wash the baby cabbage and shallots; The taste of tender tofu is better than that of northern tofu and old tofu;

2.Cut the baby cabbage into large pieces, open the leaves and leaves, cut the tofu into 2 cm pieces, and mince the shallots;

3.Pour a little oil into the wok and stir-fry the green onion white until fragrant;

4.Put the baby cabbage into the pot and stir-fry over medium heat;

5.Sprinkle with oyster sauce and light soy sauce to increase salt and humidity to soften the vegetables;

6.Pour a large bowl of hot water and add the tofu to the pot;

7.Cover and simmer over high heat for 5 minutes;

8.Put the leaves of baby cabbage into the pot, turn off the heat when they are soft and discolored, sprinkle with chopped chives, and serve them to the table.

<> "Tomato tofu baby cabbage soup.

Ingredients: tomatoes, soft tofu, baby cabbage, chopped green onion, minced garlic.

Method: After the oil is hot, add tomatoes and stir-fry, stir-fry tomato juice, add baby cabbage and stir-fry soft, add a bowl of water and boil to open the song.

Tender tofu wild stove swim put in, high heat laughing and cook for three minutes.

Add salt, half a spoon of light soy sauce to taste, sprinkle some chopped green onions, and you're ready to go.