Chinese Food
Stewed bean curd with cabbage
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Compared with the fresh tofu, the frozen tofu has little loss of nutrients, but it has formed many honeycomb like holes. It can absorb the taste of the soup like a sponge. The taste is more elastic than the fresh tofu. What's more, frozen tofu will produce an acid substance. It can damage the body's fat accumulation, and its own less heat, strong sense of satiety. Often eat can achieve the purpose of weight loss. Frozen bean curd stewed with cabbage is a classic northeast dish. Every family in Northeast China has eaten it. If they haven't eaten it for a while, they will miss the taste. It's not greasy. On the basis of the traditional method, I also changed it a little. I added a little fish tofu. The dishes taste better. Although it's the most common and cheap food and the most basic seasoning, there are several tips for dealing with cabbage, which can make this common stew taste faster. The dish is crispy, the leaves are tender, the tofu is fresh, the taste is fresh and sweet. It's different. Let's take a look.
Cooking ingredients
Cooking Steps
Step1:Unfreeze the frozen tofu. Squeeze out the water in the middle. Cut into large pieces. Tips: fresh tofu usually has a beany smell. Before freezing, boil tofu in hot water with salt. Cool it and then freeze it. After thawing, you can use it directly.
Step2:Rinse the cabbage leaves with water. Cut off the roots. Cut the upper and leaves as shown in the picture. Tips - because the ripening time of the vegetables and the leaves is not the same. You can't cook them at the same time. Otherwise, either the leaves are too rotten or the dishes are not cooked. So you need to separate them.
Step3:Slice the cabbage with a knife. Tips - this can cut the coarse fiber of the upper. It's easier to chew. And the slice is not very thick. It's easy to ripen. The cut surface is bigger than the direct cut. It's easier to taste.
Step4:This is what a cabbage gang does. Use a knife to block the leaves. Cut them into large pieces. Handle them like this.
Step5:Chop the garlic. Rinse the frozen fish tofu with water. Then cut it into slices thicker than cabbage. Tips - add fish tofu soup taste more fresh and sweet. You can also use fish cake instead. Or not.
Step6:Heat the oil in a hot pot. Stir fry the garlic. Pour in the fish tofu and stir fry for a few times. Then add a bowl of cold water. Tips - don't add hot water. It will make the ingredients in the pot heat up quickly. Fast ripening is not easy to taste.
Step7:Add salt and a few drops of raw soy sauce in the cold water and mix well. Add the frozen tofu into the soup. Boil the medium heat. Tips - you can also use chicken soup or pork bone soup. The taste will be stronger than that of adding water. But don't put it too much, lest the soup is too meat, which will affect the taste of cabbage. Use cold water and a few drops of raw extract to make soup. Pay attention not to put more raw extract, otherwise it will affect the color of soup and cover up the original taste.
Step8:Stew the frozen tofu for about five minutes. Put the cabbage on it. Continue to stew for about two or three minutes. It's slightly transparent but the fiber is white. It's not fully mature yet. Tips - don't stew the vegetables completely and then put the leaves. The dishes that are too soft and rotten taste bad. They also lose a lot of nutrition..
Step9:Turn down the heat. Pour in the leave
Step10:Use the spatula to turn it over carefully. Turn off the fire after the leaves change color. Tips - the leaves are easy to cook. You can stew them with soup and extra heat in the pot. Don't use too much force when turning it, so as to avoid the po
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Cooking tips:There are skills in making delicious dishes.
