1, practice one. Ingredients: half a box of young tofu, cabbage 1, a little ginger, salt or chicken powder. Practice: cut the tofu into small pieces, put to add a little salt in boiling water to soak and cook for 1 minute, pick up and drain. Boil water, add ginger, cabbage, tofu and cook briefly, remove from heat and then add the right amount of salt or chicken powder to taste.

2, practice two. Materials: 200 grams of cabbage leaves, tofu 4 blocks, 25 grams of nori, 50 grams of cooked lard, 5 grams of monosodium glutamate, 10 grams of cooking wine, 4 grams of fine salt, 1000 grams of broth. Practice: cut the tofu into 3.3 cm long, 1.3 cm wide, 0.7 cm thick slices, blanch with boiling water and fish out. Cabbage also cut into the same size as the tofu strip. Soup pot on a high flame, put lard hot, add broth, cabbage leaves, tofu, simmer until the vegetables are cooked, put fine salt, monosodium glutamate, sprinkle with seaweed, pot into the bowl of soup that is complete.

3, practice three. Materials: tofu 250 grams, 180 grams of creamy cabbage, soaked vermicelli 120 grams, green onion appropriate amount, ginger appropriate amount, salt appropriate amount, a bowl of chicken soup. Practice: cleaned cabbage cut into inch sections and spare. Frying pan hot pan cool oil sixty percent heat into the onion ginger fried incense. Put in the cut cabbage and stir fry. When the cabbage stir-fry completely browned after adding chicken broth to boil. Add chicken broth or water to boil hit the tofu slices, cover the pot and cook for about 3 minutes. Add vermicelli and cook for about 2 minutes, add chicken broth and salt and serve. Cabbage fans tofu soup is ready to serve in a bowl.