Let's take a look at the practice of stewing tofu with green vegetables:
Stewed tofu with cabbage
Ingredients: Chinese cabbage (green vegetables), tofu, ginger, garlic, chives, salt.
Practice:
1. Cut the cabbage and cut the tofu into pieces.
2. blanch the tofu in water, remove it and drain it.
3. blanch the cabbage in water, remove it and drain it.
4. Heat oil in the pot, add ginger, garlic and onion, stir-fry, add tofu and fry for a while, add water (or broth) and stew for a while.
5. Add the cabbage and stir fry, and finally add the salt.
Chinese cabbage, also known as Chinese cabbage, Chinese cabbage, oil cabbage and pine cabbage, is a young plant of Cruciferae herb cabbage and green vegetables. Every100g of Chinese cabbage contains 91.6g of water, 0.2g of protein1.7g of fat, 3. 1 g of carbohydrate, 0.6g of crude fiber, 0.8g of ash, 0.30mg of potassium/kloc-0 and 80g of sodium. Manganese 0.2 1 mg, zinc 0.2 1 mg, copper 0.03 mg, selenium 0.33 μ g, carotene 0.25 mg, vitamin B 10.06 mg, vitamin B20.07 mg, nicotinic acid 0.8 mg, vitamin C47 mg, and contains silicon, molybdenum and vitamin c.
Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader in plant protein. Soybean protein belongs to complete protein, and its amino acid composition is good, and it contains almost all the amino acids necessary for human body. Soybean can be directly cooked and eaten, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.