Chinese cabbage is very good for soup! Delicious and nutritious! You can try it if you like ~ it's really delicious! ! ! Raw materials of Chinese cabbage milk soup: 5g of cabbage heart, 5g of milk, 5g of refined salt, .5g of monosodium glutamate, 15g of chicken soup (broth is also acceptable), a little wet starch, and a little cooking oil and chicken oil.

How to make it:

1. Wash the cabbage, cut it into strips 4.5 cm long and 1.5 cm wide, cook it in water, remove it, and drain the water.

2. Put the cooking oil on the fire in another pot, heat it, pour in the soup, add monosodium glutamate, refined salt and Chinese cabbage, cook for one or two minutes, add milk, boil, add starch, pour in chicken oil and serve on the plate. The practice of Chinese cabbage fishtail soup: 1. Take the fishtail to scale, rinse it, drain the water, add marinade (3 grams of salt, 5 grams of ginger juice and 5 grams of white wine) to marinate for about 15 minutes, and take out the drained marinade.

2. Wash the cabbage and cut it into sections.

3. Add 1 ml of oil into the pot, heat it and saute the ginger slices, then add the fish tail and fry until golden brown on both sides, and add water.

4. After the water is boiled, add the cabbage and cook until soft, then add a little salt to taste. Chinese cabbage soup with white tofu: 3 chunks of tofu: 12 pieces of semi-fat (pork): 35g of onion: 2 pieces

Chinese cabbage: 3g of ginger: 2 pieces of water: 5 bowls of stuffed tofu is a classic dish of Hakka. Tofu and meat are perfectly combined, and they are both delicious and not greasy, making people irresistible. Recently, the weather is slightly cold, so it's easy to let it cool after cooking. It's better to cook Chinese cabbage soup with bean curd, which is steaming, delicious and warm.

Seasoning:

Salt: 1 tbsp

Light soy sauce: 1 tbsp

White pepper: 1/3 tbsp

Oil: appropriate amount

Practice:

1. Peel the pork, wash the salted fish and chop them separately (not too rotten);

2. Wash the onion and chop it into powder; Wash the Chinese cabbage and cut it into pieces with palatable size;

3. Put the pork, salted fish and chopped green onion into a large bowl, add 1/2 tablespoon salt, 1 tablespoon soy sauce and 1/3 tablespoon white pepper and stir until it is gelatinized.

4. Wash the white bean curd, and take a small piece at a time. Take a deep cut with chopsticks (be careful not to puncture it), stir up a proper amount of meat stuffing with your hands or chopsticks and brew it gently. Tofu Bu tore a small mouth by hand, and also brewed a proper amount of meat stuffing;

5. Heat the pan, pour a proper amount of oil, add the brewed tofu when the oil is slightly hot, and fry the meat side down until it is slightly yellow. For good operation, it is advisable to fry 6-9 pieces at a time;

6. Take a wide pot, pour a proper amount of oil, fry the ginger slices a little, add water, add Chinese cabbage and fried tofu after the water boils, and season with salt when cooked.

efficacy:

tonify deficiency, keep fit and prevent osteoporosis.

● Gourmet school

Hakka fermented tofu

It is said that the Central Plains people who just moved south came to the south, and there was no flour to wrap jiaozi, so they created fermented tofu. Now the origin of fermented tofu can't be explored, but it is indeed a rare delicacy.

When you go to a restaurant to eat stuffed tofu, the meat stuffing is usually spread on the tofu surface in a shallow layer, which is really a way to cut corners. To make delicious stuffed tofu, you have to poke a hole 2/3 deep in the tofu and wrap it with meat stuffing, so that the gravy can be preserved, and it will be delicious when you bite it down. But how many restaurants are willing to spend so much time and material?

In addition to salted fish, mushrooms, shrimps and winter vegetables can also be put in the meat stuffing. If you like the crispy taste, you can also put fungus and horseshoe. However, if you want the original flavor of the materials, just put pork and salted fish. Sometimes, if there are too many materials, it will spoil the taste.

There are generally three cooking methods for brewed tofu: frying, steaming and braising. The fried tofu is golden in color, tender in the outside and rich in flavor. Steamed white, tender and fragrant, fresh and delicious; Braised tofu is fragrant, salty and mellow, with its own characteristics.

● Soup in the heart

1. The ratio of tofu to meat stuffing is about 2:1. It doesn't matter if there is meat left. Knead it into meatballs and fry it in the oil pan. You can also boil soup.

2. semi-fat and thin should be selected with about three or seven points, or four or six points.

3. Meixiang salted fish is suitable for salted fish, which is easy to eat and salty.

Chinese cabbage soup ingredients: Chinese cabbage (2g)+garlic sprout (3g) Practice: Chinese cabbage is washed and shredded; Remove roots from garlic seedlings, wash and cut into sections; Boil the soup with water, add Chinese cabbage and garlic sprouts, and season with salt after cooking. The practice of Chinese cabbage fungus soup is 2 grams of Chinese cabbage leaves and 2 grams of black fungus; A little chopped green onion, salt, chicken essence and sugar. Practice 1. Wash cabbage leaves; Black fungus soaks and tears into small flowers.

2. put the pot on fire, pour in appropriate amount of water to boil, add Chinese cabbage leaves and black fungus and cook for 1 minutes.

3. add salt, chicken essence and sugar to taste, and sprinkle chopped green onion before taking out.