As the saying goes, "green vegetables and tofu have their own tastes", haha ... do you like tofu, too? There is an old woman in the vegetable market. The tofu she sells is the only one on the market that is ordered with brine. It's very popular. It was almost sold out in less than one morning. If she goes later, the tickets will be sold out.

We call this kind of brine tofu "rural" tofu. My hometown is the northeast. This kind of tofu comes from snacks It tastes moist, tender and smooth, has a strong bean flavor, and its appearance is white and yellow. It is especially delicious to eat raw and mixed with green onions. I have been pursuing this taste since I grew up.

Tofu has a high nutritional value. Compared with soybean, it is more nutritious. Protein and calcium are absorbed by human body, and their soft and smooth taste is deeply loved by everyone, which is more beneficial to the elderly and children. I believe many people have heard this sentence: "If you want to supplement calcium, eat more soy products". So tofu is a good source of calcium.

There are too many ways to make tofu, such as frying, frying, boiling and frying. However, stewing Chinese cabbage and tofu together is particularly satisfying, and these two ingredients can play a complementary role in nutrition. They are light and delicious and don't get angry easily. This is a delicious meal with steamed bread and rice. Now share the specific methods with you who like cooking.

Ingredients for stewed cabbage with tofu: tofu 1 block, green vegetables 1 block, red pepper 1 block, red pepper 1 block, 2 cloves of garlic, appropriate amount of pepper, 5g of dry starch, 3g of salt and appropriate amount of oil.

Production method:

0 1, vegetables should be tender, with less fiber and crisp taste. Break the leaves of vegetables, rinse them under the tap, soak them in weak alkaline water for a few minutes, finally clean them, drain the water, cut them into small pieces, and put the leaves and stems of vegetables in a plate for later use.

Tender tofu tastes smooth and tender, and it is easy to stew. Cut it directly into small pieces with a square centimeter on the plate for use. If you don't like the taste of beans, you can soak them in boiling water for a few minutes and then filter out the water.

Cut garlic and pepper into small pieces and put them on a plate for later use.

02, hot pot, pour oil, until the oil smoke, add garlic slices, pepper, red pepper, stir-fry the fragrance. Pour in diced tofu, green vegetable stalks and soy sauce, and continue to stir fry. Because the green leaves and stems are not cooked at the same time, they should be put in first.

03. Stir-fry until the tofu is slightly sauce-colored and the green stalks are slightly wilting. Add water to the pot, and the amount of water is flush with the tofu. Bring to a boil.

04. After boiling for two minutes, open the lid, add celery leaves, stir them, and don't cover them to prevent the leaves from turning yellow. After boiling again, sprinkle some salt, pour in the prepared starch, turn off the heat after boiling and put it on a plate. Cabbage leaves don't need to be boiled for long. If they change color over time, they will lose more vitamins.

So a fresh red and green tofu stew is ready. Slightly hemp and spicy, it's just right to eat lightly. If you like heavy taste, add more pepper and serve it with rice and steamed bread. This dish is enough and very delicious. Have you learned? If you are interested, try it for your family.

Ok, the practice of sharing big green vegetables to make tofu is over. If you like it, please forward it to your relatives and friends for collection. If you have any good suggestions, please leave a message in the comments section to benefit more people. Thank you again for reading.