First of all, Chinese cabbage, a vegetable, has the highest water content in similar dishes, and with low calories, many dishes like to use Chinese cabbage with other dishes or meat. As we all know, in winter, the air is very dry and the weather is cold, so it is easy to lose water in the human body, such as peeling. At this time, you can buy more Chinese cabbage to eat together.
If nothing else, girls like it from the perspective of skin care and beauty! Secondly, vegetables are generally rich in cellulose and vitamins. Cellulose is very helpful to the stomach. If you are constipated, you can also eat more cabbage to promote the digestive function of the lower stomach. Cabbage also contains a lot of mineral elements, with vitamins can better enhance the human immune function!
After talking about cabbage, let's talk about this tofu. Tofu must be familiar to everyone. This kind of home cooking can be seen everywhere all year round. The key is that this kind of food can be made into various delicious dishes with other dishes. And tofu is estimated to have heard a lot, including Changsha stinky tofu, tofu flower and so on. In fact, in daily life, eating more tofu can clear away heat and disinfect, such as aphtha, and eating more tofu can be a good prevention. Moreover, tofu can also improve immunity and memory, supplement calcium and strengthen bones, not to mention, so many people use it as a food.
Having said that, let's talk about the dish of stewed tofu with cabbage. A friend once asked me privately, should I put tofu first? Or put the cabbage first? Every time he makes it, the taste is always unsatisfactory! In fact, it is not difficult to make a delicious stewed tofu with cabbage!
First of all, you should master the correct method, that is, put tofu in front of cabbage. Why do you say that? Because the tofu absorbs the soup and is fully cooked, the Chinese cabbage will not be overcooked at this time! At this time, the two foods complement each other and are indispensable. It can't be better!
Next, let's introduce its practice:
Step 1: Soak tofu in salt water for 10 minute, which can remove the beany smell from tofu. At the same time, you can poke a small hole in the tofu with a toothpick to facilitate the beany smell in the tofu to flow out. Take out the soaked tofu, cut into pieces and blanch it. In this way, tofu is not easy to break in the subsequent cooking process.
Step 2: Take out the blanched tofu and cool it in cold water. Add minced ginger and garlic into the pot and stir-fry until the fragrance is overflowing, then pour in the bean paste. After the bean paste dissolves and red oil appears in the pot, you can put the prepared tofu blocks in. As for why this is done, it is mainly to reshape the tofu, so that the tofu will not be stewed during the stew.