Chinese cabbage100g, tender tofu 250g, and appropriate amounts of fine salt, monosodium glutamate and sesame oil. Chinese cabbage, frozen tofu, a little oil, stir-fried Jiang Mo, garlic slices, two tablespoons of ham, a handful of shrimp skin preparation method editor 1, washed Chinese cabbage, blanched in water, drained, and cut into sections for later use. Frozen tofu (or old tofu) is cut into pieces for later use; 2, a little hot oil in the pot, stir-fry Jiang Mo, garlic slices, two tablespoons of ham, and a handful of shrimp skin.

; 3. Add tofu, add water and boil. Then add some Chinese cabbage pieces and fresh shrimps, cover the pot, boil again, and season with salt when the shrimps are cooked. [1] 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 digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a tonic, heat-clearing and health-preserving food. If eaten regularly, it can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the content of iron in blood in hematopoietic function; Tofu contains no cholesterol, and it is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematologic cancer's disease. Sterol and stigmasterol in tofu are all effective components for inhibiting cancer. Edible instructions 1, provide nutrition and strengthen the body: Chinese cabbage is one of the vegetables with the richest vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the body's immunity. 2. Maintain vascular elasticity: Chinese cabbage contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid, so as to reduce the formation of atherosclerosis and maintain vascular elasticity. 3. Moisturize skin and delay aging: Chinese cabbage contains more carotene than beans, tomatoes and melons, and it is also rich in vitamin C. After entering the human body, it can promote skin cell metabolism, prevent skin roughness and pigmentation, make skin bright and clean, and delay aging. 4. Anti-cancer and anti-cancer: Vitamin C contained in Chinese cabbage forms a "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of preventing cancer. It can be eaten by the general population. However, people with spleen and stomach deficiency and thin stools should not eat more Chinese cabbage. Usage and Dosage Use Chinese cabbage to make dishes, and the frying and boiling time should not be too long, so as not to lose nutrition. Chinese cabbage has the effects of clearing away heat, removing annoyance, promoting qi circulation, removing blood stasis, reducing swelling and resolving hard mass, and dredging gastrointestinal tract. Indications: cough due to lung heat, body heat, thirst, chest tightness, upset, anorexia, constipation, abdominal distension and other diseases. It is forbidden to wash vegetables when they are stored. After washing, the osmotic pressure and cell respiration outside the stem and leaf cells change, resulting in the death and ulceration of stem and leaf cells and great loss of nutrients.