I have two different ways to make it, and the flavors are very different. One is a clear soup, light and sweet; the other is a thick soup, without meat but with a rich flavor similar to the aroma of meat.
One: clear soup sweet cabbage tofu soup practice:
1, choose fresh cabbage leaves, wash, cut into small pieces. Ginger shredded spare.
2, tofu cut into small pieces, put into warm salted water to soak for a while, to remove the soy flavor.
3, the pot pour the right amount of water to boil, add ginger, pour a little soy sauce, salt to taste, down into the cabbage. Cook for a minute or two and then put in the tofu, cook until the cabbage is translucent, you can turn off the fire out of the pot.
Autumn and winter can also add some pepper, very light and sweet, nutritious and not afraid of fat oh!
Second, broth meat cabbage and tofu soup practice:
1, cabbage tender leaves tear small pieces; tofu cut small pieces, into the warm salt water soak; ginger shredded; prepare a little flour, standby.
2, sit in a pot of oil, oil five or six percent of the heat into the flour, stir-frying small fire flavor, down into the ginger.
Flour is the soul of this soup and know-how: flour stir-fried with a strong grain-specific aroma, cooking soup is a bit like meat.
3, pour into the appropriate amount of boiling water, once again boiled down into the cabbage to cook for a minute or two, and then into the tofu, cook for a minute or two until the flavor can be turned off the fire out of the pot.
The aroma is full, and the kind of broth than is another completely different flavor. I flour fried longer, the soup is light yellow if you add water before the flour fried brown, cooked out of the soup is very beautiful milky white.