First of all, the water content of Chinese cabbage is among the best in similar dishes, and because of its low calorie, 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, and the human body easily loses moisture, such as peeling. At this time, we 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 usually 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, which can better enhance the immune function of human body together with vitamins!
After talking about cabbage, let's talk about this tofu again. 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 together with other dishes. And tofu is probably 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 oral ulcers, which can be well prevented by eating more tofu. Moreover, tofu can also improve immunity and memory, supplement calcium and strengthen bones, not to mention, so many people regard it as a kind of food.
After 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 cooks, 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 before cabbage. Why do you say that? Because the tofu absorbs the soup and is completely 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 65,438+00 minutes, 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 and cut it into pieces and blanch it. In this way, tofu will not be easily broken in the subsequent cooking process.
Step 2: Take out the boiled tofu and put it in cold water to cool it. Add Jiang Mo and minced garlic to the pan, stir-fry until fragrant, and then pour in the bean paste. After the bean paste is dissolved and red oil appears in the pot, you can put the prepared tofu blocks in. As for why this is done, the main reason is to let the tofu take shape again, so that the tofu will not be stewed in the stew process.