Ingredients: Chinese cabbage, tofu, ginger, garlic, chives, salt.

Practice:

1. Cut the cabbage and cut the tofu into pieces.

2. blanch the tofu in water, remove it and drain it.

3. blanch the cabbage in water, remove it and drain it.

4. Heat oil in the pot, add ginger, garlic and onion, stir-fry, add tofu and fry for a while, add water (or broth) and stew for a while.

5. Add the cabbage and stir fry, and finally add the salt.

Nutritional value of Chinese cabbage

1. Chinese cabbage contains more than 90% cellulose. Cellulose is called "the seventh nutrient" by modern nutritionists, which can not only moisten intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. Has good effect on preventing intestinal cancer. Another important function of cellulose is to promote the absorption of animal protein by human body.

The air is particularly dry in autumn and winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamin C and vitamin E. Eating more Chinese cabbage can have a good skin care and beauty care effect.

Nutritional value of tofu:

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 biological value of soybean protein is comparable to that of fish, and it is a leader in plant protein. Soybean protein belongs to complete protein, and its amino acid composition is good, and it contains almost all the amino acids necessary for human body. Soybean can be directly cooked and eaten, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.

2. Soybeans used to make tofu contain about 18% oil, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.