Chinese cabbage and bean curd soup(xian mei wu bi de bai cai dou fu tang )

Chinese cabbage and bean curd soup

Introduction:

"Stewed bean curd with Chinese cabbage is my favorite soup in winter. Although it's a vegetable dish, it's more delicious than meat."! Cabbage, bean curd, bean sprouts and sea rice, well, stewed out that fresh ah, that beautiful ah, I drink several bowls of it! In autumn and winter, the air is particularly dry, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. Tofu also contains iron, calcium, phosphorus, magnesium and other trace elements necessary for human body. It also contains sugars, vegetable oil and rich high-quality protein, so it is known as "plant meat". The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. This soup pot is simple, tastes salty and fresh, and has high nutritional value. It is suitable for all people, especially the elderly, pregnant women, pregnant women and children, as well as mental workers. "

Production steps:

Step 1: get the materials ready.

Step 2: wash and cut the cabbage.

Step 3: cut tofu into pieces.

Step 4: blanch the bean sprouts, wash the sea rice and soak it in warm water.

Step 5: put the oil in the pot, heat the oil, and then add the tofu.

Step 6: stir fry the tofu and turn yellow, then pour in the cabbage and stir fry.

Step 7: add pepper, chicken essence, salt and cooking wine after cabbage is super soft. Stir well.

Step 8: prepare a casserole before stir frying cabbage and tofu, pour in water and bring to a boil.

Step 9: pour the fried cabbage and tofu into the casserole with boiling water.

Step 10: pour in the bean sprouts.

Step 11: pour in the sea rice (or water).

Step 12: cover and simmer for 20-30 minutes. Pour in sesame oil. Turn off the heat and serve.

Materials required:

Cabbage: moderate

Tofu: one piece

Soybean sprouts: right amount

Haimi: right amount

Pepper: 1 teaspoon

Cooking wine: 1 teaspoon

Chicken essence: appropriate amount

Salt: a little

Sesame oil: appropriate amount

Note: 1. Chinese cabbage is cold, stomach cold abdominal pain, loose stool and diarrhea and cold dysentery are not allowed to eat more. 2. Tofu is slow to digest and should not be eaten more in children with dyspepsia; tofu contains more purines and should be eaten with caution in gout patients and patients with increased serum uric acid concentration.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Mei Wu Bi De Bai Cai Dou Fu Tang