Cabbage Tofu Soup
1.
A piece of water tofu, first boil the water to boil the tofu and remove it, let it dry until it's warm, cut it with a knife, and cut it into small pieces of 1 cm square.
2.
Add water to the wok. The amount of water is added according to the number of people. I put four small bowls of water. After adding cold water, I put directly into the tofu cubes and cook
3.
This is Chinese cabbage. After I cleaned it, I blanched it with boiling water. I didn’t boil it in a pot. I just boiled it in a kettle and blanched it, then immediately put it in cold water and let it cool and dry it out.
4.
Bring the tofu to a boil and simmer for 5 minutes on low heat. At the same time, season with salt. Do not put soy sauce, oyster sauce and other seasonings. The lighter the better.
5.
Put in the processed cabbage and continue to heat it to a boil. In fact, the washed cabbage does not need to be scalded, and it can be directly put into the pot.
6.
Finally, add a little thin carrot and chopped green onion and mix well, and then add a few drops of sesame oil out of the pot
Tips:
I don’t think soy sauce or oyster sauce should be used in this light soup, but you can add it if you like it. Just add salt like me, and the last few drops of sesame oil will enhance the flavor. It tastes refreshing and not greasy. It's very appetizing, and the soup for breakfast, lunch or dinner is excellent.
I just rub the last carrot directly into the pot with a shredder tool. Just a little bit can be used for color mixing, otherwise the color in the green tofu will be a little light. Put a few carrots to add a little color, not too much, and the taste will be sweet. It's not tasty.
Add a few drops of sesame oil, don't pour a spoonful, a few drops will increase the flavor, one spoonful will be broken and you won't be able to eat it.
