Frozen Tofu Stewed with Cabbage

Name: Frozen Tofu Stewed with Cabbage
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Chinese cabbage; 200g frozen tofu; several fish tofu; 2 tablespoons Vegetable oil; 1 tablespoon salt; a little Soy sauce; 1 clove garlic

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Compared with fresh tofu, frozen "frozen tofu" loses very little nutrients, but forms many honeycomb-shaped holes, which can absorb the flavor of the soup like a sponge, and the taste is more elastic than fresh tofu. . More importantly, the frozen tofu will produce an acidic substance, which can destroy the body's fat accumulation, and it has less calories and a strong sense of fullness. Regular eating can achieve the goal of weight loss.

Frozen tofu stewed with cabbage is a classic Northeastern dish. Every Northeastern family has eaten it. If you haven't eaten it for a while, you will miss the taste. On the basis of the traditional method, I also slightly modified it, adding a little fish tofu, and the finished dish tastes better. Although it is the most common cheap ingredient and the most basic seasoning, there are a few tips for processing cabbage, which can make this ordinary stew taste faster, the vegetables are crispy, the leaves are tender, the tofu is fresh, and the taste is fresh and sweet. Out of the ordinary. Let's take a look together next. "

Ingredients

4 slices Chinese Cabbage
200g Frozen Tofu
several Fish Tofu
2 tablespoons Vegetable Oil
1 tablespoon Salt
a little Soy Sauce
1 clove Garlic

Frozen Tofu Stewed with Cabbage

1. Defrost frozen tofu, squeeze out the water in the middle, and cut into large pieces. Tips: Fresh tofu usually has a beany flavor. You can boil the tofu with salted hot water before freezing, let it cool and then freeze it, so that it can be used directly after thawing.

2. Rinse the cabbage leaves with clean water, cut off the roots, and cut the tops and leaves as shown in the figure. Tips: Because the ripening time of the vegetable gang and the vegetable leaf are different, they cannot be cooked at the same time, otherwise the vegetable leaf is not too bad or the vegetable gang is not cooked, so they must be handled separately.

3. Cut the cabbage help into slices with a knife diagonally. Tips: This cuts off the crude fiber of the dish, making it easier to chew. Moreover, the slices are not very thick, they are easy to cook, and the cut surface is larger than straight cuts, which makes it easier to taste.

4. A cabbage gang is treated like this. Block the leaves with a knife a few times, cut them into large pieces, and handle them in this way for later use.

5. Chop the garlic, rinse the frozen fish tofu with water, and cut into slices slightly thicker than the cabbage. Tips: The soup with fish tofu tastes fresher and sweeter. You can also use fish cakes instead. Or not add it.

6. Heat oil in a pan, sauté the minced garlic, pour in the fish tofu and stir-fry for a few times, then add a bowl of cold water. Tips: Do not add hot water, which will make the ingredients in the pot heat up quickly, making it difficult for them to mature quickly.

7. Add salt and a few drops of light soy sauce in cold water and mix thoroughly. Put the frozen tofu into the soup and bring to a boil over medium heat. Tips: You can also use chicken broth or pork bone broth. The taste will be stronger than that with water, but don't put too much in it, lest the soup is too meaty and affect the sweet taste of cabbage. Add a few drops of soy extract with cold water to make the soup fresh. Be careful not to put too much soy sauce, otherwise it will affect the color of the soup and cover up the original flavor.

8. Simmer the frozen tofu for about five minutes, put the cabbage gang on it, and continue to simmer for about two or three minutes, until it reaches the state shown in the figure. It is slightly transparent but the fiber is whitish and not fully mature. Tips: Don't completely stew the vegetable gang before adding the leaves, because the vegetable gang that is too soft and rotten will not taste good and lose more nutrition.

9. Turn to low heat and pour in the leaves.

10. Turn it carefully with a spatula, turn off the heat when the leaves change color. Tips: Vegetable leaves are easy to cook. You can simmer them with the soup and the remaining temperature in the pot. Don't turn it too hard or too frequently, so as not to spoil the frozen tofu with the spatula. Don't collect the soup, save some and put it on the plate, it will be absorbed by the frozen tofu.