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Diet therapy: cabbage, tofu, two dishes

Diet therapy: cabbage, tofu, two dishes

For decades, I have been planning to make some delicious meals for my wife and children. Although they are tiny and choppy, they are happy to watch them eat.

When people are seventy years old, children are near middle age, and health is especially important.

  Cabbage is a seasonal fresh vegetable in the north. It tastes delicious, or stewed or fried. The family loves it. The protein content of tofu is very high. It is a food with both medicine and medicine. It has many functions such as qi and tonic.

They all said that “the cabbage tofu is safe,” but how to make them into flowers, I still have to work hard, and finally invented the “two eats” of cabbage tofu.

  Ingredients: 1 kg of tofu, half of cabbage, ginger, green onion, 2 grams of dried chili, 1 coriander, soy sauce, salt, chicken essence.

  System of law: 1.

Cut the tofu into small pieces of 3 cm square and about 1 cm thick, cut into cabbage, onions, ginger chopped, broth;

Onion ginger scented, pour the cabbage into the pot and stir fry, wait until the cabbage is soft and pour the broth into the pot, just as there has been no cabbage;

After boiling, pour the tofu into the pot, change to a small fire for 10 minutes, put a small amount of salt, chicken essence can be appropriate;

Add the chopped dried peppers to the dry bowl and pour the cooking oil into the wok. Heat until 80% of the hot peppers are poured onto the dried peppers.

Then pour the coriander and chopped green onion into the bowl and top with soy sauce.

When you eat it, use the cooked tofu and simmer the small ingredients in the bowl. Take it easy to eat it. It is best to eat it when the tofu is hot. The taste is smooth and tender.

  Li Huiming, professor of nutrition at Xiangya Hospital of Central South University, commented that cabbage tofu has been a good match since ancient times, but tofu is not easy to taste, so the soup of stewed tofu is generally salty.

The use of dip is improved to solve this problem, and the amount of salt injected is greatly reduced under the premise of ensuring the taste.