Braised tofu with baby cabbage

Overview

Winter has arrived, and the autumn fat is still clinging to my body. I need to get some delicious and nutritious vegetables that are not easy to make fleshy. The ingredients for this dish are very simple and you won’t gain weight after eating it. Needless to say, everyone knows the nutrition and functions of cabbage, tofu, carrots and black fungus. What I focus on is garlic. Some people don’t like to eat garlic because of its smell, which is indeed a pity. (This is not a problem, just chew a few peanuts or drink some milk after eating.) Not only Chinese people like to eat garlic, but Germans like to eat garlic even more. According to a study in Germany, garlic contains more than 400 substances that are beneficial to human health. It can be used as a seasoning, and can prevent diseases and keep fit. It is known as a natural antibiotic. Its nutrition is even higher than that of ginseng, and it should be listed as the first health supplement. Effects of garlic: regulate cholesterol levels; clean arteries; lower and increase blood pressure levels (two-way regulation of blood pressure); help prevent heavy metals from entering the body; improve bone strength; eliminate physical fatigue due to its high nutritional content; improve exercise capacity; antioxidant fights free radicals and improves cell life.

Tags

• hot dishes
• home cooking
• baby cabbage
• black fungus
• dried chili pepper
• five spice powder
• ginger
• green onions
• lao doufu
• light soy sauce
• mustard seed olive blend oil
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash the baby cabbage, drain it and tear it into strips. Slice the carrots and tear the black fungus into small florets. Cut green onions into sections, slice garlic, mince ginger, and prepare 6 peppercorns.

   

3. 3 The tofu is sliced into slices to make it more flavorful.

   

4. 4 Shredded cabbage and sliced tofu.

   

5. 5 Heat the pan and cool the oil, making a little more oil. Add tofu and fry over low heat until golden crown on both sides. Set aside. Leave oil at the bottom of the pan.

   

6. 6 Add peppercorns, onions, ginger, garlic and dried chili peppers and saute until fragrant. Immediately add cabbage and stir-fry over high heat.

   

7. 7 Add carrots and black fungus and continue stir-frying.

   

8. 8 Add light soy sauce and salt and stir-fry evenly. Add an appropriate amount of boiled water until the water is level with the vegetables. Simmer over medium heat for a while until the juice is absorbed.

   

9. 9 Remove from the pan.