Hello everyone I am the first gourmet Ah Fei
Cabbage and tofu are very common ingredients, you can buy them anywhere, and the method is simple, and you don't need any spices to make a good meal with original flavor. Now this season is just right to eat a little, cabbage its nature is slightly cold, can be clear heat and relieve annoyance, tongli stomach; tofu is also a very good ingredient, fresh tofu once bought more can not finish eating can be cut into small pieces frozen in the refrigerator, nutrients will not be destroyed, the taste is also good.
Today, Ah Fei will share with you a summer cabbage tofu soup to relieve the heat
Without further ado, let's get started
1 . First, we prepare two baby cabbages, break the leaves, put them in clean water, and wash away the dust and impurities on them
2 . A piece of old tofu, first cut into thick slices, and then cut into tofu pieces
3 . Beat three eggs into a bowl and stir to form an egg mixture to set aside
4 . Below, we blanch the tofu in water, boil water in the pot, put the tofu cold water into the pot and cook for a minute to remove the bean smell, blanching the water can also make the tofu more compact
5 . After the water is boiled, pour out the tofu and control the water and set aside
6 . Next, we scramble the eggs, burn the oil in the pan, the oil temperature should be higher, and when the oil surface is smoky, pour in the egg liquid
7 . After one side is set, turn over and fry the other side, and fry both sides until golden brown
8 . Pour in the prepared boiling water and simmer the proteins in the eggs over high heat, turning the broth white
9 . Pour in the blanched tofu, stir well with a spoon and continue to heat to allow the broth to boil for a while. (Here Ah Fei reminds everyone that if there is broth, you can add a little broth, there is no broth, there is no problem)
10 . At this time, add a spoonful of salt to season, chicken essence and pepper, according to their own taste as appropriate to add, and then pour in the baby cabbage, stir with a spoon, so that the baby cabbage is evenly heated, the whole heat is boiled for another 1 minute, the soup becomes milky white, you can put it out of the pot and plate
Ah Fei had something to say:
1. Fry the eggs in advance, mainly to replenish the oil and facilitate the formation of oil film to wrap the protein in the later stage.
2. When simmering, be sure to add boiling water and use high heat to fully stew the protein in eggs and tofu, which is the key to the rich milky white of the soup.
Well, this creamy white and fragrant cabbage tofu soup is ready, you can quickly try it at home!
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Ah Fei thanks for watching and we will see you in the next issue
Edit: Bean Charlie