How to cook persimmon cabbage together, how to cook persimmon cabbage

How to cook persimmon and cabbage together? Let me introduce the specific steps to you below, I hope you like it.

Persimmon Cabbage

Steps to cook persimmon and cabbage together

1 Wash the cabbage and cut it into 7 cm long and 5 mm wide strips. Wash the tomatoes and cut them into 3 cm pieces. Cut the tofu into 2 cm square pieces.

2 Pour olive oil into a frying pan and heat over high heat. When the oil is 70% hot, add the tofu cubes and turn to medium heat. Do not stir with a spatula at first. After frying for about 1 minute, shake the pan and turn the tofu over (or use a spatula to help turn it over), and fry the tofu until golden brown.

3 Add the tomato pieces and fry until soft. When you see some juice from the tomatoes, add the shredded cabbage, sprinkle in salt and stir well. Cover the lid and heat over medium heat for about 3 minutes. (Don't add water to the pot, the tomatoes and cabbage will both produce juice, unless the two vegetables you bought have too little water due to different regions).

4 After the shredded cabbage becomes soft, pour in light soy sauce and stir well, then heat over high heat for about 20 seconds.

5 This is my most common home-cooked vegetarian dish, because I always have cabbage, tomatoes and tofu in my refrigerator. And the recipe of this dish is very simple, it only takes a few minutes from preparation to completion. In addition to being simple, this dish is also nutritious and goes well with rice. Whenever I feel a little fat, I have to adjust my dinner, eat less meat, and eat more vegetables and tofu.

Tips

There are not many skills to make this dish. When frying tofu, don't rush to turn it over. Wait until one side is fried before turning it over, otherwise it will break easily. The dish comes with soup after frying, and there is no need to thicken it. The soup is a mixture of cabbage soup and tomato soup. It tastes sour and sweet and is delicious. I like to use it with rice. When frying food with olive oil, olive oil can form a protective shell on the surface of the food, which is another manifestation of olive oil's superiority over other edible oils with polyunsaturated fat as the main ingredient. This protective shell prevents food from sticking together and helps prevent the loss of water and nutrients contained in the food itself.

According to research and determination by nutritionists: Eating 50-100 grams of fresh tomatoes per person per day can meet the human body's needs for several vitamins and minerals. The "lycopene" contained in tomatoes has the effect of inhibiting bacteria; the malic acid, citric acid and sugar contained in tomatoes have the function of aiding digestion. Tomatoes are rich in nutrients and have multiple functions, and are called the magical fruit among vegetables. Organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. Tomatoes contain fruit acid, which can reduce cholesterol content and is very beneficial for hyperlipidemia. Tomatoes are rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine and other elements, and also contain protein, sugar, organic acid, cellulose.