Deep Fried Tofu With Green Vegetables Recipe

Deep Fried tofu with green vegetables. This method of tofu is very popular, light and non-greasy.

Housewives of my age often get together and chat, either talking about old people and children or talking about food and clothing

In the spring of all things recovering, especially children need to add calcium to grow taller, and eat more nutritious vegetables. Eat more fresh fruits, and moderate amounts of meat.

If you want to eat fresh vegetables, you have to visit the market frequently. So visiting the market every morning is something I must do. This time I went to the vegetable market and saw a lady selling milk cabbage. The milk cabbage have an appetite, fresh taste, crisp, light and nutritious. At first glance, the vegetables were just picked from the ground, with fresh soil, so I bought a lot.

Tofu is rich in calcium, and cooking with green vegetables is a good choice. I bought a piece of tofu, haha. Lunch with another meat will be enough nutrition.

Deep Fried tofu with green vegetables, I will deep-fry tofu first, of course you can’t eat it directly, otherwise it will be too greasy. Deep-fried tofu cut into pieces and fried with Chinese milk cabbage or other green vegetables, so delicious.

Ingredients:

500 grams of milk cabbage (or other green vegetables), 1 piece of tofu, 500 grams of peanut oil, leek, 2 tablespoons of light soy sauce, moderate salt

Cooking steps:

1. Fresh Chinese milk cabbage feels particularly cheap.

2. Remove the roots and old leaves of milk cabbage, soak them in salted water for a while, then rinse and cut into sections.

3. Add water to the pot and bring to a boil, add a little salt and a few drops of oil. To scald milk cabbage briefly, then take them out of the pot and cool them in cold water. Do this to maintain a crisp taste.

5. Cut the tofu into rectangular pieces and pour it into the pan to deep-fry until the surface color is golden.

6. Deep-fried tofu can be eaten directly, but it is too greasy.

7. Then cut the fried tofu diagonally into small pieces.

8. Pour a little peanut oil into the pot. Add chopped leek and shredded ginger, stir-fry until fragrant.

9. Pour the milk cabbage, add light soy sauce, stir quickly and evenly.

10. Pour the deep-fried tofu pieces into the pan and stir-fry evenly.

11. Finally, sprinkle with salt, turn off the heat and enjoy.

Tips:

Put the scalded milk cabbage into cold water to cool. This can maintain a crisp taste.

Deep-fried tofu should be cut diagonally. The tofu is filled with bubbles, which makes it easier to absorb vegetable broth and is more delicious.