Chinese cabbage and tofu soup

Chinese cabbage and tofu soup

　　Ingredients: Use Chinese cabbage from the Dinghuatang area, selecting 200g of cabbage leaves, 4 pieces of tofu, 25g of dried seaweed, 50g of cooked lard, 5g of MSG, 10g of cooking wine, 4g of fine salt, and 1000g of broth.

　　　　Preparation method:

　　　　1. Cut the tofu into slices 3.3cm long, 1.3cm wide, and 0.7cm thick, blanch them in boiling water, then remove. Cut the cabbage into strips of the same size as the tofu.

　　　　2. Place the soup pot over high heat, add the lard to melt, pour in the broth along with the cabbage leaves and tofu. Simmer until the vegetables are cooked, then add the fine salt and MSG, sprinkle with the dried seaweed, and serve the soup in a bowl.

　　Features of this soup: The tofu is white, the cabbage leaves green, the seaweed purple, the flavor of the soup is fresh, and the broth is rich (Dinghuatang cabbage has the characteristic of producing a thick broth even when boiled plainly).

　　　　The soups in our county are refined and endlessly varied. There is a wide range of soup styles, many types, and exquisite varieties, with traditional sayings such as “one soup, ten variations” and “no meal is complete without soup.” In addition to the aforementioned soups, there are also “eel soup,” “crucian carp soup,” “wolfberry soup,” “crab soup,” “top ten tonic soups,” and more, which will not be introduced one by one here.