Chinese cabbage and tofu soup

Chinese cabbage is an indispensable winter health dish on every table. As the saying goes: Fish makes a fire, meat produces phlegm, and cabbage and tofu ensure safety. The air in the north is particularly dry in winter, which is very harmful to the skin. So we need to spice up our diet. Cabbage and tofu soup is a good winter health soup. It is simple to make, delicious in taste and relatively high in nutritional value. Tofu is a good source of calcium, but the ratio of calcium to phosphorus in beans is very low, which will affect the body's absorption of calcium, while the ratio of calcium to phosphorus in Chinese cabbage is very high. Therefore, the combination of these two types of food can just complement each other's strengths. From this, it seems that cabbage and tofu should be a perfect match in the nutritional combination.
Chinese cabbage is rich in minerals, vitamins, protein, crude fiber, carotene and other nutrients. Traditional Chinese medicine believes that cabbage is slightly cold and sweet. As a health dish with the same origin of medicine and food, Chinese cabbage not only has skin care effects, but also has seven major effects: nourishing the stomach, nourishing the intestines, relieving alcohol, facilitating convenience, lowering blood fat, clearing heat, and preventing cancer. Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and eight essential amino acids, and the proportion is close to the human body's needs. It also contains carbohydrates and high-quality protein, and is known as "vegetable meat". Eating tofu often can nourish the middle and replenish qi, clear heat and moisten dryness, promote saliva and quench thirst, and clean the stomach.