Tofu

1

The raw materials are shown. Tofu buys them to soak in the water, wash them before they wash them, slice them up.

2

Hot in the frying pan, oil in the onions of ginger.

3

Put it in the fungus. It's almost a minute in a fire.

4

And then put it in tofu, and it's fried.

5

A spoon of corrugated wine, a spoon of raw sugar, half a spoon of sugar, and then another half-minute, hot water, Zippin.

6

A spoon of gin, a spoon of raw sugar, half a spoon of sugar. I don't know.

7

In about 10 minutes, with a spoonful of salt, half a spoon of soup.

8

It's good to see that the soup is almost collected so we can put it on the table. Tofu inhales the smell of the fungus, especially full of wood and wood. It's good to have the original taste, to eat the fish, and to change the new dishes.

9

Look how good the soup is. Tofu inhaled the smell of mushrooms, especially full of wood and wood. It tastes delicious. It's good to eat vegetables and vegetables. It's healthy to keep our body fluids alkaline!

Baidu Reference: 1. Tofu Nutrition. Tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, Vitamin B1, lecithin, and Vitamin B6. Every 100 grams of firm tofu consists of 69.8% moisture, containing 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates, and 0.1 grams of fiber, providing 611.2 kilojoules of heat energy. The high amino acid and protein content in tofu make it an excellent supplementary food to grains. 78% of the fat in tofu is unsaturated fatty acids and it contains no cholesterol, earning it the reputation of "plant meat." The digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can satisfy a person's daily calcium needs. [5] Tofu is a nourishing food for clearing heat and maintaining health; regular consumption can replenish middle qi, clear heat and moisten dryness, generate fluids to quench thirst, and cleanse the stomach and intestines. It is more suitable for people with a hot constitution, bad breath and thirst, unclear stomach and intestines, and those convalescing after febrile illnesses. Modern medicine confirms that in addition to functions of increasing nutrition, aiding digestion, and enhancing appetite, tofu is also quite beneficial for the growth and development of teeth and bones (Tamarind, the king of calcium among fruits, also has this function), and in hematopoietic function, it can increase the iron content in the blood; tofu contains no cholesterol, making it an excellent medicinal dietary dish for patients with hypertension, high blood lipids, high cholesterol, arteriosclerosis, and coronary heart disease. It is also an excellent dietary therapy for children, the weak, and the elderly to supplement nutrition. Tofu is rich in phytoestrogens, which has a good effect on preventing and treating osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer, and blood cancer; sterols and stigmasterol in tofu are all effective anti-cancer ingredients. 2. Nutritional Value of Oyster Mushrooms. Oyster mushrooms contain rich nutrients; every hundred grams of dried product contains 20-23 grams of protein, and the amino acid composition is complete, with a very rich mineral content and a complete range of amino acid types. 1. The fungal body protein content is as high as 19-26 grams. According to data reports, the protein content of dried oyster mushrooms is about 20%, which is 2.6 times that of eggs, 4 times that of pork, and 15 times that of spinach and rapeseed. The protein contains 18 kinds of amino acids, among which 8 essential amino acids account for 8.38%, making up more than 35% of the total amino acid content of 20.7%. The reason why edible fungi such as oyster mushrooms taste delicious is that they contain many of the above-mentioned amino acids that can stimulate human taste organs to produce an umami sensation, which is much better than the single sodium glutamate contained in MSG. It does not cause thirst. Moreover, the amount of amino acids contained is very rich; for example, the average values of isoleucine, leucine, and lysine in mushrooms, oyster mushrooms, shiitake mushrooms, and straw mushrooms are 4.45%, 6.8%, and 7.7% respectively, while the average values of these three amino acids in beef, milk, and soybeans are 4.1%, 0.10%, and 3.29% respectively. Especially in animals and plants, lysine and leucine are mostly lacking, and leucine is almost non-existent. China's food structure is dominated by grains, making the deficiency even more apparent. Lysine is an important substance for promoting memory and facilitating the synthesis of high-level proteins in the human body. Therefore, it is said that the amino acids contained in general edible fungi can be compared to milk, lean meat, and fish, and have