Kale contains organic bases, which give it a certain bitterness, which can stimulate people's taste nerves, increase appetite, and accelerate gastrointestinal peristalsis and help digestion. Another unique bitter ingredient in kale is cinchona cream, which can inhibit the over-excited body temperature center and relieve heat and fever. It also contains a lot of dietary fiber, which can prevent constipation. Lower cholesterol, soften blood vessels, prevent heart disease and other effects.
Haimi is rich in nutrients and is rich in calcium, phosphorus and other trace elements that are beneficial to the human body. It is a good source for the human body to obtain calcium. Foods with more calcium include dairy products and eggs. The protein content of sea rice is very high, above 55%. Dairy products and various beans also have high protein content. So sea rice is also a good food.
Yuba is rich in protein and has high nutritional value. Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.
Braised Chinese kale with tofu bamboo and sea rice
Recipe Recommendations
- shrimp appropriate amount
- Yuba appropriate amount
- Chinese kale appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Beauty Finger Pepper appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised Chinese kale with tofu bamboo and sea rice
1
Ingredients: dried shrimp, tofu bamboo, kale seasoning: salt, pepper, chicken essence, onion, ginger, beauty pepper
2
Wash dried shrimps and tofu with warm water and soak until soft.
3
Wash the tofu bamboo and cut into sections; cut the kale into sections and shred the red pepper.
4
Wash the green onions and chop them into the powder. Peel the ginger, wash and shred them.
5
Put the oil in the pan on fire and heat it up, add in the onions and ginger and saute until fragrant.
6
Add the soaked sea rice and stir-fry until fragrant.
7
Add appropriate amount of water to boil, and put the tofu strips into the pan.
8
Add a little salt, chicken essence, and pepper, and turn to low heat.
9
After the tofu bamboo is flavored, add the kale and stir-fry slightly.
10
Thick the juice and turn off the heat, sprinkle over the shredded red pepper.