poached tofu
Sichuan cuisine has always given the impression that it has a spicy, heavy taste, red color and hot taste. Today, I will serve you a fresh, soft, smooth, light and palatable Sichuan dish [Poached Tofu].
Recipe Recommendations
- Big tofu a
- spinach appropriate amount
- ham sausage appropriate amount
- egg white one
- dry starch 1 tablespoon
- salt 1 teaspoon
- white pepper 1 teaspoon
- chicken essence 2 teaspoons
- cooking wine 1 teaspoon
- sesame oil appropriate amount
- chicken soup appropriate amount
- water starch appropriate amount
Steps for poached tofu
1
Wash the tofu, remove the crusts, and grind it into mud with the back of the knife.
2
Add salt, chicken essence, pepper, egg white, dry starch, and cooking wine and stir well. Cut the ham into fine pieces for later use.
3
Squeeze the mixed tofu paste into meatballs, and then press flat with your hands.
4
Put it into a plate, sprinkle with minced ham on top, and steam for 5 minutes to shape.
5
Wash the spinach, blanch it in boiling water, and remove it.
6
Put into a large bowl and place the steamed tofu cake on the spinach.
7
Pour the chicken soup into a pan and bring to a boil, season with salt and chicken essence, and thicken with water starch.
8
Pour the sauce into a large bowl containing the tofu cake, and finally sprinkle with sesame oil.poached tofu Make Tips
A few words: Spinach is rich in nutrients, contains more protein, and is also rich in calcium, iron, vitamin E and niacin. Spinach has a certain blood-enriching effect. The enzyme substances contained in spinach can promote the secretion functions of the stomach and pancreas. Spinach also has disadvantages. Because it contains more oxalic acid, it tastes a bit astringent. Oxalic acid easily combines with calcium in food to form insoluble calcium oxalate, which hinders the body's absorption of calcium. Long-term consumption of foods with high oxalic acid content can also easily produce kidney stones. Therefore, it is best to blanch spinach with water before eating it. After blanching, 80% of the oxalic acid in spinach can be removed. However, the blanching time should not be too long, otherwise the vitamin content in spinach will be reduced. After blanching, spinach not only loses little nutrients, but also tastes better. Infants, patients with pulmonary tuberculosis and rickets, in order not to affect the absorption of calcium, it is best to eat less or no spinach. Spinach has a certain bow-smoothing effect, and it is best not to eat it for diarrhea patients. If you don't like to eat spinach, you can use pakchoi, rapeseed, etc. instead.