Bean curd
By VicentaLakin
Deep in the autumn, the white harvest season, green leaves full of moisture, a piece of water, chewing in their mouths, and the smell of green, satisfy people's gratitude and joy for nature's last gift of the year. The cabbage is mildly cold and has the effect of acupuncture and thermal detoxification. In the seasons the soybeans are rich in colour and abundance. They are rich in proteins that reduce cholesterol and reduce the occurrence of artery hardening. They are good foods for diseases such as coronary heart disease, high blood pressure, scrucified arteries, long skins, adornment, acupuncture, acupuncture, and increased gas, with a drop in sugar and increased immunity. Today, I recommend to you a meal: tofu。
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Bean curd
1
The soybeans are washed clean, water is immersed for five hours, and the wall breaker is used to make large particles。
2
The greenest leaves of freshly harvested cabbage, fine, spare。
3
Put peanut oil in the frying pan, onions cut the fragrance, soybeans chipped and fried。
4
Put it in salt, burn it with fresh water and turn it down slowly for 40 minutes。
5
Join the crumbs, turn them up and cook them for five minutes。
6
Spill up the bubbly, make a pot。
7
Come on。Bean curd Make Tips
The soybeans should be kept as low as possible; the stew should be carefully prepared to prevent spills from boiling in the pot; and the five-minute boiler should not take too long, otherwise the finished product would not be beautiful。