Kelp is rich in iodine, calcium, phosphorus, selenium and other trace elements essential to the human body. The calcium content is 10 times that of milk, and the phosphorus content is higher than all vegetables. Seaweed is also rich in vitamins such as carotene and vitamin B1. It has effects in hairdressing, preventing and treating obesity, high blood pressure, edema, arteriosclerosis, etc., so it is called "longevity dish".
Kelp is not only the most ideal iodine supplement food for pregnant women, but also a good food to promote baby's brain development. This is because iodine deficiency in pregnant women affects the synthesis of thyroxine in the body. If the fetus fails to obtain the necessary thyroxine, it will lead to poor brain development and low IQ. Even if enough iodine is supplemented after birth, it is difficult to correct congenital mental retardation.
Stewed tofu with seaweed and shrimp
Recipe Recommendations
- shrimp appropriate amount
- kelp appropriate amount
- lactone tofu appropriate amount
- wolfberry appropriate amount
- chives appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- sesame oil appropriate amount
- dry starch appropriate amount
Steps for Stewed tofu with seaweed and shrimp
1
Soak and wash dried shredded seaweed in warm water, drain the water; soak the wolfberry, wash the chives, and cut the chopped green onion for later use.
2
Remove the lactone tofu, cut into small pieces, and soak in light salt water for 5 minutes.
3
Remove the shells and lines from the shrimps, and leave the tails to make shrimp balls.
4
After washing, add dry starch, grab well, and let stand for 5 minutes.
5
Put a little oil in the pan on heat and heat it up. Add in the tofu pieces and shredded seaweed.
6
Add appropriate amount and boil for 10 minutes.
7
Add shrimp, wolfberry, add a little salt and chicken powder, and cook for a while.
8
When the shrimps are cooked, pour in a little sesame oil and sprinkle with chopped green onion.