Eat tofu when it is foggy in winter.
Tofu is a tonic and heat-clearing food. It is eaten frequently. It can nourish the middle and replenish qi, clear heat and moisten dryness, promote saliva and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, unclear stomach, and recuperation after fever.
Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements essential to the human body. It also contains carbohydrates, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestion and absorption rate of tofu reaches more than 95%.
Two small pieces of tofu can meet a person's daily calcium needs. Therefore, eating more tofu in winter can prevent the high incidence of eczema in summer.
Characteristics: It has a strong fish flavor.
Taste: Tofu is crispy on the outside and tender on the inside, salty, sweet, sour and spicy.
Function of tofu: sweet and slightly cold in nature. It can nourish the spleen and stomach, clear heat and moisten dryness, facilitate urine, and relieve heat and poison.
Applicable groups: Tofu is an ideal food for the elderly, pregnant women and pregnant women, and is also an important food for the growth and development of children; Tofu is also good for menopause, post-illness recuperation, obesity, and rough skin; mental workers and people who often work night shifts are also very suitable for eating. Tofu digestion is slow and should not be eaten more in children with indigestion; tofu contains more purines, so patients with gout and patients with elevated blood uric acid concentrations should eat it carefully.
Fish-flavored tofu
Recipe Recommendations
- North tofu 300 grams
- water fungus appropriate amount
- mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- salt appropriate amount
- chopped pepper appropriate amount
- chili oil appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- balsamic vinegar appropriate amount
- yellow wine appropriate amount
- water starch appropriate amount
- medium spice
- burn
- half an hour
- simple
Steps for Fish-flavored tofu
1
Prepare pork, tofu, fungus, and mushrooms.
2
Remove the top layer of skin from the tofu, then cut the tofu into slices about 1 cm thick, slice the mushrooms, and cut the fungus into small pieces.
3
Cut green onions, ginger and garlic into minced pieces.
4
Add the oil into the pan, heat and add the tofu, fry until golden on both sides, and drain the oil.
5
Add the minced meat into the pan, add a little rice wine and stir fry until fragrant.
6
Add spring onions, ginger, and garlic and stir-fry until fragrant.
7
Add chopped peppers and stir well.
8
Add boiling water.
9
Add soy sauce, sugar, and salt.
10
Add tofu and mushrooms.
11
Add the fungus.
12
Pour the soup in the pan with balsamic vinegar soon.
13
Pour in water and starch to collect juice.
14
Finally, drizzle with chili oil and remove from the pan.Fish-flavored tofu Make Tips
1. Ingredients can be changed according to your preferences. 2. Selection of high-quality tofu: tofu with no water lines, no impurities, and crystal white and delicate is of high quality; tofu with water lines, bubbles, fine particles, and slightly yellow in color is of inferior quality; tofu should not be overeaten. If you eat too much, it will cause abdominal distension and nausea, which can be solved by pineapple. 4. Don't fry the tofu too hard. 5. Chopping pepper itself is salty, so add less salt.