Spinach and tofu cannot be eaten together-this saying has become a household name and an iron rule deeply rooted in the hearts of the people after decades of publicity.
However, based on the research results in recent years, it can be concluded that spinach and tofu are not only a good combination, but also a perfect match for supplementing calcium and strengthening bones.
In the past, it was believed that spinach should not be eaten with tofu for only one reason: spinach contains a large amount of oxalic acid, which will combine with calcium to form an insoluble precipitate.
However, this statement fails to see another aspect of the problem-spinach also contains a variety of factors that promote calcium utilization and reduce calcium excretion, including rich potassium and magnesium, as well as vitamin K.
Traditional Chinese medicine has a saying that "blue enters the liver meridian". Green food can be beneficial to liver qi circulation and metabolism, eliminate fatigue and relieve liver depression. Eating more dark or green food can play a role in nourishing the liver and protecting the liver. You may wish to protect your liver in winter and eat more of these green fruits and vegetables, such as spinach. Spinach contains large amounts of beta carotene and iron, and is also an excellent source of vitamin B6, folic acid, iron and potassium. Among them are rich in vitamin A and carotene, which can make people look ruddy and are regarded as a good beauty product.
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. Tofu is a tonic and heat-clearing food. Eating it often can nourish the middle and replenish qi, clear heat and moisten dryness, promote saliva, quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, unclear stomach, and recuperation after fever.
Although tofu is rich in nutrients, it lacks dietary fiber. Eating tofu alone may cause constipation trouble. Mixing green vegetables together when eating tofu can make up for this shortcoming of tofu.
Tofu and spinach are difficult to form into balls after being broken, so pork mashed needs to be added to increase the flavor and nutrition, and will also make the meatballs easier to form.
This dish is light, delicious and delicious, and is a common food in winter.
Jasper spinach tofu meatballs
By D'angeloKub
Recipe Recommendations
- small spinach 200 grams
- tofu 200 grams
- pork belly appropriate amount
- Jiang 1 block
- onion 1 tree
- eggs appropriate amount
- salt 1 scoop
- pepper appropriate amount
- sesame oil appropriate amount
- hen soup appropriate amount
- salty and fresh
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Jasper spinach tofu meatballs
1
Prepare the ingredients, chop the pork into a paste, and wash the spinach.
2
Crush the tofu.
3
Add the meat filling and stir.
4
Mix the tofu and meat filling well.
5
Poke the spinach with boiling water.
6
Remove spinach from cold water, squeeze dry, and chop. Chop the green onions.
7
Chop spinach and green onions together.
8
Put the spinach into the cooking machine and add appropriate amount of water and stir until a puree.
9
Strain the spinach puree to remove the juice (the juice can be left and dough mixed), and add the tofu filling.
10
Mix well, add egg white and mix, add salt, sesame oil and pepper, stir well again.
11
Add water to the pan and cook until it bubbles. Without boiling, squeeze out the meatballs with the arc of your hand and gently place them into the pan.
12
After the water boils, the meatballs slowly float up.
13
Add a spoonful of hen soup.
14
Cook for a few minutes, add salt to taste, cease fire and serve.Jasper spinach tofu meatballs Make Tips
If you want the meatballs to be white, the proportion of tofu can be larger, and the proportion of pork should not be as small as possible. Otherwise, it will lack viscosity and will not be easy to form.