Red tofu in the snow
By VicentaLakin
IN A COLD DAY, HAVE A BOWL OF HOT, HOT, SOY SAUCE. IT'S A GOOD FOOD THAT'S READY FOR ALL, FOR ALL, OLD AND OLD. THE PROTEIN BIOLOGY OF SOYBEANS IS COMPARABLE TO THAT OF FISH, AND IT IS THE BEST IN PLANT PROTEIN. SOYBEAN PROTEINS ARE FULL PROTEINS, THEY ARE BETTER COMPOSED OF AMINO ACIDS, WHICH ARE ALMOST ALL NECESSARY FOR HUMANS. TOFU HAS A HIGH PROPORTION OF SUB-OILIC ACID AND IS FREE OF CHOLESTEROL, WHICH BENEFITS THE GROWTH AND DEVELOPMENT OF HUMAN NERVES, BLOOD VESSELS AND THE BRAIN. SOYBEANS CAN BE COOKED DIRECTLY, WITH ONLY 65 PER CENT OF HUMANS DIGESTING THEIR PROTEINS, WHILE TOFU DIGESTION CAN INCREASE TO 92 PER CENT ~95 PER CENT. [SCHILLING RED]: MUSTARD CONTAINS A RICH VITAMIN A, B VITAMINS, VITAMIN C AND VITAMIN D. VITAMIN C IN A MUSTARD IS 1.5 TIMES THE RECOMMENDED DAILY INTAKE, WHILE VITAMIN E IS ABOVE 10 PER CENT OF THE RECOMMENDED DAILY INTAKE. ADEQUATE CONSUMPTION OF MUSTARD ENHANCES HUMAN IMMUNITY, DECONTAMINATING AND DECONTAMINATING SWELLING AND PROMOTING HEALING. MUSTARD IS RICH IN CARROTS, VITAMIN A.V.B AND VITAMIN D, AND CAN BE DESCRIBED IN TERMS OF THEIR COMBINED EFFECTS. IN ADDITION, MUSTARD IS RICH IN CELLULOSE, WITH THICK TISSUES, INCREASES GASTROINTESTINAL DIGESTIVE FUNCTION, PROMOTES GASTROINTESTINAL CREEPING AND PREVENTS CONSTIPATION. THE MUSTARD PICKLED IS FOLLOWED BY SPECIAL FLAVORS AND SCENTS THAT PROMOTE GASTROINTESTINAL DIGESTION AND CAN BE USED FOR APPETIZERS TO HELP DIGESTION。
Recipe Recommendations
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Red tofu in the snow
1
The snow is red-cleaned, the mushrooms bubble。
2
The boiler is hot, and the snow is red for two minutes and the asphalt is dried up。
3
Mushrooms cut the little ones. Tofu cut the little ones
4
Shrimp dry beaks are clean and immersed for a while。
5
Cold water under tofu, with a small amount of salt, hotened up until the water boils and turns into a small fire for about two minutes, when cold water is extracted。
6
Olive oil is hot in the pot and the bottom tofu burns to the surface。
7
Add mushrooms, prawns, dry beaks, and turn it up for a minute。
8
Join the good water in the snow red。
9
Half a bowl of clean water (none of the ingredients 2/3)。
10
Add a spoonful of chicken. It tastes very fresh。
11
The fire broke open, turned into a small fire and covered with a lid for 7-8 minutes。
12
It tastes like tofu
13
A few white peppers, salt sauce and pots。Red tofu in the snow Make Tips
1. Fresh mustard greens I used. If you use marinated cabbage, soak it in clear water for a few hours to remove the salty taste, and finally add less salt.
2. Tofu has a certain beany smell. Add a little salt and blanch water to remove the peculiar smell.
3. The correct recipe for blanching tofu: Cut the tofu into small cubes of similar size, then place it in a water pot, and heat it with cold water. When the water temperature rises to about 90 ° C (it is about to boil), switch to a low heat to keep the temperature. Slowly see the tofu float up, remove it when you feel it has a certain hardness when you pinch it with your hands, and soak it in cold water. (This will prevent the tofu from breaking.)
4. Packaged tofu is easy to rot. After buying it home, it should be soaked in water immediately, placed in the refrigerator for refrigeration, and taken out before cooking. Do not exceed 4 hours after removal to keep it fresh, and it is best to consume it on the day of purchase. Boxed tofu is easier to store, but it still needs to be refrigerated in the refrigerator to ensure that it will not corrupt during the shelf life. If you cannot eat it all in one go, you can cut it in the required amount and use it, and put the remaining part back into the freezer for easy consumption next time.
2. Tofu has a certain beany smell. Add a little salt and blanch water to remove the peculiar smell.
3. The correct recipe for blanching tofu: Cut the tofu into small cubes of similar size, then place it in a water pot, and heat it with cold water. When the water temperature rises to about 90 ° C (it is about to boil), switch to a low heat to keep the temperature. Slowly see the tofu float up, remove it when you feel it has a certain hardness when you pinch it with your hands, and soak it in cold water. (This will prevent the tofu from breaking.)
4. Packaged tofu is easy to rot. After buying it home, it should be soaked in water immediately, placed in the refrigerator for refrigeration, and taken out before cooking. Do not exceed 4 hours after removal to keep it fresh, and it is best to consume it on the day of purchase. Boxed tofu is easier to store, but it still needs to be refrigerated in the refrigerator to ensure that it will not corrupt during the shelf life. If you cannot eat it all in one go, you can cut it in the required amount and use it, and put the remaining part back into the freezer for easy consumption next time.