I often eat outside to make my stomach full of fat, so I like to cook a light vegetarian dish at home to rest my stomach and replenish vitamins that meat does not have, which is of great benefit to your health.
This dish contains cauliflower, which is soft and delicious after being cooked. It is suitable for middle-aged and elderly people, children and people with weak spleen and stomach and weak digestive function. Eating more cauliflower will also strengthen the blood vessel walls and prevent them from breaking easily. Fresh lily has the effects of moistening the lungs and relieving cough, calming the mind and soothing the nerves, and also has the effects of beautifying and beautifying the skin, preventing and resisting cancer. The rich soy lecithin in tofu is beneficial to the development and growth of nerves, blood vessels and brain. It is rich in nutrients and contains various trace elements and rich high-quality protein necessary for the human body. Edible fungi such as mushrooms can improve the body's immunity, relieve cough and phlegm, and relieve constipation and detoxify.
Nutritional miscellaneous vegetable pot
Recipe Recommendations
- tofu a
- cabbage 200 grams
- Coprinus comatus 100 grams
- fresh Lily a bag
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Nutritional miscellaneous vegetable pot
1
One broccoli flower, cut open, wash, and soak in salt water for 10 minutes. (There are usually vegetable worms in cauliflower, and the worms will escape when soaked in salt water).
2
200 grams of cabbage, wash and set aside.
3
Wash fresh lilies and coprinus mushrooms, blanch them slightly in boiling water, and dry them for later use.
4
Soak the tofu in water and cut it into several pieces for use.
5
Wash the ginger, onions and garlic, cut them for later use.
6
Heat the pan, add the oil, add the tofu first, cook until both sides are golden brown, and set aside.
7
Use the remaining oil from the fried tofu, add ginger, onion and garlic, and stir-fry until fragrant.
8
First add the cauliflower and stir-fry for a while. When it is half-cooked, add the coprinus mushrooms and lilies, and continue to stir fry.
9
Then add the cabbage heart, add a little salt, cooking wine, and chicken powder.
10
Finally, add the fried tofu pieces, put some green onions on top, and cook for a while.
11
Mix a bowl of wet starch to thicken and pour in.
12
Wait until the juice is slightly dried, it is ready, and serve on a plate.Nutritional miscellaneous vegetable pot Make Tips
Since the cauliflower is placed at the bottom first, it is best not to leave too much water in the pot; otherwise, it will become too mushy and lose its texture.