Stewed tofu with xuelihongwuhua meat(xue li hong wu hua rou dun dou fu )

Stewed tofu with xuelihongwuhua meat

Introduction:

"1. Refreshing: xuelihong contains a large amount of ascorbic acid (vitamin C), which is a highly active reducing substance. It participates in the important redox process of the body, increases the oxygen content in the brain, stimulates the brain to use oxygen, and has the effect of refreshing and relieving fatigue. 2. Detoxification and detumescence: xuelihong has the function of detoxification. It can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used as an auxiliary treatment for infectious diseases. 3. Appetizer Xiaoshi: after pickled, xuelihong has a special taste and fragrance, which can promote the digestive function of stomach and intestines and increase appetite. It can be used to appetizer and help digestion. 4. Improving eyesight and diaphragmatic effect: xuelihong has thick and hard tissue, contains carotene and a large amount of edible cellulose, so it can improve eyesight and relieve constipation. It can be used as a good food therapy for ophthalmic patients and prevent constipation, especially for the elderly and habitual constipation. 5. Weight loss function: xuelihong is the representative of green food for weight loss. It can promote the discharge of accumulated waste, purify the body and make it fresh and clean. In addition to eliminating the accumulated wastes and toxins in the body, it can also supplement vitamins and minerals, stimulate the original power in the body, and promote the regularization of digestion, absorption and discharge. It is very effective to improve the speed of weight loss, and also has anti-aging effect. 6. Lead excretion function: Vitamin C combines with lead to form substances that are insoluble in water, which can be excreted with feces to excrete lead. Xuelihong is one of the foods containing vitamin C

Production steps:

Step 1: wash the pickled xuelihong, soak in water to remove the salt, and then cut it into small pieces.

Step 2: cut tofu into 1.5cm square pieces.

Step 3: slice pork.

Step 4: heat the oil in the pan, add the sliced meat and stir fry until the oil comes out.

Step 5: add tofu and stir fry until tofu changes color.

Step 6: add xuelihong and stir fry well.

Step 7: add 200ml scallion flower cover, simmer for 10 minutes, add chicken essence to taste before leaving the pot.

Materials required:

Xuelihong: half a Jin

Tofu: one jin

Pork: two liang

Water: moderate

Onion ginger: a little

Chicken essence: a little

Note: xuelihong is already very salty, so there is no need to add salt to this dish

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xue Li Hong Wu Hua Rou Dun Dou Fu