Bean curd with fennel(hui xiang cai dou fu )

Bean curd with fennel

Introduction:

"Like its seeds, fennel has a special aroma. Fennel is rich in vitamin B1, B2, C, PP, carotene and cellulose. What makes it have a special pungent smell is fennel oil, which can stimulate the nerves and blood vessels of the stomach and has the effect of invigorating the stomach and regulating qi. Fennel is usually used with meat to remove fishy and greasy smell. Today, it is also good to use with tofu, with unique flavor. Tofu has the effect of high protein, low fat, lowering blood pressure, blood fat and cholesterol. It's a good food for both the old and the young, for health preservation and longevity

Production steps:

Step 1: cut the tofu into 2 cm pieces.

Step 2: put the cut tofu into the boiling water pot and remove the beany smell.

Step 3: wash fennel and cut it into small pieces.

Step 4: Chop green onion and ginger.

Step 5: heat up the oil in the frying pan, add onion and ginger, stir fry for a while.

Step 6: add fennel and stir fry.

Step 7: add appropriate amount of salt and stir fry evenly.

Step 8: add a little fresh vegetables, stir fry evenly, then turn off the heat and put on the plate.

Materials required:

Tofu: 300g

Fennel: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Fresh vegetables: moderate

Note: people who like to eat meat can put in some minced meat with fried, taste better, but this vegetarian fried taste is also good.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Hui Xiang Cai Dou Fu