Vegetarian fashion: love of red powder(su shi shi shang hong fen zhi lian )

Vegetarian fashion: love of red powder

Introduction:

"Vegetarianism is becoming more and more popular, and the health concept of vegetarianism is more and more accepted by people. Vegetarianism is also a kind of behavior of low-carbon and environmental protection. We ordinary people can't be completely vegetarian, but we can mix more vegetables with less meat. For Buddhists, vegetarianism is not only the release of life, but also the accumulation of merits. Because you are vegetarians, many animals can get rid of the fear and pain of being slaughtered, reducing the pressure on the environment and resources. "Eating meat bravely and valiantly, eating grain wisely and skillfully", in fact, vegetarianism can meet the human body's needs for all kinds of nutrition, and make you feel better physically, wiser and fresh today. On Tanabata day, there is still red amaranth juice left in making rose steamed bread. At that time, I created this "love of red powder". In fact, it is a dish mainly composed of tofu. The white tofu balls are set off by pink amaranth juice, just like a white flower blooming in the red leaves, inadvertently creating a romantic atmosphere. It feels very beautiful. "

Production steps:

Step 1: raw material drawing

Step 2: Chop Pleurotus eryngii, ginger and red pepper respectively;

Step 3: blanch the bean curd in water for 30 seconds to remove the water;

Step 4: smash the tofu by hand and set aside;

Step 5: smash the tofu by hand and set aside;

Step 6: take a stainless steel plate, put the broken tofu, Pleurotus eryngii, corn kernels, ginger and red pepper into the plate, and then add salt, soy sauce, refined oil and flour;

Step 7: take a stainless steel plate, put the broken tofu, Pleurotus eryngii, corn kernels, ginger and red pepper into the plate, and then add salt, soy sauce, refined oil and flour;

Step 8: stir step 5 evenly with chopsticks to form plain filling;

Step 9: stir step 5 evenly with chopsticks to form plain stuffing;

Step 10: take a proper amount of tofu stuffing by hand, rub it into tofu balls, and then gently beat the tofu balls back and forth with both hands to make the balls stronger and not easy to scatter when cooking;

Step 11: Boil the water in the pot, then roll the tofu balls with a layer of raw powder, put them into the boiling water and heat them until they are cooked, then pick them up;

Step 12: pour the amaranth juice into the dish, add a little salt to taste, then gently put the tofu balls into the amaranth juice and put them on the plate.

Materials required:

North tofu: 250g

Pleurotus eryngii: 50g

Fresh corn: 50g

150ml: amaranth juice

Ginger: a small piece

Red pepper: half of it

Salt: a little

Soy sauce: moderate

Essential oil: right amount

Raw powder: appropriate amount

Precautions: 1. This tofu ball is pure and has no stickiness. It's easy to disperse when it's boiled. You can add an egg and flour to increase the stickiness. It's easy to operate. 2. In addition, tofu balls can also be fried, I think fried things are not very healthy, so I use boiled, but also steamed.

Production difficulty: Advanced

Process: water

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Su Shi Shi Shang Hong Fen Zhi Lian