Stewed tofu with xuelihong(xue li hong dun dou fu )

Stewed tofu with xuelihong

Introduction:

"On a cold day, have a bowl of hot snow red stewed tofu ~ [nutrition tips] [tofu]: it has the effect of high protein, low fat, lowering blood pressure, blood fat and cholesterol. It is a good food for both the old and the young, for health preservation and longevity. The biological value of soybean protein is comparable to that of fish, and it is the best in plant protein. Soybean protein is a complete protein, and its amino acid composition is relatively good. It has almost all the essential amino acids for human body. The proportion of linoleic acid in tofu is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerve, blood vessel and brain. Soybean can be directly cooked and eaten, the human body's digestibility of its protein is only 65%, and the digestibility of tofu can be increased to 92% ~ 95%. [xuelihong]: mustard is rich in vitamin A, B vitamins, vitamin C and vitamin D. The content of vitamin C in a mustard is 1.5 times of the recommended daily intake, and the content of vitamin E is also more than 10% of the recommended daily intake. Appropriate consumption of mustard can enhance human immunity, detoxify and detumescence, and promote wound healing. Mustard is rich in carotene, vitamin A, vitamin B and vitamin D, which can relieve pain and improve eyesight. In addition, mustard is rich in cellulose and hard tissue, which can increase gastrointestinal digestion function, promote gastrointestinal peristalsis and prevent constipation. Mustard pickled has a special flavor and fragrance, can promote gastrointestinal digestion function, can be used to appetizer, help digestion

Production steps:

Step 1: wash xuelihong and cut it into small pieces. Soak the mushrooms.

Step 2: heat the water in the pot, blanch the water in the snow for 2 minutes, remove and drain.

Step 3: cut mushrooms into small pieces and tofu into small pieces

Step 4: wash the shrimps and scallops with water and soak them for a while.

Step 5: put the bean curd in cold water, add a little salt, heat until the water is boiling, turn to low heat, blanch for about 2 minutes, remove the supercooled water and drain.

Step 6: heat the olive oil in the pan and fry the tofu until the surface is yellowish.

Step 7: add mushrooms, shrimps, scallops, stir fry for a while.

Step 8: add the boiled xuelihong.

Step 9: add half a bowl of water (just 2 / 3 of the ingredients).

Step 10: add 1 teaspoon chicken essence and taste delicious.

Step 11: bring to a boil, turn to low heat, cover and simmer for 7-8 minutes.

Step 12: stew until tofu is tasty and the soup is not rich

Step 13: add a little white pepper, salt seasoning out of the pot.

Materials required:

Xuelihong: 300g (mustard)

Tofu: 1 piece (150g)

Mushrooms: how many

Shrimp: right amount

Scallops: right amount

Delicious: moderate amount (soy sauce)

Chicken essence: appropriate amount

Salt: right amount

White pepper: moderate

Note: 1, I use fresh mustard. If pickled sauerkraut is used, soak it in clean water for several hours to remove the saltiness. Finally, add less salt. 2. Tofu has a certain beany smell. Adding some salt and boiling water can remove the smell. 3. The right way to blanch tofu: cut tofu into small cubes of similar size, then put it in a water pot, and heat it with cold water at the same time. When the water temperature rises to about 90 ℃ (about to boil), turn to a low fire to keep the temperature constant. When the tofu floats slowly, take it out when you feel a certain hardness when you pinch it by hand, and then soak it in cold water. This will prevent the tofu from breaking. 4. The packaged tofu is easy to rot. after you buy it, you should immediately soak it in water, refrigerate it in the refrigerator and take it out before cooking. Don't take it out for more than 4 hours to keep it fresh. It's best to eat it on the day of purchase. Boxed tofu is easy to keep, but it must be refrigerated to ensure that it will not rot during the shelf life. If it can't be eaten at one time, it can be cut and used according to the required amount, and the rest can be put back into the freezer for the next time.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xue Li Hong Dun Dou Fu