Stewed bean curd with potherb mustard(xue li hong dun dou fu )

Stewed bean curd with potherb mustard

Introduction:

"Potherb mustard contains a lot of ascorbic acid, which is a highly active reducing substance. It can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the effect of refreshing and relieving fatigue. After pickling, it has a special taste and fragrance, which can promote the digestive function of stomach and intestines, and can be used to appetizer and increase appetite. Potherb mustard also contains vitamin C, which can combine with lead to form insoluble substances, thus contributing to the discharge of lead. Tofu, known as "Fuli" in ancient times, is the main raw material of vegetarian dishes in China. It has always been welcomed by people and known as "plant meat". Bean curd is mainly made from soybean by soaking, refining, filtering, boiling, refining, solidification and molding. Bean curd is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, as well as sugar, vegetable oil and rich high-quality protein. Its digestion and absorption rate is more than 95%. Tofu can be produced all year round without seasonal restrictions, so in the off-season of vegetable production, the variety of dishes can be adjusted. Therefore, stewed bean curd with potherb mustard is a good dish for nutrition in late autumn and early winter. "

Production steps:

Materials required:

Potherb mustard: 300g

Tofu: 200g

Diced Pork: 200g

Carrot: 100g

Edible oil: 50g

Salt: 3 G

Soy sauce: 3 G

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xue Li Hong Dun Dou Fu