Bean sprouts mixed with cucumber and bean curd skin
Introduction:
"Bean sprouts contain a lot of acid resistant substances, which have good anti-aging function and can play an effective role in detoxification. During germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes. At the same time, mung bean sprout is beneficial to water detumescence, and is also a good vegetable for pregnant women. Bean curd skin is smooth and sweet in nature. It has the functions of clearing heat and moistening lung, relieving cough and phlegm, nourishing stomach, detoxifying and antiperspirating. Tofu skin is rich in nutrition, high in protein and amino acids. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium, molybdenum, etc., which are necessary for human body. Children's eating can improve their immunity and promote their physical and intellectual development. Long term consumption can prolong the life of the elderly. Especially for pregnant women during the postpartum period, it can not only quickly restore health, but also increase milk. Bean curd skin is easy to digest and absorb. It is a good food for women, young, old and weak. Cucumber is rich in vitamin C. vitamin C can protect teeth, prevent arteriosclerosis, eliminate free radicals, prevent cancer, protect cells, detoxify, protect liver, improve immunity and emergency response ability. "
Production steps:
Materials required:
Tofu skin: 2 pieces
Cucumber: 1
Mung bean sprouts: 150g
Garlic: 5
Onion: 1 Section
Ginger: 1 tablet
Vinegar: 2 teaspoons
Zanthoxylum bungeanum: 5
Dry red pepper: 2
Delicious: 2 teaspoons
Sesame oil: 2 drops
Sugar: right amount
Salt: right amount
Pixian Douban sauce: half spoon
Peanut oil: 2 teaspoons
matters needing attention:
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: garlic
Chinese PinYin : Huang Gua Dou Fu Pi Ban Dou Ya
Bean sprouts mixed with cucumber and bean curd skin
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