Bean curd residue is almost forgotten because of its poor taste, but protein is rich and low in fat. Bean curd residue is rich in cellulose, which can absorb sugar, thus alleviating the body's absorption of excess sugar. Bean curd residue can relieve hunger and inhibit fat production, so you can lose weight.

In addition, bean curd residue contains a lot of calcium needed by human body, and the calcium content in bean curd residue per 100 g is 0. 1 g, which is the same as milk, so bean curd residue is also a health food for supplementing calcium and strengthening bones.

Here are some ways to eat bean curd residue:

(1) chopped green onion and bean curd residue

Ingredients: 500 grams of bean curd residue, 200 grams of chopped green onion, salt and monosodium glutamate, and 50 grams of salad oil.

Method:

Put the bean curd residue in the pot and steam it thoroughly. Remove the chopped green onion from the bean curd residue for later use. Heat the wok. When it is 60% hot, add salad oil and a little chopped green onion, stir-fry until fragrant. Pour the bean curd residue and chopped green onion into the wok, stir-fry for a while, add salt and monosodium glutamate and stir-fry.

(2) Fried garlic seedlings with bean curd residue

Raw materials: 200g of bean curd residue, green garlic 100g, appropriate amount of pepper water, appropriate amount of salt, appropriate amount of Jiang Mo and appropriate amount of salad oil.

Method:

① Cut the green garlic into pieces for later use.

② Set the wok on fire, add salad oil, add ginger powder and stir fry a little, add bean curd residue and stir fry a few times, add pepper water, add salt and green garlic and stir fry a few times.

(3) bean curd residue in tomato juice

Ingredients: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, salt, monosodium glutamate and sugar, and 50 grams of salad oil.

Method:

① Wash bamboo shoots, cut them into filaments and blanch them in boiling water for later use.

(2) Put the wok on fire, pour salad oil into tomato sauce, pour red oil into bean curd residue, stir-fry shredded bamboo shoots for a while, add salt and stir-fry with monosodium glutamate.

(4) tricolor bean curd residue

Ingredients: 200g of bean curd residue, 50g of green pepper, 50g of carrot, chopped green onion, refined salt, monosodium glutamate and salad oil.

Method:

① Wash green peppers and carrots separately, cut them into dices and blanch them in boiling water for later use.

② Heat the wok, add salad oil, add onion, bean curd residue and salt and stir-fry for a while, then add diced green pepper, diced carrot and monosodium glutamate and stir-fry quickly.

(5) Pot couch bean curd residue

Ingredients: bean curd residue150g, 2 eggs, onion10g, carrot10g, salt and monosodium glutamate, 50g of salad oil.

Method:

(1) put the bean curd residue into a steamer to steam for 10 minute, and take it out for later use.

2. Beat the eggs into a bowl and make bubbles. Cut the onion into fine powder, stir the carrot juice, and put the bean curd residue into a bowl and stir it again for use.

(3) The wok is on fire, and salad oil is injected. After the oil is hot, pour the contents of the bowl into the wok, and pour the monosodium glutamate, salt and water into the wok until golden brown. Cover the wok and stew for a few minutes. Serve the juice.