Soybean is native to China, and it is planted all over China, and also widely planted all over the world. Comprehensive nutrition, rich in a large number of unsaturated fatty acids, various trace elements, vitamins and high-quality protein. After processing, it can be made into a variety of bean products with whitening and cancer prevention effects.

Soybean has the richest nutritional value and is known as the "king of beans". Known as "plant meat" and "green cow". It contains oligosaccharides, saponins, phospholipids, nucleic acids and other components. Dry soybeans contain about 40% high-quality protein, which is the highest among other cereals.

Preparation of small tofu ingredients:

A small bowl of soybeans, washed and soaked in water for a day, I will soak it in the morning and do it after work. You can only use it if you are a little fat. One or two pieces of meat stuffed, a little fatter, are too thin.

Two cabbages are enough. Wash off the water and cut into powder for later use.

Practice: First, grind the soaked soybeans with a stone mill and grind them slowly. There are big and small ones, which are particularly delicious. If you think the particles are large, you can grind them again.

Grinding beans requires patience.

Second, put the ground beans into the pot and cook them on low heat. If there is more bean juice, you don't need to add water. If there is less bean juice, you can add water, but not too much. Don't be stubborn, turn it over frequently, and slowly the bean flavor begins to diffuse and cook for a while. The shape is close to the state of tofu, and small tofu is born.

Third, heat the hot oil from the pan, stir-fry the meat stuffing with low fire until it becomes discolored and oily, and slowly stir-fry the small tofu to make the gravy spread evenly.

Fourth, stew it a little, add the prepared Chinese cabbage, add a spoonful of salt and season it with beef powder.

0K, turn off the fire and eat.

This dish is delicious and delicious. It is a rare taste and delicious to combine the fragrance of beans and cabbage in one dish. Mom said she didn't eat enough.

Knock on the blackboard and get to the point.

1, the amount of Chinese cabbage should not be too much. The function of Chinese cabbage in this dish is to relieve boredom and refresh oneself, and the color collocation is very beautiful. It's a supporting role Too much food will reduce the bean-flavored meat and lose its rich and heavy taste.

2. Don't use the bean dregs of finished soybean milk to make this dish, which loses its mellow flavor.

Well, try to cook it. If it tastes good, come to me. I am a good cook, I like eating, and I am willing to be a good cook. Wish you all the best.