You Shi Tian gourmet
1, tofu knife, first cut into thick slices, then cut into strips, and finally cut into small squares. When cutting, choose to cut from back to front, so as to prevent tofu from sticking to the knife.
2. Then blanch the tofu and add a spoonful of salt when blanching.
3. Pour in tofu and cook thoroughly, about 1 min.
4. Pour the soup and tofu into the bowl. The purpose of this step is to prevent tofu from sticking and at the same time play a role in heat preservation. Tofu will be thoroughly cooked when it is cooked, which is the key to delicious tofu.
5. The garlic sprout cut the pony's ear.
6. Prepare a small piece of beef, remove the fascia, cut it into small pieces, and then chop it into powder, which is not as fine as minced meat.
7. Take a plate, add two spoonfuls of bean paste and one spoonful of lobster sauce.
8. Add minced beef to the hot oil.
9. Add a little cooking wine
10, add salt to taste.
1 1. Stir-fry this beef with a small torch and set it aside.
12, do not wash the pan and pour less oil.
13, add bean paste and lobster sauce and stir-fry red oil.
14, add a spoonful of Chili noodles to increase the spicy taste and make the color brighter.
15, add a small bowl of water.
16, control the moisture of tofu, pour it into the pot and let the water completely drown the tofu.
17, then add a spoonful of monosodium glutamate.
18, a spoonful of chicken essence
19, a spoonful of light soy sauce, medium fire for five minutes, let the tofu be cooked and completely tasty.
20. When water 1/3, add minced beef, which is the key to crispy beef.
2 1. Start the first thickening. The purpose of this step is to make the thickened juice tightly wrapped on the tofu.
22. Add the garlic sprouts and gently push them with a spoon.
23. Start the second and third thickening, and the concentration will be stronger.
24. When the fire juice is bright, you can put it out of the pot.
25. When loading plates, you must use a deeper container, not a shallower plate, keep your mouth warm, and finally sprinkle with pepper powder.
1. When frying bean paste, lobster sauce and Chili noodles, be sure to simmer. Don't cut the beef too much. Be sure to fry it until it is crispy. Adding beef before the first thickening is the key to crispy flavor. 3. Soak the tofu in the original soup to prevent adhesion and keep warm. Gently turn the sauce to thicken the tofu, and then thicken it for the second and third time, but the concentration is thicker than the first time, so as to achieve the effect of ruddy and bright oil.
1. The "protector" of menopause
Effectively prevent the occurrence of osteoporosis, breast cancer and prostate.
2. Prevention of cardiovascular diseases
Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soybean protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.
3. Reduce the risk of breast cancer
Soybeans used to make tofu contain soybean isoflavones, which can regulate the response of mammary glands to estrogen. The concentration of isoflavones in Japanese women's urine is 100 ~ 1000 times that of American and Dutch women, which is related to the fact that Japanese people often eat soybeans, which is also a reason why the incidence of breast cancer in Japan is lower than that in Europe and America. In addition, it can effectively prevent leukemia, colon cancer, lung cancer, gastric cancer and so on.
4. Anti-vascular
Saponins contained in soybean have obvious anticancer activity, which can inhibit the growth of tumor cells, platelet aggregation and thrombosis by scavenging free radicals in vivo.
5. Substitute for milk
The nutritional value of tofu is similar to that of milk. Tofu is the best substitute for people who can't drink milk or eat meat and poultry to control chronic diseases because of lactose intolerance.
6. Nourishing, clearing away heat and preserving health
Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function.
Although tofu is good, it should not be used every day.
Eating tofu is good, but excessive consumption will be harmful to health.
Cause indigestion: Tofu is rich in protein. Eating too much at a time not only hinders the body's absorption of iron, but also tends to have symptoms such as bloating and diarrhea.
Promote the decline of renal function: when people reach old age, the ability of kidney to excrete waste decreases. Eating a lot of tofu and eating too much plant protein will increase the nitrogen-containing waste produced in the body, increase the burden on the kidneys, and reduce the renal function, which is not conducive to health.
Cause arteriosclerosis: Soybean products are rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells of arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, which leads to arteriosclerosis.
Lead to iodine deficiency: Soybean contains saponin, which can not only prevent atherosclerosis, but also promote iodine excretion in human body. But long-term excessive consumption of tofu can easily lead to iodine deficiency.
Promote gout attack: Tofu contains more purine, gout patients with abnormal purine metabolism and patients with high blood uric acid concentration are prone to gout attack.
There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!