Every dish requires a hot pan. Usually, the pan is heated and then oil is added. After the oil is hot for three layers, onions, ginger, garlic and the like are added, which is called stir-frying. Then the meat or other ingredients are added. Stir-fried vegetables will make the dishes more fragrant.

Let’s take a look at how to make a stir-fry dish:

Nine-vegetable shredded tofu

Technology: stir-fry Taste: salty and delicious

Main ingredients : Jiucai (75g) Oil skin (150g)

Seasoning: Salad oil (15g) Salt (2g) White sugar (1g) Soy sauce (3g) MSG (1g)

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Production process

1. Wash the vegetables and cut into sections;

2. Cut the tofu skin into shreds, wash and then cut into sections;

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3. Put the wok on the fire, pour in the oil, add the stock, shredded tofu and appropriate amount of salt, sugar, soy sauce and MSG, stir-fry slowly over low heat for 5-7 minutes;

< p>4. Make the shredded tofu completely absorb the flavor of the soup, then add the long vegetables and continue to stir-fry for half a minute.

Nutritional value of tofu:

1. Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich High-quality protein, known as "plant meat". The biological value of soybean protein is comparable to that of fish and is the leader among plant proteins. Soy protein is a complete protein with a relatively good amino acid composition and contains almost all the amino acids necessary for the human body. Soybeans can be cooked and eaten directly, but the digestion and absorption rate of its protein by the human body is only 65%, while the digestibility of tofu can be increased to 92% to 95%.

2. The soybeans used to make tofu contain about 18% of oil, most of which can be transferred to the tofu. Soybean oil contains a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain.

Jiucai shredded tofu is a delicious recipe that belongs to Guangdong cuisine. The main raw materials are Jiucai, oily skin, etc. This dish has the effects of warming the middle and promoting qi, dispersing blood, detoxifying, keeping warm, and strengthening the stomach.