Braised tofu with kelp
material
Ingredients: 300g kelp, 200g tofu, 50g pork belly.
Accessories: star anise 1 onion, ginger and garlic, soy sauce 1 tablespoon yellow rice wine 1 tablespoon oil 1 teaspoon salt.
process
1. Just a few pieces of pork belly, not much; Replace onions, ginger and garlic with knives for later use.
2. I used the soaked kelp bought in the supermarket, and I washed it at home and drained it for later use; Cut the tofu into small pieces for later use.
3. Heat the oil in a hot pot, stir-fry pork belly slices with low fire to get oil, then stir-fry onion, ginger and garlic, and then fire. If the fire is too big, it will burn off and the taste will not come out.
4. Cook the rice wine until fragrant, and add appropriate amount of boiling water.
5. Put the tofu and kelp into the pot, put a small box of Le Jia stewed thick soup treasure, cover the pot, and simmer for about 25 minutes. If there is too little water, you can add appropriate amount of boiling water instead of cold water! Season with salt before turning off the fire 10 minute.
nutritive value
The food can be eaten daily to lose weight, and can be used as an auxiliary diet therapy for hyperthyroidism, tuberculosis of cervical lymph nodes, hypertension, hyperlipidemia and other diseases. Tonify middle energizer, invigorate qi, soften hard mass, clear heat, promote diuresis, lower blood pressure and relieve asthma.
This dish has the effects of softening and resolving hard mass, clearing away heat and promoting diuresis, lowering blood fat and grave, benefiting middle-aged qi, promoting fluid production and moistening dryness, and clearing away heat and toxic materials. Is suitable for treating coronary heart disease, hypertension and hyperlipidemia.