Taste: Salty and savory technology: boiled frozen tofu, pickles, fungus and bean sprout soup. Ingredients: 320g of sauerkraut, 320g of soybean sprouts, 250g of frozen tofu, and 0/00g of dried fungus/kloc.
Seasoning: 10g coriander, 5g ginger, 4g salt and 3g pepper teach you how to make frozen tofu, pickles, fungus and bean sprouts soup, and how to make frozen tofu, pickles, fungus and bean sprouts soup delicious. Peel ginger, wash it and pat it loose. Rooted bean sprouts, washed and drained. Wash, drain and chop sauerkraut.
2. Soak black fungus, wash and pick small flowers, boil for a while, wash and dry. Thaw the frozen tofu, wash it, drain it and cut it into pieces.
3. Heat the pan, stir-fry ginger and bean sprouts in oil, and pick it up. Boil the water, add salted sauerkraut, bean sprouts, fungus, frozen tofu and ginger, simmer for 20 minutes, add salt and pepper to taste, and put down coriander. Tips-Health Tips:
Appetite and digestion. Clearing heat and removing blood stasis, containing crude fiber.
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Auricularia auricula (dry): Auricularia auricula should not be eaten with snails. Judging from the medicinal properties of food, cold snails encounter slippery black fungus, which is not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.