Composition:

Frozen tofu 150g, 50g of nine dishes, proper amount of mung bean sprouts, 2g of ginger and 3 onions. Seasoning: edible oil 5g, salt 1g, thirteen spices 1g, chicken essence1g.

1, cut frozen tofu into small pieces, shred nine vegetables, shred ginger, and cut onion into sections;

2. Pour the oil into the pot. When the oil is hot, add shredded ginger and onion and stir-fry until fragrant. Add gluten and stir-fry for 1 min, then add mung bean sprouts and stir-fry until soft;

3. Finally, add nine vegetables, salt, thirteen spices and chicken essence and mix well.

Tips:

Tofu and tofu products are rich in protein. Tofu protein is a complete protein, which not only contains eight amino acids necessary for human body, but also has high nutritional value.

Nutritional value of nine kinds of vegetables;

1. Bushen Wenyang:

Warm in nature and pungent in taste, it has the function of tonifying kidney and strengthening yang, so it can be used to treat impotence, nocturnal emission and premature ejaculation.

2. Benefiting the liver and strengthening the stomach:

It contains volatile essential oil, sulfide and other special ingredients, giving off a unique pungent smell, which is helpful to regulate liver qi, stimulate appetite and enhance digestive function;

3. Promote qi and regulate blood:

Its pungent taste has the functions of removing blood stasis and promoting blood circulation, promoting qi circulation and guiding stagnation, and is suitable for chest pain and other symptoms;

Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all amino acids necessary for human body. Soybean can be eaten directly by boiling, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.