April is the time when all kinds of wild vegetables in the north are on the market. The handfuls of Toona sinensis in the vegetable market are too watery. Looking at it, I want to buy it home. I believe that everyone who loves to eat Toona sinensis has this kind of psychology. I remember when I was a child, there was a Toona sinensis tree in my neighbor's yard. Every spring, we picked it and cooked it in various ways when we got home. Every year. When I grew up, I moved, and there was no Toona sinensis to pick, but it made me feel that if I didn't eat Toona sinensis, I wouldn't live in spring. You have to eat several meals of Toona sinensis to get through the spring season. People who love to eat Toona sinensis like that unique fragrance very much. Therefore, Toona sinensis is not suitable for cooking with too many seasonings. It is delicious to keep its original flavor, and it is enjoyable to eat like that. This dish was inspired by mixing shallots with tofu. Therefore, you can replace Toona sinensis with shallots in the same way, except that the shallots can be directly cut and mixed without blanching, just blanch the tofu.

Tofu is also my favorite food. The northern spring is dry and windy, and the climate is hot and cold, so it is easy to get angry. This dish has a good effect of clearing away heat and moistening dryness. It can also nourish blood and beauty, remove fire and improve eyesight. Moreover, tofu is known as "vegetable meat", and protein is rich in content and easily absorbed. The nutritional value can rival that of fish. Toona sinensis can strengthen the spleen and stimulate appetite, and it is rich in calcium, which is most needed in spring. And shallots or Toona sinensis mixed with tofu should use north tofu, also called brine tofu, and do not use inner fat tofu.

Ingredients: tofu 1 block, Toona sinensis 1 small handful, a little salt, and half a spoonful of sesame oil.

Cooking steps:

1. Remove the roots and old leaves of Toona sinensis, add water to the pot to boil, drop a few drops of less oil, add a little salt, and add Toona sinensis to cook. Toona sinensis blanching can remove oxalic acid, which is essential. Never be lazy and omit.

2. After the Chinese toon is blanched, cool it, control the moisture, and cut it into pieces for later use.

3. Cut the tofu into small pieces and steam for 5 minutes. This can remove most of the beany smell and keep the tofu intact.

After the tofu is steamed, take it out and let it cool. Pour in Toona sinensis, add a little salt and sesame oil and mix well. Without too much seasoning, you can eat the original and delicious taste of Toona sinensis. It is a favorite way for people who love tofu to eat.

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