How to make Chinese cabbage meat tofu Materials: Chinese cabbage, frozen tofu, pork, vermicelli, salt, garlic, ginger, onion, soy sauce, cooking wine.
Material: 1. First, prepare all the materials.
2. Slice the fresh cabbage, clean it, and drain the water for later use.
3. After the fresh meat is washed, slice it into a bowl, add a proper amount of cooking wine, salt, onion and ginger, stir it evenly, and marinate it for 15 minutes.
4. Melt the prepared frozen tofu at room temperature for later use.
5. Add the right amount of oil to the pot. After the oil is hot, add the marinated meat slices, stir fry and take them out for later use.
6. Add the right amount of oil to the pot again. When the oil is hot, add garlic and stir fry, then add cabbage and stir fry.
7. When the cabbage becomes soft, add the right amount of salt and soy sauce and stir fry.
8. Add appropriate amount of water and prepared tofu, vermicelli and meat to boil.
9. When all the ingredients are cooked, add a proper amount of sesame oil and you can take it out to eat.
Nutritional Value of Chinese Cabbage Meat Tofu The main ingredients of this dish are Chinese Cabbage and Tofu. So from the perspective of nutritional value, I will introduce you to Chinese cabbage and tofu.
Chinese cabbage is a kind of food rich in various nutrients, among which vitamins, inorganic salts, edible cellulose, carotene and various mineral elements, and even some ingredients are more valuable than others. These substances can fully satisfy our intake of nutrients, and can also play a certain role in preventing cancer. Chinese cabbage not only shows these characteristics in eating, but also has good medicinal value, which has a good conditioning effect on lung heat, cough, constipation and other problems.
Tofu is also a kind of food with high nutritional value. Iron, calcium, phosphorus and magnesium are two elements, and there are many sugars, vegetable oils and rich high-quality protein. Even the amino acid composition of soybean protein is better, which can almost meet everyone's demand for these nutrients. At the same time, the protein digestibility is relatively high, up to 92%-95%.
Tofu has a relatively low oil content and no cholesterol, which can effectively help promote the growth and development of nerves, blood vessels and brain, and is more suitable for patients with hypertension, hyperlipidemia, high cholesterol, arteriosclerosis and coronary heart disease.
Taboo of tofu 1. Tofu cannot be mixed with shallots at the same time. Because of the ingredients, when shallots and tofu are mixed together, it is easy to form calcium oxalate that is not easily absorbed by the human body. In the long run, it is easy to form stones. So I suggest you eat less shallots and mix tofu.
2, tofu can not be eaten with spinach: tofu is rich in magnesium chloride and calcium sulfate, and spinach contains a certain amount of oxalic acid. These three substances together, easy to form magnesium oxalate and calcium oxalate, long-term consumption is also easy to suffer from stones.
3. Don't eat tofu with carbonated drinks: Tofu is rich in calcium. When this calcium is combined with acidic substances in carbonated drinks, it is easy to form calcium oxalate, which is not easily absorbed by the human body.
4, tofu should not be eaten with honey, because honey itself is a cool substance, eating with tofu is easy to cause diarrhea.
5, tofu ingredients are rich in purine substances, if eaten too much, it will cause gout, so gout patients must eat tofu carefully. At the same time, people who are afraid of the cold should eat less, otherwise they will be prone to chest tightness and nausea.
How to make tofu without breaking 1 Soak in salt water: soak the prepared whole tofu in salt water for about 20 minutes, and then take it out. Because tofu is mainly made of protein, salt can solidify protein, so you can cut the soaked tofu into pieces.
2, hot: tofu has a lot of water and the taste of gypsum. We can soak the prepared tofu directly in water for about 5 minutes, then take it out and drain it. Because the water in tofu can be forced out by boiling. So that there will be no fragmentation in post-production.
3. Push tofu behind your back with a spatula: Usually when we make tofu, it is because the spatula will crush the tofu. I suggest that you try not to shovel tofu with a spatula when frying tofu.
The above article introduces some cooking methods of Chinese cabbage and tofu in detail, as well as their nutritional value. There is no taboo in the collocation of these two ingredients, but they can complement each other in nutrition. I suggest that you can eat according to your actual situation.