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Stewed tofu with kohlrabi and persimmon
There are a lot of tomatoes, and the stuff made in the restaurant is all fooled by ketchup and sugar, and there is no nutrition at all. You have to make good things yourself.

One piece of tofu and one piece of kohlrabi. Have you all seen kohlrabi? I won't introduce it. Cut some potatoes. Northeasters love potatoes. I guess you all know potatoes, so I won't say much.

You also need: ginger, salt, cooking wine, water, fire, and pot. First of all, wash the beef and put it in a casserole. Then, add boiling water, boil it, and skim off the foam. Of course, you can also choose an iron pot, which has little difference in taste. The main thing is that you have to soak the beef before stewing it. Remove the blood and fishy smell from the beef.

Cook the onion and ginger wine with a little salt and stew it with the meat. Never enlarge the ingredients and star anise. You can put some pepper noodles when cooking at most. After the meat is stewed for about 10 minutes, add tofu \ tomatoes and onions. Of course, you can also stew it with raw meat. But then the tomatoes will be rotten. I like to eat hard ones.

Stew for another 20 minutes, and see that the tomatoes have completely stewed the soup into red. Add potatoes and kohlrabi. Because they are easy to cook, put them later.

Stick to 10 minute. Many people like to put a little sugar at the end of this soup to relieve the sour taste of tomatoes. But personally, I prefer to drink something sour. The kind that is sour first and then sweet until it tastes, with salt ~ ~