Soybean is native to China, and is planted all over China, and also widely planted all over the world. Comprehensive nutrition, rich in a large number of unsaturated fatty acids, various trace elements, vitamins and high-quality protein. After processing, it can be made into a variety of bean products with whitening and cancer prevention effects.

Soybean has the richest nutritional value and is known as the "king of beans". It is called "plant meat" and "green cow". It contains oligosaccharides, saponins, phospholipids, nucleic acids and other components. Dry soybeans contain about 40% high-quality protein, which is the highest among other cereals.

Preparation of small tofu ingredients:

A small bowl of soybeans, washed and soaked in water for a day, I will do it after work in the morning. You can only use it if you are a little fat. One or two pieces of meat are stuffed full, fatter, and too thin.

Two cabbages are enough. Wash off the water and cut into powder for later use.

Practice: First, grind the soaked soybeans with a stone mill and grind them slowly. Some of them are large and some are small, and they taste particularly delicious. If you think the particles are big, you can grind them again.

Grinding beans requires patience.

Step two, put the ground beans into a pot and cook them with low heat. If there is more bean juice, there is no need to add water. If there is less bean juice, you can add water, but not too much. Don't be stubborn, turn it over frequently, and slowly the bean flavor begins to diffuse, and cook for a while. The shape is close to the state of tofu, and small tofu is born.

Step 3: Heat the oil from the pan, stir-fry the meat stuffing with slow fire until it becomes discolored and oily, and slowly stir-fry the small tofu to spread the gravy evenly.

Fourth, stew a little, add the prepared Chinese cabbage, add a spoonful of salt and season with beef powder.

0K, turn off the fire and eat.

This dish is delicious and delicious. It is a rare taste and delicious to mix the fragrance of beans and Chinese cabbage in a dish. Mom said she didn't eat enough.

Knock on the blackboard and get to the point.

1, the amount of Chinese cabbage should not be too much. The function of Chinese cabbage in this dish is to relieve boredom and refresh, and the color is beautiful. It is a supporting role. If the amount of vegetables is too large, it will reduce the bean-flavored meat and lose its rich and heavy taste.

Don't use the bean dregs of finished soybean milk to make this dish, it loses its mellow taste.

Well, try to do it. If it tastes good, come to me. I am a good cook who likes to eat, and I am willing to be a good cook. Wish you all the best.