Douban, we also call it Fugan, so are it and Fupi the same family? I checked online for answers about the relationship between bean pole and bean curd skin. He believed that the difference between the two mainly lies in the color, taste and raw materials. I beg to differ with this view.

Color. Bean pole and bean curd skin are light yellow in color and the difference is limited.

In terms of taste. The bean curd skin is soft and palatable, and the bean curd is tough and chewy enough.

On raw materials. There is absolutely no difference between the two, they are both soy products. They are all a layer of oily skin formed on the surface when soy milk is heated, which is obtained by taking out the oily skin and drying it.

In my opinion, the only difference between bean pole and bean curd skin is the shape. The bean pole is in the shape of a wooden stick, and the bean curd skin is in the shape of a leaf spreading out. Due to the different thickness of the two, the taste of the two is different.

In terms of nutritional content, there is no difference between the two. Both are rich in protein and low in water, which concentrates the nutrients in soy milk. The glutamic acid content is very high, 2 to 5 times that of other beans or animal foods. Both have good brain-building effects and can prevent the occurrence of Alzheimer's disease. In addition, the phospholipids and saponin contained in it can also reduce blood cholesterol levels and prevent hyperlipidemia and arteriosclerosis.

With such good ingredients, of course, there are many ways to cook them. They can be grilled, braised, stir-fried, or served cold. Today, I'm going to roast pork with bean poles and radish. The main emphasis is on the characteristics of the bean stems, which are tender and smooth, with fine texture and strong bean aroma. They do not melt when put into soup. They are tough and chewy. They do not become sticky after absorbing water and swelling. They can play with radish and meat for a long time and interact with each other. , delicious soup. White radish and bean pole are a very good combination. They are mutually reinforcing ingredients and are good for digestion. They are very suitable for the elderly.

The weather is cold in autumn and winter. Facing the steaming food, we can't help but eat to our heart's content. I put down my chopsticks and left the table, only to realize that I was too full and couldn't digest it without going out for a walk. If it rains, you can only stay at home, and a full stomach of delicious food will become an indigestible burden, which is really annoying. It is especially difficult for the elderly with declining body functions and weakened digestive functions. We might as well pay a little attention when cooking, and strive to make it delicious and easy to digest, killing two birds with one stone and getting the best of both worlds.

Come and join me to make this delicious and easy-to-digest food! Especially dedicated to the elderly at home.

How to cook pork with douzhier and radish

Ingredients: 500g pork with skin? 100g douzhier? 200g radish

Seasoning: 1 old ginger Blocks? 3 pickled peppers? Vegetable oil, shallots, Sichuan peppercorns, salt, MSG, and appropriate amount of bean paste

The first step is to soak the bean poles overnight in advance and cut into pieces with a diagonal knife.

The second step is to peel the radish and cut into pieces.

The third step is to mince the old ginger and pickled pepper.

The fourth step is to chop the green onions.

The fifth step is to sear the skin-on pork, wash and cut into pieces.

The sixth step, heat the pot, pour in vegetable oil, the oil temperature is 50% warm, add bean paste, pepper, ginger, pickled pepper and stir-fry until fragrant, add pork and stir-fry together, add water and heat Simmer for half an hour.

In the seventh step, add the bean pole and radish, simmer over medium heat for half an hour, add salt and MSG to taste.

The eighth step is to take off the pot and sprinkle with chopped green onion.

Warm Tips

First, the bean poles must be fully soaked in water in advance. The bean poles and radishes can be stewed at the same time.

Secondly, the time for putting radish in the pot also varies according to different varieties. High-quality foreign radishes need to be cooked for a long time to become soft, while local round radishes only take about ten minutes to become soft.

Third, ginger peel has antiperspirant, diuretic, and swelling effects. When eating ginger, you don’t need to peel it, just wash it.

Fourth, mince the old ginger to give full play to its warming and tonic effect.