Cabbage and dry tofu stewed meat can be added to soy sauce, the quality will be fine, the following to see the practice steps.
Cabbage 300 grams, dry tofu?150 grams, pork moderate amount, onion, ginger and garlic moderate amount, moderate amount of cooking wine, a little bit of thirteen spices, a little bit of soy sauce, moderate amount of soybean oil, a little bit of refined salt
Step 1.
Step 2: Blanch the dried tofu.
Step 3. Slice green onion, ginger and garlic. Slice the pork.
Step 4: Heat oil in a hot pan, add soybean oil, add onion, ginger and garlic, add pork, add cooking wine, thirteen spices, a little soy sauce.
Step 5: Stir fry the chopped cabbage.
Step 6. Add the dried tofu and continue to stir-fry.
Step 7. Add the appropriate amount of start stewing for about 20 minutes. Add a little salt.
Step 8. plate open rice, light and delicious.
Nutritional value of dry tofu
1. The protein biological value of soybean can be comparable to fish, is the best of the plant protein. Soy protein is a complete protein, its amino acid composition is relatively good, the human body's essential amino acids it almost all have.
2. The soybeans used to make tofu contain about 18% oil, most of which can be transferred to tofu. Soybean oil has a larger proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of the brain.
3. Soybeans can be cooked and eaten directly, and the human body's digestive absorption rate of its protein is only 65%, while the digestive rate of made tofu can be raised to 92%~95%.
Dry tofu is a reprocessed product of tofu, salty and refreshing, hard with tough, long put not bad. Dry tofu is rich in nutrients, containing a large amount of protein, fat, carbohydrates, but also contains calcium, phosphorus, iron and many other minerals needed by the human body. Dry tofu in the production process will add salt, fennel, peppercorns, dashi, dry ginger and other seasonings, both fragrant and fresh, eaten for a long time, known as "vegetarian ham".