Because of the interaction of beta-carotene and vitamins C and E, the green vegetables can inhibit the formation of lipid peroxidation, and prevent aging, high blood pressure, bad habits and cancer. Aojiru also inhibits the activity of reactive oxygen species and prevents the precipitation of melanin pigmentation, creating a bright and delicate skin. In addition, it contains calcium, potassium, dietary fiber, iron, etc., which strengthens bones and prevents constipation and anemia. The first thing you need to do is to add salt and oil to the boiling water, so that it tastes more moist and adds a glossy finish. Aoji-no-kai is a convenient vegetable that can be heated in a microwave oven or cooked directly in soup because it has little astringency and is very palatable and can be used in a variety of cuisines. If you want to improve the absorption of calcium, it is better to eat it together with vitamin D-rich ingredients such as fungus or anchovies.
Bean curd stew with vegetables
Bean curd stew with vegetables
Bean curd stew with vegetables
Materials (2 servings)
Allow me to make a meal of this dish. 5-6 meatballs, 1 small piece of ginger, 1 cup of stock, 1/2 tbsp sugar, 1 tbsp mirin, 1/4 tsp salt, 2 tsp soy sauce.
How to make:
1. Cut the stems and leaves of Aojisai and wash them, cut the stems into 4 equal parts, cut the leaves into 4-5 cm lengths, and slice the ginger into thin julienne strips.
2. Use a bamboo skewer to poke holes in the vegetarian meatballs, boil them, and then drain them.
3. In a pot, put in Ingredient A, the vegetarian dumplings and ginger, cover with a lid and simmer on low heat for 15 minutes. Next, put in the stems and stalks of Qing Jiang Cai, simmer for about 1 minute before adding the leaves, and then turn off the heat when it comes to a boil.
This article is from Taiwan's Guangsha, "The Power of Food Therapy"
step
Prepare the required materials.
Pour the milk into the milk jar and add the fine sugar.
Then add the whipped cream.
Cook on the