Bean curd is sweet, light, slightly warm, belonging to the spleen, stomach meridian; dampness without dryness, spleen without stagnation and greasiness, for the spleen deficiency and dampness stop commonly used products; reconcile the internal organs, nourish the spirit, benefit qi and spleen, summer dampness and diuretic effect of swelling; the main treatment of spleen deficiency and dampness, loose food, dampness and turbidity under the injections, the women's bandage too much, but also can be used for the summer dampness injuries in the middle, diarrhea and cramps, such as evidence of turning.

Bean curd is rich in vitamins B, C and plant protein, which can make a person's mind serene. Regulate the digestive system, eliminate chest and diaphragm distension. Can prevent and control acute gastroenteritis, vomiting and diarrhea. It has the effect of quenching thirst and strengthening the spleen, tonifying the kidney and stopping ejaculation, and benefiting the vital energy.

Bean curd according to the different tastes, the practice of a variety of ways, the following share three kinds of bean curd practice:

Eggplant bean curd

Materials

Main ingredient: eggplant (purple skin, long) 200 grams

Supplementary materials: 2 cloves of garlic, 5 dried chili peppers, 10 milliliters of light soy sauce, 20 milliliters of oyster sauce, vegetable oil in moderation, a little water

Practice

1, eggplant washed and cut into long strips, soaked in water for a few moments after the fish out of the standby;

2, bean curd washed and removed the old tendons and cut into long segments, dried chili pepper cut into small segments, garlic tapped and chopped;

3, the pot poured into the appropriate amount of oil, the oil temperature of 7 into the hot under the eggplant after frying the soft fish out of the oil;

4, bean curd under the oil frying pan to the surface of wrinkles and then fished out of oil;

5, frying the eggplants in the oil;

5, the eggplants in the frying pan to the surface of the wrinkles, fishes out the oil;

5, the frying pan to leave a little oil, put the garlic and dried chili pepper burst incense, into the eggplant and bean curd stir fry;

6, add soy sauce, oyster sauce and a little water stir fry evenly, cover the lid of the pot and simmer for a while, to be thickened by the soup can be.

Cold bean curd

Materials

Main ingredient: bean curd moderate

Accessories: salt, oil, pepper, sugar, garlic, vinegar, chicken essence, sesame oil moderate

Practice

1, bean curd to choose slender, tender, the smaller the seed the more tender bean curd. The cleanup method: remove the tendons at both ends, and then break into half of the middle finger so long section;

2, with boiling water blanching bean curd trick is to put a drop of oil in the water and then put a small spoon of salt, so that you can make the bean curd more emerald green and also particularly bright. Waiting for the water to boil, will be blanched two to three minutes, to remove the smell of beans, and then blanched after the beans out drained quickly into the prepared cool water;

3, will be set up in a plate of beans, garlic knocked flat peeled and minced into a garlic puree standby;

4, a hot pot to burn a little oil, add a few peppercorns, made of peppercorns oil. Pepper grains out do not, pour the oil into the bean curd. Add salt, sugar, garlic paste, vinegar, chicken essence, sesame oil and mix well, a crisp and refreshing little gazpacho is ready. If you have cooked sesame seeds at home, you can also sprinkle some on it.

Bean curd stir-fried beef

Materials

Main ingredient: 150g of bean curd, 200g of beef

Supplementary ingredients: 2 cloves of garlic, 5g of salt, 5g of sugar, 15ml of cooking wine, 15ml of soy sauce, 3-5g of black pepper, 3 red bell peppers

Practice

1, bean curd cleaned and removed from the head and tail and cut into segments, beef, sliced, garlic minced, red pepper cut circles. Red bell peppers cut into circles.

2, beef slices with cooking wine, soy sauce, black pepper marinade for 5 minutes.

3, hot pot of boiling water with a little oil, salt boiling under the beans cooked.

4, hot frying pan under the beef slices to both sides of the color out of the pan.

5, hot frying pan under the minced garlic burst incense, under the beans stir-fried until the beans green, add water to cover the lid of the pot to simmer for 3 minutes.

6, add beef, salt, sugar and stir fry evenly.

7, high heat juice out of the pot to plate, sprinkle with red pepper rings.