Bean curd is rich in vitamins B and C and plant protein, which can calm the mind. It regulates the digestive system and eliminates chest and diaphragm distension. It can prevent acute gastroenteritis, vomiting and diarrhea. There are thirst and spleen, kidney and stop bleeding, benefit the efficacy of gas and fluids. I like to eat bean curd, originating from my grandmother, when I was a child in my grandmother's house often eat, and can also do their own dry bean curd and the kind of sandwich bean curd, really delicious!

Now the bean curd is just on the market, and it doesn't taste so good, but it's good for a change of flavor.

Materials

Main ingredient: 400g of bean curd, 100g of pork;

Accessories: oil, salt, soy sauce, garlic

Braised pork with bean curd

1

Bean curd washed and picked up clean and set aside

2

Pot of pork sautéed until the oil is removed

3

Added soy sauce to the pork.

Add soy sauce to color the meat

4

Add the prepared string beans

5

Stir-fry the string beans together until they change color

6

Add salt and moderate amount of water to simmer until they are melted and soft to be ready

7

Served

Tips

String beans should be eaten with garlic to be fragrant. It is to be eaten with garlic to be fragrant, so the bean relatives do not forget to add garlic ah!

1. Plum beans on both sides of the hard wire, if tender, it is not necessary, simply pick a little can be. Wash and soak a little.

2. Cut diagonally into large pieces.

3. Prepare ingredients.

4. Meat cut into thin slices, hooked into the starch paste, into the cooking wine, ginger minced, put into the meat, mix well, a little marinated for a while, ready to fry.

5. Oil is hot, put the pepper, meat into the pot, into a little soy sauce, stir fry.

6. Basic fried, put the shredded green onion.

7. Pour into the plum bean slices, continue to stir fry.

8. Stir frying process can add a small amount of water, saponin contained in the plum bean curd, so be sure to stir fry through fried, before leaving the pot put salt, patted well before the garlic.