Ingredients: 580 grams of old tofu, 40 grams of fresh mushrooms, 40 grams of carrots and 30 grams of celery stalks; Drinking water 1 50ml seasoning: soy sauce12.8g (more soy sauce, less soy sauce), salt1teaspoon, 2 tablespoons vegetable oil.

Practice:

1, prepare all the ingredients needed and clean them; Cut old tofu into thick slices, shred mushrooms and carrots, and cut celery into sections;

2, hot pot (I use a flat-bottomed non-stick pot), add vegetable oil, and then put tofu into the pot piece by piece;

3. Fry until both sides turn yellow and remove; (It took me two pots to finish frying) There is still bottom oil left in the pot, and mushrooms are added to stir fry;

4. Add shredded carrots and saute until fragrant; Pour in the fried tofu, and then pour in150ml of water; Pour in soy sauce and a teaspoon of salt, mix well, boil and cook 1 min;

Nutritional value of Lentinus edodes:

1. Lentinus edodes is rich in provitamin D, but little in vitamin C and lacking in provitamin A and provitamin A..

2. Mushroom protein contains 18 kinds of amino acids. Among the 8 kinds of amino acids necessary for human body, Lentinus edodes accounts for 7 kinds, and most of them are L-shaped amino acids, with high activity and easy absorption by human body, and the digestibility is as high as 80%.

3. Lentinus edodes contains a lot of glutamic acid, agaric acid, tricholomic acid and goose acid, which are rare in common foods, so the flavor is especially delicious.

Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader in plant protein. Soybean protein belongs to complete protein, and its amino acid composition is good, and it contains almost all the amino acids necessary for human body. Soybean can be directly cooked and eaten, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.