Analysis:

The magical effect of bean curd residue

Bean curd residue is almost forgotten because of its poor taste, but it is rich in protein and low in fat. Bean curd residue is rich in cellulose, which can absorb sugar, thus alleviating the body's absorption of excess sugar. Bean curd residue can relieve hunger and inhibit fat production, so it can lose weight.

In addition, bean curd residue contains a lot of calcium needed by human body, and the calcium content in bean curd residue is 0. 1 00g, which is the same as milk, so bean curd residue is also a health food for supplementing calcium and strengthening bones.

Here are some ways to eat tofu residue:

(1) chopped green onion and bean curd residue

Ingredients: 500g of bean curd residue, 200g of chopped green onion, 50g of salt, monosodium glutamate and salad oil.

Method:

Put the bean curd residue in the pot and steam it thoroughly. Remove the chopped green onion from the bean curd residue for later use. Heat the wok. When it is 60% hot, add salad oil and a little chopped green onion. After frying, pour the bean curd residue and chopped green onion into the wok, stir for a while, add salt and monosodium glutamate and stir well.

2) Fried garlic seedlings with bean curd residue

Raw materials: 200g of bean curd residue, 0g of green garlic100g, appropriate amount of pepper water, salt, Jiang Mo and salad oil.

Method:

① Cut the green garlic into pieces for later use.

② Heat the wok, add salad oil, add ginger powder and stir fry a little, add bean curd residue and stir fry a few times, pour pepper water, add salt and green garlic and stir fry a few times.

(3) Bean curd residue in tomato sauce

Ingredients: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, 50 grams of salt, monosodium glutamate, sugar and salad oil.

Method:

① Wash bamboo shoots, cut them into filaments and blanch them in boiling water for later use.

(2) Put the wok on fire, pour the salad oil into the tomato sauce, pour the red oil into the bean curd residue, fry the shredded bamboo shoots for a while, add salt and stir the monosodium glutamate evenly.

(4) tricolor bean curd residue

Ingredients: 200g of bean curd residue, 50g of green pepper, 50g of carrot, chopped green onion, refined salt, monosodium glutamate and salad oil.

Method:

① Wash green peppers and carrots separately, cut them into dices, and blanch them in boiling water for later use.

② Heat the wok, add salad oil, onion, bean curd residue and salt for a while, then add diced green pepper, diced carrot and monosodium glutamate and stir fry quickly.

⑤ Pot couch bean curd residue

Ingredients: bean curd residue150g, 2 eggs, onion10g, carrot10g, salt, monosodium glutamate and salad oil 50g.

Method:

(1) put the bean curd residue into a steamer to steam for 10 minute, and take it out for later use.

2. Beat the eggs into a bowl and make bubbles. Cut the onion into fine powder, stir the carrot juice, add the bean curd residue into the bowl and stir again for use.

(3) The wok is on fire, and salad oil is injected. When the oil is hot, pour the contents of the bowl into the wok, and pour the monosodium glutamate, salt and water into the wok until golden brown. Cover the pot and stew for a few minutes, and the juice will be served.