Black bean curd and spinach how to do is delicious? "Black bean curd" is a more nutritious soybean products, black bean curd is made of black bean grinding and boiling, condensation dry made of soybean products, containing phospholipids, can reduce blood cholesterol content, to achieve the effect of prevention and treatment of hyperlipidemia, atherosclerosis. However, "spinach" contains a lot of beta-carotene and iron, is also an excellent source of vitamin B6, folic acid, iron and potassium, which is rich in iron on iron deficiency anemia has improved.

Before making this dish you need to do a little preparation:

1, the main ingredients to prepare the right amount of spinach and black bean roti.

2, the auxiliary ingredients are sesame seeds, sesame oil, soy sauce chicken sauce, water, cooking salt, vegetable oil.

Black bean curdled bamboo mixed with spinach practice:

1, with warm water to soften the curdled bamboo, the softened black bean curdled bamboo cut into small segments (according to personal favorite cut oh), put in boiling water to cook and fish out and spare.

2, wash the spinach and pay attention not to remove the red root, because the red root can be said to be high iron content part. Add a small amount of salt and vegetable oil in boiling water to cook the spinach (note that spinach should not be blanched too well, or the taste will not be good) out of the standby.

3, black tofu and spinach add ready to season the auxiliary ingredients (pay attention to a good amount of Oh) can also add a little soy sauce for seasoning.

4, mix well after the plate, sprinkle sesame seeds can be, both beautiful and delicious.

Life Tips: In the do black bean bean curd mixed spinach, spinach if not blanched on soy products and other calcium-rich foods cooked together is not healthy. At the same time spinach must be blanched for the purpose of removing the oxalic acid contained in spinach, because oxalic acid on the body to reduce the absorption of calcium, and the formation of complexes, easy to form stones. So blanching is because oxalic acid is extremely soluble in water, most of the oxalic acid after blanching is left in the water.