Basic introduction
Cooking category: steaming
Gourmet: Beijing cuisine
Ingredients category: bean products
Taste: light
Suitable season: spring
Features: fresh and refreshing, nourishing face and promoting blood circulation.
working methods
Raw materials:
500g of bean curd, 50g of auricularia, chopped green onion, Jiang Mo, ham, salt, peanut oil, water starch and fresh soup.
Making:
1, steam tofu in the pot, take out and dice; Soak auricularia auricula in warm water, wash and cut into pieces, and cut ham into pieces;
2. Heat the wok with oil, add the shallots, stir-fry the wok with Jiang Mo, stir-fry the fungus for a few times, add fresh soup, boil with salt, thicken the water starch, sprinkle with diced ham, and stir well to serve.
Production process:
1. Steam the tofu in a pot, take it out and dice it; Soak fungus in warm water, wash and cut into pieces, and cut ham into pieces. Wash green onions and cut into powder; Wash ginger and cut into powder; Starch is mixed with water to make juice.
2. Heat the wok with oil, put the minced onion and ginger into the wok, stir-fry the auricularia several times, add fresh soup and salt to boil, thicken with water starch, sprinkle with diced ham, and turn well to serve.
Dietary nutrition
Tofu: Tofu is rich in protein, and Tofu protein is a complete protein, which not only contains eight essential amino acids, but also has high nutritional value. Has the functions of reducing blood fat, protecting vascular cells and preventing cardiovascular diseases. In addition, tofu is also good for nursed back to health, lost weight and tender skin.
Auricularia auricula (dry): Auricularia auricula is extremely rich in iron. Eating Auricularia auricula regularly can enrich blood and nourish skin, make skin ruddy and shiny, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis, prevent atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines, and also has a significant dissolution effect on endogenous foreign bodies such as gallstones and kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance human immunity and prevent cancer if eaten regularly.
Ham: Ham is bright in color, distinct in red and white, sweet in salty lean meat, fragrant but not greasy in fat meat, and delicious in taste; Ham is rich in protein, fat, vitamins and minerals. Ham production goes through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by the human body. Ham is warm and salty; Has the effects of invigorating spleen, stimulating appetite, promoting fluid production, nourishing blood, nourishing kidney and replenishing essence, and can be used for treating fatigue, palpitation, spleen deficiency, anorexia, chronic diarrhea and dysentery, and soreness of waist and legs.
Formula stage chart
Tofu: Tofu should not be cooked with spinach and leeks, which will produce calcium oxalate which is easy to form stones; Tofu should not be eaten with honey, water bamboo, bamboo shoots and pig liver.
Auricularia auricula (dry): Auricularia auricula should not be eaten with snails, pheasants and ducks.
nutrimental
Calories (904.94 kcal), vitamin B6 (0.16mg), protein (72.26g), vitamin B12 (0.30μ g), fat (53.17g), pantothenic acid (2.02mg). Dietary fiber (17.62g), cholesterol (29.40mg), vitamin A (4 1. 12+02g), vitamin K (0.35), carotene (59.95g) and thiamine (0.49mg). Vitamin c (1.16mg), vitamin e (47.65mg), calcium (821.79mg), phosphorus (979.40mg) and potassium (1014.