The climate in spring is changeable. Tofu is a food with the same origin of medicine and food, which has many functions such as invigorating qi and tonifying deficiency. Eating tofu often can protect the liver, enhance immunity, and have the effect of hangover and detoxification.

The protein content of tofu and tofu products is higher than that of soybean. Tofu protein is a complete protein, which not only contains eight amino acids necessary for human body, but also has high nutritional value. The diet in spring should be light, and tofu is nutritious and not greasy, which is a good health care product in spring.

Recipe recommendation:

Stewed tofu with mushrooms

Ingredients: tofu 500g, Lentinus edodes 150g, oil, salt, onion, soy sauce, sugar, oil, chicken essence, water starch and ginger.

Practice: soak mushrooms and cut tofu in salt water for a while; Pour oil into the pan, saute shallots and garlic, add mushrooms and stir fry, add tofu and stir fry, add soy sauce, oil consumption, sugar and water for a while, and add salt, chicken essence and starch to thicken.

Efficacy: Tofu contains high-quality protein and calcium. Eating tofu regularly can promote the development of bones and brains. Adding mushrooms can increase the flavor of tofu and make it a delicious dish for all ages.