Tomatoes and soybeans

Ingredients: tomato 1 piece, soybean 100g, tomato sauce 80g, salt and sugar 5g.

Practice: 1) Prepare all ingredients. 2) Soak soybeans for more than 8 hours in advance. 3) Cook the tomatoes. 4) Then peel and cut into pieces. 5) Heat the wok and add the tomatoes for a while. 6) Then add tomato sauce and continue to stir fry. 7) Add appropriate amount of water and cook for 5 minutes. 8) Then break the tomatoes with a blender. 9) Pour in the soaked soybeans. 10) Boil with high fire and stew with low fire 1 hour. 1 1) Add salt 12) Add sugar to taste. 13) Just collect concentrated juice at the conference.

Kelp beef soup

Ingredients: beef 500g, kelp 100g, salt, pepper, cooking wine, onion, medlar and sesame oil.

Practice: 1) Kelp 2) Soak in water 3) Soak overnight 4) Wash and cut good beef 5) Soak in water 6) Rinse after soaking in water 7) Put the soaked kelp in fine salt, gently knead and rinse. 8) Cut the cleaned kelp into pieces, put the cleaned beef pieces into a pressure cooker, and pour in cooking wine. 9) When the electric pressure cooker is set to make soup, it can be ignored. 10) After 30 minutes, boil the pot and add salt, pepper and sesame oil. 1 1) Take it out, cut some green onions and put some.

Supplementing protein's food:

Black sesame walnut porridge

Ingredients: 30g of rice, 20g of glutinous rice, 30g of walnut kernel, 30g of black sesame, and appropriate amount of rock sugar.

Practice: 1) Soak rice and glutinous rice in clear water 10 minute. 2) Boil the water in the pot and add rice and glutinous rice. 3) The fire boils.

Cover and stew. 4) Stir-fry walnuts and sesame seeds. 5) Then mash with garlic. 6) Cook the rice porridge until it is thick, add rock sugar and cook until the rock sugar melts. 7) Add black sesame seeds and walnuts. 8) Stir well and cook for 2 minutes, then turn off the fire.

Endophytic bean curd

Ingredients: 50g dried bean curd, 400ml clear water, 3.5g internal fat, appropriate amount of seafood soy sauce, appropriate amount of coriander and appropriate amount of crispy pepper.

Practice: 1) Soak dried beans for more than 10 hour, and change water several times in summer. 2) Soaked soybeans are about three times as heavy as dried beans. 3) Put the soaked beans into a bean mill. Add water to grind soybean milk. 4) Pour the ground soybean milk on the filter screen covered with emery cloth and filter the soybean milk. 5) Dilute the internal fat with a little cold water. 6) Boil the soybean milk and keep it for two minutes. 7) Turn off the fire to reduce the temperature of soybean milk to about 80-90 degrees, pour the water into the inner container and turn it evenly from top to bottom with a spoon. 8) Cover, keep warm, and solidify after fifteen minutes. 9) Put the bean curd brain into a small bowl. 10) Pour in seafood soy sauce and chopped parsley. Add crispy peppers and serve.