Stewed tofu with mushrooms and bamboo shoots

Stewed tofu with mushrooms and bamboo shoots

Raw materials for stewing tofu with mushrooms and bamboo shoots:

There are 200g tofu, 20g winter bamboo shoots, 15g watery mushrooms, 50g raw chicken, 15g cooked ham, 7g salt, 10g Shaojiu, 15g soy sauce and 20g cooked lard.

Processing steps of stewed tofu with mushrooms and bamboo shoots:

Put the raw chicken, chicken bone and meat bone into the boiling water pot and add water. Remove and wash. Put bean curd in a cold water pot, add refined salt and bring to a boil. Move the medium heat to boil until the bean curd is perforated. When it floats on the water, put it into clear water to soak the beany smell. Take out the water and remove the old skin. Cut it into pieces and put it on the plate. Take a casserole. Put the chicken, ham, chicken bone and meat bone on the bottom, spread the old tofu on the top, scoop in the clear meat soup, add Shaojiu, refined salt and soy sauce, bring to a boil over a high fire, then move to a low fire, add the cooked lard, bring to a boil until the soup is thick, remove from the fire, take out the chicken, ham and bone, pour the tofu and the marinade into another casserole, put the bamboo shoots and mushrooms on top, bring to a boil over a high fire, and pour in the cooked pork Lard, simmer.

Characteristics of stewed tofu with mushrooms and bamboo shoots:

The color of tofu is golden red, the taste of tofu is strong, containing brine, the quality is tough and tender, the mushroom is crisp and tender, and the taste is fresh, salty and mellow.

Stewed tofu with mushrooms and bamboo shoots

Stewed tofu with mushrooms and bamboo shoots is a traditional famous dish in Jiangsu Province, which belongs to the Jiangsu cuisine. The color of tofu is golden red, the taste of tofu is strong, containing brine, the quality is tough and tender, the mushroom is crisp and tender, and the taste is fresh, salty and mellow.

Ingredients needed

200 grams of tofu. There are 20 grams of bamboo shoots, 15 grams of mushrooms, 50 grams of raw chicken, 15 grams of cooked ham, 7 grams of salt, 10 grams of Shaojiu, 15 grams of soy sauce and 20 grams of cooked lard.

Production method

Put the raw chicken, chicken bone and meat bone into the boiling water pot. Remove and wash. Put bean curd in a cold water pot, add refined salt and bring to a boil. Move the medium heat to boil until the bean curd is perforated. When it floats on the water, put it into clear water to soak the beany smell. Take out the water and remove the old skin. Cut it into pieces and put it on the plate. Take a casserole. Put the chicken, ham heel, chicken bone and meat bone on the bottom, add the old tofu on the top, scoop in the clear meat soup, add Shaojiu, refined salt and soy sauce, bring to a boil over a high fire, then move to a low fire, add the cooked lard, bring to a boil until the soup is thick, remove the chicken, ham and bone, pour the tofu and the marinade into another casserole, put the bamboo shoots and mushrooms on top, bring to a boil over a high fire, and pour in Cooked lard, simmer.

What to eat

Mushroom is rich in copper. Copper is an indispensable micronutrient for human health. It has an important impact on the development and function of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other viscera.

Nutritional value of stewed tofu with mushrooms and bamboo shoots:

1. Dispelling fat and reducing blood pressure: it can soften and protect blood vessels, reduce blood lipid and cholesterol in human body.

2. Nourishing liver: it can help to maintain and repair liver structure and function. It is suitable for patients with liver disease.

3. Anti cancer: prevent cancer, reduce the incidence of cancer.

4. Other effects: prevention and treatment of cold, reduce cholesterol, prevent liver cirrhosis, cancer.

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