Sichuan Cuisine: non spicy Sichuan cuisine -- Hebao tofu

Sichuan Cuisine: non spicy Sichuan cuisine -- Hebao tofu

Introduction:

"The impression of Sichuan cuisine has always been that it tastes spicy, thick, red and hot. Today, I'd like to serve you a fresh, tender, smooth, light and palatable Sichuan dish

Production steps:

Step 1: wash the tofu, remove the hard skin, and grind it into mud with the back of a knife.

Step 2: add salt, chicken essence, pepper, egg white, dry starch, cooking wine, stir well, cut ham into fine powder and set aside.

Step 3: squeeze the mixed bean curd into balls, and then press flat with your hands.

Step 4: put it on a plate, sprinkle with minced ham and steam for 5 minutes.

Step 5: wash the spinach, blanch it in boiling water and remove it.

Step 6: code into a large bowl and place the steamed tofu cake on the spinach.

Step 7: pour the chicken soup into the pot and bring to a boil. Season with salt and chicken essence. Thicken with starch.

Step 8: pour the sauce into the big bowl of tofu cake, and then pour in sesame oil.

Materials required:

Tofu: one piece

Spinach: moderate

Ham sausage: right amount

Egg white: 1

Dry starch: 1 tablespoon

Salt: 1 teaspoon

White pepper: 1 teaspoon

Chicken essence: 2 teaspoons

Cooking wine: 1 teaspoon

Sesame oil: appropriate amount

Chicken soup: right amount

Starch: appropriate amount

Spinach is rich in nutrition, protein, calcium, iron, vitamin E and niacin. Spinach has a certain blood tonifying effect. The enzymes in spinach can promote the secretion of stomach and pancreas. Spinach also has disadvantages, because it contains more oxalic acid, eating a little astringent. Oxalic acid is easy to combine with calcium in food to form insoluble calcium oxalate, which hinders the absorption of calcium by human body. Long term eating high oxalic acid content of food, but also prone to kidney stones. Therefore, it is best to blanch spinach with water before eating. After blanching, 80% oxalic acid in spinach can be removed. But the blanching time should not be too long, otherwise it will reduce the vitamin content in spinach. After blanching, the spinach not only lost less nutrients, but also tasted better. Infants, tuberculosis, chondrosis patients, in order not to affect the absorption of calcium, it is best to eat less or do not eat spinach. Spinach has a certain effect of smooth bowel, diarrhea patients had better not eat. Do not like to eat spinach, you can use cabbage, rape and so on to replace.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light