Bean sprouts mixed with cucumber and bean curd skin

Bean sprouts mixed with cucumber and bean curd skin

Introduction:

"Bean sprouts contain a lot of acid resistant substances, which have good anti-aging function and can play an effective role in detoxification. During germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes. At the same time, mung bean sprout is beneficial to water detumescence, and is also a good vegetable for pregnant women. Bean curd skin is smooth and sweet in nature. It has the functions of clearing heat and moistening lung, relieving cough and phlegm, nourishing stomach, detoxifying and antiperspirating. Tofu skin is rich in nutrition, high in protein and amino acids. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium, molybdenum, etc., which are necessary for human body. Children's eating can improve their immunity and promote their physical and intellectual development. Long term consumption can prolong the life of the elderly. Especially for pregnant women during the postpartum period, it can not only quickly restore health, but also increase milk. Bean curd skin is easy to digest and absorb. It is a good food for women, young, old and weak. Cucumber is rich in vitamin C. vitamin C can protect teeth, prevent arteriosclerosis, eliminate free radicals, prevent cancer, protect cells, detoxify, protect liver, improve immunity and emergency response ability. "

Production steps:

Materials required:

Tofu skin: 2 pieces

Cucumber: 1

Mung bean sprouts: 150g

Garlic: 5

Onion: 1 Section

Ginger: 1 tablet

Vinegar: 2 teaspoons

Zanthoxylum bungeanum: 5

Dry red pepper: 2

Delicious: 2 teaspoons

Sesame oil: 2 drops

Sugar: right amount

Salt: right amount

Pixian Douban sauce: half spoon

Peanut oil: 2 teaspoons

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: garlic