Braised bean curd with dried vegetables

Braised bean curd with dried vegetables

Introduction:

"The dried vegetables at home are dried by my mother-in-law in winter. This time, I added some tofu to them to upgrade the dried vegetables. Dried vegetables contain dietary fiber and minerals. Eating dried vegetables can eliminate internal fire, clear away heat and benefit intestines. However, in the process of drying, the water and water-soluble vitamins, especially vitamin C, will be largely lost. Sun dry some, only occasionally spare ha, then, add tofu in it can supplement the lack of dried vegetables. Bean curd is made from beans. It is rich in nutrition, iron, calcium, phosphorus, magnesium and other trace elements necessary for human body. It also contains sugars, vegetable oil and rich high-quality protein. It is known as "plant meat". The digestibility of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Ingredients: 150g bean curd, 50g dried vegetables, ingredients: green pepper, garlic, sweet flour sauce, Douchi, refined salt and edible oil

Production steps:

Step 1: ingredients.

Step 2: soak the dried vegetables in clean water.

Step 3: cut green pepper into pieces and slice garlic.

Step 4: blanch the vegetables.

Step 5: add oil and stir fry garlic slices.

Step 6: add tofu and dried vegetables.

Step 7: add water and a spoonful of sweet sauce.

Step 8: add a spoonful of Douchi.

Step 9: add a little salt.

Step 10: when the dish is dry and soft, add the green pepper and stir well. Cook for a while.

Step 11: load the disc.

Materials required:

Tofu: 150g

Dried vegetables: 50g

Green pepper: right amount

Garlic: right amount

Sweet flour sauce: right amount

Douchi: right amount

Refined salt: right amount

Edible oil: right amount

Note: you can also add some old Ganma sauce.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh