Steamed bean curd with bone ginseng

Steamed bean curd with bone ginseng

Introduction:

"Every ethnic group in Yunnan has the custom of making bone ginseng, but the taste is different in different places. In some places, it is salted with pottery pot, and in some places, it is sealed with leaves. Bone ginseng is made of pork ribs. Take the pork ribs and chop them into meat paste with a chopper. Put in the ingredients such as local wine, pepper, Chinese prickly ash, ginger, garlic and refined salt. Stir and knead them well and put them into a ceramic can for pickling. It is suitable for steaming, boiling, frying, stewing and cooling. It is delicious and has strong national flavor. Yuzhu has a strong bean flavor, but also has a unique taste that other bean products do not have. Yuzhu has a good brain function, it can prevent the occurrence of Alzheimer's disease. This is because the content of glutamic acid in Yuba is very high, which is 2-5 times higher than other beans or animal food, and glutamic acid plays an important role in brain activity. In addition, the phospholipid contained in Yuzhu can also reduce the cholesterol content in the blood, and has the effect of preventing hyperlipidemia and arteriosclerosis. "

Production steps:

Step 1: soak Yuba in water for 6 hours.

Step 2: cut the soaked Yuba into 5cm long segments.

Step 3: put the cut Yuba on the plate.

Step 4: lay a layer of pickled bone ginseng on Yuzhu.

Step 5: drizzle with some steamed fish and soy sauce.

Step 6: steam in a steamer for 15 minutes.

Step 7: after steaming Yuzhu, sprinkle with scallion and steam for 1 minute. Mix well before eating.

Materials required:

Shuifa Yuzhu: 200g

Bone ginseng: 80g

Steamed fish soy sauce: right amount

Scallion: right amount

Note: bone ginseng contains pepper, Zanthoxylum, ginger, garlic, salt and other ingredients, so this dish can not put other spices, with some soy sauce can be fresh.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy