Carob with Garlic Tofu Sauce

Name: Carob with Garlic Tofu Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Carob; 2 pieces (a small amount of fermented bean curd juice) Cantonese-style fermented bean curd; 4 capsules Zhitianjiao; 6 capsules garlic; 1 teaspoon and a half salt

by Powder gummy candy

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Although it has rained a few times every day recently, the high temperature is still raging, and the heat is hard to say. This kind of weather is most suitable for eating beans, because soy food contains fat and protein that meat also has, but also contains trace elements that meat does not have. There are more torrential rains in summer. Traditional Chinese medicine believes that moisture passes through the spleen, so people are prone to spleen deficiency in summer. In summer, if you can often eat some beans, it can play a role in strengthening the spleen and dampness.

If you want to lose weight, you can also eat more beans, because beans are high-fiber foods, can solve the problem of constipation, can break down fat and inhibit fat accumulation to a certain extent.

Today’s dish uses fermented bean curd to enhance the taste of the dish. It is very appetizing, and even the husband who doesn’t like beans is willing to have a few mouthfuls. In this scorching summer, it’s really cool to have a bowl of white porridge and some cold beans.

The color of this green oil is also very cute, even if it is left for an hour, it still retains its crisp green color~~ If possible, use ice water to chill for a while). Simple~~"

Ingredients

250g Carob
2 pieces (a small amount of fermented bean curd juice) Cantonese-style Fermented Bean Curd
4 capsules Zhitianjiao
6 capsules Garlic
1 teaspoon and a half Salt

Carob with Garlic Tofu Sauce

1. The main materials are ready.

2. Wash the beans and cut into neat sections.

3. The garlic is pressed into puree with a garlic press, the fermented bean curd is pressed into a puree with a spoon, and the chili pepper is cut into pieces and prepared.

4. Heat oil in a wok, and sauté the minced garlic and chili peppers over low heat until fragrant.

5. Then pour the sauteed garlic, chili and oil on the fermented bean curd, sprinkle 1/2 teaspoon of salt, and mix well to form the fermented bean curd juice.