Quinoa Tofu and Wind-yaki

Name: Quinoa Tofu and Wind-yaki
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A handful Quinoa; 1 handful Enoki mushroom; 500g Old tofu; A Carrot (red); a little salt; 1 tablespoon Sugar; A short paragraph Green onion leaves; 2 tablespoons Steamed Fish Soy Sauce; 1 tablespoon Soy sauce; 1 tablespoon Fish sauce

by Fingertips stay in the cloud

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Many fitness professionals like quinoa. Quinoa, egg, vegetable and fruit salads appear on their tables very often, but there are also many people who are not used to western food, cold and cold, especially when the weather is cold, and the stomach feels uncomfortable to eat.
The Chinese stomach loves warm food, and I am no exception. Generally speaking, I prefer Western breakfast in summer, especially I can eat a lot of grass, but after eating a few more meals, I still miss Chinese food that warms my stomach. In terms of the diet handed down from our ancestors, no matter how hot the day is, it is best to eat warm food. Eating cold food in summer is more likely to hurt the stomach. Sometimes, we have to listen to what our ancestors said, after all, we are still a Chinese stomach.
So I wanted to use Chinese methods to make quinoa, but most of the traditional Chinese food is more greasy, so I chose the Japanese oil-free stew. It takes a long time for the old tofu to be simmered, and it takes time for the quinoa to fully boil and bloom, so I still like to stew in a casserole, knowing that some things must be simmered slowly to release its wonderfulness.

Quinoa Tofu and Wind-yaki

1. First cut the old tofu into pieces about 5cmX3.5cmX0.4cm in size

2. Peel the carrots and cut into slices about 0.2cm thick

3. Shallow casserole, half of quinoa, spread evenly

4. Evenly lay out half of the carrot slices

5. Stagger the tofu pieces and stack them one by one.

6. The sized tofu cubes are in this shape

7. The remaining half of the carrot slices are also coded in the middle of the tofu in the same way

8. Sprinkle the remaining quinoa evenly on top

9. Use a large bowl with half a bowl of water, steam 2 spoons of fish soy sauce, 1 spoon of soy sauce, 1 spoon of sugar, 1 spoon of fish sauce, and a little salt. Stir well. Taste the salty light, the taste is slightly salty, slightly sweet

10. Gently pour the soup into the pot

11. The soup just flooded the tofu

12. Bring to a boil on high heat, remove the floating powder

13. Put a wooden chopsticks on each side of the casserole, cover the pot, and simmer slowly

14. After setting the chopsticks, you won’t shove out, and simmer for half an hour (you can use your phone to watch TV, or apply a mask is also a good choice)

15. After half an hour, place enoki mushrooms on the top

16. Use a spoon to evenly pour the soup in the pot onto the enoki mushrooms to make it taste quickly

17. Gudu for about 3~5 minutes (the specific time depends on your preference for raw and cooked enoki mushrooms), sprinkle with green onion rings, and turn off the heat

18. The steaming Japanese-style sukiyaki is OK, I really want to eat it~

19. Tofu with quinoa, full of aroma

20. Enoki mushrooms and carrots are also super tasty!

Tips:
*Steamed fish soy sauce, dark soy sauce, and fish sauce contain salt, so add salt in an appropriate amount.
*Tofu buy this kind of brined old tofu, also known as northern tofu, after stewing, the calcium content is also high
* Eat with caution in ventilated patients and patients with increased blood uric acid concentration