Red Tofu Stewed in Snow

Name: Red Tofu Stewed in Snow
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g (Mustard greens) Snow red; 1 piece (150g) tofu; A few Shiitake Mushrooms; Some shrimp; Some Dried scallops; Moderate amount (light soy sauce) Very delicious; Some Chicken Essence; Some salt; Some White pepper

by Yunyun

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

On a cold day, let’s have a bowl of hot red tofu stewed in snow~

【Nutrition Tips】

[Tofu]: It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both the young and the old, to maintain health and maintain longevity.

The biological value of soybean protein is comparable to that of fish, and it is the best among plant proteins. Soy protein is a complete protein, and its amino acid composition is relatively good. Almost all the amino acids necessary for the human body are available.
The proportion of linoleic acid in tofu is relatively large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain.
Soybeans can be cooked and eaten directly, and the human body's digestion and absorption rate of its protein is only 65%, while the digestibility of tofu can be increased to 92%-95%.

[Xue Li Hong]: Mustard greens are rich in vitamin A, B vitamins, vitamin C and vitamin D. The content of vitamin C in a mustard green is 1.5 times the recommended daily intake, and the content of vitamin E also exceeds 10% of the recommended daily intake.

Consumption of mustard in moderation can enhance human immunity, detoxify and reduce swelling, and promote wound healing. Mustard greens are rich in carotene, vitamin A, vitamin B, and vitamin D. The joint action of these vitamins can relieve pain and improve eyesight.
In addition, mustard greens are rich in cellulose, the tissues are rougher, increase gastrointestinal digestion, promote gastrointestinal motility, and prevent constipation. Mustard greens have a special umami taste and fragrance after pickling, which can promote gastrointestinal digestion and can be used to appetite and help digestion. "

Ingredients

300g (Mustard greens) Snow Red
1 piece (150g) Tofu
A few Shiitake Mushrooms
Some Shrimp
Some Dried Scallops
Moderate amount (light soy sauce) Very Delicious
Some Chicken Essence
Some Salt
Some White Pepper

Red Tofu Stewed in Snow

1. Wash the potherb mustard and cut into small pieces, soak the mushrooms.

2. Heat the water in the pot, blanch it in the snow for 2 minutes, remove and drain.

3. Cut shiitake mushrooms into small pieces, and cut tofu into small pieces

4. Wash the shrimp and scallops with clean water and soak for a while.

5. Put the tofu in cold water, add a little salt, heat until the water is about to boil, turn to low heat, blanch for about 2 minutes, remove the cold water and drain.

6. Heat olive oil in a pot and fry tofu until the surface is slightly yellow.

7. Add shiitake mushrooms, shrimps, scallops, and stir fry for a while.

8. Add blanched snow red.

9. Add half a bowl of water (2/3 of the ingredients have just been eaten).

10. Add 1 tablespoon of chicken essence, taste extremely fresh and seasoning.

11. Bring to a boil, turn to medium-low heat, cover and simmer for 7-8 minutes.

12. Stew until the tofu is delicious and the soup is not long

13. Add a little white pepper and salt to taste.

Tips:
1. The fresh mustard greens I use. If you use pickled pickled vegetables, soak them in clear water for a few hours beforehand to remove the saltiness, and add less salt at the end.

2. Tofu has a certain beany taste, add a little salt and blanch water to remove the peculiar smell.

3. The right tofu blanching trick: Cut the tofu into small cubes of similar size, then put it in a water pot and heat it with cold water at the same time. When the water temperature rises to about 90°C (about to boil), switch to a low heat to keep it constant. Slowly see the tofu float up, remove it when you pinch it with your hands, and soak it in cold water. (This will prevent the tofu from falling apart).

4. The packaged tofu is very perishable. After you buy it home, it should be soaked in water immediately, put in the refrigerator, and take it out before cooking. Do not exceed 4 hours after taking it out to keep it fresh, and it is best to consume it on the day of purchase. Boxed tofu is easier to store, but it must be kept in the refrigerator to ensure that it will not spoil during the shelf life. If you can't eat it all at once, you can cut and use according to the required amount, and put the remaining part back into the freezer for the next time.