Tofu with Pine Nuts
1.
Prepare tofu
2.
Cut into small pieces after opening
3.
Prepare pine nuts
4.
Pour the pine nuts in a hot pan and fry them over a low heat, then serve
5.
Prepare water starch
6.
Stock made in advance
7.
Put the stock in the pot
8.
Pour in tofu and boil over high heat
9.
The broth has a salty taste. After trying the taste, I decided to add salt. I didn’t add it. Add chicken essence for fresh
10.
Add water starch to thicken and turn off the heat
11.
Put the coriander powder and pine nuts in a bowl
12.
Sprinkle with chopped coriander and serve
Tips:
1. Tofu digestion is slow, and children with indigestion should not eat more;
2. Tofu contains more purines, and patients with gout and patients with increased blood uric acid concentration should be cautious to eat;
3. The silken tofu is very tender, and the pieces are cut slightly larger to avoid being boiled;
4. The broth I made was salty, so no salt was added.