Vegetable Tofu

Vegetable Tofu

by Yule wireless kitchenette

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

[Daily tofu on the tip of the tongue] In late autumn, the white harvest season, the green tender leaves are full of water, pick a piece and chew in your mouth. The green taste satisfies people’s gratitude and appreciation for nature’s last gift of the year. joy. Cabbage is slightly cold and sweet in taste, has the effects of nourishing the stomach and promoting fluid, clearing away heat and detoxification. Soybeans of the season are rich in color, full and full, and contain the essence of heaven and earth. Its rich protein content can lower cholesterol and reduce the occurrence of arteriosclerosis. It is a good food therapy for coronary heart disease, hypertension, atherosclerosis and other diseases. It has the effect of reducing blood sugar and fat, and improving immunity. Today I recommend a seasonal delicacy: vegetable tofu. "

Ingredients

Vegetable Tofu

1. Wash the soybeans, soak in clean water for 5 hours, and use a wall breaker to break into large particles.

Vegetable Tofu recipe

2. Take the greenest young leaves of the newly harvested Chinese cabbage, chop finely, and set aside.

Vegetable Tofu recipe

3. Add peanut oil to the wok, mince green onion and ginger until fragrant, add crushed soybeans, and stir fry.

Vegetable Tofu recipe

4. Add salt, add water to a boil over high heat, change to low heat and simmer for 40 minutes.

Vegetable Tofu recipe

5. Add chopped green vegetables, stir fry, and simmer for 5 minutes.

Vegetable Tofu recipe

6. Sprinkle with soaked wolfberry and serve.

Vegetable Tofu recipe

7. Let's take a closer picture.

Vegetable Tofu recipe

Tips:

Soybeans should not be broken too much as much as possible; when stewing, be careful to prevent overflow due to boiling in the pot; add the greens and stir-fry for five minutes, and the time should not be too long, otherwise the finished product is not beautiful.

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