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Recipe: Water chestnut tofu

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Recipe: Water chestnut tofu

Notes:

Water chestnut is rich in starch, protein, glucose, unsaturated fatty acids and a variety of vitamins, such as vitamins B1, B2, C, carotene and trace elements such as calcium, phosphorus and iron. The ancients believed that eating more water chestnuts can make up the five internal organs, except for a hundred diseases, and can be light, the so-called light body, is to have weight loss bodybuilding, because the water chest does not contain fat that makes people fat. "Compendium of Materia Medica" said: Water chestnut can replenish the spleen and stomach, strong femoral knee, Jianli Yiqi, Lingfen porridge is beneficial to the gastrointestinal, can solve the internal heat, the elderly often eat delicious. According to recent pharmacological experiments, water chestnut has a certain anti-cancer effect. It can be used to prevent esophageal cancer, stomach cancer, uterine cancer and the like. Sexual taste: the living person is sweet, cool, and non-toxic; the acquaintance is sweet, flat, and non-toxic. Return to the classics: into the stomach, intestines. Efficacy: diuretic through the milk, stop the thirst, hangover poison. Indications: sore, phlegm, recently used for the treatment of esophageal cancer, gastric cancer.

Ingredients:

water chestnut
tofu
pork
shallot
ginger
Oyster sauce
sugar
soy sauce
salt

Steps:

Cleaned water chestnut
Cut off the sharp ends
Then open from the middle to both sides
Then the water chestnut meat can be easily removed.
Cut the tofu into pieces and soak in light salt water, slice the meat, chopped onion and ginger.
Put water in the pot and boil the water
Put the water chestnut for 10 minutes until the water chest is fully ripe.
Then remove the cold water quickly so that the skin sticking to the surface of the water chest can be easily removed.
Heat half a pot of water, boil the tofu in the pot for 5 minutes, then remove the drained water.
Put a large spoonful of oil in the pan. After the oil is hot, put the meat into the pan and stir fry.
After the meat pieces are discolored, add the onion ginger
Add a little soy sauce and vinegar
Add water tofu
Add a little oyster sauce and salt stir fry
Finally added the processed water chestnut
Add a few drops of sesame oil and stir well to serve.

Tips:

1. Tips for peeling the angle: first go to both ends (the two ends are basically hollow), and then use the scissors to open from the middle convex to the two sides. This is because the middle of the water chest is the softest part of the water chest. Like a pod, peeling off the shell is easy and stripped. 2, the water chestnut is cooked first and then fried, it is easier to taste, and it is easy to remove the tiny skin of the outer layer of the water chestnut meat, and I always think that the water chestnut is an aquatic plant, maybe there is a parasite or something, cooked and then fried Safer and more secure 3, tofu first soaked in salt water and then drowning, so that not only can remove the bean curd taste of tofu, but also make the taste of tofu more tender, tofu is not easy to break

Recipe: Water chestnut tofu

Notes:

Ingredients:

Steps:

Tips:

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