Chinese Food
Stewed tofu with cuttlefish
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Uncle Benshan's specialty
Cooking ingredients
Cooking Steps
Step1:Put 25 grams of cooked lard and 100 grams of vegetable oil on the wo
Step2:Put a little soy sauce on the cleaned fish and fry them on both sides of the hot oil pan
Step3:Add 15g Shaoxing wine, cover the pot and simmer
Step4:Add 1000 grams of soup, salt and ginger, cover the pot, and simmer for 8 minute
Step5:Add tofu (add large pieces). Cook for another 2-3 minutes. Then add monosodium glutamate. 10g Shaoxing wine
Step6:Pour in a casserole, bring to a boil and sprinkle with garlic.
Cooking tips:The soup is white and thick like milk. The tofu is smooth and tender. The fish is fat and glutinous. It's a delicacy in four seasons. Nutritional evaluation 1. The content of methionine in tofu is less than that in fish, which is rich in amino acids. The combination of the two can play a complementary role in nutrition. 2. Tofu is a high calcium food (lactone tofu contains 17 mg / 100g of calcium), while fish is rich in vitamin D. It can promote the absorption of calcium by human body and play the role of nutrients. There are skills in making delicious dishes.
