Chinese Food
Stir fried amaranth with bean curd and peanut / tonifying blood and calcium / over 2.5 bottles of pure milk
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[origin] don't like to drink milk and worry about the lack of calcium intake? By the way, shrimp skin doesn't like ha ha. Eat some eggshells. Chew some bones ~ ~ ~ I was almost shot by the other side's eyes. I was just joking. I've prepared the [food code] amaranth green, tender and soft, peanut, hard core, crispy beancurd and crispy. It's a happy Cantonese dish. It's usually only pepper, the domineering lonely warrior, who always rushes forward. Just like the rebel who is tormented by the fast pace The fast food generation full of scales evokes the taste buds with no spicy, no meat and no fragrance - [big talk nutrition] - this is a vegetable with high wealth and handsome in the slum. It is affordable and unique in nutrition. It has high protein, high calcium and high iron. The protein content of the dish is as high as 43g, which is more than that of many meat. The protein is almost equivalent to 200g beef tenderloin or 4 eggs, while the calcium content of the dish is as high as 600ng, especially equivalent to 2.5 bottles
Cooking ingredients
Cooking Steps
Step1:01. Cut the beancurd into long sections, 02. Cut the amaranth stems and leaves. Divide them into 03 slices of garlic and spicy mille
Step2:Put some oil in the pot. The oil temperature rises to about 150 ℃. Fry the peanuts
Step3:About 20 seconds. Crispy and ready to us
Step4:In the same way, fry the beancurd for use. Be careful to stir it up
Step5:Stir fry garlic, rice and pepper with some oil. Stir up the fragranc
Step6:Add amaranth stem and stir fry. Then add the leaves and stir fry until the leaves are soft and discolored
Step7:Add peanuts, beancurd and soy sauce immediately, stir evenly, and then leave the po
Step8:Finished product drawing
Step9:Finished product drawing
Step10:Finished product drawing
Cooking tips:1. You need to pay special attention to the oil temperature when frying peanuts and beancurd. It will be pasted when frying. It's raw if you don't fry it thoroughly. It depends on experience. 2. Amaranth stems and leaves need to be put into the pot separately. Otherwise, if they are cooked together, the stems will be yellow, or the leaves will be ripe and the stems will not be cooked. There are skills in making delicious dishes.
