Chinese Food
Stewed tofu with loach and bean curd
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Loach is called ginseng in water. It has low fat content and less cholesterol. It belongs to high protein and low fat food. It also contains an unsaturated fatty acid similar to eicosapentaenoic acid, which is good for anti vascular aging of human body. Therefore, loach is good for the elderly and cardiovascular patients. Loach and tofu are cooked together. They have good tonic and therapeutic functions. It can be used to quench thirst - loach and fresh lotus leaf. It is especially suitable for those who are weak in body, cold in spleen and stomach, malnutrition and night sweats in children. It is helpful for growth and development. It is also suitable for the elderly and those who have cardiovascular disease, cancer, after radiotherapy and chemotherapy, acute and chronic hepatitis and jaundice. It is more suitable for acute yellow gangrene hepatitis, which can promote the decrease of yellow gangrene and transaminase. It is also suitable for impotence, hemorrhoids, and itching of skin scabies People eat it.
Cooking ingredients
Cooking Steps
Step1:1. Sprinkle a little salt on the fresh loach. Marinate for 10 minutes. Cut the Loach's belly with scissors. Pull out the intestines and other sundrie
Step2:2. Wash loach. Drain water. 3. Cut tofu into pieces. 4. Heat in oil pan. Lower ginger slices and loach
Step3:5. Fry the loach until golden on both sides. Add 5 bowls of water. 6. Boil over high heat until the soup turns white
Step4:7. Turn to medium low heat. Continue stewing for 30 minutes. 8. Add tofu and stew for 10 minutes. 9. Sprinkle with Scallio
Cooking tips:1. After the loach is bought back, it will be kept in clear water for 12 days. 2. The loach is relatively slippery. If it is opened directly without salt, it will move around and cook delicious dishes.
