Chinese Food
Mushroom, tofu and emerald roll
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It's hot in summer. It's a good choice to eat light food. Chinese cabbage has the effect of clearing away heat and trouble, relieving thirst and diuresis, clearing stomach and stomach, clearing lung heat. The mushroom is delicious, fragrant and nutritious. Shiitake mushroom is rich in vitamin B group, iron, potassium, vitamin D (converted to vitamin D after sun exposure), sweet and smooth. Indications: anorexia, hypodynamia and asthenia. Lentinan (β - 1.3 glucan) can enhance cell immunity and inhibit the growth of cancer cells; lentinan contains more than 40 enzymes of six major enzymes, which can correct the enzyme deficiency of human body; the fatty acids in the fat of Lentinus edodes are beneficial to the reduction of blood lipid. Tofu is a nourishing, heat clearing and health preserving food. Regular food can nourish Qi, clear away heat and moisten dryness, stimulate body fluid and quench thirst, and clean stomach. It is more suitable for eating hot body, halitosis, thirst, stomach and stomach, and after heat illness. In addition to the functions of increasing nutrition, helping digestion and increasing appetite, tofu is also beneficial to the growth and development of teeth and bones
Cooking ingredients
Cooking Steps
Step1:Wash cabbage, mushroom and millet pepper and drain.
Step2:Wash the tofu and drain it into a bowl.
Step3:Dice mushrooms for later use.
Step4:Mince the peppers and set aside.
Step5:Press the tofu which has been washed and drained before into mud with spoon for standby.
Step6:Blanch cabbage in boiling water for 30 seconds and remove. Because cabbage is easy to boil.
Step7:Pass the boiled cabbage through the cold water.
Step8:Drain the cold cabbage for use.
Step9:Put a proper amount of cooking oil in the pot. When the oil is 80% hot, pour in the diced mushrooms that have been cut before and stir fry for 5 minutes. Stir to taste.
Step10:Put the diced mushrooms into the tofu bowl. Add some salt, chicken essence, soy sauce and a few drops of sesame oil.
Step11:Mix the diced mushrooms with the tofu puree and set aside.
Step12:Put a tablespoon of mixed tofu mud in the bottom of the cabbage and roll it up. When rolling the cabbage, make sure to put the leaves beside the cabbage into the middle of the tofu mud, so that the rolled cabbage will not be scattered.
Step13:Put the cabbage in the plate.
Step14:Put the cabbage in the steamer. Boil the water over high heat and steam it. Turn to medium heat and continue steaming for 15 minutes.
Step15:Put cooking oil in the pot. When the oil is 70% hot, put in a spoonful of spicy sauce and the previously cut millet pepper and stir fry for 15 seconds.
Step16:Pour the spicy water into the saucer and add a little sesame oil. Do not add salt, because the stuffing in the cabbage roll is salty. The spicy sauce in the water also contains salt. If you add salt again, it will be too salty. If you don't eat spicy friends, it's recommended to pour some sesame oil on the steamed cabbage roll. See if the finished picture is fresh and appetizing.
Cooking tips:It takes only 30 seconds to blanch cabbage, because it is easy to boil for too long. When rolling cabbage, put the extra leaves outside the cabbage into the middle of tofu mud together. The rolled cabbage will not be scattered. A friend who doesn't eat spicy water can sprinkle a little sesame oil on the steamed cabbage roll. The taste is also excellent. There are skills in making delicious dishes.
