Chinese Food
Want to supplement calcium. Afraid of picky food. In today's collocation
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Children don't like food when they have teeth. They are too soft, too hard, too plain, too meat. Too worried about people. For children's physical nutrition. How to match. How to match. In a frenzy... Tofu has calcium. Mutton warms Yang. Tomato promotes appetite. Broccoli prevents constipation. In this way to a full range of collocation. Rich color, moderate taste. Finish it and kill it with the baby
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:The tofu is diced and blanched to remove the beany smell. Bean products are blanched to floating feeling. Tofu will be broken in the process of stewing without blanching. In addition to removing the fishy smell of bean, the blanching water should also ensure the increase of tofu density.
Step3:The tomato is crossed on one side of the skin. Blanch the tomato, peel it and dice it.
Step4:Blanch broccoli and cut into small flowers for us
Step5:Blanch mutton, chop and set asid
Step6:Boil with water. Put in the mutton and cook for 1 minute. The fat in the mutton will overflow. Add diced tomatoes after dinner. The amount of water is twice that of all raw materials.
Step7:Boil for 5 minutes and add apple vinegar after the tomato dissolves. The sweet taste of Apple acetic acid can make up for the difference in the taste of tomato. Promote the digestion of mutton.
Step8:Put in the diced tofu and cook for 10 minutes. If you want to be quick, don't cover the pot. So the water evaporates quickl
Step9:The purpose of the cooking process is to integrate the smell of the ingredients. The difference from the quick fry is the unification of the ingredients.
Step10:Put 1g less salt into the soup. Do not use strong force in the process of stir frying to prevent tofu from breaking.
Step11:Add salt and broccoli.
Step12:Add 2030 ml of Shuidian powder and thicken.
Step13:The technique of thickening is a few times. Just feel the dish is sticky. The wrapping of starch can make the taste even on the surface of each food material, and ensure the oxidation of the food air after leaving the pot. Because the surface of food is smooth. If it is not thickened, the result is that the food is tasteless. The soup is tasteful.
Step14:A bowl of hot rice accompanies the stewed tofu with vegetables and mutton. Meimeid
Cooking tips:1. Tofu - because the dietary fiber in the whole bean is very rich, it has a certain antagonistic effect on the trace elements such as calcium, iron, and zinc, which will affect its absorption. In addition, it also contains phytic acid, oxalic acid and other substances that inhibit calcium absorption. Calcium in soybeans is difficult to be absorbed. After making tofu, these substances are removed and the absorption rate of calcium is significantly improved. 2. Broccoli is also rich in dietary fiber, carbohydrate and other nutrients, as well as unique folic acid, amino acid and other precious nutrients. 3. Mutton eating in winter can promote blood circulation, increase human body heat, increase digestive enzymes and help stomach digest; on the other hand, it is very helpful to treat deficiency cold disease, such as tuberculosis, tracheitis, asthma, cold hands and feet. 4. Tomato - the lycopene contained in it has the effect of inhibiting bacteria; the malic acid, citric acid and sugar contained in it have the function of helping digestion. There are skills in making delicious dishes.
