In spring, middle-aged and elderly people should nourish their bones, eat less potatoes and cabbage, and eat more of this dish, so that their legs and feet are energetic
With the arrival of spring, there are more outdoor activities. A few of my friends and I have been getting together a lot lately, sometimes at home to make some good dishes, and sometimes to enjoy flower outings. But at the same time, I feel more that after I reach fifty, I am not as good as before, with back pain, lack of energy to walk, physical strength decline, and fatigue is too strong.
In fact, people should pay more attention to the quality of the body when they reach middle and old age, especially in the spring, "the plan of the year lies in the spring", at this time to put bone care on the agenda, and lay a good foundation for the health of the year. To nourish bones, in addition to more sun exposure and some low-intensity exercise, and then our daily diet, we can eat some foods with high calcium content, such as tofu, which is an excellent choice. Those cabbage potatoes are eaten less, although they are also nutritious, but they are still worse than tofu, after all, they have little help for bones.
Do you find that throughout the year, no matter what kind of vegetable price changes, only tofu is always the same, stable, and because of this, it has also become the main dish of the people. In fact, in the spring, middle-aged and elderly people should often eat tofu, "spring meat is not as good as beans", tofu made of soybeans, nutrition is very comprehensive, in addition to rich in iron, amino acids, potassium, zinc, egg lutein and vitamins, soybean flavonoids, tofu calcium and protein content are particularly high, known as "vegetable oil", the absorption rate is also high, these will help to strengthen the body and bones, nourish the body and bones, legs and feet are strong, the body is good, the spirit is enough.
There are three types of tofu: inner fat tofu, southern tofu, and northern tofu. Among them, the taste of inner fat tofu and southern tofu is more tender, and there are more cold dressing, soup, and steaming. Northern tofu is slightly harder, rich in flavor, and more textured to eat, we usually use northern tofu to make stewed tofu, fried tofu, and boiled tofu.
Tofu is highly nutritious and bone-nourishing, how to make it the best to eat? Although I said that my family opened a tofu workshop when I was a child, I still haven't eaten enough for decades. But after a period of continuous improvement, this practice has been unanimously recognized by friends and family around the family.
The main ingredients used in this dish are tofu and diced meat, the vegetable protein of tofu and the animal protein of lean meat are perfectly combined, which is simply a natural pair, and the combination of these two makes nutrition to the next level. The most important thing is that this dish is salty and fragrant, and the taste is tender, especially mixed with such a drop of spicy, you can't stop eating it, and it is used to mix rice.
【Homemade Roasted Tofu with diced pork】
Ingredients to prepare: 1 piece of northern tofu, 1 piece of lean meat, 2 pieces of green garlic, minced green onion and ginger, 1 tablespoon of Pixian bean paste, 1 tablespoon of wet tempeh, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little white pepper, appropriate amount of water starch, appropriate amount of salt, appropriate amount of vegetable oil, 1 tablespoon of rattan pepper oil (or Sichuan pepper oil).
Detailed instructions:
1. Prepare the ingredients. 1 piece of northern tofu, peel off the skin of the green garlic and wash. A piece of lean pork, rinsed
2. Cut the tofu into thick slices and then cut it into small cubes slightly larger than your thumbnail. Cut the lean meat into cubes, cut the green garlic into small pieces, and make sure that the stems and leaves are separated
3. Add water to a boil in a pot and add 1 tablespoon of salt to taste. Pour in the blanched tofu. Cook for about 2 minutes, and when you see the tofu floating, you can turn off the heat. Do not take it out, soak in hot water and set aside
4. Start another wok, add vegetable oil, pour in the diced meat and fry the oil into the pot to become clear, the diced meat has no water vapor, put the green onion and ginger and fry until fragrant, add cooking wine to remove the smell, and add raw soy sauce to improve the color. Reduce the heat and add the Pixian bean paste and tempeh
5. Stir-fry over low heat until fragrant, fry the bean paste with red oil, and the diced meat is ruddy in color
6. Pour in 2 small bowls of water, add half a tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of salt, appropriate amount of white pepper, and bring to a boil over high heat
7. Scoop in the tofu, simmer for about 1 minute, add 1 tablespoon of rattan pepper oil (or Sichuan pepper oil), put in the green garlic stalks and mix well, pour in the water starch in three times to thicken, until the vegetable juice thickens
8. At this time, the soup can be hung on the rice spoon and turn off the heat
9. Put the cooked tofu in a large bowl, sprinkle with chopped green garlic leaves, and serve. The color is ruddy and delicious, salty and fragrant, with a little spicy, slightly numb, and the more you eat, the more you scold
The fragrant [home-cooked roasted tofu with diced meat] is ready, and Bao Ma nagged a few more words:
The numbness flavor in this dish comes from rattan pepper oil or pepper oil, if there is no rattan pepper oil and no pepper oil, you can do this: add vegetable oil to the wok, grab more than a dozen peppercorns in the pot, fry them on minimum heat until they are not black, but when the fragrance is strong, take out the peppercorns. Next, use this oil to stir-fry the meat directly. Pay attention not to blacken when frying peppercorns, if they are fried, only the aroma of peppercorns remains, and the numb taste is gone, and the difference is very big.
In addition, this dish needs to be thickened three times in order not to diarrhea the soup and have a good taste.
Food is the taste of home, and love can make it better. I am Bao Ma Xiao Chef, thank you for your support and attention, and pots and pans for 30 years, with the simplest ingredients to make the most beautiful taste! I like to get together with three or five friends, tinker with some good dishes, and also share three meals at home, home cooking, banquet dishes, pastries, soups, solar terms and folk customs. If you like my articles, you can move your little hands to share them, welcome to come often, I'm waiting for you here. Original article, code words are not easy, theft is prohibited.
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