The weather in May is sunny and breezy, and it is a good time for nature to give us an abundance of ingredients. As the temperature gradually rises, all kinds of vegetables also usher in their peak growing season. Among the many seasonal vegetables, mustard greens (also known as snow mushrooms) have become the star ingredient on the May table with their unique taste and high nutritional value.
Mustard greens, a seemingly ordinary green vegetable, are actually treasured all over the body, and are a vegetable that can be eaten by roots, stems and leaves. It is rich in vitamin C, vitamin K and a variety of minerals, which has the effects of clearing heat and detoxifying, appetizing and digesting, and refreshing the mind. In particular, its unique spicy flavor not only stimulates the appetite, but also aids digestion and strengthens the body's immunity. Moreover, the price of mustard greens is very close to the people, only one yuan per catty, which is really good quality and low price.
In May, when spring and summer alternate in May, we can combine mustard greens with tofu and shrimp paste to make a tender and delicious steamed tofu with mustard and shrimp paste, which is not only delicious and delicious, but also provides rich nutrients for the body. Next, let's learn how to make this delicacy!
Recommended recipe: Steamed tofu with mustard greens and shrimp paste
Prepare the ingredients: mustard greens, tofu, shrimp paste, chopped green onion, millet spicy, sesame oil, chicken essence, salt.
Here's how:
1. Wash the mustard greens, remove the old leaves and roots, drain and set aside, wash the tofu and cut it into small pieces, wash and chop the millet spicy, and prepare the chopped green onions.
2. Add water to the pot and bring to a boil, drop two drops of cooking oil, add a little salt, put the washed mustard greens into the pot, turn to low heat and cook for about 2 minutes after boiling, remove the cold water, squeeze out the water, chop the blanched mustard greens into minced pieces, and try to chop them finely.
3. Put the chopped mustard greens into a large bowl, add the tofu cubes (gently crush them into tofu chopped by hand), add 2 spoons of shrimp paste, a little sesame oil, chicken essence and an appropriate amount of salt, stir well, press firmly with your hands to make it tightly combined.
4. Put the bowl with mustard tofu into the steamer and steam on high heat for about 15 minutes until the tofu is fully cooked, then turn off the heat, remove the bowl, take a plate, and carefully place the mustard tofu upside down on the plate. Finally, sprinkle with chopped green onion and spicy minced millet and serve.
Cooking Tips:
1. Tofu is a low-fat, high-calcium and high-protein food, and eating tofu often is good for your health! When buying tofu, it is best to choose old tofu, which tastes more fragrant.
2. After the mustard greens are cleaned, be sure to blanch them first, which can not only remove the astringency of the mustard greens, but also maintain their tender taste.
3. The shrimp paste is the key seasoning of this dish, and its unique salty and umami flavor contrasts with the spicy taste of mustard greens, making the whole dish more flavorful. However, the shrimp paste itself is salty, so add salt in moderation.
This steamed tofu with mustard and shrimp sauce is not only attractive in color, but also tender in taste and delicious. The spiciness of mustard greens blends perfectly with the saltiness and freshness of the shrimp paste, and the tenderness of the tofu makes you can't stop eating it. On the table in May, in addition to trying more of this delicious steamed tofu with mustard and shrimp sauce, we will also use mustard greens to make more delicacies, so that the family can enjoy the food while also taking in rich nutrients.
[Personal opinion, for reference only!This article is original by "Xiu Chef Niang", the article and pictures are copyrighted, without permission, please do not plagiarize, delete, steal, infringement must be investigated!]