Today’s leading healthy course : Braised dried beancurd sticks (Nov.15)
Mother stock: dried beancurd stick, lettuce, steeped black fungus
Accessories: scallion, boiled peas, pickled peppers, chili pepper, salt, soy sauce, starchy sauce, chicken essence.
Reason for recommendation:
Dried beancurd stick has a tonic quality to the brain. Lettuce consolidates the growth of teeth and bones. The black fungus helps to purge the toxin out of our body. This course is the best choice for adolescents and old people.
Recipe:
1.soften the dried beancurd sticks by steeping them in the rinsing. Cut them into equilong fillets. Slice the lettuce, scallion into wide shreds, and the chili pepper into segments.
2.Heat appropriate amount of edible oil in the pot. When it gets hot, deep fry the beancurd fillets for a little while and add scallion shreds and cloves of garlic to go with them. Sprinkle some salt on the dish after pouring a certain amount of water so that the salt can blend into the dried beancurd fillets.
3.Put lettuce shreds, steeped black fungus and pickled peppers into the pot and add a little soy sauce to tune the color. Add some more water as the case may be.
4.Dress the dish with starchy sauce and then put some boiled peas at last.
5.Pick the course up and the dish is accomplished.
Key points:
o There’s no need to steep the beancurd sticks in advance.
o The dried beancurd sticks can be so easily get burned that a new started pot should be used with a slow fire. Water should also be timely added.
Healthy tips:
Compared with soybean milk, dried beancurd sticks contain a higher content of soy protein, which is a tonic quality for brains.