The "big cholesterol" was found out, 10 times that of pork. The doctor reminded: if you can eat it, try to eat as little as possible and throw it away quickly! Hello everyone, I really love the kitchen. After winter, the weather becomes cold. In order to keep warm, people like to

" cholesterol big household" was found out, 10 times that of pork. The doctor reminded: if you can eat it, try to eat as little as possible and throw it away quickly!

Hello everyone, I really love the kitchen. After winter, the weather becomes cold. In order to keep warm, people like to eat some hot dishes, such as stew , hot pot, animal offal, etc. Over time, the cholesterol in the body is also slowly increasing, which is very likely to cause the "three highs".

Nowadays, people attach great importance to blood lipids , blood pressure , and blood sugar. Therefore, in daily life, everyone should eat more foods with low cholesterol content. Bean curd is an indispensable ingredient for my stew and shabu at home. After soaking, it will be made into various delicacies, which is welcomed by many family members. Let’s share with you the delicious recipes with bean curd. The operation is simple, let’s take a look together.

Recommended recipe: [Fried bean curd]

How to make:

First, prepare a handful of bean curd into three centimeters with scissors. After cutting, put it in a basin, add a spoonful of edible salt, then pour a large bowl of warm water at 69 degrees, soak the damausage into

Next prepare a small bowl, add a handful of dry fungus, a small spoonful of sugar, and a spoonful of flour, then pour 50 degrees of water to mix well, soak it aside for 20 minutes, soak fungus . Prepare a handful of garlic to slice. Remove the seeds of a green pepper and cut it into strips, then cut it into small squares, remove the seeds of a red pepper and cut it into small squares, and then change the knife to cut it into small squares. Cut a tomato in half, cut off the hard heart, and then change to cut into small pieces.

After soaking the tangerine, take out the water and put it in a large bowl for later use. Next, add a spoonful of salt and a small spoonful of sugar to a small bowl. A small spoonful of light soy sauce, pepper, chicken essence, oyster sauce, and a small amount of corn starch, then pour in a small bowl of water and stir well. The seasoning is to save time in stir-frying.

Next, prepare another large bowl, add 20 grams of starch, then pour a small bowl of water and stir evenly, stir the starch and melt it, stir until it is thick and delicate, prepare two eggs into a starch water bowl, stir quickly and mix evenly, and mix the starch water and egg together. Then pour the soaked bean curd and stir evenly to make the surface of the bean curd evenly coat with a layer of batter.

Next, the oil in the pot is 30% hot. Put the tomato curd into the pot, fry slowly on low heat. After one side is golden, turn over, fry the tomato curd until both sides are golden, put it out and put it in a bowl to set aside

Heat the oil in the pot, put the garlic slices into the pot and stir-fry to garlic aroma, then add diced tomatoes, stir-fry quickly and evenly on high heat. After the tomatoes are fried, add the black fungus, stir-fry on high heat, stir-fry quickly and evenly on high heat. Finally, add the green and red peppers. Continue to turn on high heat and stir-fry quickly and evenly out of the pot. A fresh, fragrant and delicious bean curd is ready.

Recommended recipe: [Fried tomatoes with tomatoes]

How to make:

First prepare a handful of dried bean curd, cut it into long sections of about 3-5 cm, cut it all into a large pot. Add two spoonfuls of salt, then add the water without bean curd, then cover with a plastic wrap to make the auxiliary soak soft and soak.

Beat 3 eggs into a small bowl, pour in an appropriate amount of white pepper powder, stir with chopsticks to make egg liquid, soak the citrus, wash it after soaking the citrus, then take it out, put it in clean water again, wash it a few times, wash it, control the water and take it out, and put it in a large basin. Then slowly pour the egg liquid into the bean curd, add half a spoonful of raw powder, and then stir with chopsticks evenly set aside.

Prepare a tomato, insert a chopstick in the middle, then turn on the gas stove to the minimum heat, set the tomato on the fire for a while, and it takes about ten seconds, and the tomato skin will automatically crack. This makes it easy to remove the tomato skin, cut it into diced tomatoes with a knife, cut it into slices, put it in a bowl and set aside.

Remove the stems of a red pepper and divide it into two, then cut it into long strips and finally cut it into small pieces. After removing the stems of a green pepper, cut it into small pieces, cut a piece of ginger into thin slices, and then cut it into minced ginger.Cut a handful of shallots, the white shallots and the leaves separately, cut the white shallots into larger shallots, cut the leaves into chopped green onions, and cut the garlic into minced garlic.

Heat medium oil in the wok and put the bean curd into the pot one by one. Don’t move it at the beginning. First, make the auxiliary frying and shape it. After the shape is fixed, turn it around to make the auxiliary income more even. Fry slowly on low heat, and finally fry until the surface of the tomato curd is golden and taken out for later use.

Leave the bottom oil in the pot. After the oil is hot, pour the minced green onion, ginger and garlic into the pot, stir-fry to make the aroma, then pour in diced tomatoes and stir-fry evenly, after stir-frying the juice, pour in appropriate amount of water, season with salt, chicken essence, thirteen spices, light soy sauce, and oyster sauce and stir evenly, then boil the soup over high heat, boil after boiling the aroma, pour in auxiliary, cook again for three minutes, and finally add green and red pepper pieces until slightly cut off and turn off the heat. Put it on a plate and sprinkle with chopped green onions. The bean curd made in this way sucks the tomato soup and tastes particularly fragrant.

Recommended recipe: [Stewed pork ribs by bean curd]

Preparation method:

First prepare a pound of ribs and put them in a basin, put two spoons of starch, add some water to grab the ribs and wash them. This can remove the blood in the ribs. Grab well and rinse it with clean water for two or three times.

A handful of garlic is chopped into minced garlic, put it into the ribs, add salt, light soy sauce, oyster sauce, rice wine, white pepper, and starch and stir well. Then add some cooking oil and continue to stir evenly to lock in the moisture, and then marinate for about 15 minutes.

Prepare a handful of bean curd soaked in advance, place it evenly at the bottom of the plate, and then put the ribs on one piece by one. Try not to fold the ribs, and put the ribs into the steamer after the water boils. Cover and steam over high heat for 18 minutes.

It is time to open the lid and sprinkle some chopped green onion. The ribs made in this way are very refreshing. The soup of the ribs is very tasty when the bean curd is sucked in enough flavor. I like to eat them all.

Conclusion: The above is the food I shared with you today. If you think it is good, hurry up and try it. Of course, if you have food that you don’t know how to cook, you are welcome to send me a private message!