Stewed tofu with chili-You Are Foodie

By Irma
82

Stewed tofu with chili

Tofu has the effects of high protein, low fat, lowering blood pressure, blood lipid and cholesterol. It is a delicious food that can be cooked or raw, suitable for both the old and the young. It is good for health preservation and longevity.Capsicum is rich in vitamin C, carrot contains vitamin C enzymolysis enzyme, cucumber contains vitamin C enzymolysis enzyme, and copper and iron ions in animal liver can destroy vitamin C. you should pay attention to eating capsicum. Those with Yin deficiency and excessive fire or those with dry heat and sweating and pregnant women should not eat more; Chilli pungent temperature can stimulate congestion and pain of gastric mucosa, so it is not suitable to eat chilli for gastritis, ulcer, gastrointestinal bleeding, sore throat, fulminating eyes, hemorrhoids, etc.

Main Ingredients

Big Tofu 1 piece

Auxiliary Ingredients

Step 1 . Clean the large tofu, cut it into small pieces, and place it on a plate for later use.

Step 2 . Heat the pan with oil, saute the chopped chives and ginger, add Chili powder and stir well.

Step 3 . Pour clear soup, add refined salt, Five-spice powder, soy sauce, cooking wine.

Step 4 . Put the cut tofu cubes into the pot.

Step 5 . Bring the tofu to a boil over high heat and simmer slowly over low heat for a while.

Step 6 . Stew the tofu until cooked, and finally add monosodium glutamate to taste.

Step 7 . Stir fry evenly, remove from the pot, and place in a bowl.

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