Braised beancurd with fungus and five flowers-You Are Foodie

By Constance
40

Braised beancurd with fungus and five flowers

Beancurd, also known as rotten skin, is a popular Hakka traditional food. It is also a common food raw material in Chinese areas. It has a strong bean flavor and a unique taste that other bean products do not have. Beancurd is made by heating and boiling soybean milk, keeping it warm for a period of time, forming a layer of film on the surface, picking it out, drooping into branches and strips, and then drying it. Its shape is similar to that of bamboo branches, which is called Yuba. Yuba is a kind of product with certain structure composed of soybean protein film and fat. High nutritional value, easy to preserve, convenient to eat, favored by consumers at home and abroadYuba is yellow and white in color, bright and oily. It is rich in protein and a variety of nutrients. It can be soaked in clean water (cool in summer and warm in winter) for 3 ~ 5 hours. It can be eaten in meat, vegetarian, roasted, fried, cold mixed, soup and so on. The food tastes fresh and refreshing. Meat and vegetarian have a unique flavor. But people with nephritis, renal insufficiency, diabetes ketoacidosis and gout are not suitable to eat Yuba.Beancurd can be used to cook a variety of dishes, including fried beancurd with pepper, fried meat with beancurd, braised meat with beancurd, and beancurd egg sweet soup. Today, I made a fried tofu meat with preserved pork and agaric. The preserved pork is fat but not greasy. The preserved bamboo is flexible and tasty. With carrot and agaric, it is nutritious, healthy and delicious

Main Ingredients

Beancurd A little
Dried agaric A handful
Carrot A little
streaky pork 150g

Auxiliary Ingredients

ginger A small piece
five-spice powder few
Chicken essence one o'clock
Regular smoking appropriate amount
garlic A moderate amount
salt A little
Uncooked flour few
White sugar few
Cooking wine appropriate amount
Light soy sauce appropriate amount
Edible oil appropriate amount

Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency, improve bone development and concentrate the essence of soybeans. It is the nutritional champion in soybean products. Eating dried beancurd often can strengthen the brain, prevent Alzheimer's disease, prevent vascular sclerosis, protect the heart, reduce the content of cholesterol in the blood, and prevent hyperlipidemia and arteriosclerosis. It has the effects of clearing away heat and moistening the lungs, relieving cough and eliminating phlegm. It is suitable for almost everyone. The content of glutamic acid in Yuba is very high, which is 2 ~ 5 times that of other legumes or animal foods, and glutamic acid plays an important role in brain activities. Therefore, Yuba has a good brain strengthening effect and is helpful to prevent Alzheimer's diseaseAlthough the nutritional value of Yuba is high, some people, such as nephritis and renal insufficiency, had better eat less, otherwise it will aggravate the disease. Patients with diabetes, acidosis, gout or taking tetracycline, youjiangling and other drugs should also eat with caution.Dieters don't eat too much

Step 1 . Group photo of ingredients: dry agaric and beancurd are soaked in cold water respectively, streaky pork is scraped off, dirty things are cleaned for standby, a section of carrot, a small piece of ginger, a few cloves of garlic

Step 2 . Cut streaky pork into small thumb sized pieces for standby. People who like the taste of big meat can also cut it larger, and it takes longer to stew later. Today, time is tight, so cut it small and stew it for ten minutes

Step 3 . Add a little cooking wine, a little raw soy sauce, a little old soy sauce, a little five spice powder, mix well and marinate for a quarter of an hour

Step 4 . Soak the dried beancurd and cut it into sections, knead and wash the agaric under clear water, drain it for standby, peel and wash the carrot, cut it into thick pieces, peel and wash the ginger and garlic, and slice it

Step 5 . Heat the pot with a little oil, add streaky pork and stir fry for a trip

Step 6 . Stir the streaky pork until the oil comes out, put it beside the pot, add ginger slices and garlic slices to stir fry until fragrant, and stir fry it evenly with the streaky pork

Step 7 . Add carrots and stir well

Step 8 . Add agaric and stir fry

Step 9 . Add soaked beancurd and stir fry evenly

Step 10 . Pour in an appropriate amount of raw soy sauce and stir fry

Step 11 . Pour in a proper amount of soy sauce, add a little sugar, and stir fry

Step 12 . Add an appropriate amount of water to boil, and simmer over low heat for seven or eight minutes until the meat is crisp and rotten, and the beancurd tastes delicious. Today, the streaky pork is cut small and can be stewed with dried beancurd. If the meat is cut large, you can stew the meat until it is 80% rotten, and then burn dried beancurd until it tastes delicious

Step 13 . Stew until the meat is crisp and rotten, and the dried beancurd tastes delicious. Thicken it, stir fry it over high heat, and then take the juice out of the pot

Step 14 . finished product

Step 15 . finished product

Step 16 . finished product

Step 17 . Finished product, this dish is easy to make, with crispy streaky pork, flexible beancurd, edible fungus and carrots. It is salty, delicious and nutritious

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