Braised tofu with egg sauce

Overview

Tofu is extremely nutritious and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6. Every 100 grams of firm tofu contains 69.8% water, 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates and 0.1 grams of fiber, and can provide 611.2 kilojoules of calories. The high amino acid and protein content in tofu makes it a good supplement to grains. 78% of tofu fat is unsaturated fatty acid and does not contain cholesterol. It is known as plant meat. The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. It is more suitable for people with heat constitution, bad breath, thirst, unclear gastrointestinal function, and those recovering from fever. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones (also known as tamarind, the king of calcium in fruits), and can increase the iron content in the blood during hematopoietic function. Tofu does not contain cholesterol and is a medicinal delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good nutritional supplement for children, the sick and the elderly. Tofu is rich in phytoestrogens, which has a good effect on preventing and treating osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. The sterols and stigmasterol in tofu are both effective ingredients for inhibiting cancer. There are fewer varieties of dishes in winter, so eat more tofu to supplement it.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• chicken essence
• chives
• coriander
• egg
• garlic
• northern tofu
• old soy sauce
• pepper noodles
• soybean paste
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut a piece of northern tofu into pieces and blanch it in water. Add some salt when blanching. Blanch for 1 minute and remove.

   

2. 2 Prepare ingredients. Slice ginger and garlic, chop green onions, and cut coriander into sections.

   

3. 3 Pour oil into the pot, heat the oil 50%, add the beaten eggs, then add the soybean paste and stir-fry. If it is dry, add a little water. Stir fry and serve.

   

4. 4 Clean the wok and add a little oil. When the oil is hot, add ginger, garlic slices and Sichuan peppercorns and stir-fry until fragrant.

   

5. 5 Add egg sauce and stir-fry.

   

6. 6 Pour in boiling water, then put the tofu into the pot, add an appropriate amount of salt, add dark soy sauce to adjust the color, cover and simmer over medium-high heat.

   

7. 7 Reduce the sauce over high heat and add sugar and chicken essence to taste before serving. After taking it out of the pot, sprinkle some diced ham, chopped green onion and coriander.