Lushu Yinhua (hot pot tofu mixed with broccoli)

Overview

The nutrients in broccoli are not only high in content, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli bulbs contains 3.5 to 4.5 grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. This dish was created by me and my daughter last night. It tastes good and looks beautiful. The most important thing is that it is simple to make. It is suitable for office workers and can also be used for entertaining guests.

Tags

• vegetarian dishes
• home cooking
• broccoli
• cold sauce
• hot pot tofu
• salt

Ingredients

Steps

1. 1 Raw materials are ready

   

2. 2 Wash the broccoli and break into pieces.

   

3. 3 Add water and a small amount of salt to the pot and bring to a boil, then blanch the broccoli flowers.

   

4. 4 Put the blanched broccoli into a bowl, add an appropriate amount of Lee Kum Kee salad sauce and marinate for a while

   

5. 5 Hot pot tofu cut into thick slices

   

6. 6 Insert the flavorful broccoli florets into the tofu slices one by one. (Try to make the roots of the flowers as pointed as possible, so that they can be easily fixed)

   

7. 7 As shown in the figure

   

8. 8 Finally, drizzle some Lee Kum Kee salad dressing.