Recipes tagged "Water tempeh"
8 recipes found
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Water tempeh mixed with purslane
I dug purslane from the roadside and planted it in a flower pot. It has strong vitality and will grow even more vigorously after being harvested. Purslane is both a vegetable and a good medicine. It has the effects of clearing heat and detoxifying, diuresis and removing dampness, dissipating blood and reducing swelling, removing dust and sterilizing, reducing inflammation and analgesic, stopping bleeding and cooling blood. It is mainly used to treat dysentery, enteritis, nephritis, postpartum uterine bleeding, bloody stool, mastitis and other diseases. Normally, purslane is served with mashed garlic, but today I added some watery black beans in it to make it more appetizing.
Cold dishes Home cooking -
Grilled Eggplant with Garlic Minced Pork
Occasionally I saw this recipe, which is very similar to the meaty eggplant I used to make, except that it is grilled. I tried it today. The first time it was baked, it didn’t taste as good as the fried one. Later, after a friend’s advice, I learned that I should steam it first and then bake it.
Hot dishes Home cooking -
Braised pork rinds with soybean sprouts
Yesterday I went to the street and saw farmers selling home-grown soybean sprouts. These soybean sprouts do not contain growth hormone, swelling hormone and other chemical substances, and they are considered green food. The soybean sprouts grown by the villagers are a little small and inconspicuous, but they look more adorable and taste better than those in the city. Soybean sprouts have the effects of clearing away heat and improving eyesight, nourishing qi and blood, preventing gum bleeding, cardiovascular sclerosis and lowering cholesterol. This dish would taste better if braised with Pixian bean paste, but I only have water tempeh at home, so it tastes good instead.
Hot dishes Home cooking -
Tempeh mixed with plantain hearts
Everyone knows that plantains can be eaten, but few people know that you can cook with plantain hearts. Eating from the mountains, the Dai, Lahu, Hani and other ethnic minorities living in the tropical rain forests of southwestern Yunnan use the young stem hearts of wild plantains that grow in the mountains and valleys to make delicious dishes on the table. Wild plantain can bloom and bear fruit just like banana, but the fruit is small, with dense black seeds inside the peel, and almost no edible pulp. It is generally used as pig feed. The stem heart of wild plantain has the effects of clearing away heat and detoxifying, diuretic and reducing swelling, cooling blood and stopping bleeding. Before the wild banana blooms, you can pick its stems and peel off the outer skin to get the fluorescent tube-like inner stems, which can be eaten cold, stir-fried, or stewed. Today I mixed a plate of plantain hearts with black bean sauce to share with you and experience different ethnic food cultures.
Cold dishes Home cooking -
Braised tofu with dried vegetables
The dried vegetables at home were dried by my mother-in-law in the winter. This time I added some tofu to give the dried vegetables a new level. Dried vegetables contain dietary fiber and minerals. Eating dried vegetables can eliminate internal fire, clear away heat and benefit the intestines. However, during the drying process, a large amount of water and water-soluble vitamins, especially vitamin C, in vegetables will be lost. Dry some in the sun for occasional use. Then, adding tofu in it can make up for the shortcomings of dried vegetables. Tofu is made from soybeans and is rich in nutrients. It contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as plant meat. The digestion and absorption rate of tofu reaches more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. Ingredients: 150 grams of tofu, 50 grams of dried vegetables. Ingredients: appropriate amounts of green pepper, garlic, sweet noodle sauce, tempeh, refined salt, and cooking oil
Hot dishes Home cooking -
Mixed with fermented black bean paste
Zheergen is also known as Houttuynia Grass. The suitable climate in Pu'er is conducive to the growth of Zheergen, so Zheergen is sold in the market every day. Zheergen is also a dish commonly eaten on the dining table of Pu'er people. It has a unique taste whether mixed, stir-fried or steamed. I checked Baidu and found that Houttuynia Cordata is the only Chinese herbal medicine that can regenerate tenaciously at the site of an atomic bomb explosion. Houttuynia cordata has anti-radiation effects and enhances the body's immune function without any toxic side effects. It is not only suitable for air crews, but also for people who are often close to radiation sources, such as X-ray machine and computer operators, as well as people who often watch TV. It is a must-eat radiation-proof food for computer users.
Cold dishes Home cooking -
Tempeh mixed with water celery
Water celery is a wild vegetable that is often found beside rivers. Its tender stems and petioles are tender and fragrant, and can be eaten raw or stir-fried. Watercress is sweet and pungent, cool in nature, enters the lungs and stomach meridian, has the effects of clearing away heat and detoxifying, nourishing qi, cleansing blood, lowering blood pressure, relieving lungs and removing dampness. It can also cure painful urination, bleeding in stool, wind-fire toothache, gills and other diseases. My mother has always cooked water celery raw since she was a child, but my son is afraid of insect eggs and dare not eat it raw, so he blanch it in water. Personally, I think the raw version is more delicious.
Hot dishes Home cooking -
Dried mixed brains
Damn, many friends have already backed away when they heard the name. Scary shapes always make people think. But those who really know how to appreciate it never want to leave. In Chongqing, there are many ways to cook brain flakes. You can make soup with a few small green vegetables, which is pure and refreshing. Jiucun roasted brain flakes are more authentic in barbecue, spicy and appetizing. Boiled brain flakes in hot pot are also good, as tender as tofu pudding. To make the brains delicious, dealing with the fishy smell is the key. Food always has its own personality. It also fully applies to the saying: there is no harm without comparison. After eating an authentic delicious food, the taste buds will firmly lock the taste and store it in the brain's taste memory bank. Once the same food is eaten again, the brain will quickly play back the previous taste for comparison. So the authentic ones are unforgettable. Today's brain dish is cooked in a new way, using dry mixing method. It doesn't have the tediousness of grilled brains, and avoids the blandness of brain soup. Friends who like strong flavors are worth buying one.
Hot dishes Sichuan cuisine