The beginning of winter is coming, the temperature is gradually dropping, we must pay attention to enhancing physical fitness, especially the middle-aged and elderly to supplement nutrition in time to improve immunity. And in terms of nutritional supplements, soy products are a good choice that cannot be ignored. Traditional Chinese medicine believes that soy products have the effects of nourishing the kidneys and nourishing the blood, strengthening the spleen and appetizing, and are especially suitable for consumption in autumn and winter. Below I will introduce you to some common soy products in autumn and winter, and it is recommended that middle-aged and elderly people eat more of these 4 kinds of soy products, which can make their faces ruddy and look younger.
Stir-fried bean curd is a classic soy delicacy that is not only tender in taste, but also rich in nutritional value. Making stir-fried yuba is very simple, first soak the yuba and cut it into small pieces, and then serve with garlic, ginger and garlic slices, dried chili peppers, pork belly slices and other ingredients. Blanch the bean curd and fungus with hot water to remove the beany smell, and then pass it with cold water for later use. Then stir-fry the pork belly until fragrant, add ginger, garlic and chili pepper to stir-fry until fragrant, and then add bean paste to stir-fry the red oil. Add an appropriate amount of water, light soy sauce, salt, chicken essence, oyster sauce, stir-fry well, add yuba and fungus, and then add green and red peppers and stir-fry until broken. Finally, add water starch to thicken, add garlic sprouts and fry until the garlic is raw, and when the soup is almost collected, it can be taken out of the pot. This home-style stir-fried bean curd is not only delicious but also nourishing and nourishing, making it a nutritious product in autumn and winter.
Stir-fried dried fragrant is a simple yet delicious soy dish that is stir-fried with dried fragrant meat and leeks as the main ingredient. First, cut the dried fragrant into slices, cut the leeks into long sections, and prepare the ginger and garlic slices. Prepare the sauce, including light soy sauce, dark soy sauce, oil, salt, sugar, monosodium glutamate and potato starch, mix well, add water and stir well. Blanch the chopped fragrant dried water to remove the beany smell and put it in cold water to cool for a while. Add cooking oil to the wok, fry the pork belly to get out the fat, add ginger and garlic to stir-fry after the pork belly is slightly yellow, then add the fragrant dry and fry a few times, then add the leek segment, pour in the sauce and fry until the soup is thick, and fry until the leeks are broken. This fragrant stir-fried leek dish is both healthy and delicious, and can increase the appetite, making it a good choice for autumn and winter.
Roasted tofu with shiitake mushrooms is a classic soy dish, with shiitake mushrooms and tofu as the main ingredients, and is made with seasonings such as minced ginger and garlic, millet pepper and green onion. First, cut the tofu into small cubes, the shiitake mushrooms into small cubes, the ginger and garlic into minced pieces, and prepare the millet pepper and green onion segments. Blanch the tofu and shiitake mushrooms to remove the beany smell and dry the moisture. Add cooking oil to the wok, stir-fry the minced garlic and millet pepper, then add the bean paste to stir-fry the red oil, then add an appropriate amount of water, add the shiitake mushrooms and tofu, add the light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, and cook for five minutes. Finally, add water starch to thicken, cook until the soup becomes viscous, add the green onion and cook until it is broken. This mushroom-roasted tofu has a soft and glutinous taste, nourishing the body and enhancing immunity.
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