What are the soft foods What are the soft foods

Soft foods include noodles, porridge, steamed eggs, pastries, tofu, etc.

Steamed eggs are steamed in the microwave oven, which can be used as a recipe for private dishes, used to replenish deficiency and strengthen the spleen, appetizing, malnutrition, and anemia. They are salty and fresh, rich in nutritional value, and simple to operate.

Noodles are flour of grains or legumes and water ground into a dough, then pressed or rolled or rolled into pieces, then cut or pressed, or kneaded, pulled, kneaded into strips (narrow or wide, flat or round) or small pieces, and finally boiled, fried, stewed, and fried into a kind of food. There are many patterns and varieties.

Batter: It's extremely simple to make. When the pungent taste of the nose comes out, introduce the prepared batter and simmer for a few minutes.

Delicious, delicious, this method of making is invented by our working people in their hard lives, saving time and materials. It's delicious again.

Batter is a semi-solid mixture that is commonly used in cooking, usually made from flour mixed with water, or eggs, milk, and other liquids. Leavening agents such as baking powder can also be added, or flour can be mixed with carbonated water to create a fluffier effect after cooking.

1. Soft foods include noodles, porridge, steamed eggs, cakes, tofu, etc.

2. Noodles are a kind of flour made of grains or beans and ground into a dough with water, and then either pressed or rolled or rolled into slices and then cut or pressed, or rubbed, pulled, pinched and other means to make strips or small flakes, and finally boiled, fried, stewed, fried into a kind of food. There are many patterns and varieties.

3. The local characteristics are extremely rich, such as the longevity noodles eaten when celebrating birthdays and the fragrant pasta from abroad. Delicious noodles are almost always mild and chewy, developing the flavor of the pasta to the extreme.

4. China's porridge was mainly edible 4,000 years ago, and began to be used for medicinal purposes 2,500 years ago. Zhang Zhongjing, a physician in the Han Dynasty, said in his "Treatise on Typhoid Fever": Guizhi soup, which has to be taken for a while, sipping more than one liter of hot gruel to help the medicinal power is a powerful example.

There are many soft foods, such as marshmallows, steamed buns, breads, cakes, tofu, pastries, wowotou, puddings, puffs, jelly, bananas, etc.

1. Marshmallows

Marshmallow refers to a kind of soft candy on the market, loose and perforated, with a certain elasticity and toughness, because the taste and texture are similar to cotton. Pour the white sugar into the marshmallow machine to make the sugar silk, and then use a stick to wind the sugar silk together, the entrance is dissolved, because the sugar silk is very similar to cotton wool, so it gets its name.

2. Steamed buns

Steamed buns originated from the human head sacrifice in the barbarian era, and it is said that it was invented by Zhuge Liang when he conquered Meng Hou, and the shape was human head, and then gradually changed to poultry meat filling with the development and evolution of history, but the history of Chinese eating steamed buns can be traced back to at least the Warring States period, when it was called "steamed cakes".

3. Bread

Bread, also known as bread, is a food made by grinding and heating grains (usually wheat). It is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, sugar, empty salt, etc. as auxiliary materials, mixed with water, and processed into dough through the processes of segmentation, forming, proofing, baking, and cooling.

4. Cake

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

5. Tofu

Tofu is a green and healthy food invented by Liu An, the king of Huainan, an alchemist in China. Today, it has a history of more than 2,100 years and is deeply loved by the people of our country, neighboring countries, and the people of the world. So far, it has a complete variety, a wide variety of patterns, unique flavor, simple production process, and easy to eat.

thick rice soup, lotus root flour, almond tea, pineapple cereal porridge; steamed egg custard, egg drop soup, broth for eggs, milk for eggs; All kinds of milk and dairy products - cheese, almond tofu, yogurt, ice cream, cocoa milk, milk lotus root powder; soy milk, over-radish soup; vegetable water, sunchang radish soup, tomato juice; Fresh fruit juice, boiled fruit water, fruit tea, jelly; Clear chicken soup, clear broth, liver soup, etc.

Related Notes:A liquid diet is a type of food that is liquid in a liquid form that melts into a liquid in the mouth, making it easier to swallow and digest than a semi-liquid diet. It is suitable for severely ill patients who are extremely weak and unable to chew food. For the same starchy staple food, it must be better to make a liquid food than to eat solid food.

Liquid feeding is suitable for critically ill patients who are extremely weak and unable to chew food. Such as high fever, oral cavity, cheeks, before and after surgery, as well as acute gastroenteritis, esophageal stricture and other diseases. This diet can only be used for a short period of time as a transitional diet.

Because the nutrients provided are insufficient.

1. Salted egg pumpkin.

Method: 1) Wash, peel and remove the pumpkin and cut it into small slices. Salted duck eggs, peeled and cut into small cubes. Cut the green onion into minced green onions, slice the ginger and set aside.

2) Remove the oil from the pot, add the minced green onion and ginger slices and stir-fry until fragrant, add the salted duck eggs, and then cook the cooking wine.

3) Add pumpkin slices and stir-fry. Before the pumpkin is fully cooked, add salt, chicken essence, stir-fry a few times, turn off the heat, pour in sesame oil and remove from the pot.

In this way, the surface of the pumpkin is coated with a layer of salted egg yolk, and the texture and taste are really good! ^_

Helpful Tips:

1) During the stir-frying process, you can add a little water, a little bit!!

2) Because the salted duck eggs themselves already have a salty taste, so when putting salt, be sure to be small!!

2. The shrimp egg custard is fragrant and tender! (The best one with seafood).

Ingredients: 2 eggs, 50g fresh shrimp

Excipients: green onion, peanut oil, salt.

Method: Beat the eggs in a bowl, add minced shrimp and a little chopped green onion, salt and peanut oil and beat well (note that the eggs must be poured out, subject to many small bubbles on the surface).

Then, take a glass of 100ml of water at about 80 degrees and let go of the water while beating until the eggs are completely loose (note; The water can be as much or as little as you like, but you must not pour it all at once, but put it while beating).

Finally, put water in the pot and steam the bowl directly in the water for 10 minutes (note: after the water boils, be sure to turn off the heat).

The egg custard I make is definitely nutritious and tender.

Egg custard, mashed potatoes, finger tofu, slippery fish fillet... See if you want to eat chicken, duck, fish, meat, vegetables, tofu?

Rape, or eat stewed potatoes, make the potatoes creamy, super delicious! My dad made it for me!

Chicken cake, nutritious. And make some soup.

Steamed eggs with taro.

Tofu shiitake mushroom flat meat.