Can you cook soup with loofah and tofu, and can you eat loofah and tofu together

The loofah and tofu can be eaten together to make a loofah stewed tofu in the following way:

Ingredients: 150 grams of loofah, a piece of soft tofu.

Excipients: 6 cloves of garlic, 4 dried chilies, 20 grams of green onions, 3 grams of starch, 2 grams of shredded ginger, 20 grams of broth.

Steps: 1. Prepare all the ingredients.

2. Cut the ginger, garlic, green onion and chili pepper into the auxiliary materials, if it is made for the mother, please remove the chili pepper and ginger and garlic, only the green onion.

3. Peel the loofah and cut it into hob pieces.

4. Divide the tofu into evenly sized pieces.

5. Pour oil into a hot pan, cook until it is hot, add garlic cloves, ginger shreds, chili peppers, green onions, etc. and stir-fry.

6. Pour in the loofah and stir-fry until it changes color slightly.

7. Pour in the tofu, do not stir-fry with a spatula, add the stock and bring to a boil.

8. Add an appropriate amount of salt after boiling, and put less for maternal consumption.

9. Add starch and water to thicken the starch water.

10. Sprinkle in the black fungus and simmer for more than 20 seconds.

11. Turn off the heat and serve.

The main production process of tofu is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water under the combined action of heat and coagulant, that is, tofu.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%.

Tofu is a health food that nourishes and clears heat, and regular consumption can replenish the middle and nourish qi, clear away heat and moisten dryness, quench thirst, and clean the stomach and intestines. It is more suitable for people with hot constitution, bad breath and thirst, and unclear stomach. In addition to increasing nutrition, helping digestion and increasing appetite, tofu is also quite beneficial to the growth of teeth and bones.

Tofu recipes. Tofu Fish Soup:

It's a very common dietary pairing, which is not only delicious but also brings out the nutritional benefits of both. Tofu has less methionine content, while fish is very rich; The phenylalanine content in fish is relatively low, while the content in tofu is higher. In this way, when the two are eaten together, they can learn from each other's strengths and complement each other, thereby improving the nutritional value.

Because tofu contains more calcium, and fish is rich in vitamin D, the two are eaten together, with the help of vitamin D in the fish, the body's absorption rate of calcium can be increased many times.

Tofu boiled meat or egg tofu:

Although it is rich in protein, it does not have methionine, an essential amino acid for the human body. If combined with other foods containing high-quality protein, such as meat and eggs, it can improve the nutrient utilization of protein in tofu.

Boiled kombu with tofu:

Kelp is rich in iodine, cooked with tofu, can play a role in calcium and iodine supplementation at the same time, nutritious and cheap, can supplement the human body needs high-quality protein, lecithin, linoleic acid, vitamin B1, vitamin E, calcium, iron, etc.

Boiled radish with tofu:

Tofu is a vegetable protein, and eating too much can cause indigestion. Radishes, especially white radish, have a strong digestive function, and if they are mixed with tofu, it is conducive to the absorption of tofu, and people will not be troubled by indigestion.

Loofah tofu soup.

Therapeutic effect: invigorating blood circulation, reducing fever and regulating menstruation.

Nutritional value: protein, fat, B vitamins, vitamin C, carbohydrates, lecithin, calcium, iron, magnesium, phosphorus, zinc, potassium.

Suitable for people: It can be eaten by the general population.

Contraindications: People with spleen and stomach deficiency and diarrhea should not eat more.

Ingredients for loofah tofu soup.

The main ingredients are loofah, soft tofu, ginger, green onion, salt, monosodium glutamate, soy sauce, and rice vinegar.

Preparation of loofah tofu soup.

1. Peel and slice the loofah; Wash the tofu and cut into cubes; Shred ginger and green onion.

2Put the wok on the heat, put in the oil to heat, add ginger and green onion to stir until fragrant, add an appropriate amount of water, add tofu cubes and loofah slices, and bring to a boil over high heat.

3. Simmer for 3-5 minutes, add salt, monosodium glutamate, soy sauce and rice vinegar.

The efficacy and function of loofah tofu soup.

The loofah has the effects of clearing heat and cooling blood, quenching thirst, detoxifying and laxative, dispelling wind and phlegm, moisturizing and beautifying, diuretic, invigorating blood, and regulating menstruation. Tofu has the effects of strengthening the spleen and invigorating qi, clearing heat and moisturizing dryness, quenching thirst, cleansing the stomach and intestines, and can also protect the liver and promote the body's metabolism. This soup has the effects of invigorating blood circulation, reducing fever and regulating menstruation, quenching thirst, diuretic and laxative, clearing heat and moistening dryness.

The loofah can replenish moisture, clear heat and detoxify, and can also have the effect of emollient beauty. When paired with tofu, it can clear away heat and moisturize dryness, and can also promote metabolism.

51.The loofah is cold, the spleen and stomach are cold, and the people with loose stools are not suitable for eating.

2.The loofah has a sweet and smooth taste, which will aggravate the symptoms of chronic bronchitis patients with cough and phlegm, and should be avoided.

3.Loofah can cause diarrhea in the intestines, and people who have been sick for a long time are weak, have a weak spleen and stomach, and have indigestion should eat less.

1.Tofu production generally uses "gypsum" or "brine" traces, both of which will produce a certain amount of toxicity to the human body, which is not good for health.

2.Tofu is made from soybeans, and the protein in soybeans can hinder the body's absorption of iron. Excessive consumption of tofu can inhibit normal iron absorption by 90%, resulting in iron deficiency anemia.

3.Because tofu swelling contains more purines, gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration should avoid eating bean grip rot.

4.People with spleen and stomach deficiency and cold, frequent diarrhea and loose stools should avoid eating.

5.The amino acid composition in tofu is incomplete, methionine is lacking, and the absorption rate is very low when eaten alone.

OK. Among them, the loofah stewed tofu is a delicious and delicious famous dish, the loofah is fresh and tender, the tofu is soft and rotten, and the fragrance is beautiful.

The taste of stewed tofu with loofah is delicious, and regular consumption can not only make up for the nutrients needed by the body, but also clear heat and detoxify and whiten.

The homely recipe for stewed tofu with loofah is:

Step 1:

Tofu chooses tender tofu, this kind of tofu has a smooth and delicate taste, and the loofah tries to choose tender green skin, slender and long tender loofah.

Step 2:

Cut the tofu into small cubes about three or four centimeters in size, and the tofu cubes don't need to be too big.

Step 3:

The loofah is then peeled off the outer layer of green skin and rinsed with water. Cut the loofah into hob pieces and set aside.

Step 4:

Pour cooking oil into a hot pan and cook until it is 7 hot, then pour in the loofah and fry on high heat for 1 minute. Be sure to raise the fire so that the loofah can avoid oxidation and will not turn black. Add two spoonfuls of thin starch water and add salt, the starch water can also make the loofah not easy to change color and maintain the smooth and tender taste of the dish, pay attention to the starch water should not be thick.

Then pour in the tender tofu and bring to a boil over high heat.

Step 5:

Add a spoonful of chicken broth and stir well, sprinkle with chopped green onions and serve. This delicious and beautiful loofah stewed tofu is done.

How to choose a good loofah:

Look at the appearance. Don't choose a loofah that is not well-shaped and has protrusions. Then, touch the skin of the loofah, pick the skin is more delicate, not too thick, otherwise the loofah is likely to be old and have seeds.

Weigh the weight. Take the loofah in your hand and weigh it, and feel that the whole melon should be elastic; Pinch your fingers a little harder, if you feel hard, don't buy it, the hard loofah is very likely to be bitter.

Taste the taste. If the boss of the loofah seller agrees, you can also break the head of the loofah, put it in your mouth and taste it, and you will know whether it is bitter or not bitter when you taste it.

Ingredients: 1 loofah, 2 eggs, 300 grams of tofu.

Excipients: appropriate amount of salt, appropriate amount of chopped green onion, a little white pepper.

Steps: 1. Prepare the ingredients: 1 loofah about 300 grams, 2 eggs, 300 grams of tofu, chopped green onions and set aside.

2. Cut the tofu into cubes about centimeters for later use, and beat the eggs into a bowl and beat them.

3. Add an appropriate amount of cooking oil in a pot, add minced green onions and stir-fry until fragrant.

4. After stir-frying the minced chives, add the beaten egg liquid and stir-fry.

5. After the eggs are scrambled, put in 2 large bowls of water and bring to a boil over high heat. The amount of water is decided based on how many people drink the soup.

6. Don't rush into the tofu and loofah after boiling, boil on high heat for about five minutes, then you will find that the soup in the pot will become thick milky white. This is a soup that has been boiling for three or four minutes, and the soup is getting thicker and the color has turned white.

7. Boil until the soup is completely milky white, add the tofu, bring to a boil again over high heat, change to medium heat and cook for a few minutes.

8. When boiling tofu, process the loofah, peel the loofah and cut it into hob pieces. Don't handle the loofah in advance, be sure to wait for the pot to be peeled and cut into pieces, and put it in the pot immediately after cutting. Treat it in advance, the loofah will turn black after a long time of contact with the air, and you can put it in light salt water to soak it for a while, and it is not easy to turn black if you slip it.

9. Put in the cut loofah and add salt.

10. Cook until the loofah is soft, sprinkle some chopped chives or coriander on the credit stove, and a little white pepper to turn off the heat and serve.

1. The loofah can be fried with tofu.

The loofah is sweet, cool, has the effect of clearing heat and dissolving phlegm, cooling the blood and detoxifying, and the tofu is sweet and salty, cold and non-toxic, and the main treatment is wide and beneficial to qi, harmonizing the spleen and stomach, eliminating fullness, clearing the large intestine turbidity, clearing heat and dissipating blood. The effects of the two promote each other, and the loofah and tofu are cooked together smooth and tender, and the nutritional value is very high, so they can be fried together.

2 Ingredients: 2 tender loofahs, 3 pieces of tofu, MSG, starch, lard, soy sauce, sugar, stock, minced green onions.

1.Peel the loofah, wash and cut into diamond-shaped rotary knife pieces, and cut the tofu into small pieces for later use;

2.Put the tofu in a pot of boiling water, cook over low heat for four or five minutes, rinse with water, remove the water and set aside;

3.Heat oil in a pot, put loofah pieces, stir-fry until the loofah changes color and softness, add broth, soy sauce, sugar, green onion and bring to a boil, pour in tofu;

3.Cover the pot and simmer over low heat until the tofu is bulging, about half of the soup is left, cook it for a few seconds with a strong fire, add monosodium glutamate, hook the juice with starch, pour lard, turn a few times, and put it in a bowl.

Ingredients: 1 loofah, 1 piece of tofu, 2 eggs, cooking wine, salt, oil, appropriate amount of chicken essence.

1.Cut the loofah into triangular pieces, cut the tofu into thick slices and set aside;

2.Fry the eggs into poached eggs and the tofu until lightly browned on both sides;

3.Add loofah pieces directly to the oil pan where the tofu has been fried, stir-fry slightly, add tofu, eggs, and water to the pot, add a small amount of cooking wine, chicken essence, and salt, and cook.

Ingredients: 3 pieces of tofu, 1 loofah, 50g of Xiuzhen mushrooms, a little wolfberry, a little ginger, sesame oil, oil, salt, water starch, and monosodium glutamate.

1.Cut the tofu into small pieces one centimeter thick, put them in a pot and add salt to simmer through. Do not boil in boiling water, just keep the temperature;

2.Wash and cut the loofah into semi-round pieces, wash and cut the mushrooms into pieces, wash and scrape the ginger and cut the skin, and cut it into minced pieces for later use;

4.Stir-fry the minced ginger to bring out the fragrance, add water, put tofu and refined salt, burn the tofu through the flavor with a slight heat, add loofah and Xiuzhen mushrooms;

5.Wait for the soup to dry slightly, then add MSG, slowly reduce the juice, pour a little sesame oil, sprinkle with wolfberries, and put it in a bowl.

3. There are very few foods that cannot be matched with loofah, only traditional Chinese medicine says that loofah and white radish cannot be eaten together, which will hurt the vitality.

4 spinach is rich in oxalic acid, and the main components of tofu are protein, fat and calcium, eaten together, oxalic acid and calcium combined into calcium oxalate, which will not only affect the body's absorption of calcium, but also easy to make the human body produce stones.

Tofu is sweet, salty, cold, can clear heat and disperse blood, and the lower large intestine is turbid. Honey is cool and smooth, and eating the two together may cause diarrhea. At the same time, honey contains a variety of enzymes, and tofu contains a variety of minerals, vegetable proteins and organic acids, and the combination of the two is easy to produce biochemical reactions that are not conducive to the human body.

Tofu and bamboo shoots are both cold foods in traditional Chinese medicine, and eating them at the same time is easy to cause diarrhea and loose stools, and it is not advisable to eat tofu and bamboo shoots together.