青菜瑶柱豆腐汤

2024-05-28 18:01:02 809

青菜瑶柱豆腐汤
春季气候多变,是许多老人与小孩易发病的季节,通过饮食来增强身体抵抗力十分关键,具有食疗作用的食品自然成为首选;鲜嫩可口的豆腐具有益气、补虚等多方面的功能,常吃豆腐可以保护肝脏,增加免疫力,并且还有解毒作用。

 传统中医认为,豆腐味甘性凉,具有益气和中、生津解毒的功效,可用于赤眼、消渴等症,并解硫磺、烧酒之毒。现代医学也认可了中医的观点,豆腐确有解酒精的作用;豆腐可消渴,是糖尿病人的良好食品。

Details of ingredients

  • 豆腐300克
  • 上海青2棵
  • 瑶柱15粒
  • 花生油半勺
  • 1茶匙

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 青菜瑶柱豆腐汤

  • 1.瑶柱清洗后放适量水泡1小时。
  • 2.豆腐切小方块。
  • 3.上海青洗净,一般清水泡1小时以上比较放心,控水待用。
  • 4.锅内烧开水,放上海青淖一下,捞出待用。
  • 5.葱切小段,姜切碎,(切得大是为了好挑出来,儿子不爱吃)。
  • 6.锅烧热,下姜末煸出香味。
  • 7.放入葱段稍微一炒,立刻加入足量清水。
  • 8.水开后放入豆腐,瑶柱连同泡得水一起倒入锅内中火烧10分钟。
  • 9.加入青菜烧分钟,加盐和香油调味。
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