Saturday, 28 April 2012

Bowl of Tofu

If you are bored with tofu, there is one way to get around to cook tofu so you do not feel sick and tired of the taste and variety of cuisines, namely by following the recipe menu 'bowl of tofu'. This menu will not be difficult for you to prepare the necessary materials and process them, so that was easy to feel you are different dishes with the same material.
Some material in this menu similar to the previous menu ingredients, it makes no difference just different ways and proportion. On this occasion you will find one of the material content of this menu, the red tomato, because the other materials discussed in the previous menu, but easy to find good tomatoes in the market or supermarket, it is rich in vitamins A and C, in addition to It also contained lycopene in tomatoes that can overcome some chronic diseases such as preventing cancer, stroke, diarrhea, can help balance the system balance the human body, and so forth.
Did you know? Apparently tomatoes are best eaten with a mixture of other foods, because the research with processed tomatoes or cooked with other ingredients lycopene content will multiply rather than eaten directly. With it to get the maximum benefits of tomatoes one way to follow the recipe menu. Follow the recipe that has been there, hopefully you get a lot of benefits, not only of tomatoes alone, but from this menu as a whole.
a. Ingredients:
1) 400 g of white tofu, squeeze up to abrasive, destroy.
2) 50 g white crackers, fried until crispy, rough-rough squeeze.
3) 2 eggs, beaten and mixed.
4) 3 tablespoons water.
5) 20 lemon basil leaves.
6) 4 bay leaf.
7) cooking oil for greasing.
1) 8 red onions.
2) 4 cloves of garlic.
3) 1 teaspoon salt.
• Seasonings sliced:
1) 3 stalks lemongrass, take the base of 8 cm, thinly sliced.
2) 2 scallions, thinly sliced.
3) 2 red chilies, cut into oblique 1/2 cm.
4) 1 fruit (50 g) red tomatoes, seeded and diced.
b. How to Make:
1) Mix the know, crackers, eggs, water, basil, spices, and seasonings iris. Stir well.
2) Grease a heat-resistant bowl with cooking oil, put bay leaves in the bottom of the bowl. Fill out the dough. Steam until cooked (30 minutes).
Saturday, 7 April 2012

Tofu Mushroom Soy Sauce

In eating the rice as a staple source of protein without the use of side dishes human, certainly not going to provoke appetite to eat, that's what happens to most people. At this time you'll be treated to a menu recipes side dishes that may accompany you eat food that has been presented, with this recipe you will not only served a side dish but the taste and nutritional value in it will spoil you.
Menu 'tofu mushroom soy sauce "It uses two main ingredients of 500 g silken tofu and 5 hioko mushrooms. As you saw earlier in the idea of nutrition is very diverse and so contain a variety of benefits, such as to lower the bad cholesterol (HDL) and raise good cholesterol (HDL), can prevent breast cancer, and so forth. While the benefits of mushrooms or shiitake mushrooms hioko include blood circulation and respiratory tract, preventing premature aging, and others.
A mix of two full-content materials and other properties of the material makes this menu is to contribute significantly to human health in recent times is very diforsir by the ever more demanding for the move. With recipes this menu you will get an ideal food as your body and your health.
a. Ingredients:
1) 500 g box silken tofu, cut into 3x3x1 cm.
2) 5 hioko fresh mushrooms, remove stems, slice thin.
3) 50 g of frozen peas.
4) 2 red chilies, seeded, cut into thin oblique.
5) 1 leek, cut into 2 cm.
6) 2 tablespoons cooking oil, for sauteing.
7) 3 cloves garlic, crushed, chopped.
8) 2 cm ginger, crushed.
9) 25 g roasted sesame seeds, for sprinkling (optional).
• Sauce: Mix until blended
1) 2 tablespoons sweet soy sauce.
2) 2 teaspoons salty soy sauce.
3) 175 ml of water.
4) 1 teaspoon cornstarch.
b. How to Make:
1) Heat oil over medium heat, saute garlic and ginger until fragrant. Enter the sauce, continue cooking until sauce thickens.
2. Enter know, mushrooms, peas, red peppers, and scallions. Cook until the mushrooms cooked, remove from heat. Serve hot with a sprinkling of sesame.
Friday, 6 April 2012

Black Tofu Soup

Society's view of tofu exactly the same views of the tempeh. Maybe all this is happening because people are looking at in terms of material and place. Tofu and tempeh is made from a material that is mostly soy and tofu factory would also produce tempe. That's just a view of society in general. But the truth behind it all there are still differences of the two types of food, both in flavor and nutrients, although only a few differences.
In digestion between tofu and tempeh everyone knows, that tofu more easily digested by the stomach than tempeh, are making out is through a process of more than tempeh. The main ingredients (soy) on out through a process of refinement rather fusion, while the tempeh is not. That glimpse of the fundamental difference between tofu and tempeh. While the nutrients contained in the idea itself is energy, vitamin B1 and B2, protein, calcium, and others. Calcium even tofu the equivalent of calcium contained in the milk, so the idea is very suitable to be consumed by children who are still undergoing a process of growth. Therefore tofu is included in the menu 4 healthy 5 perfect.
Recent research proves that eating out is not enough, in terms of eating out without the lack thereof. Why? Because the human body also requires a kind of amino acids to balance the protein content in the know and to absorb and utilize calcium in both the human body also needs vitamin D can be obtained from other foodstuffs. Therefore on this menu to know combined with other food ingredients in order to get maximum results, so something in between complement each other. With it so that you get maximum results, we recommend you follow the recipe and I make below. Good luck!
a. Ingredients:
1) 4 pieces of tofu, cut into 8x8x4 cm, fried, cut diagonally so it 2-4.
2) 50 g Tolo beans, soaked overnight until tender and broke.
3) 2 tablespoons cooking oil, for sauteing.
4) 2 stalk lemongrass, take 8 cm, crushed.
5) 5 lime leaves, discard the bones of the leaves.
6) 1500 ml of boiling water.
7) 50 g of short sprouts, for sprinkling.
8) 1 leek, thinly sliced, for topping.
• Seasonings fine:
2) 3 cloves of garlic.
3) 1 teaspoon pepper.
4) 2 cm ginger.
5) 3 cm turmeric.
6) 1 teaspoon coriander.
7) ½ teaspoon cumin.
8) 2 pieces of old keluwak, break the skin, taste the inside, choose not bitter.
b. How to Make:
1) Heat oil and sauté ground spices, lemon grass and lime leaves until fragrant. Pour in boiling water, put peanut Tolo. Cook until the beans begin to tender Tolo.
2) Enter the fried tofu, continue cooking until boiling again, remove from heat. Serve with a sprinkling of short sprouts and scallions.