Wine Making
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Sauted Family Bean Curd
   
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Bean curd began in Xi (West) Han Dynasty, became widely spread in Bei (North) Song Dynasty, and it is one of the Chinese most popular traditional food. Bean curd has four main merits: 1. It is fine and of excellent quality. Bean curd contains lots of protein, the nutritional value is pretty high, specially it is rich in calcium which is the essential element during a child normal growth. 2. It is moderately priced. Bean curd costs less than fish, meat, and fresh vegetables. 3. It does not contain cholesterol. Generally animalistic foods that contain high protein also have high cholesterol, only bean curd contains one without the other. This indicates great advantages and is highly regarded by those who cannot eat much meat due to the high cholesterol in their body. 4. It is available all season long and it is easy to prepare and consume. There are many easy ways to make bean curd a delicacy. Bean curd was first passed on to Japan, it then spread to the European and American countries. Now the "bean curd fever", " soybean milk fever" is on the rise. Some people predict that the most successful product with the most market potential for the next ten years by no means will be automobile, television and electronic products, it will be China's bean curd.
Ingredients:
a). For step 1 - 5:
3 tablespoons oil2 cakes bean curd2 dried mushrooms (soaked)1 bamboo shoot
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b). For step 4:
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c). For step 6:
1 tablespoon bean paste4 tablespoons soy sauce1 teaspoon sugar1 tablespoon cooking winedash of monosodium glutamate
Method:
1. Place cloth over sieve and drain bean curd
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Cooking time: 40 minutesNutritional information:Yield: 4 servingsEach serving provides:Calories: 280Protein: 23.8 g
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Jacklyn Chen - Webmaster of http://www.news-blogs.com