材 料:
大蕃加……………………………………半個
嫩豆腐…………………3╱4盒(約12盎斯)
青豆仁……………………………………一把
洋菇………………………………………兩朵
鹽……………………………………1╱2茶匙
糖………………………………………一茶匙
沙拉油……………………………………適量
太白粉……………………………………適量
香油………………………………………數滴
做 法:
蕃茄、豆腐、洋菇切成薄片。鍋內放沙拉油及水,豆腐隨即人鍋排成圓形,鍋內水量以蓋過豆腐為準。蕃茄放在豆腐上,亦排成圓形。待水滾後,轉中火,放洋菇片及青豆仁,續煮三分鐘,此時不宜蓋上鍋蓋,以免青豆仁變色。最後勾芡,並滴香油。
營養成分:
蕃茄含豐富維他命A與C、纖維素,並含鈣質、鉀、鐵、磷、及其他。豆腐含鈣、蛋白質,是素食者的重要營養來源,不含脂肪、膽固醇。青豆仁含蛋白質、鈣、磷、鐵質含量高,並含豐富之維他命A、B、C,纖維素。洋菇富含磷、鉀、維他命B,熱量極低。
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Ingredients:
large tomato ........................................ half
soft tofu .................... 3/4 box (about 12 oz.)
sweet peas .................................. a handful
mushrooms .......................................... two
salt ................................................. 1/2 tsp
sugar.................................................. 1 tsp
oil ...................................................... a bit
cornstarch .......................................... a bit
sesame oil ................................ a few drops
Directions:
Slice tomato, tofu, and mushrooms. Fill a pot with water and some oil. Arrange the pieces of tofu in a circle in the pot, such that the water covers the tofu. Then place the tomato slices on top of the tofu, also in a circle. When the water boils, reduce the heat to medium. Add mushroom slices and sweet peas, and cook for three minutes. To maintain the greenness of the peas, avoid using the lid to cover the pot. Add some cornstarch mixed with water. Lastly, add a few drops of sesame oil.
Nutritional Content:
Tomatoes are rich in vitamins A and C, fiber, calcium, potassium, iron and phosphorous.
Tofu (beancurd) provides lots of calcium and protein and is the main source of nutrition for vegetarians. It is fat- and cholesterol-free.
Green peas are a rich source of protein, calcium, potassium, iron, the vitamins A, B and C, and fiber.
Mushrooms are very low in calories, and supply lots of phosphorous, potassium and vitamin B.
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