Steamed pork with fermented bean curd

Fermented bean curd is a side dish that is commonly eaten in daily life, and it is also an auxiliary ingredient that can be used to make various foods. For example, many people like to eat steamed pork with fermented bean curd. The dish of steamed pork with fermented bean curd combines the freshness of fermented bean curd and the deliciousness of pork. It also has a relatively high nutritional value, so many people like to eat it. Next, I will introduce to you in detail the method of steamed pork with fermented bean curd!

1. How to make steamed pork with fermented bean curd

Ingredients: 250g pork, 2 pieces of fermented bean curd, some salt, some cornstarch, some cooking oil

practice:

1. Wash and slice the pork, then marinate with fermented bean curd, appropriate amount of salt, cornstarch and raw oil for 2 hours.

2. Steam for 8 minutes.

2. Nutritional value of fermented bean curd

B vitamins: Fermented bean curd is very rich in B vitamins. Regular consumption can supplement the B vitamins for the human body. After the action of microorganisms, the content of vitamin B2 produced in fermented bean curd is second only to dairy products and 6 to 7 times higher than tofu, while the content of vitamin B12 is second only to animal liver. In addition, the content of vitamin B1, niacin, etc. is also slightly higher than other foods. For people who often eat vegetarian food, eating some fermented bean curd can effectively prevent pernicious anemia and senile dementia.

Protein: Some proteins contained in soybeans are not easily digested and absorbed by the human body. However, after being hydrolyzed by microbial enzymes, many low-molecular polypeptide mixtures are generated, which are easier for the human body to absorb. The protein absorption rate in fermented bean curd can reach about 96%. The protein content and performance of it are comparable to those of animal protein, and it contains almost no cholesterol, so it is a high-protein healthy food.

Minerals such as calcium and phosphorus: Fermented bean curd also contains mineral elements such as calcium and phosphorus, which are essential nutrients for the human body.

3. Nutritional value of pork

Among livestock meats, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, containing up to 29 grams of protein and 6 grams of fat per 100 grams. After cooking and stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel stronger. Pork can also provide essential fatty acids for the human body. Pork is sweet in nature and can nourish yin and moisten dryness. It can provide hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, while pork tripe replenishes deficiency and strengthens the spleen and stomach.