一个快速而简单的豆腐晚餐,实际上味道很好
豆腐和我已经走了很长一段路 – 在我长大的时候,我妈妈的雷达并没有。我在大学期间首先在一个嬉皮素食主义者品尝它,尽管我想要喜欢这种廉价的植物性蛋白质,但我却无法得到它的味道或缺乏味道。幸运的是,我的大多数豆腐投诉都可以通过选择正确的类型并与最好的烹饪技术配对来解决。我要再次感谢我的同事Lauryn Tyrell(以及她的长寿童年)创造这个简单,美味的周夜碗,让你兴奋地煮豆腐.
拿豆腐配方荞麦面碗
我喜欢这个食谱的原因之一是它使用我最喜欢的豆腐类型:丝绸。它具有乳脂状,细腻的稠度,不需要按压。你所要做的就是从包装中排出液体 – 准备工作的方式是什么?!因为豆腐是储存在水中的,所以最好用大多数水基腌料调味。 (还记得水和油不混合吗?你想要腌料和豆腐是好朋友。)对于这个配方,将豆腐用新鲜的生姜,水,芝麻油和少许盐调味温和。最终的结果就像一个美味,更好的布丁,因为它含有所有必需氨基酸。为了服务,只需将大块勺子放入每个碗中.
煮熟的荞麦面添加了重量和纤维,对于想要避免面筋的人来说,它们是一个很好的选择。专业提示:排出煮熟的荞麦面后,在冷水下冲洗干净。这将使他们不会在一个巨大的丛中粘在一起 – 这个指令很少在包的背面找到。还要准备好立即将它们装在碗里,这样可以提供均匀的味道,并有助于保持股线分开和轻盈.
蒸芦笋增加了绿色和营养的美味,但你也可以使用婴儿白菜或糖豌豆或其组合。敷料由您在家中可能含有的成分组成:新鲜柠檬汁,酱油(或tamari),辣椒酱,蜂蜜(或浅红糖)和烤芝麻油。快速装饰的烤芝麻和新鲜的香菜增添了新的味道,让这道菜远离重磅外卖.
不能等待你被这个简单的菜肴所震撼.
拿豆腐配方荞麦面碗
每个星期天都要收听Shira Bocar的新健康食欲视频.
观看Shira制作这种快速简便的豆腐荞麦面晚餐:
Drew
27.04.2023 @ 10:36
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
Tofu and I have come a long way – when I was growing up, my moms radar didnt include it. I first tasted it during my college years in a hippie vegetarian setting, and although I wanted to like this cheap plant-based protein, I couldnt get its taste or lack of taste. Fortunately, most of my tofu complaints can be solved by choosing the right type and pairing it with the best cooking techniques. I want to thank my colleague Lauryn Tyrell (and her longevity childhood) for creating this simple, delicious weeknight bowl that makes you excited to cook tofu. Take tofu recipe buckwheat noodle bowl. One of the reasons I love this recipe is that it uses my favorite type of tofu: silk. It has a creamy, delicate thickness that doesnt require pressing. All you have to do is drain the liquid from the package – whats the prep work?! Because tofu is stored in water, its best to season it with a mostly water-based marinade. (Remember that water and oil dont mix? You want the marinade and tofu to be good friends.) For this recipe, season the tofu gently with fresh ginger, water, sesame oil, and a little salt. The end result is like a delicious, better pudding because it contains all the essential amino acids. To serve, simply spoon large chunks into each bowl. Cooked buckwheat noodles add weight and fiber, making them a good choice for those who want to avoid gluten. Pro tip: After draining the cooked buckwheat noodles, rinse them thoroughly in cold water. This will prevent them from sticking together in a huge clump – a direction that is rarely found on the back of the package. Also, be ready to immediately put them in bowls, which will provide even flavor and help keep the stock lines separate and light. Steamed asparagus adds green and nutritious deliciousness, but you can also use baby bok choy or sugar snap peas or their combination. The dressing is made up of ingredients you may have at home: fresh lemon juice, soy sauce (or tamari), chili sauce, honey (or light brown sugar), and toasted sesame oil. Quick garnishes of toasted sesame seeds and fresh cilantro add new flavors that keep this dish away from heavy takeout. Cant wait for you