Time flies, and tomorrow is the end of the hottest days, which indicates that the hottest days are coming to an end. At this time, our digestive system is relatively weak after experiencing the high temperatures of summer. Since the summer diet is relatively light, it is suggested to have a “clear supplement” during the autumn, avoiding excessive greasiness. Tofu, which clears heat and is high in calcium, is the best food choice at this time. Today, I’m sharing a recipe that goes well with rice, delicious and nutritious, to protect the digestive system of the family and promote overall health.
Tofu can be divided into northern and southern types. Northern tofu has higher water content, making it suitable for cold dishes with a tender texture. Northern tofu, rich in calcium, is ideal for various stew dishes.
A 100-gram serving of northern tofu contains 12.2 grams of protein, 4.8 grams of fat, and 1.5 grams of carbohydrates. It also contains 138 mg of calcium and 63 mg of magnesium.
According to traditional Chinese medicine, northern tofu has a sweet and cool nature and belongs to the spleen, stomach, and large intestine meridians. It is believed to tonify Qi, nourish and harmonize the stomach, generate fluids to moisten dryness, clear heat, and detoxify. Northern tofu is a rich source of plant-based protein, making it an excellent protein choice for vegetarians.
In this stuffed tofu dish, besides tofu, I also paired it with minced meat and razor clams. Razor clams are rich in protein, calcium, iron, selenium, vitamin A, and other nutrients. Their delicious taste and high nutritional value make them suitable for consumption in the dry autumn season, as they help quench thirst, resolve phlegm, promote diuresis, and reduce swelling.
Recommended Recipe: “Hakka Stuffed Tofu”
Ingredients: Northern tofu, minced meat, some razor clams, and a small amount of minced ginger.
Instructions:
1. Soak the razor clams in warm water beforehand; I usually soak them for an hour, then put them in a food processor with a small piece of ginger to mince.
2. Then add the minced meat, which is chopped in a ratio of 1:9 fat to lean, along with ground pepper, soy sauce, salt, sugar, chicken essence, and a little water. Mix well in one direction until the mixture becomes sticky. Lastly, add some chopped scallions and marinate for 15 minutes.
3. Cut the northern tofu into mahjong-like pieces, carve out a small hollow in the middle of each tofu piece, stuff with the meat mixture, lightly press it down, and dust the top with a little cornstarch.
4. Heat oil in a pan, place the side with the meat mixture facing down, pan-fry until it sets, then flip and continue to fry until the other side sets. Add water to the level of the ingredients, soy sauce, and sugar, cover and simmer for a few minutes.
5. Finally, uncover and allow the sauce to thicken, drizzle a few drops of sesame oil, sprinkle with chopped scallions, and it’s ready to serve.
Enjoy this dish to prevent dryness in the autumn. While many believe in eating extravagant dishes during the season, those who are well-informed understand that dishes like this are what’s truly needed. After a summer of stress on the digestive system, dishes that nourish and support digestion are essential. Don’t hesitate to try this, it’s truly ideal for the whole family and a great partner for rice.
I am the “Dance Spirit Kitchen,” a Fuzhou native who loves cooking and is also an original content creator in the field of gourmet cuisine. Preparing three meals a day for my family is my greatest joy, and I’m willing to share and exchange with everyone. Feel free to follow me for more content, come and have a look when you are unsure of what to eat, there will always be a home-cooked dish that suits you. In addition, this article and its content are original works by the Dance Spirit Kitchen and any unauthorized reproduction or image theft will be prosecuted.
