Kelp Stewed Tofu
Ingredients:
200g tofu, 100g kelp, appropriate amounts of refined salt, ginger paste, green onions, peanut oil.
Preparation:
1. Soak kelp in warm water until softened, wash thoroughly, and cut into diamond-shaped pieces; cut tofu into large blocks, boil in water, remove, cool, and dice.
2. Heat peanut oil in a pan, sauté green onions and ginger paste until fragrant, then add tofu and kelp, pour in sufficient water, bring to a boil, reduce heat, and stew gently. Add salt, stew until both kelp and tofu absorb flavor, then serve.
Features:
Smooth, fresh, savory, oily yet not greasy.
Benefits:
This dish combines tofu, known for its ability to tonify the middle energizer, harmonize the stomach, moisten dryness, and clear heat and toxins, with kelp. Kelp contains abundant iodine, mannitol, and other nutrients. Iodine helps prevent goiter and maintains normal thyroid function. Mannitol is effective in treating acute renal failure and cerebral edema.
Kelp has salty-cold nature and taste, capable of softening hardness, dispersing nodules, clearing heat, promoting urination, lowering lipids, and reducing blood pressure. Due to its high iodine content, kelp is also an excellent food for blackening and beautifying hair. Women often pay special attention to hair beauty, so incorporating more iodine-rich foods like kelp into daily diet is advisable.