Pan-fried tofu with clams
Qingdao's clams are one of the local specialties. They are most plump and fresh every year from May to June. Clams are one of the most indispensable seafoods on Qingdao people's tables all year round. Clams are molluscs with oval shells, light brown and purple edges. They live on the shallow seabed and there are many varieties such as clams, clams, and tongue clams. Its meat is extremely delicious and is known as the most delicious in the world and the best among all flavors. Its nutrition is also relatively comprehensive. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is low in calories, high in protein and low in fat. It can prevent and treat chronic diseases in middle-aged and elderly people. It is a high-quality and cheap seafood. Its meat is extremely delicious and is known as the most delicious in the world and the best among all flavors. There is also a saying among Jiangsu people that all flavors will be lost after eating clam meat. The nutritional characteristics of clams are high in protein, high in trace elements, high in iron, high in calcium, and low in fat. Many shellfish also have the above characteristics. Clams are salty and cold in taste, and have the functions of nourishing yin and moisturizing, diuresis and swelling, and softening and dispersing stagnation. According to the "Compendium of Materia Medica", clams are moist in nature and help body fluids, so they can moisten the five internal organs, relieve thirst, and whet the appetite. Salt can enter the blood and soften hardness, so blood clots and senile syndrome in housewives are caused by cold and heat. Modern medicine believes that stewing and eating clam meat three times a day can cure diabetes; regular consumption of clam meat and leeks can treat thirst, dry cough, upset, and heat in the palms and soles caused by yin deficiency. Regular consumption of clams is also effective in treating goiter, jaundice, poor urination, and abdominal distension. Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as plant meat. The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. It is more suitable for people with heat constitution, bad breath, thirst, unclear gastrointestinal function, and those recovering from fever. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during hematopoietic function. Tofu does not contain cholesterol and is a medicinal delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good nutritional supplement for children, the sick and the elderly. Tofu is rich in phytoestrogens, which has a good effect on preventing and treating osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. The sterols and stigmasterol in tofu are both effective ingredients for inhibiting cancer. Seawater tofu, newly developed in Qingdao in recent years, is one of the delicacies that tourists to Qingdao must try in addition to clams. Today I will make an organic combination of the two, and let everyone join me to experience Qingdao food in one.
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