Coloured crisp tofu

Food Material List

  • 1 Crisp tofu 1 article
  • 2 Snow pea
  • 3 Carrot
  • 4 Corn (as you like) Some

Operational steps

  • 1 All raw materials are cut into dices and reserved.
    Coloured crisp tofu
  • 2 Heat oil in a frying pan. Stir-fry corn and carrots for a while (add some water).
    Coloured crisp tofu
  • 3 Add the Dutch beans and stir-fry them together. Add some water. Cook the Dutch beans and other ingredients for three minutes. Cook the Dutch beans until they are cooked.
    Coloured crisp tofu
  • 4 Add crisp tofu and stir-fry for a moment. Add salt, chicken essence and white pepper. (This dish must be served with white pepper. The whole taste can be improved a lot.)
    Coloured crisp tofu
  • 5 Finally, add water and starch to thin the scutellaria.
    Coloured crisp tofu


Dutch beans are delicious, but they must be cooked before they can be eaten. There was a food poisoning accident in the canteen of some factories in Xiamen. The reason is that Dutch beans come out immediately after stir-frying in order to look good. The saponin toxin in Dutch beans has not been destroyed, resulting in collective food poisoning after eating by factory workers.
(Dutch bean pods contain saponins, which are highly irritating to the digestive tract, can cause hemorrhagic inflammation and dissolve red blood cells. But the toxicity can be destroyed when heated to 100 C and cooked thoroughly. In addition, beans contain erythrocyte agglutinin, which can agglutinate red blood cells. If heated impermeably, the toxin can not be destroyed, and can also cause poisoning. The incubation period of Dutch bean poisoning is 30 minutes to 5 hours, mostly 2 to 4 hours. The main symptoms of Dutch bean poisoning are digestive system and nervous system symptoms. It can cause upper abdominal discomfort or burning sensation of stomach, abdominal distention, nausea and vomiting, abdominal pain and diarrhea. Heavy patients can vomit, dizziness, headache and limb numbness.)

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