Tofu
For more than 2000 years, with the exchange of Chinese and foreign cultures, tofu has not only spread across the country, but also to the world.
Today, people all over the world regard tasting Chinese tofu dishes as a wonderful artistic enjoyment. It is as world-renowned as Chinese tea, porcelain, and silk.
It may be hard to believe that in the 1980s, the famous American "Economic Outlook" magazine actually declared: "In the next ten years, the most successful and most market potential products will not be cars, televisions or Electronic products, but Chinese tofu.”
Yes, Chinese tofu can be enjoyed by everyone, regardless of gender or age, regardless of ethnicity or religion. This white and tender tofu, which can strengthen the body, prolong life, and is cheap and good-quality, has also led to a "tofu culture".
The first question in tofu culture is the birthplace of tofu. China is undoubtedly the hometown of tofu, and its hometown is Shouxian County, Anhui Province. According to Wu Metachuan's "Song Supplementary Records": "The art of tofu has not been heard of for three generations. It was not until King Huainan of the Han Dynasty that his art was passed down to the world." Zhu Xi, a great Neo-Confucian in the Southern Song Dynasty, also wrote in "Vegetarian Poetry" Said: "The seedlings of soybeans are sparse, and the heart is rotten after exhaustion; if I had known the art of Huainan, I would have settled down and reaped the spring cloth." Annotation at the end of the poem: "It is said that tofu was originally the art of the King of Huainan."
Huainan King Liu An , the grandson of Liu Bang, the founder of the Western Han Dynasty, was named King of Huainan in 164 BC. His capital was located in Shouchun (now the city gate of Shouxian County, Anhui Province). The famous Bagong Mountain is next to the city of Shouchun.
Liu Anya was fond of Taoism and wanted the art of immortality, so she spared no expense to recruit alchemy practitioners. The more famous ones include Su Fei, Li Shang, Tian You, Lei Bo, Wu Bo, Jinchang, Mao The eight men, Bei and Zuo Hao, are known as the "Eight Dukes". Accompanied by Liu Anyou and the Eight Dukes, they climbed Beishan Mountain to build furnaces and refine elixirs for longevity. They ground the soybean juice from the clear water of three springs in the mountains: "Pearl", "Daquan" and "Mapao". They also used the soybean juice to cultivate elixir seedlings. Unexpectedly, the alchemy failed, and the soybean juice and salt were brine to form a fragrant, white and tender thing. A brave local farmer took it and ate it. It turned out to be delicious, so he named it "tofu". Beishan was renamed "Bagong Mountain" from then on, and Liu An inadvertently became the ancestor of tofu.
Since Liu An invented tofu, the vast villages and towns within dozens of miles of Bagong Mountain have become a veritable "hometown of tofu".
With tofu, there will naturally be tofu dishes. In the Bagongshan family, let alone ordinary housewives, even a fourteen- or fifteen-year-old child can make several tofu dishes with different flavors, such as tofu mixed with toon, tofu and eggs, tofu mixed with spicy sauce, fried tofu, etc. After the reform and opening up, "tofu restaurants" abounded on the streets of Bagongshan and became famous far and wide. They simmer, boil, pan-fry, deep-fry, or simmer... they show off their skills in silk weaving and carving, which not only attracts locals to come here for fun, but also people from neighboring cities and counties such as Hefei and Bengbu to visit frequently. During the "Tofu Banquet", even guests from Germany, the United Kingdom, Japan, the Netherlands, the Czech Republic, Slovakia, Hong Kong, Taiwan and other countries and regions often gather at the foot of Bagong Mountain to taste "Shoutao Tofu", "Pipa Tofu" and "Grape Tofu" , "Money Tofu" and more than 400 tofu dishes with lifelike shapes, colorful, delicious and unique flavors. Tofu culture has gradually spread throughout China. Zhuge Ying, a native of Jiankang (today's Nanjing) in the Liang Dynasty of the Southern and Northern Dynasties, once wrote 130 volumes of "The Food Classic of the King of Huainan". Jiangsu, which is adjacent to Huainan, is obviously a "first come first one near the water" and was first affected by the tofu culture. Until now, Jiangsu people still regard tofu, gluten, mushrooms and bamboo shoots as the four major vegetarian dishes.
After the Song and Ming Dynasties, tofu culture became more widely spread, and many literati and celebrities also joined the ranks of communicators. Su Dongpo, a great writer in the Northern Song Dynasty, was good at eating tofu. When he was the prefect of Hangzhou from the second year of Yuanyou to the fourth year of Wuyou, he made Dongpo tofu himself. Lu You, a poet of the Southern Song Dynasty, also recorded the cooking of tofu dishes in his "Weinan Collected Works". What is even more interesting is a record written by Song Luo, a minister of the Qing Dynasty, about Emperor Kangxi and tofu. When Kangxi visited Suzhou in the south, the emperor's new gifts to ministers were not gold and jade curios, but rather humane and rustic tofu dishes.
With the spread of tofu culture, people from all over the world continue to develop and enrich the preparation methods of tofu dishes according to their own tastes.
The ones that have been passed down to this day include the "Pocket Tofu" from eastern Sichuan, which is characterized by its milky white soup, olive-like shape, soft texture and delicious taste; the "Mapo Tofu" from Chengdu, which is famous at home and abroad, is uniquely spicy, spicy, fresh and tender. , five characteristics of blanching} Hubei famous food "Purchase Tofu", Hangzhou famous dish "Simmered Frozen Tofu", Wuxi "Mirror Tofu", Yangzhou "Boiled Dry Shreds in Chicken Sauce", Tunxi "Moldy Tofu", and tofu clothes as raw materials "Bean curd and glutinous rice intestine" and so on. When tofu dishes go to more distant frontiers, the unique flavor becomes richer. For example, "Vegetarian Chicken Tofu" is popular in Jilin, which has beautiful color and rich flavor; there is also "Clam Almond Tofu", which relieves coughs and moisturizes the intestines with almonds, clears the head and improves eyesight with snow clams, soft and delicate tofu, pure and milky white in color, and sweet and refreshing in a short time. . In addition, the Korean people use beef, vermicelli, eggs, and tofu to make "Meiyun Soup", the Zhuang people in Guangxi have a famous dish "Steamed Tofu Balls", and the Bai people in Dali, Yunnan have "cured snail tofu", which is tender, spicy and fragrant with wax. And "rock sugar snail tofu" is a folk tonic that nourishes yin, reduces fire, and treats neurasthenia... In this way, in the long-term social development, the tofu that was born in Bagong Mountain in Shouxian County finally spread throughout the land of China. And gradually formed eight major series of Chinese tofu: one is water tofu, including rough and hard northern tofu and tender southern tofu; the second is semi-dehydrated products, mainly including louver, thousand sheets, etc.; the third is fried products, mainly fried tofu Soaked and fried golden threads; the fourth is braised products, mainly including spiced dried tofu and five-spice shredded tofu; the fifth is smoked products, such as smoked vegetarian sausage, smoked vegetarian tripe; the sixth is frozen products, that is, frozen tofu; the seventh is dried products, such as Tofu skin, oil skin; eight are fermented products, including the familiar bean curd, stinky tofu, etc. Among these eight categories of products, there are Bagongshan tender tofu from Huainan, Anhui, Guilin white bean curd from Guangxi, Shaoxing bean curd from Zhejiang, Kedong bean curd from Heilongjiang, Sanbian bean curd from Guangdong, Wangzhihe stinky tofu from Beijing, and stinky dry bean curd from Wuhan, Hubei. Zi, etc., have become famous at home and abroad as fine tofu products.
For more than 2000 years, with the exchange of Chinese and foreign cultures, tofu has not only spread across the country, but also to the world.
When talking about this period of history, we must mention the great monk Jianzhen in the Tang Dynasty. In the 12th year of Tianbao (757 AD), Jianzhen traveled east to Japan and brought with him the method of making tofu. To this day, Japanese tofu packaging bags still have the words "Tang Chuan Dried Tofu Made by Huangbo Mountain Gozen Huainan Hall", and many tofu recipes directly use Chinese names. Such as "January Couple Tofu", "February Libao Tofu", "March Fried Ball Tofu", "April Grilled Tofu", "May Group Fish Tofu" and so on.
Following Japan, neighboring countries such as North Korea, Thailand, Malaysia, Singapore, Indonesia, and the Philippines have also learned tofu making techniques from China. Later, with the footprints of a large number of Chinese laymen, Chinese tofu spread to Western Europe and North America. Almost all countries in the world have produced and sold soybean foods.
At the same time, people from all over the world are enriching the tofu culture with their own wisdom and customs. For example, Japan in the east uses natural pigments as raw materials to produce red, blue and green tofu; the Korean people make tofu soup with different flavors based on local resources: bean paste tofu soup, halibut tofu soup, pollack tofu soup, etc. etc.; Indonesians generally like to eat "fried tofu with sauce"; Burmese and Vietnamese have created Southeast Asian-style "bean curd with sauce" and "Assorted Plate". Particularly worth mentioning is the popular "Bak Kut Teh" in Singapore and Malaysia, which is actually one of the tofu dishes. In the United States, businessmen process tofu into fast food that is delicious and delicious, such as tofu salad, tofu hamburgers, tofu ice cream, tofu roast duck, tofu wedding cake, etc., which are very popular in the market. Since the 1980s, an eye-catching "tofu craze" has emerged in the world's dietary and nutrition science circles. High-protein, low-fat tofu food has become increasingly popular among people around the world and has become a delicious and healthy nutritional product unanimously praised by the scientific community. . Tofu is one of the most widespread and popular cooking ingredients made from soybeans, green beans, and black beans, which are processed through processes such as soaking, grinding, filtering, boiling, thinning, solidification, and shaping. The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein. It not only contains eight essential amino acids for the human body, but its proportion is also close to the needs of the human body, and its nutritional value is high. Tofu also contains fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, tofu is sweet in taste and cool in nature, and enters the spleen, stomach, and large intestine meridians. It has the effects of replenishing qi and neutralizing phlegm, promoting body fluids and moistening dryness, clearing away heat and detoxifying. It can be used to treat red eyes, quench thirst, and relieve sulfur and soju poisons. But although tofu is good, there are disadvantages to eating too much, and too much can be harmful to your health.
Problem 1: Causes indigestion: Tofu is extremely rich in protein. Eating too much at one time will not only hinder the body's absorption of iron, but also easily cause protein indigestion, bloating, diarrhea and other uncomfortable symptoms.
Question 2: Promote renal function decline: Under normal circumstances, the plant proteins eaten into the body undergo metabolic changes, and finally most of them become nitrogen-containing waste and are excreted by the kidneys. As people age, the ability of the kidneys to excrete waste decreases. At this time, if you do not pay attention to your diet, eat a lot of tofu, and consume too much plant-based protein, it will inevitably increase the nitrogen-containing waste generated in the body, increase the burden on the kidneys, and impair kidney function. Further decline is not good for your health.
Question 3: Promote the formation of arteriosclerosis: American medical experts pointed out that soy products are extremely rich in methionine, which can be converted into cysteine ??under the action of enzymes. Cysteine ??can damage the endothelial cells of the arterial wall and easily cause cholesterol and triglycerides to be deposited on the arterial wall, promoting the formation of arteriosclerosis.
Problem 4: Causes iodine deficiency: The soybeans used to make tofu contain a substance called saponin, which not only prevents atherosclerosis, but also promotes the excretion of iodine in the human body. Long-term excessive consumption of tofu can easily cause iodine deficiency and lead to iodine deficiency disease.
Question 5: Promoting gout attacks: Tofu contains a lot of purine. Gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration may easily cause gout attacks if they eat more. In particular, gout patients should eat less.
It can be seen that although tofu is good, it is not suitable to eat it every day, and do not eat too much at one time. The elderly and patients with kidney disease, iron deficiency anemia, gout, and arteriosclerosis must control their consumption. Traditional Chinese medicine believes that tofu is cold in nature and should not be eaten by those with a cold stomach, those prone to diarrhea, bloating, spleen deficiency, and those with kidney deficiency who often experience nocturnal emissions.
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 reaches 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. Eaten regularly, it 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 in the hematopoietic function; tofu does not contain cholesterol and is a cause of high blood pressure. , medicinal food for patients with 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.
Tofu is one of the auxiliary ingredients for traditional Chinese medicine. Tofu cooking is one of the traditional Chinese medicine processing methods. The drug is implanted into tofu and covered with tofu. Cook over fire until the tofu becomes honeycomb-shaped and the color of the drug becomes lighter, which takes about 4 hours. For example, sulfur contains toxic ingredients. After being cooked with tofu, it can reduce the poison and clean it. Because tofu is rich in protein and is an amphoteric compound, it can not only form precipitates with alkaline substances, but also dissolve some acidic toxic substances and reduce toxic components. Because of its large surface area and many voids, it has good adsorption effect.
Tofu can also be used in dietary therapy and has certain medicinal value. For example, simmering tofu with green onions can cure the onset of colds and should be eaten 3 to 5 times a day; boiling crucian carp with tofu can cure measles and still have residual heat, and can also be used to treat lactation; frying tofu with green onions can treat edema. Expansion; tofu and radish soup can be used for phlegm fire and asthma; tofu boiled with brown sugar can be used for vomiting blood, etc.
How to choose and preserve tofu? Tofu can be said to be the protagonist of vegetarian food. Because kelp is rich in iodine, some people like to eat traditional flat tofu, while others prefer the smoothness of boxed tofu. No matter which one you prefer, you should pay attention to the purchase and preservation of tofu.
The color of tofu itself is slightly yellowish. If the color is too white, bleach may be added, so you should not buy it. In addition, tofu is a high-protein food and is easy to spoil. In particular, flat tofu sold in free markets is more likely to be contaminated than boxed tofu, so you should pay more attention to it.
Boxed tofu needs to be refrigerated, so you need to buy it from a place with good refrigeration equipment.
When the packaging of boxed tofu has bulges and the tofu inside is cloudy and has many and large blisters, it is considered a defective product and must not be purchased. Unpackaged tofu is easy to spoil. After buying it home, you should soak it in water immediately and put it in the refrigerator to refrigerate before taking it out before cooking. Do not wait more than 4 hours after taking it out to maintain freshness. It is best to consume it on the day of purchase.
Boxed tofu is easier to store, but it still needs to be refrigerated to ensure that it will not spoil during the shelf life. If you can't eat it all at once, you can cut it into desired portions and put the remaining portion back in the freezer for easy consumption next time.
As a food that is both food and medicine, tofu has many functions such as replenishing qi and tonifying deficiency. Generally, 100 grams of tofu contains 140 mg to 160 mg of calcium. Tofu contains relatively high protein among plant foods. It contains 8 kinds of essential amino acids for the human body. It also contains unsaturated fatty acids, lecithin, etc. that are lacking in animal foods. Therefore, eating tofu regularly can protect the liver, promote body metabolism, increase immunity and have detoxification effects.
The disadvantage of tofu is that the soybean protein contained in it lacks an essential amino acid, protein. If eaten alone, the protein utilization rate is low. If it is combined with some other foods, all the soybean protein will be lost. The deficient egg amino acids are replenished, so that the entire amino acid ratio becomes balanced, and the human body can fully absorb and utilize the protein in tofu. The methionine content in eggs and meat proteins is high, and tofu should be mixed with these foods, such as scrambled eggs with tofu, tofu with minced meat, and roasted tofu with sliced ??meat. Eating it in this way can improve the utilization of the protein in tofu.
Tofu is a functional food that is beneficial to health
According to modern scientific research, tofu has a series of functions in ensuring human health.
Mainly:
1. Tofu is the best low-insulin ammonia specialty food.
2. Tofu can improve human body fat structure
3. Eating tofu can prevent and resist cancer.
4. Eating tofu can prevent and resist menopausal diseases
5. Eating tofu can prevent and resist osteoporosis
6. Eating tofu can prevent and improve memory and concentration
7. Eating tofu can prevent and resist aging and dementia
8. Eating tofu can prevent and resist liver function diseases
9. Eating tofu can prevent and resist diabetes
10. Eating tofu can prevent and resist arteriosclerosis
11. Eating tofu can prevent and resist colds and influenza
How is tofu made? Soak the soybeans in water, swell and soften, then grind them into soy milk in a stone mill, then filter out the bean dregs and boil. At this time, the protein pellets in the soybeans are surrounded by water and move continuously, as if they are dancing in a group in the soy milk bucket. They cannot come together and form a "colloid" solution. To turn the colloidal solution into tofu, it must be stewed. Use salt brine or gypsum to make brine. Salt brine mainly contains magnesium chloride, and gypsum is calcium sulfate. They can make the dispersed protein pellets gather together quickly to become white tofu. Then squeeze out the water and the tofu brain becomes tofu. Tofu and tofu are condensed soy protein. When we drink soy milk, we sometimes repeat the process of making tofu. Some people like to drink sweet syrup. Adding a spoonful of sugar to soy milk will make no difference to the soy milk. Some people like to drink salty syrup. Pour some soy sauce or add some salt into the soy milk, and after a while, white tofu will appear in the bowl. There is salt in soy sauce. Salt and salt brine have similar properties. They can also destroy the colloidal state of soy milk and cause protein agglomeration. Isn't this the same as making tofu? When the soy milk is stewed, tofu curd appears. The water is filtered out of the tofu brain and turned into tofu. Press the tofu tightly and squeeze out some water to become dried tofu. It turns out that soy milk, tofu curd, tofu, and dried tofu are all soy proteins, but they just contain more or less water. Milk is similar to soy milk and is also a colloidal solution. In fresh milk, casein, that is, protein wrapped in cream, is dispersed in the water and keeps moving. Therefore, the milk is always a uniform milky white liquid. When the milk is fermented to make kefir, the casein gathers and condenses into lumps, like tofu curd.
Tofu is an ancient traditional food in my country. It is found in some ancient books, such as "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty, "Cao Mu Zi" by Ye Ziqi, and "Wu Yuan" by Luo Qi. There are records that the tofu method began with Liu An, King of Huainan in the Han Dynasty.
The Chinese were the first to eat tofu, and in the history of human diet, they have made a great contribution to benefiting the world.
The soybeans used to make tofu are rich in nutrients. The following is a comparison of the protein prices of several major animal and plant protein foods (when the standard protein price is 100): eggs are 100, beef is 83, fish is 70 on average, rice is 67, whole wheat flour is 53, corn is 59, soybeans The powder value is 74, which shows that the protein price of soybeans is comparable to that of fish and is the leader among plant proteins. Soy protein is a complete protein with a relatively good amino acid composition. It contains all 8 amino acids necessary for the human body. In addition to protein, soybeans contain about 18% oil, most of which can be transferred to soy products. Soybean oil has a large proportion of linoleic acid (the main essential fatty acid for the human body) and does not contain cholesterol. It is not only beneficial to the development and growth of human nerves, blood vessels, and brain, but can also prevent common diseases such as cardiovascular disease and obesity. Soybeans also contain some protease substances, saponins and vitamin-destroying ingredients. They have adverse effects on human health, but they can be eliminated by heating them appropriately. On the other hand, when soybeans are directly used to make food, the human body has a poor digestion and absorption rate of its protein. Only 65%, but after making tofu, the digestion and absorption rate can be increased to 92% to 95%. It can be seen that tofu is the most beneficial to people in the soybean family.
Tofu is not only a delicious food, it also has health care functions. Traditional Chinese medicine books record: Tofu is sweet in taste and cool in nature. It enters the spleen, stomach and large intestine meridian and has the effects of replenishing qi, neutralizing the stomach, promoting body fluids and detoxifying. It can be used for red eyes, thirst, dysentery and other diseases, and can detoxify sulfur and soju. These have been gradually confirmed by modern medicine and nutrition. For example, tofu does have the effect of detoxifying alcohol; tofu can quench thirst and is a good food for diabetics. As the saying goes, "Green vegetables and tofu keep you safe", which is exactly how people praise the nutritional and health-care value of tofu. After thousands of years of evolution, tofu and its products have formed a major group of Chinese cooking raw materials. There are countless local famous products and can be used to cook tens of thousands of dishes, snacks and other foods. This is inseparable from the wide range of cookability of tofu and its products. For example: it can be made into a dish alone, or used as a main ingredient, an auxiliary ingredient, or as a seasoning; it can be processed in a variety of cooking techniques, cut into pieces, slices or dices, stewed or fried; it can be made into a variety of dishes , various shapes, can be used as cold dishes, hot dishes, soups, hot pots, rolls, clips, balls, bags, etc. It can also be prepared into various flavors. It not only has the original flavor of dry aroma, but also has a unique suction. Taste characteristics, "the taste of tofu is far better than that of bird's nest". Since tofu and its products have so many advantages, it is no wonder that it is so popular and has been popular for a long time.
Today, tofu and its products are not only common foods for Chinese people, they have also traveled far abroad and become popular all over the world. While American fried chicken and steak are attracting residents of other countries, China's traditional food - tofu, has entered the American market with its unique charm and has become a popular food with its outstanding advantages of high protein, low fat, low calories and low cholesterol. It is recognized as an ideal food and favored by Americans.
Several ways to make tofu delicacies:
1. Pan-fried meat slices and tofu rolls
1) Cut the tofu into thin slices, the length is consistent with the width of the shabu-shabu slices, The width is about the same as a piece of chewing gum.
2) It is best to use pork or beef slices to make this dish. Lay the meat slices flat on the chopping board, place the tofu slices on one end of the meat slices, and then roll the tofu with the meat slices.
3) Place all the rolled tofu rolls on a shallow plate, pour the juice mixed with light soy sauce, cooking wine, a little starch and a little sugar on top, and marinate for 10-15 minutes. Turn over once during marinating.
4) Heat a little oil in a frying pan, put the marinated tofu rolls in, and slowly fry over low heat until both sides of the tofu rolls turn beautiful golden brown, then place on a plate.
2. Stuffed Triangular Tofu
1) Cut the box of tofu into 4 square tofu pieces of equal size. Take a piece and cut it diagonally to get 2 triangles. Stand the triangle up, with the bottom edge touching the chopping board, and make three vertical cuts to cut out 4 small triangle pieces of equal thickness.
2) On a triangular piece of tofu, spread the shrimp meat filling, cover it with another piece of tofu, then spread a layer of meat filling, then a layer of tofu, four pieces The tofu is made into a group with three layers of meat fillings sandwiched between them.
3) Steam the tofu in a steamer.
4) Use the juice from the steamed tofu, add some hot sauce, mix well, pour it on the stuffed tofu, and sprinkle with cooked sesame seeds.
3. Shrimp Skin Pot-Tofu
1) Half a bowl of chicken soup, a spoonful of cooking wine, an appropriate amount of salt, and a little sesame oil to make a sauce, and add the washed shrimp skin. Set aside minced onion and ginger.
2) Beat the eggs into egg liquid, take another plate and add flour.
3) After slicing the tofu, first dip it in flour and then coat it in egg liquid.
4) Fry the tofu slices dipped in flour and egg mixture until golden brown on both sides.
5) After the tofu is fried, place it in the pot, pour the sauce on the tofu, sprinkle with chopped green onion and ginger, and cook over medium-low heat until the juice is gone and the tofu is flavorful.
4. Golden Fruit Green Leaves
1) Add a raw egg, chopped onion, light soy sauce, salt, sugar, cooking wine, white pepper, sesame oil to the meat filling. Stir the minced meat in one direction with chopsticks.
2) Stuff the meat filling into the fried tofu.
3) Heat a little oil in the pot, place the side of the fried tofu stuffed with meat filling close to the surface of the pot, and fry over medium-low heat until the meat filling is golden brown.
4) Turn the meat side over, take a small bowl of chicken soup, add a little soy sauce and sugar, stir well and pour it into the pot.
5) Turn to low heat and slowly simmer the soup to make the fried tofu absorb the flavor. At the same time, prepare some lettuce leaves, put each braised tofu stuffed piece into a lettuce leaf, and serve on a plate.
5. Korean Beef and Tofu Soup
1) Cut a small piece of beef into thin slices and marinate it with light soy sauce. Cut a box of soft tofu into large pieces.
2) Heat the pot, pour in the sesame oil, when the oil is hot, pour in the beef slices, stir-fry until it changes color. Add 3 cups of water and 2 tablespoons of cooking wine, cover the pot and bring to a boil. Skim off the scum with a spoon.
3) Add tofu and a handful of dried wakame. You can also use kelp cut into small pieces instead. Add a little more salt, pepper and sugar, cover, bring to a boil, then turn to medium-low heat and cook for 5 minutes.
4) Sprinkle some fried sesame seeds when the soup is served
Currently, there are more than 270 patents applied for tofu in my country
1. One The production formula and process of fragrant tea tofu
2. The production process and equipment of environmentally friendly multifunctional nutritious tofu
3. Tofu containing lactic acid fermentation bacterial culture liquid and its production method and content Beverage of lactic acid fermentation bacteria and its production method
4. Multi-flavor lactone tofu and its production method
5. Whole bean residue-free tofu production technology and coagulant
6. Paste bean curd and its production method
7. Acorn tofu powder and its production method
8. Pine leaf health tofu and its preparation method
9. Manufacturing methods of soy milk and tofu
10. Manufacturing equipment and methods for long-term preservation of functional tofu
11. A strain of Mucor racemosa and its utilization Its process for producing bean curd
12. Water cutoff detection and alarm device for household soy milk, water tofu, and tofu manufacturing equipment
13. Foam detection for household soy milk, water tofu, and tofu manufacturing equipment Cutting device
14. Manufacturing device and manufacturing method of one-shot stuffed tofu
15. Automatic peeling machine and tofu clothing production method
16 , Preparation method of seawater tofu and seawater tofu
17. Preparation method of peanut tofu
18. Preparation method of crystal peanut tofu and peanut milk
19. A method of making tofu
20. A method of making tofu products using konjac, grains, and soybeans
21. A process for preparing pectin from tofu leaves
22. Corn flour tofu and its production method
23. Corn and rice tofu and its production technology
24. Method of producing tofu
25. Green tofu production method
26. Tofu powder and its manufacturing method
27. Dry production process of series of instant full-fat tofu powder
28. Fried tofu Manufacturing method
29. Fruit series almond tofu and processing method
30. A small tofu series product production device
31. Almond tofu
32. Tofu containing fruit and vegetable pellets and its manufacturing method
33. Multi-flavored dried tofu
34. A production method of jade-fat tofu
35. Method of making canned tofu
36. Method of preparing tofu
37. Method of preparing tofu in a container
38. Method for extracting pectin from tofu wood
39. Production method of canned sterile tofu
40. New technology and equipment for rapid production of tofu
41. Processing method of sandwich (layered) sponge tofu
42. New method of making tofu
43. Production method of canned tofu
44. Production method of boiled dried shredded tofu
45. Multifunctional small internal fat tofu machine
46. Method of making dried tofu shreds
47. Tofu manufacturing equipment
48. Method for making salt brine filled tofu
49. Method for making assorted fruit tofu
50. Method for processing and manufacturing pure tofu curd
51. New tofu coagulation method
52. Zinc tofu coagulant
53. Microporous tofu
54. Processing method of crispy tofu
55. Peanut tofu and its preparation method
56. New technology for dry production of "skimmed tofu powder"
57. A method for preparing crispy tofu slices
58. Production process of spiced dried tofu and its products
59. Egg tofu
60. Method for making tofu with vegetable sauce and soy products
61. Production method of crispy tofu
62. Making health food using soybean skin and tofu residue
63. Preservative and preservation technology of dried tofu food
64. Tofu skin production technology
65. Production and special equipment of vegetables, seafood, fruits, tofu, intestines and tofu
66. Compound tofu
67. A Instant Lao Tofu and its raw materials
Production method
68. Tongxin tofu
69. Production method of multi-color and multi-nutrient tofu
70. Production technology of egg-flavored tofu
< p>71. Making medical stone juice tofu using medical stone as coagulant72. Instant tofu and its manufacturing method
73. Sandwiched dried tofu and its production process
74. Production method of calcium-rich spicy tofu sauce
75. Colored health-care ready-to-eat tofu and its production method
76. Method of producing aseptic packaged tofu products< /p>
77. Method for making tofu products that can be stored for a long time
78. Method for making spiced dried tofu
79. Method for producing crispy tofu
80. Crispy tofu (preserved) and its production method
81. New technology for making tofu by adding milk to soybeans
82. Fruit and vegetable lactone tofu and its production technology< /p>
83. Continuous manufacturing method and device of frozen tofu
84. Manufacturing method of sterile tofu packed in container
85. Made from vegetable oil scraps Method of resembling tofu
86. Quick-frozen tofu rolls
87. Manufacturing method of boxed tofu and its products
88. New health tofu
89. Packaged egg tofu
90. A kind of tofu and its making method
91. Semi-dry method for producing instant tofu curd
92. Tofu and its preparation method
93. Small soy milk and tofu making machine
94. Fried tofu puffs
95. Tofu forming and processing device
96. (Instant) Xian Ning Tofu and its preparation process
97. A processing method of fresh-keeping dry tofu
98. Lazy tofu nutritious instant dish and its preparation method
99. A high-protein tofu and its preparation method
100. A method for making regular concave-convex shaped dried tofu
101. Method for preparing tofu-like food using tofu firewood leaves as raw materials
102. Production method of instant tofu powder
103. Preparation method of konjac tofu
104. Egg Canned tofu and its production method
105. Adding softening agent to make rehydrated sponge tofu
106. Konjac tofu
107. Soy milk, packaged soy milk and Its production method and method of producing tofu using the same
108. Bacterial flora and brine composition for producing raw stinky tofu and method of producing raw stinky tofu
109. Fuji tofu and Its production method
110. A production method of tofu powder
111. Preparation method of paste-flavored homogeneous tofu
112. Production of dried tofu Method
113. Preparation method of dried tofu
114. Fresh tofu
115. Fresh tofu and its production process
< p>116. Fresh tofu and its production technology and equipment117. Crispy tofu
118. New method of making tofu skin
119. Dried tofu Preservation methods
120. Silken bean dregs tofu and its production process
121. Green tofu
122. Tofu products with excellent frost resistance and preparation methods
123. Production method of meat-flavored tofu
124. A kind of tofu product and processing method
125. New technology for making tofu with compound plant protein
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126. A method for making lactone frozen tofu
127. Black bean curd and black bean tofu
128. Crushing and mixing device for tofu processing
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129. Selenium-rich tofu fruit
130. Compound tofu with milk, fruit and vegetable juice
131. Sunflower tofu and its manufacturing method
132 , Preparation method of bean curd and its products
133. Multi-flavor tofu and its production method
134. Methods and equipment for processing tofu
135 , a blood tofu and its preparation process
136. a nutritional and health-care tofu coagulant
<p>137. Fruity soy milk, tofu curd, tofu and preparation method thereof
138. Preparation method of red grass, ginkgo and Gynostemma pentaphylla health tofu
139. Processing method of tofu food
140. Method for manufacturing animal feed using tofu residue as raw material
141. Method for manufacturing tofu with holes and easy to fry
142. Containing seaweed ingredients Tofu and its preparation method
143. High calcium tofu and its preparation method
144. A natural and healthy tofu and its preparation method
145. Dried tofu Product preparation method
146. Puffed tofu dregs, preparation method and special equipment of puffed tofu dregs
147. Polypeptide tofu
148. Production of frozen tofu clothes Method
149. Peanut tofu
150. Slow-controlled release preparation of tofu fruit
151. Production technology of tofu
152. Instant milk tofu pudding
153. Pure tofu pudding food and its preparation process
154. Tofu dregs fiber food and its preparation method
155 , a kind of tofu, tofu curd and method made with peanuts as the main raw material
156, bacterial flora and brine composition for producing raw stinky tofu and method of producing raw stinky tofu
157. A kind of tofu with new taste and new nutritional function
158. Manufacturing method of dry seasoned fried tofu
159. Egg tofu and its preparation method
160. Cotton-like tofu and manufacturing method of cotton-like tofu
161. A kind of stinky tofu
162. Production process of roasted tofu
163 , Tofu skin for processing and its manufacturing method
164, New environmentally friendly tofu raw materials, manufacturing methods and production equipment
165, Peanut crystal tofu
166, Tofuside soft capsule and its preparation method
167. Tofuside powder injection and its preparation method
168. Peanut tofu and its preparation method
< p>169. How to make peanut tofu170. 1