Tofu, made from soybean known as "plant meat," originated in Bagongshan, Anhui Province, China and has a history of more than 2,000 years. Tofu has high nutritional value. No wonder some people joked that tofu is the “biggest invention†outside the four major inventions in ancient China. Variety of tofu, a boxy and simple tofu, can be a small dish at home, and can also serve as a main dish for restaurants, and even features a restaurant specializing in tofu, such as the Huaiyang tofu feast.
Tofu is also a variety of varieties, in addition to the traditional North tofu, South tofu, in recent years, there have been many "technical content" of tofu, such as lactone tofu, kapok tofu, tofu, and even bright red strawberry tofu Green bean curd tofu and nutritious tofu with peanuts. Different tofu, different nutrition The associate professor Fan Zhihong of the College of Food Science and Nutritional Engineering of China Agricultural University told the reporter of “Life Times†that the traditional Chinese bean curd soak soybeans in clean water, soften the soaked milk and grind it into soybean milk, then use salt brine or gypsum. The "halogen" method makes the protein (protein food) particles dispersed in the soybean milk aggregated. Today, there are several major categories of tofu on the market: North bean curd, South bean curd, lactone tofu, and fake bean curd.
North tofu. Also known as old bean curd, it is usually made from salt-brown (magnesium chloride). It is characterized by its high hardness, strong toughness, low water content, and its mouthfeel is “coarseâ€. It is slightly bitter, but has the highest protein content and should be fried. Fried, making stuffing, etc. Although North tofu is a little bitter, its content of magnesium and calcium (calcium food) is higher, which can help lower blood pressure (blood pressure food) and vascular tone, prevent the occurrence of cardiovascular diseases, and also have strong bone and teeth effects.
South tofu. Also known as tender tofu, soft tofu, generally made of gypsum (calcium sulfate) system, characterized by its delicate texture, elasticity, large water content, sweet and fresh, protein content of more than 5%. Cooking should be mixed, fried, boiled, boiled, boiled, and cooked. Lactone tofu. Discarded the older generation of brines and gypsum and switched to glucono-lactone as a coagulant, adding trehalose and vegetable gums and the like to retain water. Although the texture is delicate and the mouthfeel is supple, no traditional tofu is nutritious. This is because, once the soybean content is low, it does not taste like tofu.
Secondly, the calcium and magnesium of tofu are mainly derived from gypsum and brine. However, the grape (glucose) lactate solidifying agent used today contains neither calcium nor magnesium, and its nutritional value is thus reduced. "Fake tofu." Readers can easily find that there are many “fancy bean curds†on the market: Japanese tofu, almond tofu, milk tofu, and egg tofu.
Although the same name is "bean curd," it looks like it is moist, white and tender, and it tastes smooth and smooth, but it has nothing to do with tofu. Because, these "tofu food" raw materials are basically no soybeans. Take Japanese tofu as an example. Actually, it is an “egg tofu†made by coagulating an egg with a colloidal solution. How to choose tofu tofu how to choose it? Fan Zhihong taught everyone a few strokes.
First, the color of the bean curd should be slightly yellowish. If it is too white, it may be added with bleach, and it should not be purchased. Second, the good boxed lactone tofu has no void in the box, and the surface is smooth and free of bubbles. No water, no shake in the hand when shaking, open the box can smell a little beans aroma; third, tofu itself is a high protein food, it is easy to corruption, it is best to have a good place to buy refrigeration equipment; Fourth, after buying it home, it should be soaked in water immediately and put in the refrigerator to remove it before cooking and make it within 4 hours to keep it fresh.
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