Nutritional analysis
1. Dried bean curd is rich in protein, and bean curd protein is completely protein, which not only contains 8 amino acids necessary for human body, but also has high nutritional value.
2. Lecithin contained in dried bean curd can remove cholesterol attached to blood vessel walls, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart;
3. It contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development, which is extremely beneficial to the bone growth of children and the elderly.
For the public.
Most people can eat it.
1. Suitable for people who are weak, malnourished, deficient in both qi and blood, and old and weak; Suitable for hyperlipidemia, hypercholesterolemia, obesity and arteriosclerosis;
2. People with spleen and stomach deficiency and cold at ordinary times and frequent diarrhea in loose stool should not eat it.
The dietotherapy function of dried bean curd;
Prevent angiosclerosis, cardiovascular diseases and protect the heart; Calcium supplementation can prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly.
Usage: about 30 grams per meal.
working methods
The water content of dried tofu is 40%-50% of tofu. The manufacturing method is as follows:
(1) Material preparation. 3 kg of superior soybean, 600 g of refined salt, 250 g of soy sauce, 25 g of Guangxi 15 g, 25 g of ginger, 0/5 g of chives/kloc-0, and 0/0 g of monosodium glutamate/kloc-0.
(2) refining. First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.
(3) Boil. After the ground raw soybean milk is cooked in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, thus slowing down the formation of protein condensate network and reducing the encapsulation of water and soluble substances, which is beneficial to the smooth discharge of water during pressing.
(4) curing. When the slurry temperature drops to 80-90℃, you can order the slurry with salt water. Pay attention to uniformity and consistency when ordering slurry, and stir frequently, but prevent disorderly stirring. Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it when the pulp temperature drops to about 70 ~ C.
(5) Stroke. Chopping tofu and wrapping it, not only helps to break the net and release wrapping water, but also enables tofu to be evenly spread on the wrapping cloth, and the quality of the products is close, which can avoid uneven thickness and more gaps.
(6) packaging. First spread cloth on the grid (the grid on the grid depends on the size of the required dried tofu), and then add the dried tofu to the cloth, so that the dried tofu should be spread layer by layer, which can be slightly higher than the grid, and the number depends on the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and shape it, take off the cloth after 1 hour, cut the dried tofu with a knife according to the grid printing, soak it in clear water for about 30 minutes, and take it out.
(7) soaking. First, put 500 grams of refined salt into 3 kilograms of clean water and stir evenly, then put the dried bean curd into a dry salt water tank and soak it for half a day, then take it out and drain it. Pour 7kg of clean water into a pot, and add100g of refined salt, Jiang Mo, cinnamon (packed with gauze), soy sauce, shallots and monosodium glutamate to make brine.
(8) Boil dry. Bring the prepared brine back to the pot to boil, add dried tofu and cook for about 30 minutes. Take a piece of dried bean curd for observation. If it's reddish brown and delicious, take it out.
cookbook
Fried dried silk
Ingredients: 3 pieces of spiced dried bean curd, 2 pieces of pickled mustard tuber (about 80g), 4 pieces of green pepper (about 160g), minced garlic 1 teaspoon, dried shrimp 1 piece (about 40g), red pepper 1 piece (shredded) and 3 tablespoons of oil.
Ingredients (seasoning): sugar 1/2 teaspoons, soy sauce and chicken powder each 1 teaspoon, salt and water 4 tablespoons.
Exercise:
1, spiced dried bean curd is washed and shredded.
2. Soak the dried shrimps in clear water and drain.
3. Wash the green pepper, cut into pieces, remove the core and shred.
4. Wash mustard tuber, slice it, soak it in clear water for 5 minutes, pick up shredded mustard tuber, add a little sugar and mix well.
5. Stir-fry the shrimp in oil, stir-fry the minced garlic and dried bean curd thoroughly, add mustard tuber and green pepper, stir-fry the seasoning until the juice is dry, and pour in sesame oil to stir evenly before serving.
Fried bacon with dried tofu
Ingredients: three ounces of bacon, half a catty of dried bean curd, one or two ounces of garlic, one teaspoon of sugar, one teaspoon of sesame oil, two teaspoons of cooking wine, salt and chicken essence.
Operation:
1, sliced bacon; Cut dried bean curd into thick slices; Cut garlic sprouts into horse ears.
2. Put oil in the pot and heat it to 80% heat. Stir-fry dried beans for about one minute.
3. Push the dried bean curd to the side of the pot, add the bacon and fry it in oil until the oil is "full".
4. Add garlic sprouts, cooking wine, soy sauce, sugar, chicken essence and sesame oil.
5. Stir-fry evenly and serve.
Baked dried bean curd
food
Ingredients: oil tofu
Accessories: water, cinnamon, fennel, honey, sesame.
Seasoning: soy sauce, soy sauce, salt, rock sugar.
working methods
1. Blanch the oily tofu in a boiling water pot, remove and drain, and press out the oil and water for later use.
2. In another pot, put the oily tofu, pour 2 tablespoons of soy sauce, 5 tablespoons of soy sauce and a little salt into the sauce, and pour a bowl of water.
3. Add 2 tablespoons of rock sugar, appropriate amount of cinnamon and appropriate amount of fennel to cook. After the water is boiled, turn to low heat and cook until the water is dry.
4. Prepare a baking tray, spread tin foil, and arrange the dried tofu on the baking tray in turn.
5, brush with honey, sprinkle with sesame seeds, the middle layer of the oven, 170 degrees, 5 minutes.
Sufu, also known as tofu, is a traditional folk food of Han nationality that has been circulated in China for thousands of years. Because of its good taste, high nutrition and smelly smell, its special flavor is deeply loved by people in China and Southeast Asia. This is a lasting delicacy. Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Chunkuai", "Red Spicy" and "Rose" belong to "Red Square". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".
Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colored sufu. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.
Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is originally a kind of bean product with high nutritional value, with protein content of 15%~20%, which is equivalent to meat and rich in calcium. During the production of sufu, protein has higher digestion and absorption rate and richer vitamin content. Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body.
At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried bean curd. Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers. These white hairs may look terrible, but in fact there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks and produce amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.
kind
White sufu is represented by Guilin sufu. Guilin tofu milk has a long history and is quite famous. It was famous as early as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". Guilin sufu has a set of processes from pulping, filtration to setting, drying and mildew, and the selection of materials is also very particular. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and help digestion, and is a common food for people and a seasoning for cooking. 1937 In the National Handicraft Products Exhibition held in Shanghai in May, Guilin sufu was especially praised for its outstanding shape, color, fragrance and taste, and therefore sold well at home and abroad. 1983, which was rated as national quality food. Baisufu is famous overseas and is well received by people in Hong Kong, Macao, Southeast Asia and Japan.
Red fermented bean curd Red fermented bean curd has to go through nearly 30 processes from material selection to finished product, which is very elegant. Sufu is the most traditional kind of sufu, which needs to be moistened with high-quality liquor after entering the altar, and can only be enjoyed after several months. The surface of red sufu is naturally red, and the section is yellow and white. It has mellow taste and unique flavor. Besides eating, it is often used as a condiment in cooking. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.
Green fermented bean curd is stinky tofu milk, also called green formula, which is a real "smelly and delicious" food, and some people like it. Represented by Wang Zhihe, a century-old shop, the inventor is Wang Zhihe, an Anhui native. There is another story: Wang's father opened a tofu shop in his hometown and learned to make tofu when he was a child. The famous Sun Shan rented several houses in Beijing, ground several liters of bean curd every day and peddled it along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible. He cut the tofu into small pieces, dried it a little, found a small jar and salted it. After that, I closed my business, concentrated on studying and preparing for the second interview, and gradually forgot about it. In autumn, when Wang Zhihe opened the cylinder head, a foul smell came to my nose. When I took it out, I found that tofu was blue-gray I tried it with my mouth and felt it contained a strong aroma. Although it is not a delicious food, it is also very interesting. I tasted it for my neighbor and was full of praise. It has been circulating for more than 300 years. Stinky tofu was once sent to the court as a royal dish and was loved by Empress Dowager Cixi, who named it "Fang Yuqing".
Main efficacy
Sufu is flat and sweet. Contains ingredients similar to tofu. Has effect in stimulating appetite, promote digestion, and regulating middle energizer. Can be used for treating dyspepsia after illness, dyspepsia or malnutrition in children, abdominal distension, loose stool, etc. Using tofu milk well can make cooking more diverse and taste more layered. In addition to serving meals, it is also often used for dipping sauce and meat processing in hot pot, ginger duck, mutton stove, noodles, bread and so on.
Sufu is usually not only a delicious side dish, but also a seasoning in cooking, making all kinds of delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part. Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, then add onion and ginger and the original broth to the casserole, slowly burn it with low heat, and then add rock sugar until the juice thickens. This meat is fat but not greasy, with a fragrant smell and a great appetite.
The content of zinc and vitamin B in sufu is very rich. Regular consumption can not only supplement vitamin B 12, but also prevent Alzheimer's disease. Protein of sufu is twice as big as tofu, and it is easy to digest and absorb, so it is called oriental cheese.
Sufu is rich in protein. Protein is decomposed into various amino acids after fermentation, which can be directly digested and absorbed. It also produces substances such as yeast, so it can strengthen the spleen and nourish the stomach, stimulate appetite and help digestion.
Taboos and side effects
The content of salt and purine in sufu is generally high. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition.
In addition, fermented fermented fermented sufu is easily contaminated by microorganisms, and protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much stinky tofu has a bad effect on your health.