Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.
Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". Tofu, a healthy food, has always been loved by everyone, but in order to give full play to the nutritional value of tofu, we need to pay attention to good collocation.
In 20 14, "traditional bean curd making skills" was selected into the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value.
Preservation method of tofu
1, prepare a clean container, first pour boiling water, then add some salt, and then let the water cool naturally. After cooling, put the tofu in water, let the tofu completely soak in salt water, and then put the bowl in a cool and ventilated place, so that it can be stored for at least ten days, and at the same time, it can remove the beany smell of tofu.
2. Cut the tofu into small pieces, put it in a container after cutting, and then pour boiling water instead of tofu. After the boiling water is poured, add some salt, put a handful of pepper, let the tofu soak in salt water for 3-5 minutes, take it out after scalding, wrap it in plastic wrap and seal it, and then put the bowl in a ventilated and cool place. It can be preserved for more than ten days in this way.
The above contents refer to Baidu Encyclopedia-Tofu.