Tofu is rich in nutrition. When frying tofu, you don't want it to stick to the pot, just cut it into small pieces and soak it in salt water. Tofu soaked in salt water is not easy to stick to the pot and is not fragile. Tofu is soaked in salt water and must be drained after taking it out. If there is a lot of water on tofu, it is easy to stick to the pot.
Brief introduction of tofu
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". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you 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. The traditional production process of tofu includes soaking soybeans to soften them, grinding soaked soybeans into slurry, filtering and separating bean dregs to obtain soybean milk, cooking soybean milk, and adding coagulant to gel and shape soybean protein to obtain tofu. ?