Tofu can be divided into south tofu and north tofu. The main difference lies in the amount of gypsum (or bittern). South tofu uses less gypsum, so its texture is tender and its water content is about 90%. North tofu uses more gypsum, which is older than south tofu and has a moisture content of 85-88%. Tofu is a traditional food in China, which is delicious and healthy. Tofu, called "Welfare" in ancient times, was first invented and manufactured in China, and later spread all over the world. Tofu is the main raw material of vegetarian dishes in China, which has always been welcomed by people and is known as "plant meat". Tofu is mainly made of soybean, which contains more protein and fat, so the nutritional value of tofu is also high. Tofu can be produced all year round, regardless of season, so in the off-season of vegetable production, the variety of dishes can be adjusted. Nutritional Value Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Supplementing nutrition for children, patients and the elderly is also a good diet therapy. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer. Tofu can also be used for dietotherapy and has certain medicinal value. For example, stewed onion with tofu can cure the first cold and eat it 3 ~ 5 times a day; Cooking crucian carp with tofu can cure measles patients with residual heat and can also be used for lactation; Fried tofu with onion can be used for edema and swelling; Tofu and radish soup can be used to relieve asthma by phlegm fire; Boiled tofu with brown sugar can be used for vomiting blood. 1. Tofu and tofu products are rich in protein. Tofu protein is a complete protein, which not only contains eight essential amino acids, but also has high nutritional value. 2. Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Eating regularly can reduce the damage of vascular system and prevent the occurrence of osteoporosis, breast cancer and prostate cancer, which is the patron saint of menopausal women; 3. Rich soybean lecithin is beneficial to the development and growth of nerves, blood vessels and brain; 4. Soy protein can appropriately reduce blood lipid, protect vascular cells and prevent cardiovascular diseases; In addition, tofu is good for aftercare, weight loss and delicate skin. Tofu is an ideal food for the elderly, pregnant women and parturients, and it is also an important food for children's growth and development. Tofu is also good for menopause, aftercare, obesity and rough skin; Mental workers and people who often work night shifts are also very suitable for eating. Tofu is digested slowly, and children with indigestion should not eat more; Tofu contains more purines, so it should be used with caution in patients with gout and patients with high blood uric acid. Usage and dosage: 1. South tofu is tender and suitable for cooking, stewing and making soup. Beidoufu is suitable for burning, frying, frying and making soup. 2. Tofu lacks the essential amino acid methionine. Cooking is to mix it with other meat and eggs to make a dish, which can greatly improve the utilization rate of protein nutrition in tofu. Edible efficacy Tofu is sweet, light and cold, and enters the spleen, stomach and large intestine; Beneficial to middle qi, harmonizing spleen and stomach, invigorating spleen and promoting diuresis, clearing away lung-heat, consolidating body constitution, clearing away heat and toxic materials, reducing qi and resolving phlegm; Can be used for abdominal distension, hematemesis and vomiting caused by spleen and stomach weakness and acclimatization; Moistening dryness and promoting fluid production, used to quench thirst, lack of milk and other diseases; Used for sulfur and soju poisoning. Tip 1, select high-quality tofu: tofu is high-quality without water lines and impurities, and it is white and delicate; It is inferior tofu, with waterline, bubbles, fine particles and yellow color; 2, tofu can not overeat, overeating is abdominal distension, nausea, can be solved with pineapple. 1, fried pork slices and tofu rolls

1) Cut tofu into thin slices, the length is the same as the width of pork slices, and the width is similar to that of a piece of chewing gum.

2) It is best to use pork slices or beef slices for this dish. Spread the sliced meat flat on the chopping board, put the tofu slices on one end of the sliced meat, and then roll up the tofu and sliced meat.

3) Put all the rolled tofu rolls into a shallow dish, pour the prepared juice with soy sauce, cooking wine, a little starch and a little sugar, and marinate for 10- 15 minutes. Turn over once in the curing process.

4) Heat a little oil in the wok, add the marinated tofu roll, and fry it slowly on low heat until both sides of the tofu roll are beautiful golden yellow, and then serve.

2. Stuffed triangular tofu

1) Cut this box of tofu into four square tofu pieces of equal size. Take a piece and cut it diagonally to get two triangles. Stand the triangle up, touch the chopping board with the bottom, cut it vertically for three times, and then cut out four small triangle blocks with the same thickness.

2) Spread the mixed shrimp stuffing on a triangular piece of tofu, cover it with a piece of tofu, spread a layer of meat stuffing, and spread a layer of tofu. Four pieces of tofu are a group with three layers of meat stuffing in the middle.

3) Put the tofu in a steamer and steam it.

4) Take juice from steamed tofu, add some hot sauce, mix well, pour it on the cooked tofu and sprinkle with cooked sesame seeds.

3. Shrimp skin pot collapses tofu

1) Half a bowl of chicken soup, one spoonful of cooking wine, appropriate amount of salt, a little sesame oil to make flavor juice, and add washed shrimp skin. Chopped green onion and Jiang Mo for standby.

2) Beat the eggs into egg liquid and put the flour on another plate.

3) After the tofu is sliced, first dip the flour and then wrap it with egg liquid.

4) Dip both sides of tofu slices in flour and egg liquid and fry until golden brown.

5) After the tofu is fried, put it in the pot, pour the sauce on the tofu, sprinkle with minced onion and ginger, and simmer on low heat until the juice is full of tofu.

4. Golden fruits and green leaves

1) Add a raw egg, chopped green onion, soy sauce, salt, sugar, cooking wine, white pepper and sesame oil to the meat stuffing, and beat the minced meat evenly in one direction with chopsticks.

2) Fill tofu with minced meat.

3) Heat a little oil in the pot, put the oily tofu with meat stuffing close to the pot surface, and fry for a while until the meat stuffing is golden.

4) Turn the side of the meat stuffing upside down, take a small bowl of chicken soup, add a little soy sauce and sugar, stir well and pour into the pot.

5) Turn to low heat and simmer the soup to make the oily tofu taste. At the same time, prepare some lettuce leaves, put each stewed tofu into a lettuce leaf and put it on a plate.

5. Korean beef tofu soup

1) a small piece of beef, sliced and marinated in soy sauce. A box of tender tofu is cut into large pieces.

2) Heat the pan and pour in sesame oil. When the oil is warm, pour in the beef slices and stir-fry to change color. Add 3 cups of water and 2 tablespoons of cooking wine, cover the pot and boil. Skim off the foam with a spoon.

3) Add tofu and a handful of dried Undaria pinnatifida, or use kelp cut into small pieces instead. Add a little salt, pepper and sugar, cover, bring to a boil and simmer for 5 minutes.

4) Sprinkle some fried sesame seeds when serving soup.

The making method of yuba:

Yuba is suitable for long-term storage, but it should be kept in a dry and ventilated place. The yuba in dog days can be dried in the sun and blown by the cool breeze several times. The technological process is selecting beans → peeling → soaking beans → grinding → spin-drying → boiling → filtering → extracting yuba → drying → packaging.

Production method 1. Pick beans and peel them. It is advisable to choose soybeans with full particles and screen out dust and impurities. The selected soybeans are crushed and peeled with a peeler, and the skins are blown clean. Peeling is to ensure yellow and white, and improve the utilization rate and yield of protein.

2. soak beans. Soak peeled soybeans in clear water for 4-5 hours in spring and autumn and 7-8 hours in winter, depending on season and temperature. The ratio of water to beans is 1: 2.5. It is advisable to knead beans by hand to swell and harden, not to be soft.

3. Grinding and throwing pulp. Both stone mills and steel mills can be used for pulping. The water used for pulping to filtration is 1: 10 (1 kg beans, 10 kg water), and the pulp is made into juice. Filter with a dryer for 3 times, and the hand-squeezed bean dregs are loose and there is no slurry.

4. Boil and filter the pulp. After the pulp is dried, it flows into a container through a pipeline, is blown by steam, and is heated to 100 ~ 1 10℃. After the pulp is cooked, it flows into the sieve bed through the pipeline, and then it is filtered by 1 time to remove impurities and improve the quality.

5. Extract yuba. After filtering, the cooked pulp flows into the yuba pot and is heated to about 60 ~ 70℃ for about 10 ~ 15 minutes to form an oil film (oil skin). Gently cut the film from the middle with a special knife, divide it into two pieces, and extract them separately. When extracting, rotate it into a column by hand and hang it on a bamboo pole to form yuba.

6. Drying and packaging. Send the yuba hanging on the bamboo pole to the drying room and arrange it in order. The drying room temperature reaches 50 ~ 60℃, and after 4 ~ 7 hours, the surface of yuba is yellow-white, bright and transparent.

About Yuba's recipes:

1, fresh mushroom yuba

Raw materials: fresh Lentinus edodes150g, yuba150g, peanut oil 50g, refined salt 7g, monosodium glutamate 2g and cooking wine 5g.

200g of chicken soup, 2g of ginger, and 0/0g of water starch/kloc-.

Methods: 1. Put the dried yuba in a pot and soak it in cold water, press a heavy object and soak it for 5 hours. After expansion,

Cut into 3 cm long slices, wash the fresh mushrooms and scatter them into small pieces.

2. wok fire, add water to boil, add yuba and fresh mushrooms, and take them out after boiling.

3. Heat the wok, add oil to heat it, stir-fry in Jiang Mo for a while, add cooking wine, chicken soup and refined salt, and adjust the taste.

Add yuba, simmer, add monosodium glutamate and starch, and pour in sesame oil. Serve.

2, celery mixed with yuba

Ingredients: celery 300g, waterborne yuba 200g, sesame oil 20g, soy sauce10g, refined salt 6g, monosodium glutamate 2g, rice vinegar10g.

Production method: 1. Wash celery, remove leaves, blanch it with boiling water, then shower it with cold water, shred it and put it on a plate. Shred yuba and code it on celery.

2. MSG is melted in boiling water in advance, poured on yuba dishes together with soy sauce, refined salt and rice vinegar, and then mixed with sesame oil.

3, yuba silver bud fungus

Ingredients: yuba150g, mung bean sprouts and auricularia auricula100g, peanut oil 20g, sesame oil and salt 5g, monosodium glutamate 2g, water starch15g, ginger10g, and soybean sprout soup 20g.

Characteristic color: This dish is rich in protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. Has the effects of invigorating qi, invigorating stomach, moistening dryness, promoting diuresis, and relieving swelling, and can be used for treating hypertension.

Exercise: 1 Put the yuba in the pot, pour boiling water, cover tightly, soak until there is no hard core, take it out, and cut it into 3-4 cm long sections.

2. Wash ginger and cut into pieces; Wash the mung bean sprouts, drain and take them out; Wash the auricularia auricula, tear the big flowers into small flowers, or fish them out with boiling water.

3, wok fire, put oil to heat, Jiang Mo slightly stir-fry, add mung bean sprouts, black fungus stir-fry a few times, add bean sprouts soup, refined salt, monosodium glutamate, pour yuba, simmer for 3 minutes, turn to high fire to collect juice, thicken water starch, and pour sesame oil, and serve.

4, yuba barbecue

Raw materials: 750g lean pork and 300g yuba. Ingredients: soy sauce 200g, refined salt 7g, cooking wine 10g, onion 30g, ginger 15g, aniseed 5 petals, water starch 60g, vegetable oil 2kg (actual dosage is 75g).

Production method: ① Cut the meat into 2 cm square pieces with a thickness of 1 cm, put it in a basin, marinate it with a little soy sauce for 2 minutes, fry it in 90% hot oil and take it out; Cut the onion into small pieces; Sliced ginger; Put the yuba in a pot, soak it in cold water for 5 hours to fully decompose it, and cut it into small pieces with a length of 1.5 cm.

(2) Put the meat into the pot, and add water (to the extent that the meat has not been eaten), soy sauce, refined salt, cooking wine, aniseed, onion and ginger slices. After the pot is boiled, turn to low heat and stew until it is 80% rotten. Add yuba, cook together and thicken.

Features: the pork is crisp and rotten, the yuba is tough and soft, delicious, nutritious and golden in color.

Production key:

The meat should be burnt, and the yuba should be cooked thoroughly before eating. When the meat is cooked, simmer it gently. In order to make meat rot easily, salt should be added when the meat is about to rot. The yuba must be soaked in cold water, which can make the yuba neat and beautiful. If soaked in hot water, it will make the well-made yuba rotten and untidy. Mushroom health tofu raw materials: mushrooms (available in supermarkets, but also can be replaced by Flammulina velutipes), fresh bamboo shoots, tofu, lemon. Production method: ◆ 1 Cook fresh bamboo shoots in a pot and lay them flat on a plate. ◆ 2. Cut the tofu into cubes of about 10 cm, put it in a pot and fry until golden brown, and spread it on fresh bamboo shoots. ◆ 3. Stir-fry the mushrooms in the pot and put them on the tofu. ◆ 4. Lemon can be used as an ornament or condiment and placed on the edge of the plate. Fresh bamboo shoots have high nutritional value, and cooking for too long will destroy their ingredients, and 8 minutes is the best. Crucian carp tofu soup ingredients: crucian carp, carrots, tomatoes, tofu, medlar. Production method: ◆ 1 Wash carrots, tomatoes and tofu and cut into pieces. ◆ 2. Clean the crucian carp, and cut several mouths on both sides with a knife to make it tasty. ◆ 3. Put the crucian carp, carrots, tomatoes, tofu and medlar into the pot, put them in water for 45 minutes, and add monosodium glutamate and salt according to personal taste. This dish has a nourishing effect and is suitable for people with weak constitution.

Sihaijia raw materials: soybean milk, carp, tofu, mushrooms, eggs. Production method: ◆ 1 Wash the carp, remove the bones and cut the fish into small pieces. ◆ 2. Pour fish fillets, soybean milk, tofu, mushrooms and eggs together, stir them into paste, pour seasonings such as monosodium glutamate and salt, and steam them in a pot for 20 minutes. This dish is similar to ordinary egg custard, but the addition of tofu and other raw materials will make the taste more delicious.

Raw bamboo scallop raw materials: scallop, fresh shrimp, pepper, fresh yuba, tofu. Production method: ◆ 1 Wash scallops and shrimp, soak fresh yuba in water, cut into chunks of tofu and stir fry together. ◆ 2. Stir-fry until 80% mature, and add pepper to thicken. The yuba must be soft and have the same taste as scallops. Kirin tofu raw materials: mushrooms, tofu, carp, rape. Production method: ◆ 1 Sliced tofu and mushrooms. ◆ 2. Slice carp, steam with tofu and mushrooms for 10 minute, and take out the thicken. ◆ 3. Rape is placed around the plate as an ornament. The key to this dish is that carp slices must be cut very thin and taste as soft as tofu.

Tricholoma matsutake and bamboo sheng tofu raw materials: Tricholoma matsutake and tofu. Production method: ◆ 1 Sliced Tricholoma matsutake, steamed with tofu slices in a pot for 20 minutes. ◆ 2. Serve steamed vegetables and pour the juice. Tricholoma matsutake is an edible fungus, umbrella-shaped, with high nutritional value, which is found in supermarkets.

Coconut king soybean milk cheese raw materials: soybean milk, egg white, tofu. Production method: ◆ 1 Mash the tofu. ◆ 2. Put the soybean milk, egg white and tofu into the pot and cook for 20 minutes. This dish is easy to cook and can be used as an appetizer.