As the old saying goes, tofu mill is the best, and the nutritional analysis of tofu

The general population can eat it.

Gout patients and patients with elevated blood uric acid concentration should be careful to eat.

1. The "protector" of menopause can effectively prevent the occurrence of osteoporosis, breast cancer and prostate.

2. Preventing cardiovascular diseases Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soybean protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.

3. Reduce the risk of breast cancer. Soybean isoflavones in tofu can regulate the response of mammary glands to estrogen. The concentration of isoflavones in Japanese women's urine is 100~ 1000 times that of American and Dutch women, which is related to the fact that Japanese people often eat soybeans, which is also a reason why the incidence of breast cancer in Japan is lower than that in Europe and America. In addition, it can effectively prevent leukemia, colon cancer, lung cancer, gastric cancer and so on.

4. The antithrombotic saponin contained in soybean can scavenge free radicals in vivo, has obvious anticancer activity, and has the functions of inhibiting tumor cell growth, inhibiting platelet aggregation and antithrombotic formation.

The nutritional value of tofu as a substitute for milk is similar to that of milk. Tofu is the best substitute for people who can't drink milk or eat meat and poultry to control chronic diseases because of lactose intolerance.

6. Tonifying heat-clearing and health-keeping tofu is a kind of food that tonifies heat-clearing and health-keeping. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear 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 functions 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.

1. 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 biological value of soybean protein is comparable to that of fish, and it is a leader among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all amino acids necessary for human body. Soybean can be eaten directly by boiling, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.

2. The oil content of soybean for making tofu is about 18%, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

3. Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. 4. Tofu is rich in phytoestrogens, which has a good effect on the prevention and treatment of osteoporosis.

1. Looking directly at scattered light, high-quality tofu is even milky white or light yellow with a slight luster. The color of inferior tofu darkens until it is light red and dull. Inferior tofu is dark gray, dark yellow or reddish brown to identify the tissue state of tofu.

2. Cut it into several pieces with a knife, then carefully observe the incision, and finally press it gently by hand to test its elasticity and hardness. High-quality tofu blocks have complete shape, moderate hardness, elasticity, fresh and tender texture, uniform structure and no impurities. Inferior tofu is basically complete in shape, rough in section, tender in texture, poor in elasticity, with yellow liquid oozing out and sticky on the surface, and does not stick to hands after washing. Inferior tofu blocks are incomplete in shape, rough and loose in structure, fragile to the touch, inelastic, with impurities, sticky on the surface, and still stick to the hands after washing with water.

3. Smell directly at room temperature. High-quality tofu has the unique flavor of tofu. Inferior tofu has a dull aroma. When inferior tofu has bad smell such as bean smell, putrid smell or other peculiar smell, you can take a small sample at room temperature, chew it carefully and taste its taste.

4. High-quality tofu tastes delicate and smooth, pure and fragrant. Inferior tofu tastes rough and tasteless. Inferior tofu has bad tastes such as sour taste, bitter taste and astringency.

1. Packaged tofu is perishable. After you buy it, soak it in water immediately, put it in the refrigerator, take it out and cook it. Take it out for no more than 4 hours and keep it fresh. It is best to eat it on the day of purchase.

2. Boxed tofu is easy to store, but it should be kept in the refrigerator to ensure that it will not rot during storage. If you can't eat it all at once, you can cut it as much as you need, and the rest can be put back in the freezer to eat next time.

3. Rinse with clear water and put it in a clean basin. Dissolve the salt in boiling water, cool it and pour it into a tofu pot (preferably completely immersed), so that the treated tofu will not go bad for half a month.

Blanching method: South and North tofu have a certain beany smell, while North tofu is slightly bitter. In order to remove the odor, the key to many dishes made of tofu is to blanch the tofu in water before cooking.

The correct way is to cut tofu into small squares of similar size, then put it in a basin and heat it with cold water. When the water temperature rises to about 90℃, tofu will float slowly if it is kept at a low temperature. When you feel a certain hardness when you pinch it with your hands, take it out and soak it in cold water.

1. Tofu should not be fragile if it is blanched with salt water before cooking. South tofu, in particular, is soft, tender, smooth and elastic, with a relatively large water content. Before cooking, boil the water in the pot, put a spoonful of salt and cut the tofu into pieces to keep it intact.

2. Among tofu, lactone tofu is the most delicate, but it is also the most fragile. If you want the tofu with inner fat not to be broken, you can pack it and steam it for 20 minutes before cooking, and then cut it into various shapes according to the needs of cooking.

Although Beidou Fu is tough and not fragile, you should be careful. When cooking, you can fry it in hot oil 1-2 minutes, and then turn it over and fry it when the surface becomes hard.

4. No matter what tofu is fried, don't use a spatula, but gently push it on the opposite side to mix the tofu and ingredients evenly to prevent the spatula from breaking the tofu.

Calories (calories) 8 1

Protein (g) 8. 1

Fat (g) 3.7

Carbohydrate 4.2

Dietary fiber (g) 0.4

Vitamin B 1 (mg) 0.04

Vitamin B2 (mg) 0.03

Nicotinic acid (mg) 0.2

Vitamin e (mg) 2.7 1

Calcium (mg) 164

Phosphorus (mg) 1 19

Potassium (mg) 125