Method:
1. Tofu is drained and crushed; Shredding dried auricularia auricula and dried Lentinus edodes; Stir the chicken into a paste; Cut pine nuts in half; Fry egg white and yolk separately into egg skin, and shred; Mix chopped tofu with chicken paste and shredded mushrooms.
2. Wrap the mixed tofu in wet cotton cloth, press it into a thick triangle, sprinkle with shredded eggs, pine nuts and shredded fungus, cover it with wet cloth, and steam it in a steamer for 10 minute.
Steamed tofu with tea juice
Preparation time 10 minute production time 10 minute
Ingredients: 250ml soybean milk, 2 egg whites, egg yolk 1 piece.
Seasoning: 15g Pu 'er tea leaves, 5g salt.
Raw material procurement: Pu 'er tea is sold in tea specialty stores, just ordinary Pu 'er tea leaves.
working methods
1 Mix the soybean milk, egg white and egg yolk together, and steam in a container for five minutes.
2 Pu 'er tea leaves are soaked in tea soup, filtered and seasoned with salt.
Pour the tea juice on the steamed tofu.
Cooking experience:
At the same time, it can be served with refreshing kimchi, and medlar and lily can be added to increase the aesthetic feeling of the dishes.
trait
Tofu steamed with soybean milk, egg white and egg yolk is light yellow, with soft luster, elastic taste, delicate and even. With the addition of Pu 'er tea juice, the fragrance of tea and beans complement each other.
Steamed tofu with shrimp
brief introduction
Category: home cooking, preschool children's recipes, school-age children's recipes, pregnant women's recipes, osteoporosis conditioning
Technology: steaming
Taste: salty and delicious
Ingredients: shrimp100g tofu 200g eggs150g.
Accessories:
Seasoning: onion juice 10g ginger juice 5g salt 4g monosodium glutamate 1g cooking wine 5g starch (corn) 10g sesame oil 2g.
manufacturing process
1. Dice tofu and take it out in boiling water;
2. Knock the eggs into a large bowl, add onion ginger juice, salt, monosodium glutamate and water, thicken with wet starch, and then add diced tofu and stir well;
3. Put the fresh shrimp in a small bowl, add refined salt, monosodium glutamate and cooking wine to taste, and then put it neatly on the diced tofu egg liquid;
4. Put the big bowl of tofu in a steamer, steam for 15 minutes on medium heat, take it out and pour in sesame oil.
Steamed squid tofu
material
Squid, tofu, salt, garlic, carrot, oil, soy sauce, pepper.
working methods
1. Tear the squid off its red coat, cut it off and connect it at the bottom.
2. Cut the tofu into small pieces and spread it out.
3. Put the cut squid on the tofu and sprinkle with a little salt.
4. steam on the pot.
5. Stir-fry garlic in another oil pan, pour chopped carrots, add a little salt and stir-fry until cooked. Pour it on the steamed squid.
6, add some oil to the pot, see the heat, pour in soy sauce. Heat.
7. The squid turns off the fire in five minutes, and then it falls down.
8. Sprinkle with chopped green onion and pepper.
Steamed tofu with egg yolk
material
Tofu 1 piece, salted duck egg yolk 100g. Seasoning salt 1/2 tsp, monosodium glutamate 1/2 tsp, chicken powder 2 tsp.
working methods
1. Cut the tofu into pieces, put it on a plate and marinate it with seasoning.
2, egg yolk diced, evenly sprinkled on tofu, steamed in a steamer for 3 minutes, and taken out.
skill
Material replacement: the raw material can be dried seaweed instead of egg yolk, which is called steamed tofu with seaweed; Steamed tofu with mushrooms instead of egg yolk is called steamed pumpkin with egg yolk.
Bad taste: change salted duck egg yolk into crab yolk, which is called steamed tofu with crab yolk.
nutritive value
Steamed tofu is an ancient traditional food in China. In some ancient books, such as Li Shizhen's Compendium of Materia Medica in Ming Dynasty, Ye's Caomuzi and Luo Qi's Wuyuan, it is recorded that the method of steaming tofu began with Liu An, the king of the Southern Han Dynasty. China people were the first to eat steamed tofu, which made great contributions to the world in the history of human diet.
Soybeans that make steamed tofu are rich in nutrition. The following are the protein price comparisons of several main animal and plant protein foods (when the standard protein price is 100): egg 100, beef 83, fish 70, rice 67, whole wheat flour 53, corn 59 and soybean flour 74. It can be seen that the protein price of soybean is equivalent to that of fish and is the best among plant proteins. Soybean protein is completely protein, with good amino acid composition and eight essential amino acids. Except for protein, the oil content of soybean is about 18%, and most of it can be transferred to bean products. Soybean oil has a large proportion of linoleic acid (the main fatty acid necessary for human body) and contains no cholesterol, which is not only beneficial to the development of nerves, blood vessels and brain, but also can prevent common diseases such as cardiovascular disease and obesity. Soybeans also contain some protease substances, saponins and vitamin-destroying components, which have adverse effects on human health, but they can be eliminated as long as they are heated properly. On the other hand, when soybean is directly made into food, the protein digestibility of human body is only 65%, but after being made into steamed tofu, the digestibility can be increased to 92% to 95%. It can be seen that steamed tofu is the most beneficial to people in the soybean family.
Steamed tofu is not only delicious food, but also has health care function. According to Chinese medical classics, steamed tofu tastes sweet and cool, enters the spleen and stomach and intestines, and has the effects of invigorating qi, regulating middle energizer, promoting fluid production and detoxifying. It can be used for curing diseases such as red eyes, quenching thirst, stopping dysentery, sulfur, and removing toxic substances by shochu. These have been affirmed by modern medicine and nutrition pool. For example, steamed tofu does have the effect of relieving alcohol poisoning; Steamed tofu can quench thirst and is a good food for diabetics. As the saying goes, "Steamed tofu with green vegetables ensures safety", which is exactly people's praise for the nutritional and health care value of steamed tofu. After thousands of years of evolution, steamed tofu and its products have become a large group of cooking materials in China, with numerous local famous products, which can cook more than 10,000 kinds of dishes, snacks and other foods. This is inseparable from the massive cooking of steamed tofu and its products. For example, it can be used as a dish alone, as a main ingredient, an auxiliary material, or as a condiment; Can be processed by a variety of cooking techniques, cut into pieces, sliced or diced, stewed or fried; Can be made into various dishes and shapes, such as cold dishes, hot dishes, soup, hot pot, rolls, clips, pills, buns and so on. It can also be made into various flavors, which have both the original flavor of dry incense and unique flavor absorption characteristics. "Steamed tofu is more delicious than bird's nest." Because steamed tofu and its products have so many advantages, it is no wonder that it is popular and prosperous for a long time.
Nowadays, steamed tofu and its products are not only common food for China people, but also have gone abroad and enjoyed a world-renowned reputation. While fried chicken and steak in the United States attract residents from other countries, steamed tofu, a traditional food in China, has also entered the American market with its unique charm, and has become an ideal food recognized by Americans for its outstanding advantages of high protein, low fat, low calorie and low cholesterol.
Steamed tofu is one of the auxiliary materials in traditional Chinese medicine processing. Boiled tofu is one of the processing methods of traditional Chinese medicine. Implant the medicine into the steamed tofu, cover the steamed tofu, and cook over high fire until the steamed tofu is honeycomb-shaped and the color of the medicine becomes lighter, for about 4 hours. Such as sulfur, contains toxic components, which can be reduced by boiling with steamed tofu and cleaned. Because the steamed tofu is rich in protein, protein is an amphoteric compound, which can not only precipitate with alkaline substances, but also dissolve some acidic toxic substances, reducing toxic components, and because of its large surface area, many gaps and good adsorption.