Also known as: bean curd brain (so called in the north), bean curd brain and old tofu.
Category: snacks
Cuisine: All cuisines have+.
Features: soft, white and smooth, instant in the mouth, rich in bean flavor and rich in nutrition. +
Tofu flower is a snack made of soybeans, and some will be made of peas, broad beans and other beans. Soak soybeans in water, grind and filter out soybean milk. If bittern or gypsum is added to soybean milk, it will condense into a very thin and soft solid. Made of bittern, hard, common in northern China, called tofu; Made of gypsum, white and soft, it is called tofu flower, which is more common in the south.
When eating tofu, skim it into a bowl with a shallow shovel similar to a dish and add halogen or seasoning. Halogen or seasoning varies from place to place and can be roughly divided into two categories: sweet and salty.
Sweet ones are usually added with syrup, sugar and brown sugar. Tofu pudding is usually eaten cold in summer and heated in winter. Some people will add ginger juice to sugar water to drive away the cold or add mung beans, red beans, various fruits or rice balls to taste. A more novel way to eat it is to add chocolate syrup and "chocolate bean curd brain" made of gypsophila paniculata, and there is also "sesame sauce bean curd brain" with black sesame sauce in Hong Kong. Some people call it "Tai Chi Tofu Brain" according to its appearance.
Generally add salty seasoning, and add meat stuffing in the north, such as celery, mustard tuber, day lily and fungus; Seaweed shreds, laver and shrimp skin are useful in coastal areas; There are sesame sauce, Chili oil, coriander, soy sauce and vinegar; There are also leeks, mashed garlic, chopped green onion, etc. Different tastes in different places mainly depend on seasonings. Among them, there is also a kind of Hu spicy soup in Henan, called "bean curd soup mixed with Hu spicy soup", which is rich in local characteristics, while the spicy soup in Sichuan is spicy, delicious and unique in flavor.
Tofu brain is nutritious and delicious, and its absorption rate can reach 92% ~ 98%.
The nutritional components of bean curd brain [old bean curd] are as follows (calculated by 100g):
Component name content component name content component name content content
Edible part 100 moisture (g) 96.7 energy (kcal) 1.5
Energy (kilojoule) 63 protein (g) 1.9 Fat (g) 0.8.
Carbohydrate (g) 0 Dietary fiber (g) 0 Cholesterol (mg) 0
Ash (g) 0.6 Vitamin A (mg) 0 Carotene (mg) 0
Retinol (mg) Thiamine (mg) 0.04 Riboflavin (mg) 0.02
Nicotinic acid (mg) 0.4 vitamin C (mg) 0 vitamin E (ton) (mg) 10.46
a-E 0 (β-γ)-E 0 δ-E 0
Calcium (mg) 18 phosphorus (mg) 5 potassium (mg) 107
Sodium (mg) 2.8 magnesium (mg) 28 iron (mg) 0.9
Zinc (mg) 0.49 Selenium (μ g) 0 Copper (mg) 0.26
Manganese (mg) 0.25 iodine (mg) 0
Besides containing protein, tofu can also provide various vitamins and minerals needed by human physiological activities, especially calcium and phosphorus. If edible gypsum is used as coagulant, the calcium content will increase, which has a certain effect on preventing rickets and dental dysplasia.
Suitable for people: most people can eat it.
Usage: 65438+ 0 bowl each time, about 50 grams.
Tips:
● It is best not to use shallots as seasoning.
● The elderly and patients with iron deficiency anemia should eat less.
Northerners like to eat salty and delicious bean curd, while southerners like to eat sweet bean curd.
● The tenderness of tofu brain depends on the added brine and temperature, and the key to the taste is the marinade.
Gypsum tofu flower
The basic materials are cooked gypsum powder 50g, dried soybean1000g, raw vegetable oil 20g, soy sauce 20g, lobster sauce100g, pepper powder1.5g, cooked pepper150g, monosodium glutamate 0g and onion/kloc.
manufacturing method
1. Soak dried soybeans in water for about 6 hours (after changing water for 2-3 times, grind them into slurry with a stone mill, filter out bean dregs, put them in a pot to boil, then add vegetable oil to disperse foam. In another pot, add 150g water to melt the gypsum powder, then pour the pasted soybean milk into the pot, cover it, and form balls after about 1 hour.
2. Mix soy sauce, pepper powder, fermented soybean (pressed into sauce with a knife), cooked pepper, monosodium glutamate, and onion (washed and chopped) in a bowl and put them in each small dish. When eating, everyone put tofu in a bowl with 1 sauce and dip it in the sauce.
Features of this product
Has the effects of invigorating qi, clearing away heat, diminishing inflammation, quenching thirst and promoting diuresis. Can be used for treating fever, polydipsia, turbid qi in lower digestive tract, heatstroke, and antipyretic toxicity.
Beijing tofu
The raw material formula is ground into 5kg of crushed soybeans, 5 kg of lean mutton 1.5kg, 225g of cooked gypsum powder, 3.25kg of dry magnesite, 250g of Tricholoma, 5g of pepper, 50g of garlic, 0/00 g of refined salt 100g of soy sauce, 50g of Chili oil 100g of sesame oil/kloc-.
manufacturing method
1. Making bean curd: (1) Soak soybeans in cold water (it takes 3-6 hours in spring and autumn, 1 hour in summer, and five or six hours in winter, so it can be wrapped in warm water in cold weather), add about 15 kg of water and grind into a thin paste. The finer the better. Then add cold water 15 kg, stir evenly, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to add 5 kg of beans to 35 kg of slurry. Then skim off the floating foam on the pulp juice, float on the fire, scoop out 1/3 pulp juice, put it in another pot, pour the remaining pulp juice into another insulating porcelain barrel, and also skim off the foam on the surface. (2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways to pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below.
2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with more water, take out Tricholoma, and cut it quickly. Use mushroom juice, garlic paste, salt and water chestnut about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the chopped mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir, then pour it into another thermos, sprinkle with Tricholoma, and drizzle with pepper fried with hot hemp.
3. When eating, first put the tofu in a bowl, pour salt water and Chili oil on the tofu, and sprinkle garlic.
Product features: white, soft and tender, fresh and slightly spicy, with sesame seed cake to eat, unique flavor.