1, the taboo of tofu
Taboo 1. Do not eat too much.
According to some nutrition and health experts, tofu contains a lot of calcium, which is likely to precipitate in the body if eaten too much, leading to stones. It is said that the "relic" left by monks after cremation in the past is the phenomenon of excessive accumulation of calcium, and monks are the people who eat the most tofu.
Taboo 2: You can't eat with spinach.
This is because there will be a chemical reaction between them. Tofu is made by adding brine or gypsum to raw soybean milk. Brine contains magnesium chloride, gypsum also contains calcium nitrate, and spinach contains a lot of oxalic acid, which is not good for human body. But also can react with magnesium chloride and calcium sulfate to generate white precipitates such as magnesium oxalate or calcium oxalate which are insoluble in water, because calcium is a nutrient that human body needs very much, and once it becomes insoluble in water, human body cannot absorb it. But there are better ways to deal with it. First, put spinach in boiling water for three minutes, then take it out, let a lot of oxalic acid in spinach dissolve in the soup, then pour out the soup and cook spinach and tofu together.
Taboo three. Tofu is not suitable for "bookkeeping"
Although tofu contains some calcium, the absorption and utilization rate of calcium is very low if tofu is eaten alone. If we want to find a food with high vitamin D content to make tofu, we can use the function of vitamin D to increase the absorption rate of calcium by more than 20 times. For example, fish head with tofu, this dish is not only delicious, but also scientific. Because the vitamin D contained in fish head is of great benefit to improve the absorption and utilization rate of calcium in tofu.
2. Nutritional collocation of tofu
1, add milk to supplement calcium and lungs.
Milk and tofu are a perfect match, one is plant protein, the other is animal protein, and the natural effect is strong combination.
2, add egg yolk, blood tofu, calcium supplements.
Just like eating calcium tablets and supplementing vitamin D, tofu should also supplement some foods rich in vitamin D, because vitamin D plays a very important role in the absorption and utilization of calcium. Although the calcium content of tofu is very rich, and the calcium in north tofu is more than the same amount of milk, when eating tofu, it can have more synergy with foods rich in vitamin D.
Egg yolk is rich in vitamin D, so delicious and tender egg yolk tofu is an excellent dish for calcium supplementation. The content of vitamin D in animal viscera such as liver and blood is also high, so it is also very ideal to make white tofu and blood tofu into "red and white tofu". In addition, the internal organs of animals such as chicken gizzards and pig livers also have a good effect on increasing the calcium absorption of tofu.
3. Put more vegetables and fungus to prevent diseases.
Although tofu is rich in nutrition, it lacks dietary fiber. Eating tofu alone may cause constipation. Vegetables and fungus are rich in dietary fiber, which can just make up for this shortcoming of tofu. In addition, auricularia auricula and green vegetables also contain many antioxidant components, which can improve immunity and prevent diseases. Eat with tofu, they have stronger disease resistance. It should be noted that spinach, amaranth and other green leafy vegetables have high oxalic acid content, so they should be cooked with tofu first to avoid affecting the absorption of calcium in tofu.
4, with some meat, protein is easy to absorb.
Soybean has the reputation of "plant meat" and is the best food in protein. Tofu made from soybeans is certainly not bad in protein. However, the content and proportion of protein amino acids in tofu is not very reasonable, and it is not particularly suitable for human digestion and absorption.
Therefore, if you add some very high-quality food from protein while eating tofu, it can play a complementary role with tofu as protein, so that the protein of tofu can be better absorbed and utilized by the human body. And these high-quality protein foods are meat and eggs. Therefore, tofu mixed with minced meat and preserved eggs can make the protein of tofu better absorbed.
5, add kelp seaweed, you can add more iodine.
Tofu can not only supplement nutrition, but also has a certain therapeutic effect on preventing arteriosclerosis. This is because tofu contains a substance called saponin, which can prevent the production of oxidized lipids that cause arteriosclerosis. But saponin will bring a trouble: it will cause iodine excretion in the body, and long-term consumption may lead to iodine deficiency. Therefore, when eating tofu, add some iodine-rich seafood such as kelp and laver to cook together, and you will have the best of both worlds.
Step 3 eat tofu healthily
First, coconut milk cheese.
Ingredients: soybean milk, egg white and tofu.
Exercise:
1. Mash the tofu.
2. Put the soybean milk, egg white and tofu into the pot and cook for 20 minutes.
Chef's comment: This dish is easy to make and can be used as an appetizer.
Second, mushroom health tofu.
Raw materials: rare mushrooms (available in supermarkets, and Flammulina velutipes can also be used instead), fresh bamboo shoots, tofu and lemons.
Exercise:
1, put the fresh bamboo shoots into the pot and cook them, and lay them flat on the plate.
2. Cut the tofu into cubes of about 10 cm, fry it in the pot until golden brown, and spread it on the fresh bamboo shoots.
Stir-fry the mushrooms in the pot and put them on the tofu.
4, lemon as an ornament, can also be used as a condiment, placed on the edge of the plate.
Chef's comment: Fresh bamboo shoots have high nutritional value, and cooking for too long will destroy their ingredients, and 8 minutes is the best.
Third, pine mushroom and bamboo sheng tofu.
Ingredients: Tricholoma matsutake and tofu.
Exercise:
1. Slice Tricholoma matsutake and steam with tofu slices for 20 minutes.
2. Serve steamed vegetables and pour the juice.
Chef's comment: Tricholoma matsutake is an edible fungus, umbrella-shaped, with high nutritional value, which is available in supermarkets.
Fourth, bamboo rice.
Ingredients: scallop, fresh shrimp, pepper, fresh yuba and tofu.
Exercise:
1. Wash scallops and fresh shrimps, soak fresh yuba in water, cut into chunks of tofu, and fry in a pot.
2, stir-fry until 80% mature, add pepper and thicken.
Chef's comment: yuba must be soft and have the same taste as scallops.
Fifth, the four seas are at home.
Ingredients: soybean milk, carp, tofu, mushrooms, eggs.
Exercise:
1. Wash carp, remove fishbones and cut the fish into small pieces.
2. Pour the fish fillets, soybean milk, tofu, mushrooms and eggs together, stir them into paste, pour in seasonings such as monosodium glutamate and salt, and steam them in a pot for 20 minutes.
Chef's comment: This dish is similar to ordinary egg custard, but the addition of tofu and other raw materials will make the taste more delicious.
This is the welfare of people who like tofu. Everyone can use their own labor to learn and enjoy the fun of food.