How is tofu made? Soak soybeans in water, swell and soften, grind them into soybean milk in a stone mill, then filter off bean dregs and boil them. At this time, the protein particles in soybean are surrounded by water and keep moving, as if dancing in a soybean milk bucket, but they can't get together, forming a "colloid" solution. To turn colloidal solution into tofu, you must order brine. Bittern or gypsum is used to ignite bittern. Brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make dispersed protein particles quickly gather together and become shiny bean curd. Squeeze the water out again, and the tofu brain will become tofu. Tofu and tofu brain are both concentrated bean protein. When we drink soybean milk, we sometimes repeat the process of making tofu. Some people like sweet syrup. Soymilk with a spoonful of sugar has not changed. Some people like to drink salty pulp. Pour some soy sauce or add some salt into the soybean milk, and soon, the glistening tofu brain will appear in the bowl. There is salt in soy sauce, and the properties of salt and brine are similar, which can also destroy the colloidal state of soy milk and solidify protein. Isn't this the same as making tofu? Soymilk is brine, and tofu brain appears. Tofu brain filters out water and becomes tofu. Press the tofu tightly, and then squeeze out some water to become dried tofu. It turns out that soybean milk, bean curd brain, dried bean curd and dried bean curd are all protein beans, but they contain more or less water. Milk is similar to soybean milk and is also a colloidal solution. In fresh milk, casein, that is, protein, is wrapped in cream, dispersed in water and constantly moving. Therefore, milk is always a uniform milky white liquid. Let the milk ferment into yogurt, and casein will gather and condense into a lump, like tofu brain. Tofu is an ancient traditional food in China. In some ancient books, such as Compendium of Materia Medica by Li Shizhen in Ming Dynasty, Caomuzi by Ye, Wuyuan by Luo Qi, etc., it is recorded that the method of making tofu began in Liu An, the southern king. China people first ate tofu, which made great contributions to the benefit of the world in the history of human diet. Soybeans that make 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 tofu, the digestibility can be increased to 92% to 95%. It can be seen that tofu is the most beneficial to people in the soybean family. Tofu is not only delicious food, but also has the function of health care. According to Chinese medical classics, tofu tastes sweet and cool, enters the spleen, stomach and intestine, 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, tofu does have a hangover effect; Tofu can quench thirst and is a good food for diabetics. As the saying goes, "tofu with green vegetables keeps you safe", which is exactly people's praise for the nutritional and health care value of tofu. After thousands of years of evolution, tofu and its products have become a major category of cooking materials in China. There are countless local famous products, and more than 10,000 kinds of dishes, snacks and other delicious foods can be cooked. This is inseparable from the massive cooking of 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 not only has the original flavor of dry incense, but also has unique flavor absorption characteristics. "Tofu is more delicious than bird's nest." Because tofu and its products have so many advantages, it is no wonder that it is popular and prosperous for a long time. Nowadays, 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 steaks in the United States attract residents from other countries, tofu, a traditional food from China, has entered the American market with its unique charm, and has become a recognized ideal food with its outstanding advantages of high protein, low fat, low calorie and low cholesterol, which is favored by Americans.

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