In China, tofu has always been one of the leading characters in home cooking, and the cooking methods are ever-changing, so there are many famous dishes made of tofu in the menu, among which Sichuan cuisine "Mapo Tofu" is famous at home and abroad.
As we all know, Japanese people like to eat China tofu. Nowadays, the Japanese add fresh vegetable juice to tofu. This "green tofu" is not only beautiful, but also more nutritious.
In Germany, many people are used to making Chinese "shrimp tofu" and "cauliflower tofu soup" with tofu.
In recent years, many Americans especially like to eat "Mapo tofu" and "casserole tofu" in Chengdu. When they go to restaurants in China, they usually order "braised beef", "chicken curry" and "tofu soup".
Traditional Chinese medicine has long suggested that tofu has the effects of invigorating qi, regulating middle warmer, clearing away heat and toxic materials, promoting fluid production, moistening dryness, tonifying deficiency and nourishing blood, and is suitable for quenching thirst and diarrhea.
According to the theory of "medicine and food are homologous, medicine and food are homologous", dishes made of tofu can prevent and treat many diseases, such as scallion, lobster sauce and tofu soup can cure colds; Stewed tofu with Chuanbei can cure cough; Boiling tofu with brown sugar can cure gastric ulcer; Burning tofu with fungus can cure constipation; Boiling tofu with loach can cure hepatitis; Fried tofu with mushrooms can reduce blood fat; Shepherd's purse mixed with tofu can lower blood pressure; Cooking tofu with potherb mustard can cure coronary heart disease; Cooking tofu with fish head can cure neurasthenia.
In the west, in recent years, tofu has gained a great reputation and won people's love. It is recognized as "the best food" and "plant meat". According to the determination, the calcium content per 100g of tofu is140-160mg; Tofu is a kind of plant food with high protein content, with protein content of about 45%, fat content of about 20% and carbohydrate content of about 30%.
Tofu also contains 8 kinds of essential amino acids, as well as rich minerals and vitamins. In addition, it also contains unsaturated fatty acids and lecithin that are lacking in animal foods.
At present, studies have also confirmed that tofu has antioxidant effect. Phytoestrogens contained in it can protect vascular endothelial cells from oxidative damage.
If eaten regularly, it can effectively reduce the oxidative damage of vascular system. In addition, these estrogens can also effectively prevent osteoporosis, breast cancer and prostate cancer. Rich soybean lecithin is beneficial to the development and growth of nerves, blood vessels and brain. Compared with the intake of animal food or eggs to nourish and strengthen the brain, tofu has great advantages, because while strengthening the brain, soybean sterol contained in tofu also inhibits the intake of cholesterol.
In 1970s, the American medical community found that soybean protein can reduce cholesterol, triglyceride and low density lipoprotein in blood, soften blood vessels and prevent arteriosclerosis. Therefore, soybean protein plays an important role in lowering blood lipid, protecting vascular cells and helping to prevent cardiovascular diseases.
The latest research abroad found that soybean also has anti-cancer effect. Proteinase inhibin, phytase and phytosterol contained in soybean can inhibit breast cancer, skin cancer and bladder cancer respectively, and can inhibit colon cancer, lung cancer, pancreatic cancer and oral cancer. In particular, isoflavones, which are rich in soybeans, are recognized as the most ideal anticancer substances.
According to experts' preliminary judgment, there are fewer patients with colon cancer in Asian countries, which may be related to eating tofu and drinking soybean milk.
The most valuable thing about tofu is that most people can eat it. Some researchers also pointed out that tofu has the highest content of protein in plant food, even higher than meat, and it is easily absorbed by human body. Tofu is the most ideal food for people with dental caries or decreased gastrointestinal ability.
The fat contained in tofu is plant-based and contains no cholesterol. It is also delicious for patients with arteriosclerosis and heart disease. In addition, tofu contains very few carbohydrates, which is most suitable for diabetics, obese people and women for health care and beauty. It is also very suitable for mental workers and people who often work night shifts.
The following are some examples of tofu as the main raw material and other food types, which can increase the nutritional value of readers:
1. With tofu and fish, the nutrition can be doubled.
Tofu contains less methionine, while fish is very rich. The content of phenylalanine in fish is relatively low, while that in tofu is relatively high. In this way, when we eat together, we can learn from each other, supplement each other and improve the nutritional value. Because tofu contains more calcium and fish contains vitamin D, with the help of vitamin D in fish, the absorption rate of calcium can be improved many times. Therefore, it is especially suitable for middle-aged and elderly people, teenagers and pregnant women.
2. Meat, eggs and tofu are more than half nutritious.
Although tofu is rich in protein, it lacks an essential amino acid-methionine. If cooking alone, the utilization rate of protein is very low. If tofu is mixed with other meat and eggs, the nutritional utilization rate of protein in tofu can be improved.
3. kelp iodine calcium tofu.
Tofu and its bean products are rich in nutrition and low in price, and can supplement high-quality protein, lecithin, linoleic acid, vitamin B 1, vitamin E, calcium and iron. Tofu also contains a variety of saponins, which can prevent the production of lipid peroxide, inhibit fat absorption and promote fat decomposition; However, saponin can promote iodine excretion and easily cause iodine deficiency. Kelp is rich in iodine, so it makes sense to cook tofu and kelp together.
4. Radish tofu keeps you healthy.
Tofu is a plant protein. If you eat too much, you will get indigestion. Radish, especially white radish, has a strong digestive function. If mixed with tofu, it is beneficial for tofu to be absorbed by human body.
As the saying goes: "Fish makes a fire, meat produces phlegm, and cabbage and tofu keep it safe." People have long summed up the nutritional value of tofu.
In ancient times, some people praised tofu as "slaughtering sheep", which shows that they have realized that the nutritional value of white and tender tofu can be compared with mutton. According to modern chemical analysis, the content of protein in a certain weight of tofu is equivalent to that of protein in the same amount of mutton, so it is really reasonable for the ancients to compare tofu with mutton.
Tofu made from soybeans was invented by China. But when to start, there are different opinions so far. In the Qing Dynasty, Wang Ji said in the First Meeting of Things that there was tofu in the Zhou Dynasty. This statement may not be reliable, because there is a record of "Liu An making tofu" in the ancient books of the pre-Qin period. Li Shizhen said in Compendium of Materia Medica: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty." Liu An is an alchemist who once attracted a large number of alchemists to refine Dan medicine for him. Their alchemy practice, in addition to smelting mercury, also includes the research on plants, animals and other drugs, so people say that the invention of tofu is related to Liu An, which is possible. 1959 Stone carvings of tofu workshops were found in the Han Tomb of Dahuting in Mi County, Henan Province, and the processing process of tofu was described. It can be seen that tofu existed at the end of Han Dynasty.
After the Five Dynasties in China, there were more and more documents about tofu. Gu Tao's "Qing Louis" records: "There are several kinds of tofu in the Japanese market, and people in the city call tofu small slaughter sheep." Gu Tao was an official in Jin, Han, Zhou and early Song Dynasty. What he remembers is when and where, which is still hard to figure out. According to him, tofu became a daily food around 10 century, at least in central China.
In the Yuan Dynasty, there was a record about tofu in Diet, which recorded the palace diet. Scholars such as Yu Ji and Zheng Yunduan all have poems about tofu. Ray Wu's Daily Materia Medica also recorded tofu, and Wang Zhen's agricultural books also recorded tofu.
Zhongxiang is rich in soybeans, which is the famous hometown of tofu in China. Tofu Lang in Shipai Town, in particular, is spread all over major cities in China, and its tofu is welcomed by the general public.
Tofu is rich in nutrition, containing iron, calcium, phosphorus, magnesium and eight essential amino acids, the proportion of which is close to what the human body needs. It also contains sugar and high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is quite beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function. Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Tofu is rich in phytoestrogens, which has a good effect on preventing osteoporosis. It can also inhibit breast cancer, prostate cancer and blood tumor diseases.
Tofu, as a dish, is very popular in both the south and the north of China. There are many ways to eat Zhongxiang folk tofu. One is fried. Fried tofu with green vegetables (cabbage), two green and two white, good-looking and delicious; Secondary distillation. Stewed tofu with onion and ginger. Or cut the tofu into cubes and distill it with the fried lean meat; The third is cooking. Fish head or pork chop and tofu pot. Stir-fry fish heads or pork chops in a pot and cook them with tofu. I like to eat spicy and dried red pepper, and add gold or less gold according to my taste. The fourth is bombing. Fried tofu balls. Muddle tofu, add proper amount of cornflour, mix well into balls, and fry in oil pan until cooked; The fifth is frying. Cut the tofu into small pieces, fry it in vegetable oil, and add seasonings such as onions and clams, which are very delicious; The sixth is to make tofu soup. Cut tofu into small pieces and make soup with eggs and tomatoes. In short, there are many ways to eat and different tastes. Zhongxiang people can have no fish, meat, delicacies, only tofu. Zhongxiang has many long-lived old people. According to experts' investigation, this is closely related to Zhongxiang's rich quality soybeans and Zhongxiang people's traditional habit of eating bean products. In 2004, we investigated 48 centenarians who ate soy products every day. Zhangji Town/KLOC-Zhang Lanying, 0/05 years old, has bright ears and bright eyes. According to her own story, she made tofu in her 80 s and loved to eat soy products all her life.
Tofu, called "Welfare" in ancient times, was first invented and manufactured in China, and later spread all over the world. Tofu is the main raw material of vegetarian dishes in China, which has always been welcomed by people and is known as "plant meat". Tofu is mainly made of soybean, which contains more protein and fat, so the nutritional value of tofu is also high. Tofu can be produced all year round, regardless of season, so in the off-season of vegetable production, the variety of dishes can be adjusted.
Tofu can be divided into south tofu and north tofu. The main difference is the amount of gypsum (or bittern). South tofu uses less gypsum, so its texture is tender and its water content is about 90%. North tofu uses more gypsum, which is older than south tofu and has a moisture content of 85-88%. Tofu is a traditional food in China, which is delicious and healthy.
Nutritional analysis
1. Tofu and tofu products are rich in protein. Tofu protein is a complete protein, which not only contains eight essential amino acids, but also has high nutritional value.
2. Tofu contains phytoestrogens, which can protect vascular endothelial cells from oxidative damage. Regular consumption can reduce the damage of vascular system and prevent the occurrence of osteoporosis, breast cancer and prostate cancer, which is the patron saint of menopausal women;
3. Rich soybean lecithin is beneficial to the development and growth of nerves, blood vessels and brain;
4. Soy protein can appropriately reduce blood lipid, protect vascular cells and prevent cardiovascular diseases;
In addition, tofu is good for nursed back to health, lost weight and tender skin.
Related population
The general population can eat it.
1. Tofu is an ideal food for the elderly, pregnant women and parturients, and it is also an important food for children's growth and development; Tofu is also good for menopause, aftercare, obesity and rough skin; Mental workers and people who often work night shifts are also very suitable for eating.
2. Tofu is slow to digest, and children with indigestion should not eat more; Tofu contains more purines, so it should be used with caution in patients with gout and patients with high blood uric acid.
manufacture order
1. South tofu is tender and suitable for burning, stewing and making soup; Beidoufu is suitable for burning, frying, frying and making soup.
2. Tofu lacks the essential amino acid methionine. Cooking is to mix it with other meat and eggs to make a dish, which can greatly improve the utilization rate of protein nutrition in tofu.
food therapy
Tofu is sweet, light and cool, and enters the spleen, stomach and large intestine;
Beneficial to middle qi, harmonizing spleen and stomach, invigorating spleen and promoting diuresis, clearing away lung-heat, consolidating body constitution, clearing away heat and toxic materials, reducing qi and resolving phlegm;
Can be used for abdominal distension, hematemesis and vomiting caused by spleen and stomach weakness and acclimatization; Moistening dryness and promoting fluid production, used to quench thirst, lack of milk and other diseases; Used for sulfur and soju poisoning.
Other related
The earliest record of tofu can be found in the article "Qing Louis Slaughters Sheep" written by Gu Tao (903-970) in the Five Dynasties. Another theory is that tofu was invented by Liu An, the king of Huainan in the 2nd century BC. This theory originated from Li Shizhen's Compendium of Materia Medica and other books in Ming Dynasty. Besides, there are many different versions. Some archaeologists believe that the stone reliefs found in the Han tomb of Dahushan in Mi County, Henan Province have the whole process of making tofu, and it is inferred that tofu existed in the Han Dynasty, at the latest. In the Song Dynasty, tofu gradually became popular and appeared in recipes. Tofu was introduced to Japan, Indonesia and other places in the Yuan and Ming Dynasties, and to Europe in the Qing Dynasty. Nowadays, tofu is highly valued in Japan, the United States and other places, and is regarded as a healthy food. In China, tofu production has spread all over the country, from manual operation in workshops to mechanized assembly line production in factories.
Tofu, it is said that during the Western Han Dynasty 2000 years ago, Liu An, the king of Huainan, recruited talents in Bagong Mountain near Huainan City, wrote the famous book Huainanzi, and invented the technology of making tofu. Tofu is made by grinding beans into pulp and adding gypsum. The discovery of tofu is a great innovation in the food history of China. Tofu is known as "Oriental Borneolum Syntheticum", "the quintessence of Chinese nation" and "the first dish in China".
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1. Selection of high-quality tofu: Without waterline and impurities, white, delicate and crystal-clear tofu is of high quality; It is inferior tofu, with waterline, bubbles, fine particles and yellow color;
2. Tofu should not be overeating. Overeating leads to bloating and nausea, and pineapple can solve it.