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.

[Edit this paragraph] Several methods of tofu food

1, fried pork slices and tofu rolls

1) Cut tofu into thin slices, the length is the same as the width of pork slices, and the width is similar to that of a piece of chewing gum.

2) It is best to use pork slices or beef slices for this dish. Spread the sliced meat flat on the chopping board, put the tofu slices on one end of the sliced meat, and then roll up the tofu and sliced meat.

3) Put all the rolled tofu rolls into a shallow dish, pour the prepared juice with soy sauce, cooking wine, a little starch and a little sugar, and marinate for 10- 15 minutes. Turn over once in the curing process.

4) Heat a little oil in the wok, add the marinated tofu roll, and fry it slowly on low heat until both sides of the tofu roll are beautiful golden yellow, and then serve.

2. 1) Cut this box of tofu into 4 square tofu with equal size. Take a piece and cut it diagonally to get two triangles. Stand the triangle up, touch the chopping board with the bottom, cut it vertically for three times, and then cut out four small triangle blocks with the same thickness.

2) Spread the mixed shrimp stuffing on a triangular piece of tofu, cover it with a piece of tofu, then spread a layer of meat stuffing, and then spread a layer of tofu. Four pieces of tofu are a group with three layers of meat stuffing in the middle.

3) Put the tofu in a steamer and steam it.

4) Take juice from steamed tofu, add some hot sauce, mix well, pour it on the cooked tofu and sprinkle with cooked sesame seeds.

3, 1) Half a bowl of chicken soup, a spoonful of cooking wine, a proper amount of salt, a little sesame oil to make a flavor juice, and add washed shrimp skin. Chopped green onion and Jiang Mo for standby.

2) Beat the eggs into egg liquid and put the flour on another plate.

3) After the tofu is sliced, first dip the flour and then wrap it with egg liquid.

4) Dip both sides of tofu slices in flour and egg liquid and fry until golden brown.

5) After the tofu is fried, put it in the pot, pour the sauce on the tofu, sprinkle with minced onion and ginger, and simmer on low heat until the juice is full of tofu.

4、

1) Add a raw egg, chopped green onion, soy sauce, salt, sugar, cooking wine, white pepper and sesame oil to the meat stuffing, and beat the minced meat evenly in one direction with chopsticks.

2) Fill tofu with minced meat.

3) Heat a little oil in the pot, put the oily tofu with meat stuffing close to the pot surface, and fry for a while until the meat stuffing is golden.

4) Turn the side of the meat stuffing upside down, take a small bowl of chicken soup, add a little soy sauce and sugar, stir well and pour into the pot.

5) Turn to low heat and simmer slowly, so that the oily tofu is tasty. At the same time, prepare some lettuce leaves, put each stewed tofu into a lettuce leaf and put it on a plate.

5, 1) A small piece of beef, sliced and pickled with soy sauce. A box of tender tofu is cut into large pieces.

2) Heat the pan and pour in sesame oil. When the oil is warm, pour in the beef slices and stir-fry to change color. Add 3 cups of water and 2 tablespoons of cooking wine, cover the pot and boil. Skim off the foam with a spoon.

3) Add tofu and a handful of dried Undaria pinnatifida, or use kelp cut into small pieces instead. Add a little salt, pepper and sugar, cover, bring to a boil and simmer for 5 minutes.

4) Sprinkle some fried sesame seeds when serving soup.

7 Pearl Cui Tofu

Tofu is ground into mud, mung beans are cooked, and chicken is chopped into paste. Mix chicken and tofu, add soy sauce, cooking wine, sugar, onion, ginger, garlic and starch, stir well and make meatballs. Boil the stock, add the green beans and meatballs, thicken and take out.

8 furong tofu

Soak tofu in salt water for 5~ 10 minutes and slice. Add salt and chicken essence to the egg white and foam it. Fried tofu when the oil is 30% to 40% hot If you don't turn it over, fry it over. When the tofu is still white, add egg white, chopped fungus and leek, cover and stew for 2~3 minutes.

9 sauce-flavored tofu

Pork belly wrapped in starch. Stir-fried meat, salt, cooking wine, sugar and tofu, and finally add green garlic.

10 fried broad beans

Add starch and cooking wine to the tenderloin and catch well. Stir-fry clove and chopped green onion until the meat changes color, add broad beans, soy sauce, salt, chicken essence and water, stew, add carrot slices, and take out.

1 1 tomato crispy tofu

The water chestnut is ripe. Cut crispy tofu into diamonds, cut mushrooms into pieces, and tear fungus into pieces. Soak water chestnut in cold water, peel and cut into pieces. Stir-fry clove and chopped green onion, stir-fry tofu, add mushrooms, salt, chicken essence and water, and stew until dry. Put the oil in the pan, stir-fry the tomato sauce until it is oily, add the mushroom tofu, water chestnut and fungus, and stir-fry for a while.

12 colorful tofu

Add minced meat, chopped green onion, Jiang Mo, dried shredded seaweed, shredded auricularia, egg white, starch, sugar, salt and soy sauce to tofu, kill lettuce with salt water, wrap tofu and steam for 10 minute. Water starch with pepper, tomato sauce and sugar. After the lettuce bean curd is out of the pot, pour out the soup, add water and starch and pour it on the lettuce bean curd.

13 black fungus mustard oil tofu

Blanch shepherd's purse with boiling water; Shepherd's purse, carrot and auricularia auricula are respectively cut into filaments; Add chopped green onion, shepherd's purse, fungus, carrot, salt, cooking wine and sesame oil to the meat stuffing. Cut the tofu in half, mix the tofu and stuffing in it, and embed the fried stuffing in the tofu, not too much. After the water in the steamer is boiled, put the oily tofu into a plate and steam for 5~6 minutes. Put small rapeseed flying yards around and beans in the middle.

14 cinnabar tofu

Mash egg yolk and tofu, fry dried tofu, add fermented bean curd, cooking wine, chicken essence, egg yolk and sesame oil.

15 Qiongshan tofu

Add salt to egg whites, beat well, add milk and steam for six minutes. Apply egg yolk. Stir-fry shrimp, ham and peas, add salt, chicken essence and cooking wine, and finally thicken with water starch, put it on steamed egg white and decorate with egg yolk.

16 Jinsha egg yolk tofu

Put the salted egg yolk in a bowl, add cooking wine, steam for 7 minutes on high fire, mash it while it is hot and press it into a paste. Cut the tender tofu into small pieces, blanch it in salted boiled water 1 min, and drain. Heat the oil, pour in the salted egg yolk powder, and stir-fry over low heat for fragrance. When the salted egg yolk foams, add salt and chicken powder to taste. Pour in the tender tofu, soak it gently, continue frying for 1 min, and then take out the pan.

17 mustard tofu soup

Mustard bean curd soup ingredients: mustard 150g bean curd 200g starch.

Ingredients: sesame oil 2 tsp stock 15 tsp pepper 1 2 tsp refined salt.

Production process:

1, shepherd's purse cut off old leaves and thick stems, washed, blanched in boiling water, fished out, bathed in cold water and chopped.

2. Boil the broth, add salt and water starch to thicken the soup, and then add diced tofu to boil.

3. Add chopped shepherd's purse, boil it again, then turn off the fire, pour sesame oil and sprinkle with pepper.

18 Mapo Tofu

Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef).

1。 Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency.

2。 Heat vegetable oil to 60% heat in a wok, stir-fry minced beef until it turns yellow, add salt, lobster sauce, Chili powder and Pixian watercress, and add fresh meat soup.

3。 Add tofu and use medium heat until the tofu tastes good.

4。 Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.