Tofu has a history of more than 2000 years. It has been a delicious and healthy food in China since ancient times, so it is also deeply loved by the people. Tofu is a bean product, and the specific method is not complicated. First, add water to the soybeans and grind them into slurry, then boil them and then pickle them. Through this operation, tofu will eventually condense into tofu flower and press out water to make different kinds of bean products.

If you are exposed to China cuisine for the first time, then tofu is definitely an unavoidable ingredient. It is rich in protein and has become a favorite food for vegetarians. After listening to my explanation, will you immediately think that tofu is an excellent substitute for meat? If you understand it this way, then you underestimate the efficacy of tofu, an all-round player. The biggest advantage of tofu is its versatility, which can be matched with all ingredients. It also applies to the cooking methods you can think of-frying, frying, frying and steaming. For example, tofu is more like a blank sheet of paper in the food industry, which allows you to insert wings and accompany you in the food industry.

Tofu is a typical high-protein and low-fat food with rich nutrition. 100g Tofu contains about 8g of protein and 4g of fat. In addition, tofu also contains vitamins such as calcium, iron and zinc. It has obvious effect on reducing cancer risk and cholesterol.

If you like tender tofu, South tofu suits you best. It is precisely because of the high moisture content that it has a silky, moist and soft taste. Perfect for cold dishes or soups. The easiest way is to dress up as tofu and cook it in boiling water for three minutes. Add soy sauce, sesame oil, shallots, Toona sinensis and other seasonings to dress up as tofu. The familiar bean curd with scallion is a classic dish in Chinese food.

If there is south tofu, there will naturally be north tofu, which is what we often call old tofu. Because it contains less water than tender tofu, it tastes more solid. For example, the famous celery dried tofu uses old tofu. In many dishes, old tofu can actually replace tender tofu, but the taste is slightly different. The tofu used for stewing tofu with Chinese cabbage, which we often eat in winter, is Beitofu. Old tofu is also suitable for frying, steaming, frying, burning and even barbecuing. It is also very effective to cook soup and stew meat with old tofu.

Stir-frying and frying are the two simplest ways to eat old tofu. These two cooking methods can make tofu not fragile and make tofu more delicious. The fried tofu is crispy outside and tender inside, with a strong taste. There are different forms of fried tofu, some of which are fried together, and there will be a yellowish skin on the outside, which is very crisp in your mouth, but it still smells like tofu inside.

Summer is here, you must be very concerned about how to store such delicious tofu, right? The shelf life of unopened tofu can last as long as possible. The shelf life of unopened tofu is one day at normal temperature outside summer, and it is about 3-4 days in the refrigerator. If you find that the taste of tofu has changed, you can't eat it any more.