Some women are in menopause, and tofu is always the best food, because soybean isoflavone, as a natural phytoestrogen, can regulate female endocrine and relieve menopausal symptoms.
It also helps to regulate immunity, prevent atherosclerosis, resist inflammation and resist tumor. It also helps to regulate immunity, prevent atherosclerosis, and resist inflammation, tumor and oxidation. Both men and women suggest eating soy products every day. Frozen tofu is really delicious, with many cracks, good elasticity, high nutritional value and delicious taste.
The nutritional value of frozen tofu is similar to that of tofu, because the change from tofu to frozen tofu is only a physical change, and there is no internal change. So the nutritional value is similar.
The principle of frozen tofu is to freeze and expand with water, and then melt, and there will be many gaps in it, so it is easier to taste delicious. The nutritional value of tofu is well known. It is rich in protein, iron, magnesium, potassium and other minerals, as well as B 1, B6 and other vitamins. Eating tofu regularly can prevent cardiovascular diseases, colds and osteoporosis.
Tofu family also has "dried tofu" similar to homespun, which is called "water tofu" in Xinyang. Tofu family also has "dried tofu" such as homespun, "dried tofu" such as wood blocks, and "tofu rolls" such as lotus root, stinky tofu and bean curd residue. There are many kinds, and nothing is not delicious. Traditional tofu has two flavors: bittern tofu and sour sauce tofu. Soak and grind soybeans into slurry, filter, boil in a large pot, then use salt water or acid slurry as solidification catalyst, and then shape in a mold.
When eating, after the ice cubes in the frozen tofu melt, the deformed protein and fat can not be restored to their original state, and many holes will be formed in the tofu, which is spongy as a whole. When cooking, you will inhale a lot of soup, which is more delicious than fresh tofu. It is not difficult to see that frozen tofu is a common physical change after water freezes first. Personally, I don't think there should be much change in nutritional components, but there are more choices for the preservation and use of tofu.
The nutritional value of frozen tofu is mainly reflected in fat protein, and the nutritional value of frozen tofu is mainly reflected in fat protein. We know that high-quality protein is divided into fish, poultry, eggs and milk beans, while frozen tofu completely retains the high-quality protein in soybeans. Because our cut tofu, in the process of freezing, with the evaporation of water, the vitamins remaining in the water will sublimate with the water, and only polymer protein will not sublimate, which is a high-quality protein.
There are many ways to freeze tofu, such as the classic stewed tofu with sauerkraut and pork, which is a pig-killing dish every year and we eat it every year. Delicious but not greasy, it is also one of the typical northeastern dishes.
Compared with ordinary tofu, the nutritional value of frozen tofu has almost no loss. It is rich in soybean lecithin, which has the function of strengthening brain and improving intelligence, and can also prevent cardiovascular diseases. In addition, frozen tofu has an acidic substance more than ordinary tofu, which can promote the excretion of fat, so it has the effect of losing weight and is an ideal food for dieters. Frozen tofu can be eaten by the general population, especially for menopausal, post-illness recuperation, obesity and mental workers. However, it should be noted that children have weak digestive function and should not eat too much frozen tofu.