The heat of tofu
From the appearance, wrapped tofu is no different from ordinary tofu, but it will flow out of glistening slurry after cooking, so it is named wrapped tofu. Generally, frying is the most common, and this calorie is definitely not low, almost 100 grams also needs about 300 calories. Better eat less.
Can I eat tofu during weight loss?
If you want to lose weight, you can eat some tofu properly.
However, you should pay attention to the cooking method when eating tofu brain, try not to make it sour and spicy, and try not to put too much oil and too much meat.
How do dieters eat tofu?
Step 1
Chop all the materials. The spicy taste of millet is unacceptable to most people and can be ignored. I put a little fried, which is very spicy.
Second step
Cut the tofu into small pieces, not too thin.
Third step
Put a little salt in the pot and bring it to a boil.
Fourth step
Take out the diced tofu, boil it in a pot and drain it immediately. This step is to make tofu not fragile.
Step five
Another pot. I use a non-stick pan and there is no oil. You can also brush the bottom of the pot with thin oil. Put the tofu slices down and fry them on low heat.
Step 6
Fry while frying, don't turn over repeatedly, so as to ensure the shape of tofu.
Step 7
In the process of frying, I cut the soaked cowpea and kohlrabi into small pieces. Friends who don't like to eat hot and sour can ignore this step.
Step 8
Fry on both sides until slightly Huang Shi, and tofu is basically formed. Add salt, Chili noodles, cumin powder, broken ears, coriander and other condiments. Stir well and continue to fry for 2 minutes.
Step 9
Students with heavy tastes can add soaked cowpeas and turnips. I don't think it's a necessary step, but it must be a finishing touch for the person you like.
Step 10
Sprinkle some coriander to decorate it, and it will be perfect!
The origin of wrapped tofu
Tofu wrapped in pulp, that is, Jianshui stinky tofu, has enjoyed a long reputation in Yunnan since the middle and late Qing Dynasty. Its raw materials are first-class, all hand-brewed. More uniquely, the water used for tofu comes from Dabanjing, Ximen, Jianshui, which is famous in Jia Gui and Yunnan.
First of all, in terms of workmanship, it has to go through the covering process after the normal production process, which is equivalent to rapid fermentation. The specific method is: put the tofu blocks neatly in a sieve, wrap them tightly with white yarn and homespun (the kind you use to spin yarn yourself) and put them in a ventilated place; When it's cold, we should cover it with fresh straw, and when it's hot, we should cover it with sand nets. This process usually takes 2~4 days. It's sour and hard when it's raw, but it's too soft to bake after it.
Cooked tofu should be picked out and roasted slowly with a small charcoal fire, preferably naturally without oil. Add dried pepper, pepper, fennel seeds, peanuts (crushed), sesame seeds, salt and monosodium glutamate roasted with charcoal ash, and put it in your mouth while it is hot (be careful not to burn your tongue). How fragrant it is!