Eating too much tofu is easy to harm health. Correct preservation methods to prolong tofu time

tofu is the most common food in the daily diet. It has complete color and fragrance, soft and delicious fragrance, and rich nutrition. It is suitable for all ages. It has become a common food on the table. However, although tofu is good, it is not suitable for everyone. If some people often eat tofu, it will not play a health role, but will pose a serious threat to their health. Next, we will list the people who can’t often eat tofu!

Common methods of tofu

homemade tofu

materials: tofu, salt, chicken essence, onion, ginger, garlic, soy sauce, bean paste, chili sauce, sugar.

method:

1, put the bean curd into the steamer and steam for about 10 minutes, take it out and cool it for standby.

2. Cut tofu into diamond shaped pieces with moderate thickness.

3. Heat the oil in the pan to 60% heat. Add the tofu and fry until both sides are golden. Set aside.

4, green and red peppers cut into sections, the pot with fried bean curd oil to 70% heat, add onion, ginger, garlic saute incense, add a spoonful of chili sauce, fried red oil.

5, put in the fried tofu, stir fry, put in a small spoon of sugar, put in the right amount of soy sauce, stir fry, put in a little water.

6. When the stir fried soup is about to dry, put a little salt and chicken essence into the pot.

Crispy Tofu

ingredients: 400g tofu, 1 egg, 1 green pepper, 3 garlic slices, half teaspoon vinegar, 2 teaspoons soy sauce, proper amount of sugar, sesame oil and peanut oil.

method:

1, bean curd soaked in salt water, drain water, cut into pieces of the same thickness and size.

2. Stir the eggs evenly and break them into egg liquid.

3. Evenly dip the tofu into the egg liquid. Add oil to the pan until 70% heat. Add tofu and fry until golden on both sides. Serve.

5, green pepper, garlic shred, add soy sauce, vinegar, sugar and sesame oil, mix into juice.

6. Dip the fried tofu into the sauce. Ingredients: Beidou (a piece), Douban sauce, garlic, ginger, sugar, vinegar, soy sauce, salt and oil.

practice:

1, bean curd cut into small pieces (smaller more delicious), fry in oil pan, fry until golden surface, take out standby.

2, garlic, ginger cut, transfer a small bowl of fish sauce: 1 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar mix.

3. Heat the pan and pour in the oil. Stir fry the ginger and garlic until fragrant.

4, pour in the bean paste, stir fry the flavor, pour in 2 spoons of water or soup.

5. Pour in the tofu and stir well.

6, then pour in the fish flavor juice, boil it over high heat until the juice is collected.

Preservation method

prolong the time of tofu

tofu is easy to become sticky after a long time, affecting the taste. Just boil the tofu in brine, cool it, put it in the fresh box with water, and then put it in the refrigerator, It can be stored for at least one week without deterioration.

fresh tofu can be stored in cold storage. Once the vacuum packaged tofu is opened, it must be stored well. It can be put into water, then packed in a sealed box and put in the refrigerator. If you change the water every two days, you can keep it for a week. Frozen tofu is more elastic and yellow. Thaw in the refrigerator before cooking to change the texture as little as possible and prevent the growth of bacteria.

notice to buy

1. Eye observation

South tofu is commonly known as water tofu, no water lines, no impurities, crystal white and tender is high quality; The bean curd with water lines, bubbles, fine particles and yellowish color is inferior.

North tofu is commonly known as old tofu. Its protein content is higher than that of water tofu. There are bubbles in the old tofu because the water and protein in the old tofu separate and flow out. That’s why it costs 2 yuan for a kilo of old tofu in the supermarket, because there is no water (if there are no bubbles, there is no water), You have to be careful that the boss adds food additives. I’m not denying the additives, but we try to eat less). Hot tofu will turn yellowish when it blows. It’s normal. Just look at whether the tofu section is smooth or not, in case of ginseng, bean dregs or other flour. Laoliu tofu is famous in Shehong, Sichuan. Authentic brine tofu, 30 years of quality, absolutely does not contain any other additives (except brine), we should try to eat natural food, the same day tofu eat the same day.

2. Identification of sewing needle: hold a sewing needle, release it at the height of 30cm from tofu, and let the needle fall freely. If the needle can be inserted into tofu, it is high-quality tofu( Old tofu may not be able to be inserted.

3. Cut with a knife, not broken, not too old, bright color, good taste, no peculiar smell.

4. Gypsum tofu, some will have the feeling of sand, because gypsum is not too broken, not good for eating.

Identification skills

in our daily life, the most common bean curd is soy bean curd, so you will find that there are many with & quot; Tofu & quot; Food with the words: almond tofu, milk tofu, egg tofu, peanut tofu, rice tofu, etc. & quot& times;& times; Tofu;, Or use business name as attribute, such as & quot; Yuzi tofu& quot; Japanese Tofu & quot; And so on. These foods are called & quot; Tofu;, The main reason is that their sensory properties are also moist, white and tender, taste smooth, and have the appearance of tofu; Tofu food & quot; But there is no & quot; Tofu & quot; The beans in the garden.

they have different flavors and different ways of eating, but we should pay attention to & quot; This bean curd is not that bean curd, and its nutritional function can’t be equal to that;. Making & quot; Tofu & quot; It is also based on the principle that protein colloidal solution can agglutinate and form under the action of coagulant. For example, milk is a uniform milky liquid, and yogurt made by fermentation is like & quot; Bean curd;, Extrusion water can be made into & quot; Milk tofu & quot;. There are also & quot; made from eggs made of colloidal solution and then solidified; Egg tofu & quot( Market & quot; Japanese Tofu & quot; Most of them are egg tofu.

because the raw materials are different, various & quot; Tofu & quot; The nutritional value of soybean is different from that of soybean; Real tofu;. But different does not mean that it is not necessarily as good as, just in the selection time to determine the food varieties according to the nutritional needs. All colors without soybean & quot; Tofu & quot; It is impossible to have the nutritional value and function of soybean tofu, such as phytoestrogen, rich calcium (calcium food), etc. And & quot; Egg tofu& quot; Milk tofu & quot; There will be animal fat and cholesterol in the diet. As the saying goes & quot; Green vegetables and tofu are safe;, It refers to bean curd.

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