Is bean curd a beanstalk
No, bean curd and beanstalk are both soybean products, but the shape is not the same, the process is almost the same.
The bean curd is a soybean product that is made from soybeans that are condensed and dried after boiling. Bean curd is from the pot to pick the skin, straight, rolled into a rod, after drying and made. Bean curd bamboo to the color of light wheat yellow, glossy, honeycomb uniform, easy to break the fold, the shape of the neat quality. Bean curd is a high-grade soybean products, the high nutritional value of the product, widely known as "vegetarian meat".
The raw material for the production of soybean tendons is soybeans, soybeans ground into soybean milk, heating, to be the surface of the soybean milk film, with a bamboo stick rolled up. After drying and removing the middle bamboo stick, its shape is like a stick, so the local people are commonly known as: bean stick. Bean curd is suitable for a long time, but should be placed in a dry and ventilated place. The day after the ambrosia of the rotting bamboo, to be sunshine, cool wind blowing a few times can be.
The Difference Between Bean Curd and Bean Tendon
Bean Tendon: High-quality defatted soybean flour as raw material, using extrusion and puffing process made of high-protein, low-fat natural products. The shape is like ribs, the taste is tough, elastic, easy to digest and absorb. Its cooking methods are diverse, can be cold, fried, brined, hot pot and so on. Regular consumption is very beneficial to the prevention of obesity, hypertension, diabetes, cardiovascular and cerebrovascular diseases. The regular production of bean curd does not contain any preservatives and coloring.
Tofu bamboo: yellow-white color, shiny, rich in protein and a variety of nutrients, soaked in water (cool summer and winter temperature) 3 to 5 hours to hair open. Can meat, vegetarian, burn, fried, cold, soup, etc., eat the fragrant and refreshing, meat, vegetarian flavor. Bean curd is suitable for a long time, but should be placed in a dry and ventilated place. Over the ambrosia of the bamboo, to be sunshine, cool wind blowing a few times can be.
Tips for buying and selling roti bamboo
1, the real roti bamboo surface oil amount of luster, no impurities, the color is oily beige.
2, good bamboo, hard and easy to fold, strip fracture has a hollow, looks very bright; second bamboo toughness is very big, break, not easy to break. Plus starch bamboo cross section has a lot of solid, there are a lot of starch white spots.
3, high-quality bamboo should have a fragrant bean flavor, and poor quality bamboo, there is an odor.
4, high-quality roti no odor, light flavor, crisp texture, full of bean flavor, chewing mouth aftertaste.
Roasted bamboo eating taboos
1 dieters should not eat
Due to the differences in production methods, the calories of bamboo and other soybean products compared to some of the high calories per 100 grams of 457 kcal, so it is best to eat less people want to lose weight.
2 nephritis and renal insufficiency eat less
The protein content of bamboo roasting is high, nephritis or renal insufficiency to control the intake of protein, so it is not advisable to eat too much bamboo roasting, otherwise it will aggravate the condition.
3 gout patients should not eat
The carrot bamboo contains high purine, gout patients eat high purine food will cause gout. Eating a meal of high-purine food is equivalent to injecting a dose of uric acid into the bloodstream, which will increase the blood uric acid concentration and cause an acute attack of gout.
4 soy products allergy should not
The bean curd belongs to soy products, if it is a soy allergy, eat it will appear after the skin redness, diarrhea, indigestion, headache, sore throat, asthma and other allergic symptoms.