Ingredients: 250g of dried soybean, 2400ml of clear water, 6g of gluconolactone.
Tools: cooking machine. To make tofu brain or tofu, you must use tools that can grind raw soybean milk, and never use cooked soybean milk ground by soybean milk machine!
Exercise:
1, dry soybeans are soaked in advance.
2. Put the soaked soybeans into the cooking machine for four times and add 600 ml of water each time to make raw soybean milk.
3. Filter the ground raw soybean milk with a screen or dense cotton cloth, and pour the filtered soybean milk into a larger pot. The pot must be bigger, because it is easy to overflow after cooking soybean milk.
4. Take a large basin and add a little water to dissolve gluconolactone.
5, open fire to cook soy milk, be sure to simmer, stir while cooking, so as not to paste the pot, stir slowly, and cook for a while after boiling.
6. If there is too much foam on the surface of the cooked soybean milk, it should be fished out with a sieve, otherwise it will coagulate and affect the taste of tofu brain.
7. Pour the beaten soybean milk into the pre-dissolved lactone, cover it and let it stand 10- 15 minutes.
The nutritional lactone "lactone" of tofu refers to glucono delta-lactone, abbreviated as GDL or lactone, which is made by oxidizing glucose into gluconic acid or its salt, purifying, desalting, concentrating and crystallizing. The principle of making lactone tofu with lactone is to solidify the glucose in soybean milk to form tofu, which will retain the nutrition of the original bean more than gypsum tofu. Thus, the nutritional value of lactone tofu is still very high.
Traditional bean curd mostly uses gypsum and brine as coagulants, which has complex technology, low yield and short shelf life and is not easily absorbed by human body. Using gluconolactone as coagulant to produce tofu can reduce the loss of protein and improve the water retention rate. The prepared tofu is delicate, shiny, good in taste and long in shelf life.
The main nutritional value of lactone tofu is still in the main material soybean. Tofu is a highly nutritious food with an absorption rate of 92-98%. In addition to containing protein, tofu can also provide a variety of vitamins and minerals needed for human physiological activities. Moreover, protein in bean curd brain belongs to complete protein, which not only contains eight kinds of amino acids necessary for human body, but also is closer to human needs and has more nutritional value. Eating more tofu brain can effectively help to remove fat, lower blood pressure, promote lactation, detoxify, resist cancer and tumor.
The calorie of lactone tofu is not high, and the calorie of lactone tofu is about 49 calories (205 kilojoules) per100g. The calories per serving 100g of lactone tofu account for about 2% of the total daily calories recommended by China Nutrition Society for ordinary adults to keep healthy. It can be seen that lactone tofu is also a low-fat and high-protein diet food.
Of course, if it is some salty or braised tofu brain in the north, the heat is relatively high. Oil-free tofu has low calories and is a kind of bean product which is very suitable for eating during weight loss. Eating tofu brain will also have a certain sense of fullness, which is also more conducive to everyone's weight loss. Mom. Com Encyclopedia also recommends eating tofu brain as a source of protein during weight loss. Tofu brain is tender, nutritious and low in calories, so you don't have to worry about getting fat if you eat it in the middle of the night!
The taboo of lactone tofu can generally be made of gypsum, brine and lactone. Because most people pay more attention to the fresh and tender taste when eating tofu, lactone is chosen as the coagulant. Lactone tofu is also suitable for homemade at home, but some related taboos should be paid attention to when eating lactone tofu to avoid adverse effects on the body. Let's take a look at the taboos of lactone tofu brain.
1. Tofu with lactone as coagulant contains less calcium and magnesium than brine and gypsum. Therefore, eating lactone tofu cannot be used as a means to supplement calcium and magnesium.
2, eating tofu brain should be careful not to eat with foods containing high oxalic acid, because tofu contains high calcium, and calcium and oxalic acid can form insoluble or insoluble calcium oxalate, which affects the absorption of calcium. Vegetables with high oxalic acid content such as spinach, bamboo shoots and amaranth should not be eaten with tofu, but they can still be eaten with tofu if cooking methods are changed. If spinach, bamboo shoots and other foods with high oxalic acid content are cooked first, most oxalic acid can be removed and its influence can be reduced. In addition, don't use leeks as ingredients for tofu.
3, it is not appropriate to eat too much tofu brain, too much soy products will cause flatulence. Moreover, protein contained in bean products will hinder the human body's absorption of iron, and excessive intake of soy protein will inhibit the normal absorption of iron by 90%, leading to iron deficiency anemia.
Can pregnant women eat lactone tofu? During pregnancy, they need to pay special attention to their diet and have higher requirements on the choice of food. Pregnant mothers need to eat soy products in moderation during pregnancy to supplement protein. So, can pregnant women eat lactone tofu? The answer is yes. Pregnant mothers eat tofu brain in moderation, which can supplement some nutrients needed by the body and is also conducive to the baby's growth and development.
Expectant mothers can safely use lactone tofu during pregnancy, which can help their mothers to supplement calcium and promote the absorption of calcium. But expectant mothers with iron deficiency anemia should not eat more. Eating tofu during pregnancy can not only supplement nutrients such as protein, but also promote digestion and appetite. The nutritional value of tofu is extremely high. The most valuable thing is that the probability of protein in tofu being digested and absorbed by human body can reach 92% to 95%. Therefore, there is no need to worry about indigestion when eating tofu brain, which is a good tonic food for pregnant mothers.