Basic Introduction Chinese Name: Fried Tofu Nickname: Home-cooked Tofu Main raw materials: Does tofu contain preservatives: No main nutrients: protein cuisine characteristics, influencing factors, environmental impact, identification method, color, weight, internal capsule, elasticity, reaction, related recipes, fried tofu with minced meat, steamed tofu with vegetarian food, steamed fish with fried tofu, fried tofu with winter flour, nutritional value and dish characteristics. Simple and delicious. The main raw material of fried tofu is soybean, which is made by grinding, squeezing and frying. The fried tofu block is about 8 cubic centimeters in size, golden in color, smooth in skin, soft as a net inside and elastic. Once kneaded into a ball, it will be released and restored, and it will not be moldy after being stored for one month. It can be used as the main course of steaming, frying and stewing, and can also be used as the ingredient of many kinds of meat, that is, meat. Cut into pieces as an ingredient for cooking soup and stew, the soup tastes fragrant and won't rot for a long time; Shredded with shredded pork, bean sprouts and vermicelli, stir-fried or cold, its taste is fresher. Fried tofu generally refers to fried tofu bubble and fried stinky tofu. The general technological process is as follows: grinding (the ratio of water to beans is 4: 1)→ boiling → cooling at 75-85℃→ adding solids → adding brine+foaming agent (bean cake) → static solidification → scraping → tofu → frying (stinky tofu soaked in brine) → influencing factors of marketing. Fried tofu is an important bean product in China and Japan. Good quality fried tofu should have high expansion rate, shiny surface, spongy internal structure, small and uniform pores and certain elasticity. In order to get a higher expansion rate, most bean products factories in China and Japan add a proper amount of cold water or raw soybean milk to the cooked soybean milk, and then stir-fry the cooked soybean milk to make tofu. The embryo is fully expanded in the oil at about 120℃, and then the temperature is gradually raised or transferred to the oil at about 180℃ to continue frying, so that the surface of tofu is further dehydrated and dried, and the finished product with good quality is obtained. If raw water is not added when the soybean milk is cooked, the prepared tofu will not fully expand when fried, and if the soybean milk is cooked for a long time, the obtained tofu will hardly expand when fried. If the heating time of soybean milk is too long, the expansion rate will decrease. This is because the amount of air dissolved in soybean milk decreases during heating, and excessive heating will also cause the association of protein molecules. Therefore, it is necessary to avoid overheating when making fried tofu, and supplement the air by adding raw water or raw soybean milk. In addition, adding low concentration reducing agent to soybean milk can improve the swelling rate, adding S H-based blocking agent or oxidant can reduce the swelling rate, and the proper ratio of one S H group to one -5 5 bond in soybean protein can improve the swelling rate of fried tofu, which shows that swelling is also related to the exchange reaction between them, and hydrogen bonds also have an impact on the swelling rate. Environmental Impact 20 14 The US Food and Drug Administration in Beijing publicly issued the Measures for Food Safety Supervision and Management of Temple Fair, Garden Party and Trade Fair (Trial). According to the measures, the most popular stalls at temple fairs, such as kebabs and fried stinky tofu, will be banned. "On-site production and sales booths are prohibited from engaging in food business projects that pollute the environment, such as lampblack, oil pollution and stench." The Measures clearly require that the organizers of temple fairs, garden parties, trade fairs and other activities should reasonably arrange the number and scale of food stalls, and strictly limit and review the number of stalls engaged in on-site production and sales. It is forbidden to engage in food business projects that pollute the environment, violate national policies or animal protection policies, such as oil fume, oil pollution and stench. In other words, the most popular food stalls at temple fairs in the past, such as kebabs, fried squid and fried stinky tofu, are likely to be difficult to find in the temple fair market, because burning charcoal gives off smoke and smells, and sewage and garbage easily pollute the surrounding environment. Identification method The color of high-quality fried tofu is bright orange, and the color of fried tofu mixed with impurities such as rice is dark yellow. Weight-doped fried tofu is heavier than high-quality fried tofu, with about 80 high-quality fried tofu per catty and only about 60 doped fried tofu. The number of fried tofu inner capsules mixed with inner capsules is large and caked, and the number of high-quality inner capsules is small and evenly distributed. When you fry tofu with your hands, most of the products that cannot be recycled are adulterated goods. In the reaction, the iodine drops on the fried tofu will not change color, while the fried tofu mixed with rice is blue-black Related recipes fried tofu stuffed meat materials: pork belly, golden tofu, garlic, raw flour, soy sauce, chopped green onion 1. Chop pork belly slices with garlic first, and then mix them with raw flour and salt. 2. Cut the golden tofu in half. Chop the meat and put it in the half-cut tofu with chopsticks. 4. Fry it in the pot and put it back one by one. 5. Fry for three to five minutes and then fry in reverse. 6. Put the soy sauce after frying and drain the water. Then boil the water and go straight out of the pot. Raw materials of plain steamed fried tofu: fried tofu, glutinous rice, fried dough sticks and day lily. Output: 1. Buy 6 square pieces of fried tofu, bigger ones, make a hole in each piece of fried tofu, scoop it out with a spoon, then put it in boiling water for one minute, then scoop it up and squeeze the water out; 2. Add seasonings such as soy sauce, monosodium glutamate, salt, sugar, etc. to the glutinous rice, let it stand for 4 hours to make it tasty, and then steam the glutinous rice into glutinous rice in a pot; 3. Cut a whole fried dough stick into pieces and mix it into glutinous rice, then divide the stirred glutinous rice into small balls and stuff them into fried tofu; 4. Tie the fried tofu into small packets with a few day lilies, steam for 10 minutes and serve. Fried tofu steamed fish ingredients: one mandarin fish (grass carp), some fried tofu (soaked or long), onion, ginger and garlic at will. Practice: 1, cut the fried tofu into small pieces and spread it on the plate (I looked too small, so I asked my mother why she cut it so small? She said: only by cutting small pieces can everyone get points, otherwise you will eat all the chopsticks. Students with rich materials can enjoy fried tofu. 2. Wash and slice the fish and spread it on the fried tofu; 3. Spread shredded ginger and onion. (Chop the onion leaves and put them at the end); 4. Sprinkle with soy sauce (or steamed fish soybean oil) and vegetable oil; 5. After the water in the steamer is boiled, put the fish in and steam for about 10 minutes. Sprinkle chopped green onion after cooking ~ Comments: This dish is lovely in shape, elegant in color and fragrant when cooked. Have a bite of fried tofu. It's a little salty and delicious. Friends who usually like to eat and sell must like it very much. Ingredients of fried tofu winter flour: winter flour100g, fried tofu100g, potherb mustard100g. Accessories: 3.5 cups of soup, soy sauce 1 tablespoon, half a tablespoon of sugar, proper amount of refined salt, salad oil 1 tablespoon, and 3 chopped green onion. Methods: 1. Soak the winter flour and cut it into 2 inches long. 2. Soak the potherb mustard in clean water for about 1 hour (add a little salt to the water during soaking to quickly reduce the salty taste), wash it, drain the water and chop it up. 3. Put 1 tablespoon of salad oil into a vessel, add 3 cups and a half of soup, 1 tablespoon of soy sauce, half a tablespoon of white sugar, and a proper amount of refined salt (or use 1 tablespoon of chicken essence and 3 cups of water instead of soup and salt) to adjust the taste, and boil over high fire for 10 minute, then add winter flour and salt. Ingredients: 75g of tofu, 300g of eggplant and 200g of green pepper. Seasoning: vegetable oil 70g, soy sauce 15g, rice wine 15g, ginger 5g, mustard 5g, white ginseng fungus 1g, 1. Wrap the tofu in gauze and put it diagonally. 2. The eggplant is pedicled, obliquely cut into pieces with a thickness of 1cm, soaked in water and taken out with purified water. Cut the pepper into two equal parts, remove the stalks and seeds, and then cut into four equal parts. 3. Heat the oil to 70% heat, wrap the tofu, eggplant slices and peppers with arrowhead powder, fry them respectively, and take out the clean oil. 4. Put the fried tofu, eggplant slices and peppers into the soup plate respectively. 5. Boil 30 ml vegetarian soup, soy sauce and liqueur with a spoon, pour it on the fried tofu, eggplant slices and peppers, and then add ginger. Nutritional value Tofu is extremely nutritious, containing iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B 1, egg yolk and vitamin B6. Every 100g of solid tofu contains 69.8% water, including protein 15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1g, which can provide 61.2kj of heat. Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals. Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.