How to Eat Tofu and Lose Weight Oolong Tea Tofu Soak Meal Ingredients: Tender Tofu, Half Lotus, 4 Dried Prunes, 200ml Oolong Tea, 160g Rice.
Exercise:
1. Cut the tofu into small pieces and shred the lotus root.
2. Add tofu, lotus and prunes to the rice.
3. Then pour the freshly brewed oolong tea, which tastes light and is very suitable for the summer when the appetite decreases.
Milk tofu material: 200g tofu, 200ml milk, a little salt, sugar 1 spoon, chopped green onion and a little monosodium glutamate.
Exercise:
1. Add a little water to the milk to prevent it from drying up.
2. Boil the tofu in milk, and after the lung soup, add seasoning according to your own taste.
Bitter gourd tofu material: tofu 50~ 100g, bitter gourd 1, minced meat 100g, a little onion and a little soy sauce.
Exercise:
1. Wash bitter gourd, cut into pieces and hollow it out.
2. Chop tofu and minced meat, a little onion and soy sauce into a bowl.
3. Mix and stir with a spoon and stuff the stirred ingredients into the hollowed-out bitter gourd.
4. Steam in a rice cooker for about 1 hour to 1 hour for 30 minutes.
Tofu soup materials: tofu 50~ 100g, winter flour 50g, Chinese cabbage 100g, kelp 100g, tomato 100g.
Exercise:
1. Wash Chinese cabbage, kelp and tomato with water, shred tofu, shred Chinese cabbage and slice tomato.
2. Then put all the ingredients into the pot and add about 1000cc of water to boil.
Tofu vermicelli materials: dried noodles, tofu, kohlrabi, a little Jiang Mo, a little salt, sesame oil, chopped white radish and soy sauce.
Exercise:
1. Cook the dried noodles in water, and then scoop them up with cold water.
2. Dice the soup and tofu, and stir-fry the diced vegetables and Jiang Mo in a pot.
3. After adding tofu, add dried noodles and fry together. Season with salt and serve. Add some shredded white radish and soy sauce to the dried noodles.
What kind of tofu is the most nutritious? Tofu has different nutrition. The traditional tofu in China is to soak soybeans in clear water, foam and soften them, grind them into soybean milk, and then use bittern or gypsum to "bittern" to solidify the dispersed protein particles in soybean milk. Tofu on the market mainly includes north tofu, south tofu, lactone tofu and "fake tofu".
1, North Tofu, also known as Old Tofu, is generally made of brine (magnesium chloride), which is characterized by high hardness, strong toughness, low water content, rough taste, slightly sweet and bitter, but the protein content is the highest, so it is suitable for frying, frying and stuffing. Although the northern tofu is bitter, it is high in magnesium and calcium, which helps to lower blood pressure and vascular tension, prevent cardiovascular diseases and strengthen bones and teeth.
2. South tofu, also known as tender tofu and soft tofu, is generally made of gypsum (calcium sulfate), which is characterized by tender and smooth texture, elasticity, large water content, sweet and fresh taste, and protein content of more than 5%. Cooking should be mixed, fried, stewed, boiled and roasted to make soup.
3. Lactone tofu abandoned the old generation of brine and gypsum, and used gluconolactone as coagulant, adding trehalose and vegetable gum to keep water. Although the texture is delicate and the taste is tender, it is not as nutritious as traditional tofu. This is because, first, the soybean content is low and it tastes like tofu; Secondly, the calcium and magnesium of tofu mainly come from gypsum and brine, while gluconolactone coagulant contains neither calcium nor magnesium, so its nutritional value is reduced.
4. "Fake Tofu" There are many "pattern tofu" on the market: Japanese tofu, almond tofu, milk tofu, egg tofu and so on. Although they are all called "tofu", they all look moist and smooth and taste smooth, but they have nothing to do with tofu. Because there is no soybean in the raw materials of these "tofu foods". Take Japanese tofu as an example. In fact, it is the "egg tofu" made of eggs in colloidal solution and solidified.
Other preservation methods of tofu 1, salt water soaking: put some salt in boiling water (50: 1), cool and then soak the scalded tofu in salt water. In this way, tofu can be preserved for about 10 day, and the protein of tofu is well preserved under the condition of ensuring no corruption; The effect is very good.
2, pot steaming method:: Wash the tofu with water, put it in the pot for a few minutes, cool it and store it. It should be noted that the steaming time is not easy to be long, and the fire is not easy to be too big, so as not to form honeycomb holes on the surface of tofu.
3. Boiling water: Cut the tofu into small pieces, soak it in boiling water for 2 minutes and then put it in cold water immediately, so that it can be preserved for 2-3 days.
4, cold water soaking: directly soak the tofu in cold water, change L water once or twice a day, 1 can be stored for a day or two.
5. Soak the bean curd brain in a teacup soaked in tea, which can be stored for 4-5 days and tastes delicious.