Salt water tofu - the flavor of childhood.

Salt water tofu is a classic traditional snack. It is salty, spicy and fragrant, and is suitable for eating with wine.

Ingredients: tofu one catty salt one or two peppercorns ten sesame oil one money

Method of production:

The first peppercorns, salt and water dun good, dry cold; the tofu top knife into a large piece of peppercorns into the dun good water (in order to submerge to the degree of), cover smothered, about two days that is to put the flavor. Remove when serving, cut into chopsticks head diced or five minutes long section of the plate, seasoned with sesame oil that is ready. Salty, numb and fragrant, with a refreshing and delicate taste, it is a very suitable summer side dish.

Eating notes:

1. Tofu and tofu products are rich in protein, and tofu protein is a complete protein, not only contains the body's eight essential amino acids, and the ratio is close to the human body needs, the nutritional value of higher;

2. Tofu contains phytoestrogens, can protect the vascular endothelial cells from oxidative damage, often eaten to reduce vascular system damage, prevention of osteoporosis, breast milk, and other diseases.

3. Rich soy lecithin is beneficial to the development of nerves, blood vessels, brain growth;

4. Soy protein can properly reduce blood lipids, protect vascular cells, prevent cardiovascular disease;

5. In addition, tofu is also very good for post-disease recuperation, weight loss, delicate The skin is also very good.

Water tofu is the most common soybean food, also known as tofu. The key production process is papermaking, to make soybean paddles from soybeans, and coagulation, in which soybean milk is coagulated into a gel with a lot of water under the interplay of heat and binder, i.e., water tofu[1] .

Water tofu is a key raw material for vegetarian dishes in China, and in the memory of our forefathers it was very difficult to swallow at first, but through continuous renewal and transformation, it has slowly suffered a warm welcome, and has been dubbed "plant meat". Water tofu can be produced over a long period of time and is not limited by the time of year, so it is possible to change the type of dish during the low and high seasons of vegetable and fruit production.