According to the theory of traditional Chinese medicine, tofu skin is flat and sweet, and has the functions of clearing away heat and moistening lung, relieving cough and eliminating phlegm, nourishing stomach, detoxifying and stopping sweating.
Bean curd skin is rich in nutrition, high in protein and amino acids. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium and molybdenum which are necessary for human body. Children can improve their immunity and promote their physical and intellectual development. Long-term consumption by the elderly can prolong life.
Especially for pregnant women during the postpartum period, it can not only quickly restore their health, but also increase milk. Bean curd skin also has the advantages of easy digestion and quick absorption. It is a good food for women, young, old and weak.
Extended data:
The word bean curd skin first appeared in Li Shizhen's Compendium of Materia Medica. Li Shizhen said that when soybean milk was heated, a film appeared on the surface, which was taken out and dried to obtain bean curd skin.
Soak fresh soybeans, grind them, and filter off the bean curd residue. At this time, the product is soybean milk, and then the soybean milk is boiled, and a high-protein film (skin) will solidify on its surface, which is the rotten skin. Lift the film with a tool and hang it.
The first layer of skin stirred up is eaten fresh or dried in pieces, which is called rotten skin and has the smoothest taste.
In China, bean curd is usually dried and then used as cooking material. In Japan, in addition to drying in the sun before brewing, we also like to eat freshly made bean curd, which is called "raw soup leaves". Raw bean curd can be used not only as snacks, but also as sashimi dipped in soy sauce.
References:
Bean skin-Baidu encyclopedia