Cultivation of tofu with ashes;
(1) Wrap fresh tofu slices in paper and bury them in plant ash.
(2) After 24 hours, pick out the tofu and wash it.
③ Steam for 20 minutes.
(4) After the tofu is cooled in the sun, it is pickled.
(5) Sprinkle the marinated tofu slices with sesame oil and old vinegar, and take the side dishes out of the pot!
It is said that Grifola frondosa tofu was developed by Guan Yu and has a history of nearly two thousand years. It is a special food. Because the furnace ash absorbs a lot of water in tofu, the softness of tofu cultivated by ash is different from that of water tofu and the hardness of fried tofu. It tastes flexible and delicious, and was once very popular among the people.
Nutritional value:
1. Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is equivalent to that of fish, and it is the best among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all the amino acids necessary for human body. Soybeans can be cooked and eaten directly, and the protein digestibility of soybeans is only 65%, while the digestibility of tofu can be increased to 92%~95%.
Soybeans used to make tofu contain about 18% oil, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.
Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis.