What food Su Shi, a gourmet of the Song Dynasty, tasted is as follows: Su Shi tasted tofu and ant manor.

Su Shi, a gourmet in the Song Dynasty, once tasted tofu.

Our country has a long history of making and eating tofu. Su Shi once made delicious tofu himself, and the famous dish Po Tofu has been passed down to this day.

Potatoes are an American crop. According to historical records, they were first introduced to my country during the Wanli period of the Ming Dynasty, so Su Shi could not taste potatoes.

Expand knowledge: Tofu is a nutritious ingredient with a long history. The public’s love for tofu has promoted the advancement and development of tofu making technology.

The main production process of tofu is pulping, that is, soybeans are made into soy milk; second, solidification, that is, the soy milk solidifies into a gel containing a large amount of water, that is, tofu, under the combined action of heat and coagulant.

1. Trace elements Tofu contains a variety of trace elements necessary for the human body. It is also rich in high-quality protein and is known as plant meat.

The digestion and absorption rate of tofu is over 95%. This kind of healthy food has always been loved by everyone, but if you want to better utilize the nutritional value of tofu, you need to pay attention to the combination.

2. Miraculous Chinese delicacies. In 2014, the traditional tofu making technique was selected into the fourth batch of national intangible cultural heritage representative projects in China. This magical Chinese delicacy began to be regarded as something other than its commodity value.

It is given more cultural connotation and inheritance significance.

3. Production process The traditional tofu production process includes soaking soybeans to soften them, grinding the soaked soybeans, then filtering to separate the bean dregs to obtain soy milk, cooking the soy milk, and then adding coagulant to gelatinize the soy protein to obtain tofu.

Select high-quality soybeans and remove impurities to obtain pure soybeans.

The purpose of soaking is to make the soybeans absorb water and expand, which is beneficial to extracting the protein from the soybeans after crushing them.

The amount of water absorbed by soaked soybeans means that the weight of soybeans increases to 2.0 to 2.2 times its original value.

After soaking, the surface of the soybeans is smooth and wrinkle-free. The skin does not fall off easily and feels strong.

After soaking soybeans, the protein membrane becomes crispy, but in order to dissolve the protein, appropriate mechanical fragmentation must be carried out.

From the perspective of protein dissolution, the more thoroughly the soybeans are broken, the easier it is for the protein to dissolve.