Su Shi, a gourmet in the Song Dynasty, tasted tofu, and he mentioned the making method and eating method of tofu in Dongpo Meat Preface. Tofu is a traditional food in China, which is rich in protein and nutrients. It is the choice of vegetarians and healthy diet.

1. Su Shi tastes tofu

Su Shi is a writer, calligrapher and gourmet. He has profound attainments in food tasting and making. In Dongpo Meat Preface, he mentioned the tofu made by himself, and described the making method and taste of tofu. It can be seen that Su Shi is very fond of tofu.

2. The nutritional value of tofu

Tofu is a traditional food in China, which is made of soybean milk through solidification and pressing. It is rich in protein, calcium, iron and other nutrients, and has many health-care functions such as reducing blood lipid, preventing cardiovascular diseases and delaying aging. At the same time, tofu is also the choice of vegetarians and healthy diet, because it contains no cholesterol and fat, which is very beneficial to health.

3. How to make and eat tofu

The process of making tofu is complicated, and it takes several steps, such as soaking soybeans, grinding and heating, to make soybean milk, and then it is made into tofu through solidification, pressing and other processes.

Tofu can be made in many ways, such as frying, boiling, burning, and so on, and its taste is different. In China traditional cuisine, tofu is widely used in various dishes, such as Mapo tofu, fermented tofu, bean curd brain, etc., and has become a delicious food on people's table.

4. What is tofu

Tofu is a kind of food with rich nutrition and a long history. The public's love for tofu has promoted the progress and development of tofu production technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; Solidification, that is, soybean milk is solidified into a gel containing a lot of water under the action of heat and coagulant, that is, tofu.

Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this kind of healthy food has always been loved by everyone. However, if we want to give full play to the nutritional value of tofu, we need to pay attention to good collocation.

In p>214, "Traditional Making Techniques of Tofu" was selected into the list of the fourth batch of national intangible cultural heritage representative projects in China. This magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides the commodity value.