As follows:

Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production technology of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the combined 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 "plant meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, in order to give full play to the nutritional value of tofu, we need to pay attention to good collocation.

20 14 "Traditional Tofu Making Techniques" was selected into the list of the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value. There are many records about the method of making tofu in some ancient books after the Ming Dynasty.

In Li Shizhen's Compendium of Materia Medica, the rapid preparation of tofu and the use of coagulants were elaborated in detail: "The method of tofu can be used for all black beans, soybeans, white beans and mung beans. Methods: Soaking in water, pulverizing, deslagging, cooking, and precipitating with brine or alum juice or acid and vinegar. Others use gypsum as the final harvest in vats. Generally, salty, bitter, sour and bitter things can be restrained.

Those things that condense on its surface are exposed and dried. It is called bean curd skin, which is very delicious and smells sweet, salty and cold. "Bittern is a concentrated solution of magnesium chloride, magnesium sulfate, sodium chloride and other ingredients; Alum juice is a mineral containing heavy water salt, such as potassium alum; Gypsum is hydrated calcium sulfate; Sour vinegar is edible vinegar. Most of these coagulants are still in use today.

In the Ming Dynasty, Wu's "Mo 'e Mountain" said: "Tofu is made by mixing mung beans with each liter of soybeans and cooking it with brine, which is very tough and secret." "It means: when making tofu, add one tenth of mung beans to soybeans, and the tofu made is particularly tough. This is also worth studying and studying now.

Su Bingheng, a poet in the Ming Dynasty, wrote: "Huainan is the most sophisticated technique, and the appearance fades to see the essence. A round of grinding with nectar, boiling soup with snowflakes. Toad has a shadow in the tile, and jade is flawless in the golden knife. Who knows the taste, mostly among monks and Taoists. " The description of the invention, preparation method, characteristics and dietary customs of tofu in the poem is concise, flexible and vivid, and the admiration is vivid and intriguing.