Can you eat pickled bean curd

Bean curd, whether it is pickled or fried, the flavor is very good. So pick a handful down, pinch off the two ends of the bean curd, wash and dry, cut into a thumb-length segment; add into the cut into segments or thin strips of fresh red pepper and crushed ginger, garlic, put into a black clay pot.

The old man told me: this jar pickled bean curd for forty years, do not put salt inside is also salty. The first thing you need to do is to put the right amount of salt in the jar, and rub it down a few times so that it spreads evenly over the beanstalks. A few flat pebbles pressed on the top, be sure to compact; finally pour cold boiled water, pour full cover until. This last point I still keep in mind: it must be cold boiling water. Otherwise, the previous work is ruined, the good end of the bean curd will be pickled rotten, stinking, have to be dumped. Bean curd pickled slightly yellow can be eaten. One is to eat raw, fishing out wash and cut, dripping a few drops of sesame oil can be; two is to put a little vegetable oil stir-fried, the time must not be long. No matter what kind of eating method, it is ultimately a small dish to accompany the meal, not to the hall of fame. In the past days pickled bean curd eat too much, is indeed due to the embarrassment of life, is by no means on its love. Every time you hold up a bowl of porridge, see in front of the pickled bean curd straight frown, the root of the teeth rose up sour. The idea is to think of the biscuits and oil, peanuts, meat floss is even more remote luxury.

Edible value of bean curd

Bean vegetables mainly include lentils, beans, peas, cowpeas, etc.; most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), minerals and vitamins content is also higher than that of other vegetables, but do not know that they also have important medicinal value. Chinese medicine believes that the **** nature of beans and vegetables is sexual flatness, have the effect of transforming dampness and tonifying the spleen, especially suitable for people with weak spleen and stomach.

Tips

1. Blanching beans with a little salt and salad oil can make them greener and more tender.

2. Bean curd must be blanched thoroughly to prevent poisoning.

3. Blanching the string beans and then casting them to cool can make them crispier.

4. Fried beans in the end can not cover the lid of the pot became one of the most heated discussions on the microblogging. A microblogging said, "Bean curd contains cyanogenic glycosides, which will produce hydrocyanic acid, which can be harmful to the human body. Cyanide will be volatilized from the bean curd after cooking at high temperature. But if you cover the pot, it will be all stewed in the pot, eat the bean curd made in this way, you may get food poisoning." This microblogging caused widespread concern and forwarding of netizens, but food experts Yun Wu Xin this rumor that: 1, bean curd is not high cyanogenic glycoside food, beans in the lima beans is. 2, hydrocyanic acid is soluble in water, cover or not cover the lid of the pot on the solubility of it in the water does not have much impact. 3, high-temperature heating is supposed to be an effective means of reducing the impact of cyanogenic glycosides.