Exercise:
1, buy a large piece of tofu, weighing about 5 kg.
2, cut into 2 to 3cm thick, cut into 6 pieces, the thickness should be the same, the thickness can be cut according to personal preference.
3. Steaming 13 minutes: after steaming, start pressing tofu, enlarge the chopping board at the bottom, spread gauze, lay the tofu flat one by one, then wrap it with gauze below and enlarge the chopping board on it.
4. Find a heavier person to stand up and press for a while. Finally, put something heavier on the chopping board, such as a big bucket of pure water, and press it for three to four hours.
5, with salt and pepper powder/spiced powder, put it on a small plate and match it according to your usual eating taste.
6. Cut the pressed tofu into pieces, sprinkle seasoning on each piece of tofu and marinate for a while.
7. If you like to eat heavy salt, put more, but not too much. Because it will be cooked with soy sauce later. Pour the marinated soy sauce into the pot, usually 1 glass bottle. After boiling, put the tofu in and cook it piece by piece, one by one according to the size of the pot. Don't put it all in at once. Take it out after about 3 minutes when the color becomes heavy. If there is less soy sauce, add some water.
8. Cook well. Add rice vinegar and onion to eat cold or stir-fried
There are all kinds of dried bean curd, such as white dried bean curd, fragrant dried bean curd, dried vegetable bean curd, dried soy sauce, smoked dried bean curd and fermented bean curd. Usually, it is a product after dehydration and concentration on the basis of tofu, in which the concentrations of protein, calcium and magnesium are greatly improved.
Soybean itself contains a lot of phytic acid and a little oxalic acid, which will hinder the absorption of calcium. In the process of grinding it into soybean milk, phytic acid and oxalic acid are dissolved in water. When making tofu, squeezing out some water will reduce the content of these anti-nutritional substances. Dried bean curd is repeatedly pressed on the basis of prepared bean curd. At this time, phytic acid has lost most of it with the water flow, and calcium can be better utilized.
People's network. Hunan and Jiangxi are the "kings of calcium"