Thousand-page tofu is a new vegetarian product, which is made of soybean protein products as raw materials, edible vegetable oil, starch and other auxiliary materials through chopping, emulsifying, seasoning, cooking, cooling, cutting into pieces or refreezing. It is very popular in coastal cities and northern areas of Chinese mainland. It is a new century food rich in protein. It not only keeps the original tenderness of tofu, but also has unique Q strength and brittleness. It also has super soup-absorbing ability. With modern cooking technology, high-quality new fashionable food can be made.
Can be fried, boiled, fried, fried, steamed, roasted, marinated, hot pot and so on. The raw materials are simple, but the dishes are exquisite and very upscale. Tofu tastes hot, slippery and delicious. There are many ways to eat thousand pages of tofu, which can be used as a dish alone, as a main ingredient, an auxiliary material, or as a seasoning. Suitable for steaming, stewing, frying, smoking, cold salad and other cooking methods.
The Difference between Thousand-page Tofu and Tofu:
1, different materials. Tofu is made of soybeans, and Chiba tofu is made of soybeans and starch. In terms of materials, tofu is purer than Chiba tofu.
2. Different modes of production. Thousand-page tofu is a standardized industrial product with many complicated processes, balanced nutrition, frost resistance and long-distance transportation. Tofu is simple, suitable for fresh food and can be made at home.
3. Different cooking methods. Traditional tofu can be eaten directly, boiled or boiled, while thousands of pages of tofu can be cooked by frying, frying, frying and other ways because of its good toughness and good absorption.
4. The nutritional value is different. Compared with Chiba tofu, traditional tofu is not as good as Chiba tofu in taste, but has higher calcium content, soybean phospholipids and soybean oligosaccharides.