The heat of wrapped bean curd
Wrapped bean curd looks no different from ordinary bean curd, but when it is cooked, the glistening slurry will flow out after biting the bean curd, hence the name wrapped bean curd, which is commonly fried and baked. This calorie is definitely not low, and it has about 3 calories for almost 1 grams. Better eat less.
Can you eat the wrapped tofu during weight loss?
If you want to lose weight, you can eat some wrapped tofu properly.
However, you should pay attention to the cooking method when you eat the bean curd, try not to make it sour and spicy, and try not to put too much oil and too much meat.
How do dieters eat bean curd wrapped in pulp?
Step 1
Chop all the ingredients. Xiaomi's spicy taste is not acceptable to ordinary people, so it can be ignored. I put a little fried and it was spicy.
Step 2
Cut the bean curd into small pieces, not too thin.
step 3
put a little salt in the pot and bring it to a boil.
step 4
immediately remove the diced tofu and drain it. This step is to set the tofu so that it is not fragile.
Step 5
Start another pot. I used a non-stick pot without oil. You can also brush the bottom of the pot with thin oil. Put the tofu pieces down and fry them on low heat.
Step 6
Fry well and then turn it over. Don't turn it over repeatedly to ensure the shape of tofu.
Step 7
During frying, I cut the pickled cowpea and kohlrabi into small pieces. Friends who don't like hot and sour can ignore this step.
Step 8
When both sides are fried until slightly yellow, the tofu is basically set. Add salt, Chili noodles, cumin powder, broken ears, coriander and other condiments. Stir well and continue to fry for 2 minutes.
step 9
students with heavy tastes can add soaked cowpea and turnip. I don't think it is a necessary step, but it must be the finishing touch for those who like it.
Step 1
Sprinkle some coriander for decoration, and serve it perfectly!
the origin of wrapped bean curd
wrapped bean curd, or Jianshui stinky tofu, has long enjoyed a good reputation in Yunnan since the middle and late Qing Dynasty. Its raw materials are first-class, and it is all brewed by hand. What's more, the only water used for tofu comes from Daban Well, Ximen, Jianshui, which is well-known in Guijia and Yunnan.
first of all, in terms of workmanship, it has to go through the process of covering after the production of normal procedures, which is equivalent to rapid fermentation. The specific method is: put the tofu blocks neatly in a sieve, wrap them tightly with white gauze and homespun (the kind you used to spin yourself) and put them in a ventilated area; If it is cold, you have to cover it with fresh straw, and if it is hot, you have to cover it with a sand net. This process usually takes 2~4 days. It is sour and hard when it is raw, and too soft to bake when it is over.
The cooked tofu should be picked out and baked slowly with low charcoal fire, preferably naturally without oil. Add dried Chili, pepper, fennel seeds, peanuts (crushed), sesame seeds, salt and monosodium glutamate baked with charcoal ash and put it in your mouth while it's hot (be careful not to burn your tongue). What a fragrance!