The benefits of eating tofu brine
1, fermented bean products are rich in nutrition and easy to digest, and produce a large number of oligopeptides during fermentation, which have many physiological health care functions such as anti-aging, anti-cancer, reducing blood fat and regulating insulin, and are very beneficial to health.
2. It has the function of lowering the concentration of cholesterol in blood and reducing the risk of coronary heart disease. Fermented bean products are rich in aglycone isoflavones, which are transformed from the original isoflavones in soybeans and tofu by fermentation, but they are more functional and easier to absorb than the original isoflavones. 60 grams of douchi, 60 grams of soybean paste or 100 grams of fermented bean curd contain 50 mg of high-activity isoflavones, reaching the daily intake recommended by the US Food and Drug Administration to prevent coronary heart disease.
3. It has the function of lowering blood pressure. Health food with antihypertensive peptides has been produced by chemical decomposition of soybean protein abroad. Our experiment found that traditional fermented soybean and fermented bean curd in China contain high-activity antihypertensive peptides. In fact, when soybean is fermented, microorganisms must first decompose soybean protein into smaller molecules, which is called peptides.
4. It has the function of preventing osteoporosis. Soybean isoflavone in fermented bean products can improve osteoblast activity and promote the production of insulin-like growth factor, thus preventing osteoporosis. A nutritional survey in Japan found that people who drink soy sauce soup or eat fermented bean products every day, especially the elderly and women, have significantly reduced the prevalence of osteoporosis.
Homemade bean curd
Ingredients: tofu, red mold and yellow mold, a small bowl of high-alcohol liquor, a bowl of pepper noodles, pepper noodles, salt, cabbage leaves.
Practice:
1, buy tofu, cut it into pieces, and dry it a little (if the tofu is not old enough, you can cook it first and then dry it, which has little effect on the final taste.
2. Fill the small paper box with straw, and then put the tofu blocks on it; Cover with straw and put a layer of tofu.
3. Cover the base, cover it with old clothes and put it in the refrigerator; Leave it for two to three weeks.
4. Prepare a small bowl of high-alcohol liquor (disinfection) and a bowl of pepper noodles, pepper noodles and salt mixture when the mildew is almost developed, and master the proportion by yourself.
5, roll the moldy tofu in the wine, and then roll it in the seasoning bowl.
6. Wrap it in cabbage leaves that have been dried for a day or two and bottle it.
Attachment: Instructions for eating tofu milk
Sufu is high in salt, and most people use it to accompany porridge for meals. In fact, it can also be used to cook dishes with unique flavor. For example, when cooking roast meat, tofu, taro, water bamboo, Chinese cabbage and stewed eggs, sufu is used instead of salt, which is delicious and can improve the nutritional value. If coated on white steamed bread and sliced bread, it will have a special flavor.
The content of salt and purine in fermented bean curd is high. Patients with hypertension, nephropathy and gout should eat less or not, so as not to aggravate their illness. Normal people eat it 2~3 times a week. If you take red sufu as an example, don't exceed half a piece at a time. People who work in high temperature and sweat a lot can eat fermented bean curd to supplement the lost salt and prevent heatstroke.
Soybean products are rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells in arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, thus promoting the formation of arteriosclerosis.