Bean curd, that is, tofu skin
Bean curd is a very favorite traditional food of the Chinese people, with a strong soybean flavor, as well as other soybean products do not have a unique taste. From a nutritional point of view, bean curd has special advantages that cannot be replaced by other soy products. The energy ratio is balanced and the nutrient density of bean curd is higher than that of other soybean products, with every 100 grams of bean curd containing 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar, and other vitamins and minerals. The ratio of these three energy substances in bean curd bamboo is very balanced, and the energy intake ratio recommended in the Dietary Guidelines for Chinese Residents is closer, which is a high-quality soybean product that is rich in nutrients and can provide balanced energy for the human body. This food can be eaten before and after exercise to quickly replenish energy and provide the protein needed for muscle growth.
The yellowish-white, oily and translucent tofu, rich in protein and a variety of nutrients, soaked in water (cool summer and winter temperature) for 3 to 5 hours to hair open. Can meat, vegetarian, burn, fried, cold, soup, etc., eat the fragrant and refreshing, meat, vegetarian flavor. Bean curd is suitable for a long time, but should be placed in a dry and ventilated place. The day after the ambush of the bamboo, to be sunshine, cool wind blowing a few times can be.
How to make bean curd bamboo:
1.Select beans to peel. Choose the full-grain soybeans as appropriate, sieve off the dust impurities. Selected soybeans, with the peeling machine crushed peeling, skin blowing clean. Peeling is to ensure that the color is yellow and white, improve protein utilization and yield.
2. Soak the beans. Peeled soybeans soaked in water, according to the season, the temperature to determine the soaking time: spring and fall soak 4 to 5 hours, 7 to 8 hours in winter is appropriate. The ratio of water and beans 1:2.5, hand-pinch bubble beans drum up hard, not fluffy as appropriate.