How to take lactone tofu out of the box completely
1. Tear off the plastic film on the surface
The lactone tofu we bought from the market or fresh supermarket is basically packed in plastic boxes. We need to take out the lactone tofu and make it into a dish. If you don't pay attention to the correct method, lactone tofu will rot easily and can't keep its complete shape, so you must master the correct method. The first thing to do is to tear off the plastic film on the surface of the packaging box, which is the first step.
2. Inverted lactone tofu
After peeling off the mask on the surface, cut the bottom of the box diagonally with scissors and let it breathe air. After inhaling air, turn the box upside down and buckle the lactone tofu. If you don't cut the hole with scissors to breathe, the hole will be tight and difficult to take out. But if they are exposed to the air, it is easy to turn the lactone tofu upside down, and the poured tofu is relatively complete.
3. Pay attention to taking out lactone tofu
In fact, it is relatively easy to take out lactone tofu, as long as you master some skills, but don't be too hasty or too casual when taking out that piece of tofu, because if you can't master the correct skills, the tofu will rot and can't remain intact, thus making the dishes lose their aesthetic feeling, so be careful and master the skills when taking out lactone tofu.
How can the inner fat tofu be taken out of the box without breaking?
1. First tear off the plastic film on the tofu box, then turn the tofu box upside down on the plate, cut a small hole in the tofu box with scissors, and then tap on the four walls of the box to lift it.
You can also pat the back of the tofu box gently, cut two small mouths from four corners, and then tear off the plastic.
3. In addition to the above two methods, you can also cut the side of the tofu box with a blade, then open the lid and turn the tofu onto the plate.
Advantages and disadvantages of eating lactone tofu
Lactone tofu refers to tofu made with acidic coagulant. The representative of acid coagulant is gluconolactone, which is a natural food additive. Moderate consumption can supplement the nutrients needed by the human body, but excessive consumption will have a certain impact. Patients with gout, gastrointestinal diseases and nephropathy should not eat it to avoid discomfort.
1. Benefits: Unlike ordinary tofu, lactone tofu is made of gluconic acid. -δ-lactone is produced as a coagulant of tofu. It reduces the loss of protein and has high protein content and moisture content. Lactone tofu is rich in protein, calcium, vitamin B, unsaturated fatty acids, soluble fiber and so on. These ingredients help the human body to digest, supplement the vitamins needed by the human body and solve the constipation problem. In addition, from the taste, lactone tofu is delicate, shiny and palatable;
2. Disadvantages: Lactone tofu is made of soybeans and belongs to high protein and high purine food. Eating a lot of lactone tofu may lead to excessive intake of protein, which is difficult to digest, aggravates the burden on the stomach and easily leads to indigestion. In addition, patients with nephropathy can also increase the burden of renal metabolism due to a large amount of intake of protein, resulting in aggravation of the disease. In addition, the content of lactone tofu purine made from soybeans is not small. Gout patients can also induce gout or aggravate gout symptoms after eating.