Dry tofu can be said to be the most common food in our lives, its raw materials are mainly made of beans, so it contains the nutritional value of beans. And dry tofu cooking methods are also very much, can be fried, boiled, stewed, cold and so on way, the following for you to introduce the dry tofu shredded production method.

How tofu shredded cold

Ingredients: 2 sheets of tofu skin, 1 green pepper, soy sauce, sugar, chili oil, crushed peanuts, fish sauce, pepper oil, sesame oil.

Method:

1. Prepare two sheets of tofu skin cleaned in water, cut into uniformly thin silk.

2. After the green pepper is also cleaned, cut into uniform julienne.

3. Because the soybean product itself is containing the flavor of beans, you can put water in the pot, cut the tofu shredded into the boiling water off for a while, you can remove the flavor of beans.

4. Remove the hot shredded tofu and put it into ice water for a while to ensure the taste of shredded tofu.

5. Drain the iced tofu shreds and put them in a bowl with the green pepper shreds.

6. In a small bowl, add crushed peanuts, soy sauce, sugar, sesame oil, pepper oil, fish sauce, chili oil and mix well.

7. Pour the dressing over the shredded tofu and stir well to serve.

How to make cold dried tofu shreds

Ingredients: 2 sheets of dried tofu, green onions, cilantro, garlic, chili oil, sesame oil, sesame oil, sesame seeds, sugar, salt, chicken essence.

Practice:

1. Clean the prepared ingredients, dry tofu cut into shredded tofu, green onions, cilantro, garlic chopped into froth standby.

2. Cut the shredded dry tofu in boiling water, remove and control the water.

3. Put the water-controlled dried tofu shreds, as well as chopped cilantro, green onion and garlic into a bowl.

4. Add salt, monosodium glutamate (MSG), sugar and sesame seeds and mix well.

5. Add the appropriate amount of seafood soy sauce, chili oil, sesame oil and mix well and then serve.

How to make shredded tofu

Soak the soybeans completely, then grind them into soybean milk, and put the ground soybean milk into the pot and boil it completely. The cooked soybean residue completely separated, we can take a larger mesh pocket, the pot of soybean milk as well as soybean milk all poured into the mesh pocket, mainly in the pouring at the same time to constantly shake the mesh pocket, so that all the soybean milk beans flow out of the mesh pocket, the mesh pocket remaining need to be beans. When all the dregs are left in the mesh pocket, use a clipboard or press to press all the soybean milk in the mesh pocket again, to ensure that all the dregs are separated from the soybean milk together. Empty out the soybean milk in the basin, will be a little bit of brine added to the soybean milk, pay attention to the addition of brine at the same time you need to constantly stir, pay attention to the amount of brine to add is based on the color of the soybean milk to manipulate. Will point good brine basin cover the lid, when the soybean milk into tofu flower, you can press the tofu flower into dry tofu. We are required to spread the tofu flower layer by layer on the tofu package, be careful not to spread too thick, or the pressed dry tofu will also be thicker, must pay attention to even. Generally pressed for a few hours, and then open the tofu package, then the tofu flower is pressed into dry tofu, and then the pressed dry tofu evenly cut into silk, so that the dry tofu silk is ready.

Nutritional value of shredded tofu

Shredded tofu is a traditional soybean product in China, because soybean products have a high nutritional value, especially the protein content can exceed the content of soybeans, and the complete protein in it contains 8 amino acids required by the human body, which is very suitable for people to eat to supplement the nutrients required by the human body.

The nutritional composition of dry tofu contains 58g of water, 22g of protein, 10.5g of fat, 1.1g of fiber, and a variety of other vitamins and minerals in 100g. In particular, the protein in dried tofu can prevent atherosclerosis and lower plasma cholesterol. Shredded tofu is suitable for all people. Especially for those who are malnourished and allergic to meat, eating more dried tofu can also replenish the body's protein needs.

In traditional Chinese medicine, dried bean curd is also very strong, like tofu has a heat dispersal of blood, the role of the lower intestine turbid gas. There are indicated. Vegetable protein in tofu is even comparable to fish, almost all the amino acids needed by the body, in soy products are present.

Although dry tofu shredded is made of soy products, but do you know was made of dry tofu, the human body for which the protein absorption rate can reach 92% -95%.

It is understood that soybean products and then made into dry tofu will contain 18% of the oil, and this part of the oil in the production process, will be transferred to the dry tofu, such as the production of most of the kind of larger than the ratio of linoleic acid, which does not contain cholesterol, and is very conducive to the development of nerves, blood vessels, and the growth of the brain.

We read the above for the practice of tofu silk after the introduction, is not the nutritional value of tofu silk has a new understanding of it? In fact, the nutritional value of dry tofu is far more than that, like seafood allergy but can not eat seafood people can also eat dry tofu to supplement the protein. But here we need to remind you, dry tofu silk although suitable for all people to eat, but gout patients really can not eat more, will aggravate the condition.