What is the material of Japanese tofu?
Japanese tofu, also known as egg tofu and Yu Zi tofu, is similar to tofu in texture. It is made of eggs as the main raw material, supplemented by purified water, plant protein and natural seasoning. It has the smoothness of tofu and the fresh fragrance of eggs, and is a traditional high-quality plant protein food.
How to make Japanese tofu delicious?
Ingredients: Japanese tofu, corn starch, cooking oil, Chili sauce, pepper, onion, ginger, garlic, pepper, soy sauce, salt, sugar and cooking oil.
Exercise:
1. Take the Japanese tofu out of the bag and cut it into slightly thick columns.
2. Put the starch in the dish, put the Japanese tofu on it and spread a layer of powder evenly.
3, fire, put oil in the pot to heat, fry the Japanese tofu until golden on both sides, and put it on a plate for later use.
4. Chop ginger, garlic, onion and pepper, shred green pepper, blanch tomatoes with hot water with a cross knife and cut into small pieces for later use.
5, adjust the sauce: put the right amount of salt, sugar, soy sauce, pepper, starch into the bowl, and add a small amount of water and mix well.
6. Add oil to the pot and stir-fry all the onions, ginger, garlic and peppers.
7. Add Chili sauce, continue to stir-fry the fragrance, and then stir-fry the shredded green peppers and tomatoes with low fire until the tomatoes become soft and rotten into a paste.
8. Then pour the prepared sauce into the pot, stir fry for a while, then add the fried Japanese tofu, stir fry evenly over medium heat until the juice is collected, and sprinkle with chopped green onion before taking it out.
Nutritional components of Japanese tofu
Japanese tofu has a high nutritional content. Every100g of Japanese tofu contains the following nutrients: 2 1 calorie, 3.72g of carbohydrate, 0.66g of protein, 0.72g of fat, 0.78g of dietary fiber, 0.3.2 of vitamin C/kloc-0, 0.03 of vitamin B and 20 of vitamin B. 0 1 mg, nicotinic acid 0. 36 mg, vitamin E 0. 68 mg, sodium 0. 66 mg, magnesium 22. Potassium 125.4 mg, calcium 60.6 mg, iron 0.48 mg, zinc 0.39 mg, manganese 0.03 mg, selenium 0.3 mg and copper 0.08 mg.
Common practice of tofu in Japan
Because Japanese tofu is tender, it is not suitable for excessive stir-frying. It is suitable for stewing and stewing. The most famous way to eat is iron tofu.
Japanese tofu tastes particularly tender and tastes similar to tofu. Japanese tofu can be used to make all kinds of delicious dishes, such as iron plate and braised pork. However, Japanese tofu is tender and fragile, so you must pay attention to it when cooking.