Bean curd is a very common food ingredient, with a strong flavor of beans, but also other soy products do not have a unique taste, popular with everyone, so how to do how to eat it? I'll tell you right away!
Contents
Introduction of roti
4 ways to make roti
Picking roti Methods
Introduction of Tofu Bamboo
Tofu Bamboo, also known as rotting skin, is a traditional Han Chinese soybean food and a common food ingredient in the Chinese region, which has a strong soybean flavor, as well as a unique taste that other soybean products do not have. Bean curd is yellowish-white in color, oily and translucent, rich in protein and a variety of nutrients, soaked in water (summer cool winter temperature) 3 to 5 hours to hair open. Can meat, vegetarian, burn, fried, cold, soup food, etc., eat the fragrant and refreshing, meat, vegetarian flavor. But with nephritis, renal insufficiency, diabetic ketoacidosis, gout patients are not suitable to eat bamboo.
The bean curd is heated and boiled, after a period of heat preservation, the surface of the formation of a layer of film, picking out the sagging into a branch-like, and then dried. Its shape is similar to the bamboo branch-like, known as rotting bamboo. Bean curd is a product of a certain structure combined with soy protein film and fat. High nutritional value, easy to store, easy to eat, favored by consumers at home and abroad [1] .
The word "roti" first appeared in Li Shizhen's "Compendium of Materia Medica", Li Shizhen said that when the soy milk is heated, a film appears on the surface, and the film is taken out and dried to obtain roti. The quality of roti is divided into 3 grades, the lighter the color, the higher the nutritional value. Bean curd is rich in protein and less water; and contains nutrients similar to soybeans, such as soy protein and dietary fiber and carbohydrates. [2]
In the Internet buzzword, "腐竹" can also be the meaning of the Lord's service, because of the two resonance.
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4 ways to make roti
1, black fungus fried roti
Raw materials:
200 grams of roti, black fungus 5, 2 cloves of garlic, ginger 4, seasoning: salt, soy sauce, sugar, pepper, chicken
The most important thing is to make sure that the food is not too much to eat. p> Practice:
1. Black fungus soaked, softened bamboo soaked in water and cut into sections, sliced garlic.
2. Bean curd bamboo into the pot of boiling water to cook for a minute, fish out of the water control, frying pan with oil to heat, under the garlic and ginger slices burst incense.
3. Add bamboo strips stir fry for a while, add black fungus, salt, sugar, soy sauce, pepper, chicken stir fry can be
2, Dutch beans mixed with bamboo strips
Ingredients
Dutch beans, bamboo strips, ginger, white vinegar, sesame oil, salt, chicken, dry red pepper
Practice
(1) bamboo strips soaked in cold water and then cut into julienne strips;
(2) Dutch beans removed tendons, washed and shredded, blanched in boiling water, quickly pulled through in cool water;
(3) Dutch beans and bean curd bamboo on a plate, sprinkled with dried red chili pepper, put salt, chicken essence and a small amount of white vinegar;
(4) pot of sesame oil, add pepper and ginger, fried flavor, poured in the Dutch tofu bamboo can be.
Tips
(1) Dutch beans are one of the more nutritious legumes. Dutch beans not only contain a lot of water, eaten to give a refreshing taste, at the same time, contains little fat, but also contains essential amino acids. But the Dutch beans must be blanched and eaten, otherwise toxic;
(2) Bean curd is dried with soybean milk and made of bean curd, rich in protein, the highest nutritional value in soy products.
3, broccoli, tofu and roasted bean curd practice
Ingredients
broccoli, tofu, bean curd, quail eggs, peanuts, mushrooms, chili sauce, tempeh sauce
Practice
1, blanch broccoli for half a minute, standby, blanch tofu for a while, add salt to brine a little.
2, onion, ginger and garlic burst pot, add chili sauce, black bean sauce, mushrooms, stir fry for a while.
3, add water, quail eggs, boil.
4, add tofu, bean curd, boil.
5, finally add peanuts, salt, sugar, starch thickening, out of the pot.
6, broccoli randomly arranged on the plate. Good food can be seen.
4, the practice of knucklehead bamboo casserole
Ingredients
250 grams of roast pork belly, knucklehead 300 grams, branch bamboo (after the hair) 200 grams, tamarind (after the hair open) 50 grams, garlic (peeled and patted) 15 grams, 10 grams of ginger, salt, sugar, chicken broth, peanut oil, each in moderation
Method
1, roast pork belly cut pieces of flying water Standby; knuckleheads cleaned and cut pieces, remove the capsule standby;
2, open the pot of oil, burst incense garlic and ginger, under the knuckleheads stir fry for a few moments;
3, and then under the appropriate amount of chicken broth and tamarind, seasoned with salt, sugar, slow fire simmering to knuckleheads soft ripe, under the bamboo and roast pork, slow fire sauce, the last seasoning will be done.
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The way to select rotting bamboo
High quality rotting bamboo: good quality rotting bamboo for the branch or piece of leaf-shaped, yellowish, glossy; brittle and easy to fold, strip folded hollow, no mold, impurities, insect moths; with the inherent flavor of rotting bamboo, without any other odor; cooking has The inherent fresh flavor of bean curd bamboo.
Sub-quality rotting bamboo: the quality of a little less rotting bamboo color and lustre is dull or pan white, white, no luster, and more broken branches or broken pieces, there are more solid bars; the inherent aroma of rotting bamboo, taste bland.
Poor quality rotting bamboo: poor quality rotting bamboo is gray-yellow, dark yellow or yellow-brown, dark color and no luster; there are mold spots, insect moths, impurities; there is a musty taste, sour smell and other bad smell and other foreign odors; cooking and eating a bitter taste, astringent bitter or sour taste and other bad taste.
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