Tofu is a frequent visitor to the family table. Especially for those children and the elderly, the soft and smooth taste of tofu is really unforgettable. Another reason that makes it attractive is its nutritional value-the nutritional feature of bean products is 1. The content of protein is higher, and its quality is better than that of protein in grain and close to that of protein in meat. The protein content of soybean is about 40% (lean pork content 16.4%, egg content 14.7%). The amino acid composition of bean protein is close to human needs, and the composition ratio is similar to that of animal protein. Lysine, which is relatively deficient in cereals, is high in beans and should be eaten with cereals to improve the physiological value of protein in diet. 2. The fat content is relatively high, reaching 15%-20%, among which soybeans and black beans have the highest content and are often used as raw materials for edible oil. Soybean oil is one of the most commonly used edible oils. 3. Zero cholesterol. Soybean is a plant, so it contains no cholesterol. In protein, there is only one kind of food with high content, good value and little or no cholesterol. This is one of the reasons why soy protein is more beneficial to health than meat protein. 4. Rich in calcium, coupled with the coagulant added in processing, the calcium content of bean products is very prominent. The calcium content of 250g tofu is equivalent to that of 250ml milk. If milk and dairy products are the first choice for calcium supplementation, then bean products are undoubtedly the second. It contains B vitamins, especially vitamin B2. 6. Rich in phosphorus, sodium and potassium, it is a good source of minerals. Here are three ways to make tofu, so try it. Bear paw tofu material: tofu 1 block, pork tenderloin 150g seasoning: green garlic, soy sauce, bean paste, monosodium glutamate, sugar, chicken essence and ginger. Production method: 1. Cut tofu into pieces 5 cm long, 3 cm wide and 1 cm thick. 2. Slice pork and dice green garlic. Put a little oil in the pot, fry the tofu until both sides turn yellow, and then pick it up. 4. Put the oil in the wok. After the oil temperature is high, put the meat slices into the wok and fry the water (the meat slices change color). Stir the bean paste and ginger and mix in the fresh soup. 5. After the soup is boiled, add tofu and add soy sauce, green garlic and other seasonings to thicken it. 6. When the juice thickens, take it out of the pot and eat it. Features: strong hometown flavor, bright red color. White oil beef tofu material: tofu 1, beef 150g. Seasoning: broken lobster sauce, sweet noodle sauce, soy sauce, monosodium glutamate, chicken essence, green garlic, salt, etc. Production method: 1. Cut the tofu into 1.5 cm square pieces. 2. Chop the beef and cut the green garlic into small pieces. 3. Put oil in the pot, add diced beef, add sweet noodle sauce and black bean sauce until the water is dry, stir-fry until fragrant, and then mix in fresh soup. 4. Add tofu, soy sauce, monosodium glutamate, chicken essence, green garlic and other seasonings to taste and hook starch. 5. When the juice is thick, put the pan on the plate and sprinkle some shallots. Features: The juice is thick, tender and refreshing. Dried fish fillets with bean curd: material: 1 box of fat bean curd, 1 Anhui fish, 2 fresh mushrooms. Seasoning: bean paste, pepper oil, sesame oil, soy sauce, pepper, celery, onion, monosodium glutamate, salt, etc. Production method: 1. The head, tail and bones of Anhui fish have been removed. Slice the fish, grab the meat slices with egg white, salt, pepper and water starch, and marinate for 10 minute. 2. Slice tofu and mushrooms for later use. 3. Put oil in the pan, smooth the fish fillets with hot oil and pick them up. 4. Put oil in the wok, then add ginger, onion and bean paste to stir fry until fragrant, and mix in fresh soup. 5. Add tofu, mushrooms, fish fillets, celery, onion, pepper oil and other seasonings in turn, and thicken. 6. Turn off the oil, take the pot and put it on the plate. Tofu is neatly placed on one side of the plate, and fish fillets are placed on the other side. Features: smooth, tender and refreshing, fresh and delicious.