Eating tofu has a college ask

"Rotate and grind the liquid on the stream, and cook the snowflakes in the moon bell

Four indicators judge the merits

Select soybeans with full particles, soak, refine, filter, and then cook, solidify, and shape

From the bulging soybeans to the white and tender tofu, it also needs the "catalysis" of a "mysterious visitor"

Cheng Jingmin, a registered nutritionist of the Chinese Nutrition Society and director of the Health Management and Policy Research Center of Shanxi Medical University, introduced that China's tofu mainly has two types

Cheng Jingmin introduced that the tofu of the traditional molding method has a relatively high content of calcium and magnesium, so it may have a slightly bitter taste; The texture of tofu in the modern molding method is more delicate, and some may also add some water retention agents to make the taste appear more tender and smooth

There are many tips for choosing tofu, and Cheng Jingmin reminds consumers to pay attention to the following 4 indicators

Color: Fresh tofu is mostly milky white or slightly yellow, and in the wet state, the surface of tofu has a good sense of luster; If the color is dark, there is even a phenomenon of blackening and redness, it means that the tofu is not fresh, or there are defects

Cut: The high-quality tofu is cut flat and will not be crushed

Elasticity: High-quality tofu has a delicate texture and does not stick to your hands

Smell: High-quality tofu smells like tofu unique aroma; The aroma of ordinary tofu is not obvious; Inferior tofu has a bad smell such as bean smell and bad taste

If it is boxed tofu, in general, a good boxed lactone tofu, there is no gap in the box, and there is no shaking sensation

Reasonable combination with nutrition

"Vegetable plates are used to be mixed with sheep cheese, and it is difficult to pick more than pulp fertilizer

There are many cooking techniques of tofu, frying, frying, stewing, no matter which way, can cook delicious; Tofu is also a versatile ingredient that can be paired with

Cheng Jingmin introduced that tofu has found the right "partner", which can help the human body better absorb the nutrients in it

In addition to scientific collocation, edible tofu also needs to pay attention to science

First, care should be taken to eat

Second, we should pay attention to the health risks
of eating tofu.
In general, healthy people eat more tofu is mostly harmless, but if it is a patient with gout, hyperuricemia and kidney stone disease, you should consider limiting the intake of soy products such as tofu
.
Supplemental protein should not rely solely on tofu, you can choose safer foods such as eggs and milk as a source
of protein.

Three should be heated at
high temperature.
If you want to make a cold dish such as shallots and tofu, it is recommended to heat it at high temperature before processing, and then let it cool
.
Whether it's bulk tofu or boxed tofu, it's best to do so
.
In particular, bulk tofu should not be eaten directly and cold, so as not to cause gastrointestinal discomfort
.

Delicious but difficult to store, is a problem
that many delicacies encounter.
How to store tofu to ensure that it can be left for a few more days without affecting the taste? Cheng Jingmin recommends that consumers try the following 3 methods:

Low-temperature refrigeration The tofu that can be bought back can be stored in the refrigerator at low temperature if it is not eaten immediately, and the storage time should not be too long, about 2 days
.

This method can be stored for about a week, the point is to boil the tofu in brine, put it in the water together with the water after cooling, and then put it in the refrigerator for refrigeration, so that it can be stored for about a week without deterioration
.

Cryopreservation Put the tofu into the frozen layer to become frozen tofu, and then thaw
it in the refrigerator in advance when eating.
This method allows tofu to be stored for a relatively long time, but it will change the original flavor
of fresh tofu.

Cheng Jingmin reminded that among the many kinds of food, many foods called "tofu" are not really tofu
.
Japanese tofu is also known as egg tofu, Tamako tofu and so on
.
Its main raw material is eggs, supplemented by water, salt and so on
.
Fish tofu, also known as fried fish cake, is made of surimi, soy protein isolate, starch, salt, monosodium glutamate, sugar, vegetable oil and water in a certain proportion of the processing into blocks, cooked and fried
.
Chiba tofu is made by waking up with soy protein isolate, starch, edible oil, etc.
as the
main raw materials, and stirring evenly.
Compared with traditional soy products, its calcium, soybean phospholipids and other content is relatively low
.
Almond tofu is a dessert made of sugar, almonds, milk, agar, etc.
, with a large amount of sugar added to the production, should not be eaten
in large quantities or often.

(Li Jian)

China Food News(2022/10/06/06 edition)

(Editor-in-charge: Zhu Meiqiao)