How much do you know about tofu

"Rotate the mill to run the nectar liquid, and boil the snowflakes in the moon pan

Choosing tofu: 4 indicators to judge the good and the bad

Selecting soybeans with full grains, soaking, grinding, filtering, then boiling, coagulating, and molding is a relatively complete tofu production process

Cheng Jingmin, a registered dietitian of the Chinese Nutrition Society and director of the Health Management and Policy Research Center of Shanxi Medical University, introduced that there are two main types of tofu in China: southern tofu and northern tofu

Different from the above-mentioned traditional molding process, modern "dotted tofu" is mainly carried out with acid-based coagulants, such as gluconic acid (gluconolactone is mainly used in the food industry)

When buying tofu, consumers can choose according to their own needs.

Color Fresh tofu is mostly milky white or slightly yellow.

Cut The high-quality tofu has a smooth cut surface and will not break apart

Elasticity High-quality tofu has a fine texture and non-sticky texture

Smell High-quality tofu has a unique aroma of tofu; ordinary tofu is not obvious; low-quality tofu has a bad smell such as beany and rancidity

In addition, if you buy boxed tofu, in general, there are no gaps in the good boxed lactone tofu box, you can shake it in your hand, there is no shaking, the surface is flat, no bubbles, and no water

Eating tofu: reasonable and nutritious

Tofu is rich in high-quality protein and various trace elements necessary for the human body, and is known as "plant meat"

There are many ways to cook tofu, frying, frying, stewing, stewing, no matter which way, you can cook delicious food

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

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

First of all, you should pay attention to eating in moderation

Second, attention should be paid to the health risks of consuming tofu

According to the data in the "Dietary Guidance for Patients with Hyperuricemia and Gout" issued by the National Health Commission in 2017, the purine content in each 100 grams of water tofu, tofu cubes and lactone tofu reached 67.
57 mg, 68.
63 mg and 100.
11 mg, respectively.
, and the purine content in every 100 grams of dairy products generally does not exceed 20 mg
.
Therefore, from the perspective of risk reduction, do not rely solely on tofu for protein supplementation, but choose foods such as eggs and milk as protein sources
.

Finally, if you want to make cold dishes such as spring onion mixed with tofu, it is recommended to heat it at high temperature before processing, and then let it cool
.
Cheng Jingmin emphasized that it is best to do this regardless of bulk tofu or boxed tofu
.
Especially in bulk tofu, try not to eat it directly with cold to avoid gastrointestinal discomfort
.

There are rumors that tofu sold in bulk in the market cannot be guaranteed to be clean and hygienic, and it is easy to breed microorganisms, so it cannot be bought
.
Cheng Jingmin believes that this statement is biased
.
As long as you choose regular channels to buy, and eat with a little attention, there will be no risk
.

Others believe that tofu and spinach should not be eaten together, arguing that this increases the risk of developing stones
.
Cheng Jingmin explained that some nutrients in the diet can indeed increase the risk of developing stones, such as calcium, oxalic acid and purine, but the main factors are unhealthy eating patterns and habits, such as a single dietary structure and too little water
.
Although spinach is a vegetable with high oxalic acid content, it may affect the absorption of calcium in tofu, but it will not form stones
.
As long as the spinach is blanched in water in advance, most problems that affect calcium absorption can be avoided
.

Storing Tofu: The 3 Most Practical Ways

Delicious but difficult to store, is a problem that many food will encounter
.
How to store tofu so that it can be stored for a few more days without affecting the taste? Cheng Jingmin suggested that consumers try the following 3 methods:

Refrigeration method If the tofu you buy is not eaten immediately, it can be stored in the refrigerator at a low temperature.
The storage time should not be too long, about two days
.

This method can be stored in the refrigerator for about a week after boiling in salt water.
The main point is to boil the tofu in salt water.
After cooling, put it in the crisper together with the water, and then put it in the refrigerator to refrigerate, so that it can be stored for about one The week does not deteriorate
.

Frozen preservation method This method puts the tofu in the freezer layer and turns it into frozen tofu.
When it is to be eaten, it is thawed in the refrigerator in advance, and the preservation time is relatively longer
.
However, this will change the original flavor of fresh tofu
.

In addition to the above three methods, there are also some folk "little secret recipes" that are also very practical:

Storage after cooking Cook or steam the cleaned tofu, and then put it in a container in a cool, ventilated place
.
In order to avoid dust fall, you can cover the gauze cover
.

Storing after frying Cut the cleaned tofu into equal-sized tofu cubes, drain, fry with a little oil until golden on both sides, and store in a cool place
.

Cheng Jingmin reminded that although the above method can prolong the preservation time, the best way is to eat it in time
.
After all, like most delicacies, tofu is fresher the sooner it's eaten
.

In addition, Cheng Jingmin introduced that among the various delicacies, many foods called "tofu" are actually not real tofu
.
Common ones are:

Japanese tofu is also called egg tofu, Yuzi tofu,
etc.
Its main raw material is eggs, supplemented with water, salt, etc.
, and its essence is a commercial egg custard
.

Fish tofu, also known as fried fish cakes, is made of surimi, soybean protein isolate, starch, salt, monosodium glutamate, sugar, vegetable oil and water in a certain proportion into blocks, and then cooked and fried
.

Thousand-sheet tofu is made from soybean protein isolate, starch, edible oil,
etc.
Compared with traditional soy products, the content of calcium and soy lecithin is relatively low
.

Almond tofu is a dessert made of sugar, almonds, milk, agar, etc.
A lot of sugar is added in the production, so it should not be eaten in large quantities or often
.
(Editor Li Chuang)