As follows:
Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.
Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you need to pay attention to good collocation.
In 20 14, "traditional bean curd making skills" was selected into the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value. There are many records about the method of making tofu in some ancient books after the Ming Dynasty.
In Li Shizhen's Compendium of Materia Medica, the rapid production of tofu and the use of coagulants are elaborated in detail: "The method of tofu can be used for all black beans, soybeans, white beans and mung beans. Methods: Soaking in water, pulverizing, deslagging, cooking, and precipitating with brine or alum juice or vinegar. Others use gypsum as the final harvest in vats. Generally, salty, bitter, sour and bitter things can be restrained.
Those things that condense on its surface are exposed and dried, which is called tofu skin. It tastes delicious and smells sweet, salty and cold. "Bittern is a concentrated solution of magnesium chloride, magnesium sulfate, sodium chloride and other ingredients; Alum juice is a mineral containing heavy water salt, such as potassium alum; Gypsum is hydrated calcium sulfate; Sour vinegar is edible vinegar. Most of these coagulants are still in use today.
In the Ming Dynasty, Wu's "Mo E Shan Ji" said: "Anyone who makes tofu will mix mung beans with each liter of soybeans and cook them in brine, which is very tough and secret. "It means: when making tofu, add one-tenth of mung beans to soybeans, and the tofu made is particularly tough. This is also worth studying and studying now.
Su Bingheng, a poet in the Ming Dynasty, wrote: "Huainan is the most sophisticated technique, and the fading of the skin shows the essence. A round of grinding nectar, boiling soup rolling snowflakes. Toad dipped in a tile has a shadow, but a golden knife cuts jade without blemish. Who knows the taste, mostly in monks and Taoists. " The description of the invention, production method, characteristics and dietary customs of tofu in the poem is concise, flexible and vivid, and the admiration is vivid and intriguing.