Tofu profile:
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.
Development history:
China is the birthplace of tofu. According to legend, the mother of Liu An, the king of Huainan (BC 177-BC 122), likes to eat soybeans. Once her mother couldn't eat the whole soybean because of illness. Liu An had the soybean ground into powder, so she rushed into some water to boil it into soybean milk, but she was afraid that it would taste weak and put some brine. The result turned into a lump, which is tofu flower.
Huainan Wang's mother was very happy to eat it, and her condition improved, so tofu was handed down. The making of tofu was probably invented by Liu An when he organized alchemy. Alchemists used many minerals and inorganic salts in alchemy, and occasionally found that gypsum or other salts could solidify soybean milk into tofu.
Zhu, a famous poet in the Song Dynasty, said, "Growing peas is exhausting. If you know Huainan, you will get a spring cloth. " And from the notes handed down from generation to generation, tofu was originally the king of Huainan. Li Ming's Compendium of Materia Medica Tofu in the Valley: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty. There are many records about the method of making tofu in some ancient books after the Ming Dynasty.
Exercise:
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. What condenses on its surface is exposed to dry, which is called tofu skin. It's delicious. It smells sweet, salty and cold. Bittern is the concentrated solution of magnesium chloride, magnesium sulfate, sodium chloride and other components; 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.