Home tofu(jia xiang dou fu )

Home tofu method:

Raw materials for home tofu

300g tofu, 125g pork, 5g agaric, 2 chives, 1tsp starch (30g)

Seasoning for home tofu:

30 g edible oil, 1 / 2 tbsp soy sauce (15 g), 1 / 2 tbsp cooking wine (15 g), 1 tbsp bean paste (30 g), 1 tbsp refined salt (3 G), 1 tbsp monosodium glutamate (3 G)

Processing steps of hometown tofu:

1. Cut tofu into thick slices, pork and pork into meat slices, cut chives into sections, open Auricularia auricula with warm water, and chop bean paste into fine powder;

2. Heat the oil in the frying pan, add the tofu slices and fry them into golden yellow;

3. Leave a little oil in the pan, stir fry pork slices until fragrant, add bean paste to stir fry red, add soy sauce, cooking wine and water, then add tofu slices, agaric, refined salt and MSG;

4. after boiling, reduce the heat, stew the tofu, add the shallot section, starch the starch with water, and collect the soup.

Characteristics of home tofu:

It's salty and delicious. It's good to drink.

Attention should be paid to making home tofu

When frying tofu, tofu is easy to break. You can also put tofu into oil pan and fry it again.

Home tofu

Hometown tofu is a famous local dish with rich flavor and color, belonging to Hunan cuisine. This dish has meat and vegetables, strong fresh flavor, salty and delicious, is a family dish. Tofu is rich in calcium, phosphorus, iron, vitamin B and other nutrients, which can maintain the normal weak alkalinity of human body. Two small pieces of tofu can meet a person's daily calcium requirement. China has been known as "soybean kingdom" since ancient times, and has a long history and rich practical experience in the production and processing of soybean products. Nutrition experts believe that by the end of this century, people's daily protein intake will reach 75 grams, of which 1 / 4 mainly comes from bean products, and bean protein will become a very important source of protein for people.

brief introduction

Dish name:

Home tofu.

Category:

Hot Dishes.

Cuisine:

Hunan cuisine.

Basic features:

There are meat and vegetables, strong fresh flavor, salty and delicious.

Manufacturing materials

Ingredients: 300g tofu, 125g pork, 5g agaric, 2 chives, 1 tbsp starch,

Seasoning: 30g edible oil, 1 / 2 tbsp soy sauce, 1 / 2 tbsp cooking wine, 1 tbsp bean paste, 1 tbsp refined salt, 1 tbsp monosodium glutamate,

Production method

Home tofu

1. Cut tofu into thick slices, pork and pork into meat slices, cut chives into sections, open Auricularia auricula with warm water, and chop bean paste into fine powder;

2. Heat the oil in the frying pan, add the tofu slices and fry them into golden yellow;

3. Leave a little oil in the pan, stir fry pork slices until fragrant, add bean paste to stir fry red, add soy sauce, cooking wine and water, then add tofu slices, agaric, refined salt and MSG;

4. after boiling, reduce the heat, stew the tofu, add the shallot section, starch the starch with water, and collect the soup.

characteristic:

It's salty and delicious. It's good to drink.

Chef one touch:

When frying tofu, tofu is easy to break. You can also put tofu into oil pan and fry it again.

Production tips

1. Color the surface of fried dried beans. If there is no dried beans, use old tofu instead.

2. When cooking, use medium heat, wait for the raw materials to dry the soup, and leave a layer of oil in the pan.

nutritive value

2. This dish has meat and vegetable, strong fresh flavor, salty and delicious, it is a family dish.

3. It is found that tofu and fish can complement each other in nutrition. For a long time, tofu has been a good product for both food and medicine. It has many functions, such as long skin, good appearance, filling bone marrow, Strengthening Qi, deficiency of complement and so on. However, the content of methionine in tofu is less, while the content of amino acid in fish is very rich, while the content of phenylalanine is relatively less, while the content of tofu is higher. The combination of the two can complement each other and improve the nutritional value.

Tofu and disease

Home tofu

Tofu is one of the excipients of traditional Chinese medicine. Tofu cooking is one of the processing methods of traditional Chinese medicine. The medicine is implanted into the tofu and covered with tofu. The tofu is boiled with fire until it is honeycomb like and the color of the medicine becomes lighter. The time is about 4 hours. Such as sulfur, containing toxic ingredients, after cooked with tofu, one can reduce toxicity, two can be clean. Because tofu is rich in protein and amphoteric compounds, it can not only precipitate with alkaline substances, but also dissolve some acidic toxic substances to reduce toxic components. Moreover, it has good adsorption due to its large surface area and many voids.

Tofu can also be used in food therapy, which has certain medicinal value. For example, stewed bean curd with Scallion can cure the first cold and eat 3-5 times a day; boiled crucian carp and bean curd can cure measles, and those with residual heat can also be used for milk; fried bean curd with Scallion can be used for edema and swelling; bean curd and radish soup can be used for phlegm fire roaring asthma; boiled bean curd and brown sugar can be used for spitting blood, etc.

How to choose and keep tofu fresh can be said to be the protagonist of vegetarianism, and kelp is rich in iodine, so some people like to eat traditional plate tofu, while others prefer the smooth and Tender Box tofu. No matter which one you prefer, you should pay attention to the purchase and preservation of tofu.

The color of tofu itself is slightly yellowish. If the color is too white, bleaching agent may be added, it is not suitable to buy. In addition, tofu is a high protein food, which is easy to corrupt. In particular, the plate tofu sold in the free market is more likely to be contaminated than the boxed tofu, so we should pay more attention to it.

Tofu, as a kind of food with both food and medicine, has many functions, such as Tonifying Qi, tonifying deficiency and so on. Generally, the calcium content of 100g tofu is 140mg-160mg. Tofu is a plant food with high protein content. It contains 8 kinds of essential amino acids for human body. It also contains unsaturated fatty acids and lecithin which animal food lacks. Therefore, often eat tofu can protect the liver, promote metabolism, enhance immunity and detoxification.

The deficiency of tofu is that it contains soybean protein which lacks an essential amino acid - egg yolk acid. If it is eaten alone, the utilization rate of protein is low. For example, if it is combined with some other foods, the egg amino acid which is missing in soybean protein can be supplemented, so that the proportion of the whole amino acid tends to be balanced, and the human body can fully absorb and utilize the protein in tofu. The methionine content in egg and meat protein is high, so tofu should be mixed with this kind of food, such as fried eggs with tofu, tofu with minced meat, tofu with sliced meat, etc. In this way, the utilization rate of protein in tofu can be improved.

Tofu is a healthy functional food. According to modern scientific research, tofu has a series of functions in ensuring human health.

Suitable population

It's edible for most people. It is not only an ideal food for the elderly, pregnant women and puerpera, but also an important food for children's growth and development. Tofu is also good for menopause, post conditioning, obesity and rough skin. Mental workers and night workers are also very suitable for eating.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jia Xiang Dou Fu