Japanese tofu is pseudo tofu

Japanese tofu is “pseudo tofu”

With the increasing awareness of public health, tofu has become the most common dish on the Chinese family’s table.
At present, there are more and more tofu varieties in the supermarket. There are South tofu (water tofu), northern tofu (old tofu), tofu, lactone tofu, oil tofu, Japanese tofu, etc. What are the differences in the nutritional content of different varieties of tofu?What is the difference between the methods?
The reporter interviewed the food experts to answer questions for readers.
  Japanese tofu is “pseudo tofu” Fan Zhihong, an associate professor at the College of Food Science of China Agricultural University, told reporters that tofu is rich in nutrients, contains many trace elements necessary for the human body, and is also rich in high-quality protein, which is known as the “plant meat”.
The digestion and absorption rate of tofu is over 95%.
Two small pieces of tofu can meet the daily calcium requirement of a person.
Modern medicine has confirmed that tofu has the functions of increasing nutrition, helping digestion and appetizing, and it is also beneficial to the growth and development of teeth and bones.
  However, from the perspective of its raw materials, tofu can be called tofu, which is made from soybeans and black beans. Derivatives such as Japanese tofu are not really tofu, so they should not be compared with real tofu.
  豆腐干是高钙王  人们选择食用豆腐时所注重的营养价值无非是蛋白质和钙的含量,这也是组成豆腐的两大重要营养成分,对于这两种营养成分来说,不同品种、样式的豆腐The calcium and protein content is not the same.
  Fan Zhihong introduced that from the point of view of calcium content, tofu is the member with the highest calcium content in the tofu family. The various forms of tofu basically exist in the rule that the higher the calcium content is, the calcium content of the dried bean curd.Close to beef, much higher than other members of the tofu family.
In comparison, among other family members, the north tofu has higher calcium content than the south tofu, and the south tofu has higher calcium content than the lactone tofu. As for the calcium content of the lactone tofu, a piece of tofu does not have a bag of milk containing calcium.The high content, therefore, the main advantage of lactone tofu is that the taste is smooth and smooth, and its nutrients have nothing special.
  However, consumers should also pay attention when purchasing tofu, middle-aged and elderly people who want to control weight are not suitable to buy or eat tofu with high oil content, and the dried tofu should not be too high, in order toIt is also important to ensure the health of the body and to control the intake of salt.
  凝固剂首选石膏盐卤  范志红提醒,消费者在选购豆腐时,除了依照“越浓缩含钙量越高”的方法以外,从其蛋白质含量上考虑,就应该遵循“越嫩的豆腐所含蛋白质越Less principle.
Specifically: When consumers choose South and North tofu, they must first observe what the ingredients of South and North Tofu are. In addition to water, soybeans and other additives, try to reduce the intake of food additives.
The other important point is to understand what the coagulant is.
Whether it is gypsum, salt brine (ie brine) or other substances, it is best to use gypsum or salt brine as the coagulant tofu. This is also the traditional process of making tofu. The tofu made by other coagulants is mixed with gypsum and salt brine to make coagulant.Tofu, its calcium content and protein content are much less.
  Tofu should not be eaten every day. Although tofu is good, it should not be eaten every day. Do not overdose it once.
Older people and kidney disease, iron deficiency anemia, gout disease, arteriosclerosis patients should control the amount of food.
Fan Zhihong emphasized that tofu contains extremely rich protein. Eating too much at one time not only hinders the body’s absorption of iron, but also causes protein indigestion, discomfort such as abdominal distension and diarrhea. When people reach old age, the ability of the kidney to excrete waste is reduced.If you do not pay attention to diet, eating a lot of tofu, excessive intake of plant protein, will inevitably increase the amount of nitrogenous waste generated in the body, increase the burden on the kidneys, further decline of kidney function, not conducive to good health;More, gout patients with abnormal sputum metabolism and patients with increased blood uric acid concentration are more likely to cause gout attacks, especially those with gout disease.
  The food is small, the tofu, the tofu, the south and the north, the tofu has a certain bean flavor, and the north tofu has a slight bitter taste.
In order to remove the odor, many of the dishes made with tofu are the ones that put the tofu in the water before cooking. It is necessary to know that the tofu is very beautiful. It is common that many tofus are not broken or hollow in the center.In line with the requirements of cooking, this is the cockroach that does not have the ability to control the tofu.
The correct method is to cut the tofu into small squares of similar size, and then put them in a water pot and heat them with cold water. When the water temperature rises to about 90 °C, you should switch to the micro-fire temperature and slowly see the tofu floating up.When you feel a certain hardness when you pinch, remove it and soak it in cold water.