Homemade Home Healthy Black Tofu-black Bean Series 1
1.
Prepare the ingredients and pick out the bad black beans and pods;
2.
Wash the adjusted black beans and soak in clean water for about 6 hours;
3.
The soaked black beans are plump and plump; the surface is also very smooth;
4.
Rinse the soaked black beans twice with clean water;
5.
Put the black beans into the soymilk machine and add water, beat twice, the finer the beaten, the better;
6.
Pour the beaten black soybean milk into the leaching cloth, wrap it and squeeze out the soybean milk, and then filter it with a strainer;
7.
Start cooking soy milk, first cook the beans over high heat until they are almost boiled, stir while cooking to prevent sticking to the bottom, and then use medium and low heat to boil until overflowing (that is, boiling state) and turn off the heat;
8.
Let it cool to 85 degrees Celsius, use chopsticks to pick out the tofu skin floating on the surface of the soy milk;
9.
Pour 35ml of warm water into the cup with lactone, stir with chopsticks until it dissolves;
10.
Add the lactone to the black soybean milk, and stir while adding the lactone liquid (addition can be divided into two times, every 5 minutes);
11.
Fill the bottom of the pot with a spoon and fish upwards, be sure to stir evenly;
12.
Cover the pot and let it sit for 15-20 minutes;
13.
When the time is up, the black soy milk will condense into tofu curd. Use a whisk to chop the curd, the more chopped the better;
14.
Take advantage of the time spent boring black beans, turn the steaming rack of the rice cooker on the pot of the rice cooker;
15.
Put the cake mold on the tofu gauze cloth specially used for making tofu;
16.
Pour the bean curd crushed in step 13 into the mold, wrap it with extra gauze cloth, and put the cake bottom;
17.
Then press a basin of water on the top, press it for 1 hour to demould;
18.
The tofu is finished.
Tips:
1. The lactone in step 10 can be added to a part of the lidded pot for 5 minutes before adding the rest and stirring evenly;
2. Filtering the ground soy milk twice can make the tofu more delicate;
3. When pressing tofu, the stronger the pressure, the harder the tofu will be;
4. Soy milk boiling problem, it will overflow when it is about to boil, change to medium and low heat and boil it for 2 to 5 minutes;
5. Without a thermometer, turn off the heat at 85℃ for about 3-5 minutes, and the lactone can be added when the surface is skinned;
6. If the soymilk is ground with a soymilk machine, put it in the pot and boil it, so that it can reach 85 degrees.
The nutritional value of black beans:
Black soybeans are the black seeds of the leguminous plant Glycine max (L.)merr, also known as black soybeans, which are a type of soybeans. The skin is composed of anthocyanins, which are pigments for fruits and vegetables. Black beans have the characteristics of high protein and low calories. The protein content is as high as 36%-40%, which is equivalent to 2 times the meat content, 3 times the egg content, and 12 times the milk content; it is rich in 18 kinds of amino acids, especially 8 essential for the human body. This kind of acid content is higher than the high protein standard stipulated by the US FDA. Black beans also contain 19 kinds of fats, with an unsaturated acid content of 80%, and an absorption rate of over 95%. In addition to meeting the body's need for fat. In addition, it also contains more minerals such as calcium, phosphorus, iron, carotene, vitamins B1, B2, and B12 and other nutrients needed by the human body. Traditional Chinese medicine believes that black beans are a cheap and anti-aging food with special functions of medicine and food. "Compendium of Materia Medica" says: "Beans have five colors, each of which cures the five internal organs, but black beans are watery cold and can enter the kidneys. Treating water, swelling, lowering qi, treating wind-heat and promoting blood circulation and detoxification, often eat black beans, which can prevent all diseases. "Black beans have a lot of function in the kidneys, so they can treat water, reduce swelling and lower qi. Treat wind-heat and promote blood circulation and detoxification." The results of pharmacological studies show that black beans have the effect of nourishing yin and nourishing qi, and are a strong nourishing food. But black beans should not be eaten too much.
(1) Prevent arteriosclerosis: Each 100 grams of black beans can provide 371 calories, and protein accounts for 36-40%. It is a high-quality vegetable protein that is easy to digest and absorb by the human body. Oil accounts for 15%, mainly unsaturated fatty acids (oleic acid, linoleic acid), which can promote the metabolism of cholesterol in the blood. In addition, the plant sterols contained in black beans can compete with the sterols in other foods for absorption, which accelerates the excretion of sterols in the feces and prevents excessive cholesterol accumulation in the body. In the model of animal experiment, black beans ingested by rabbits with hypercholesterolemia are more helpful than soybeans to improve the degree of vascular embolism. Recent preliminary studies have confirmed that roasted black beans can reduce the concentration of triglycerides in human plasma by 23%.
(2) Anti-aging and anti-aging: black beans are rich in vitamin E, anthocyanins and isoflavones, these ingredients have antioxidant properties
