Steamed Preserved Egg with Tofu with Internal Fat
by Meimeijia's Kitchen
Favorite
Difficulty
Easy
Time
10m
Serving
3
Autumn is the season of nourishment, but the tiger is helpless in autumn. The weather is getting hotter and hotter every day. Do you generally feel that your appetite has dropped a lot? Just want to eat some juicy, refreshing food every day? In order to keep the children well-nourished, Meimei buys some chicken and pork every day, but the children always say that they can’t eat it. Well, it seems that summer is here, and the food for three meals a day will also change accordingly.
The dish I brought to you today can be said to be one of the cheapest dishes in the vegetable market. It is only 2 yuan a piece. It is low-fat and high-protein. It can be cooked after steaming. It is juicy and refreshing. Best for summer!
Speaking of high protein, everyone must have thought of pork, but what Meimei is going to talk about today is tofu that is beyond ordinary!
Tofu is a home-cooked dish that everyone likes. Like other soy products, tofu is rich in nutrients, high in protein, and low in fat. It is a home-cooked dish with nutrition comparable to meat. There are many varieties of tofu. In terms of taste, There are soft tofu and old tofu.
Southern tofu and northern tofu are classified according to regions, and the main difference is the use of different coagulants. Generally speaking, the tofu in the north uses bittern as a coagulant. The old taste is tough tofu. The tofu in the south uses gypsum as a coagulant. The taste is tender. Silky tofu, lactone tofu, and soft tofu all refer to southern tofu. . When you usually cook, you can choose according to your own needs.
Tofu is suitable for eating all year round. It is eaten in winter, warm, and refreshing and juicy in summer. My family likes tofu. Every time I go shopping, I have to buy some soy products. This When I visited the supermarket this time, I found a new variety-lactone tofu in the counter of soy products. According to the introduction, the taste of lactone tofu is softer than the traditional soft tofu, and the water content is very large. With the idea of trying it, I bought two boxes and tried it.
The principle of lactone tofu is to coagulate the glucose in soy milk, which can maintain the nutrition of the original bean better than brine tofu and gypsum tofu.
Traditional tofu production uses gypsum and brine as coagulants, which are complicated in process, low in yield, short in storage period, and difficult to absorb by the human body. Using gluconolactone as a coagulant to produce tofu can reduce protein loss and increase water retention. The output is greatly increased, and the tofu is white and delicate, shiny, good in taste, and long in storage.
Lactone tofu has a higher water content. The same soy milk can make more tofu. The texture of tofu is obviously smoother and smoother than that of brine tofu and gypsum tofu.
Another advantage is that ordinary tofu is difficult to sterilize and package. In summer, it can be stored for up to half a day, and the flavor will change after a little longer. The lactone tofu can be sterilized by ultra-high temperature, and after adding gluconolactone, the box is sealed. The shelf life of the tofu obtained in this way is much longer than that of the other two types of tofu. We office workers don’t have time to buy vegetables every day. With lactone tofu, the preservation problem of tofu is solved.
The dish I brought to you today can be said to be one of the cheapest dishes in the vegetable market. It is only 2 yuan a piece. It is low-fat and high-protein. It can be cooked after steaming. It is juicy and refreshing. Best for summer!
Speaking of high protein, everyone must have thought of pork, but what Meimei is going to talk about today is tofu that is beyond ordinary!
Tofu is a home-cooked dish that everyone likes. Like other soy products, tofu is rich in nutrients, high in protein, and low in fat. It is a home-cooked dish with nutrition comparable to meat. There are many varieties of tofu. In terms of taste, There are soft tofu and old tofu.
Southern tofu and northern tofu are classified according to regions, and the main difference is the use of different coagulants. Generally speaking, the tofu in the north uses bittern as a coagulant. The old taste is tough tofu. The tofu in the south uses gypsum as a coagulant. The taste is tender. Silky tofu, lactone tofu, and soft tofu all refer to southern tofu. . When you usually cook, you can choose according to your own needs.
Tofu is suitable for eating all year round. It is eaten in winter, warm, and refreshing and juicy in summer. My family likes tofu. Every time I go shopping, I have to buy some soy products. This When I visited the supermarket this time, I found a new variety-lactone tofu in the counter of soy products. According to the introduction, the taste of lactone tofu is softer than the traditional soft tofu, and the water content is very large. With the idea of trying it, I bought two boxes and tried it.
The principle of lactone tofu is to coagulate the glucose in soy milk, which can maintain the nutrition of the original bean better than brine tofu and gypsum tofu.
Traditional tofu production uses gypsum and brine as coagulants, which are complicated in process, low in yield, short in storage period, and difficult to absorb by the human body. Using gluconolactone as a coagulant to produce tofu can reduce protein loss and increase water retention. The output is greatly increased, and the tofu is white and delicate, shiny, good in taste, and long in storage.
Lactone tofu has a higher water content. The same soy milk can make more tofu. The texture of tofu is obviously smoother and smoother than that of brine tofu and gypsum tofu.
Another advantage is that ordinary tofu is difficult to sterilize and package. In summer, it can be stored for up to half a day, and the flavor will change after a little longer. The lactone tofu can be sterilized by ultra-high temperature, and after adding gluconolactone, the box is sealed. The shelf life of the tofu obtained in this way is much longer than that of the other two types of tofu. We office workers don’t have time to buy vegetables every day. With lactone tofu, the preservation problem of tofu is solved.
