25. Grind tofu
"Twenty-five, grind tofu". One of the traditional folk customs in the mainland is to grind tofu on the 25th day of the lunar month, which means to please a good fortune for the New Year, "doufu", and also has the beautiful meaning of "the head is rich, the capital is rich".
Derived from tofu
Tofu is one of the important ingredients in the mainland, according to historical records, tofu was invented by Liu An, the king of Huainan in the Western Han Dynasty, and the poet Zhu Xi of the Song Dynasty wrote in "Tofu": "Planting beans and beans are scarce, and the heart is rotten with exhaustion. "It is also said that tofu is the fifth great invention in China, and a grain of soybeans has gone through various ingenious processes, especially through the miraculous changes of tofu in brine, and finally becomes white and tender like jade, delicate and delicious. The way this ingredient is processed is a very magical existence in the eyes of many foreigners.
Let's find out how tofu is made
The basic process of traditional tofu production:
Raw soybeans - cleaning - soaking - refining - boiling - filtering - coagulation - forming - finished tofu
The "richness" of tofu
Tofu has a unique flavor, variety and rich nutrition, and people in the fifth generation called tofu "small slaughtered sheep", which means a delicacy comparable to mutton. As a "doufu" tofu, the nutritional value is quite remarkable:
Rich in high-quality protein
Soybeans are rich in high-quality protein, and after processing, the digestion and absorption rate of high-quality protein, calcium, iron, zinc and other inorganic salts in soybeans is greatly improved. For this reason, tofu is also known as "plant-based meat".
Contains isoflavones
Isoflavones in soybeans can reduce the risk of cardiovascular disease and significantly improve bone mineral density in the lumbar spine, hip, and femoral neck of menopausal women.
Reduce the purine content in dried beans
In the process of making tofu, the production process of squeezing out the "yellow syrup" reduces the purine content in the dried beans, so people with high uric acid and gout patients can eat tofu in moderation.
Different types of tofu also meet the different taste needs of many people.
Northern tofu, also known as brine tofu and old tofu, usually uses brine as a coagulant. The taste of northern tofu is tough and firm, the southern tofu is soft and delicate, and the frozen tofu made by freezing northern tofu has many pores, good elasticity, rich nutrition and delicious taste, which can be described as a must when shabu mutton and stew......
Because the main components of brine are calcium sulfate, calcium chloride, magnesium chloride, sodium chloride, etc., the content of minerals and trace elements in northern tofu is high. (See Table 1 for details)
South tofu is commonly known as "tender tofu", also called "gypsum tofu", the color is white, and the taste is very tender. Because it has a large water content, it is less elastic and fragile. Southern tofu often uses gypsum as a coagulant, and the main ingredient is calcium sulfate. Comparatively speaking, the nutritional value of northern tofu is higher than that of southern tofu. (See Table 1 for details)
Table 1 Comparison of nutritional content of different types of tofu (per 100g)
| protein | calcium | magnesium | phosphorus | potassium | |
| North Tofu | 9.2g | 105mg | 63mg | 112mg | 106mg |
| Nantofu | 5.7g | 113mg | 36mg | 76mg | 154mg |
Due to the outstanding performance of tofu, the "Dietary Guidelines for Chinese Residents (2022)" recommends that the general population eat 15g~25g of soybeans or soy products every day to supplement high-quality plant protein, unsaturated fatty acids, and beneficial plant compounds.
The "second half of life" of tofu
Whether it is tofu from the north and south, or frozen tofu, after different dishes and cooking, tofu has a variety of "second half of life", and many people can't put down these soy products.
Of course, not all "tofu" is soy products, such as "konjac tofu", "almond tofu", "fish tofu", etc., although the name is "tofu", but it has nothing to do with soy products, and it cannot be regarded as real "tofu".
Source: China CDC News