The reason why small tofu is called small tofu is to distinguish it from the tofu we often eat.
The ingredients used to make small tofu are simple: soybeans, water, vegetables, vegetable oil, salt, green onions, ginger, sesame oil, etc.
The above are the basic ingredients of small tofu, and you can also prepare seafood such as oysters, clams, shrimp skins, etc. according to taste and preference, and you can also add some meat.
There are four steps to making small tofu:
The raw materials of small tofu are generally soybeans, which are washed and then soaked in water. It usually takes a day, which is about 20 hours.
Grind the soaked soybeans into a paste.
The traditional, authentic approach is to grind beans with small stones. When grinding beans, add the soaked beans, push and grind them into a paste, and add some water when needed. Although it is a bit laborious and time-consuming, the taste is authentic, and it is still different from the soybean milk machine.
The modern, convenient way is to use a soy milk machine to beat it into a paste, which is much simpler. Put the soaked beans in the soy milk machine or crusher, plug in the power supply, press the switch, and you can do it in minutes.
It is indispensable to make small tofu is vegetables. Vegetables generally choose green leafy vegetables, small cabbage, radish wisps and so on can be used. Wash the vegetables, rinse them slightly with boiling water, then control the water and chop them for later. Traditional small tofu, usually without other ingredients. Now the improved small tofu can be made into seafood tofu, or add other ingredients according to your taste and preference.
You can cook the ground soy milk directly in the pot, or put some oil in the pot and simmer it with green onion and ginger. Bring the ground bean paste to a boil, then stir over low heat while cooking, and after about 10 minutes, add the prepared vegetables and add the appropriate amount of table salt as needed. Bring to a boil and continue simmering for about 10 minutes.
Everyone can do this step! Note: I can't eat hot tofu in a hurry. Eat it while it's hot, but be careful not to burn your mouth. When enjoying delicious little tofu, you can mix it into different flavors according to your preferences, such as original, slightly spicy, spicy ,......。
The production of small tofu is reasonable, the nutrition of the whole soybean is retained, and it is rich in high-quality protein, minerals and vitamins, especially rich in dietary fiber, as well as plant compounds such as soybean isoflavones contained in soybeans. Coupled with the nutrition and color of vegetables, white and green, smell fragrant, taste delicious.
In the era of insufficient supply of animal food, small tofu can be said to be a more nutritious food, selflessly providing the best source of protein and a variety of nutrients for human beings. In today's material abundance, small tofu is still a delicious, nutritious and healthy food.
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· Dean of the Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Professor, Doctoral Supervisor
· Member of the National Advisory Committee on Food and Nutrition
· Vice Chairman of the Chinese Nutrition Society
· Member of the Central Science Popularization Work Committee of jiusan society
· Chief Science Communication Expert, China Association for Science and Technology
· Winner of the 2017 Science Communication Award
· Top 10 Science Communicators in 2015
· 2013 China Health Annual General Appraisal List Health Communication Fashion Figures
· Science Communication Person of the Year 2012