Effect and Function of Frozen Tofu
Frozen tofu is made from frozen fresh tofu. It has many pores, good elasticity, rich nutrition, and taste is also very delicious. Using frozen tofu can make a lot of food.
Frozen tofu is frozen tofu. Thawed and dehydrated dried tofu, also called sponge tofu, has a water content of less than 1% and is easy to store.
Frozen tofu is the invention of the northerners. It is the use of frozen tofu. The frozen tofu has undergone physical changes. There are innumerable small holes inside the tofu. These holes are of different sizes, some are interconnected, and some are closed into small "containers", which are filled with water. We know that water has a strange characteristic: at 4°C, it has the largest density and the smallest volume; when it reaches 0°C, it forms ice, and its volume is not reduced but swells, which is more than the volume of water at normal temperature. To be about 10% larger, when the temperature of the tofu drops below 0°C, the moisture in the tofu becomes ice, the original hole is propped up by the ice, and the whole tofu is squeezed into a network shape. After the water ran away from the tofu, it left countless holes, making the tofu become like foam. The taste of such tofu is very rich. It is very good to cook frozen tofu in a soup because the cellulite in the frozen tofu absorbs the soup. Frozen tofu is suitable for hot pot or frozen tofu. It is not difficult for the South to eat, and it is OK to put it in the refrigerator. It will take about one day for frozen tofu to appear. Of course, the most important thing is that all the soy products are more or less astringent. You can basically solve the astringent taste by boiled water before cooking.
The main function
1. Tofu and tofu products are rich in protein, and tofu protein is a complete protein that not only contains the eight essential amino acids needed by the body, but also has a proportion close to that of the human body and has a high nutritional value.
2. Tofu contains phytoestrogen, which can protect vascular endothelial cells from oxidative destruction. Regular consumption can reduce the destruction of vascular system and prevent the occurrence of osteoporosis, breast cancer, and pre-adenocarcinoma. It is a protective god of menopausal women.
3. Rich soy lecithin is good for the growth and development of nerves, blood vessels and brain
4. Soy protein can properly reduce blood lipids, protect blood vessel cells, prevent cardiovascular disease
5. In addition, tofu is also good for conditioning, weight loss, and delicate skin after illness.
6. Tofu is an ideal food for the elderly, pregnant and maternal, and also an important food for children's growth and development; tofu is also good for menopause, post-illness care, obesity, and rough skin; mental workers and frequent night shifters are also very suitable for consumption. .
Therapeutic effect
Tofu is sweet, light, and cool, and enters the spleen, stomach, and large intestine
Qi and qi, for the spleen and stomach, weak bloating, vomiting, and vomiting caused by soil and water; Runzao Sheng Jin, for diabetes, lack of milk embolism; detoxification, for sulfur, shochu poisoning.
Taboos and side effects
suitable for majority of the people.
Slow digestion of tofu, indigestion in children should not eat more; tofu contains more purines, gout patients and blood uric acid concentration increased in patients with Shensi.
