Can lettuce and tofu be eaten together?

When eating hotpot, lettuce and tofu are must-order dishes, but the question is whether these two dishes can be eaten together? In fact, they can be eaten together, and the combination of the two can reduce fat accumulation and has a certain effect on weight loss and whitening. Lettuce has the effect of clearing away heat and detoxifying. Tofu is a soy product that contains high protein and vitamins. The combination of the two is good for health.

1. Lettuce and eggs: Eating lettuce and eggs together has the effects of nourishing yin, moisturizing dryness, clearing away heat and detoxifying.

2. Lettuce and kelp: Eating lettuce and kelp together can promote the absorption of iron.

3. Lettuce and pork liver: Eating lettuce and pork liver together can fully supplement nutrition.

4. Lettuce and tofu: Eating lettuce and tofu together has the effect of weight loss and bodybuilding.

5. Lettuce cannot be eaten with Centella asiatica. There are very few foods that are incompatible with lettuce, but Centella asiatica is one of the foods that cannot be eaten with lettuce. When the two are eaten together, it will affect the body's absorption of some drugs and make the drugs lose their original efficacy. Especially for those friends who eat lettuce while taking medicine, they must remember not to eat Centella asiatica and lettuce at the same time.

6. Lettuce cannot be eaten with honey. Many people like to make lettuce into salad when they eat it, and honey is an important seasoning when making salad. In fact, this is wrong. Because lettuce and honey cannot be eaten together, eating them together will irritate the human intestines and cause diarrhea symptoms, which is not good for human health.

7. Tofu is the most common soy product, also known as water tofu. According to legend, it was invented by Liu An, King of Huainan in the Han Dynasty. The main production processes are: pulping, which is to make soybeans into soy milk; and coagulation, which is to solidify the soy milk into a gel containing a large amount of water under the combined action of heat and coagulant, namely tofu.

Tofu is the main ingredient of vegetarian dishes in my country. According to our ancestors’ memories, it was very unpalatable at first. However, after continuous transformation, it gradually became popular among people and was hailed as “plant meat”. Tofu can be produced all year round without being restricted by seasons, so it can be used to adjust the variety of dishes during the off-season for vegetable production.

There are two types of tofu: northern and southern tofu, and the main difference lies in the ingredients used to make the tofu. Southern tofu is made with gypsum, and the solidified tofu pudding has a higher water content and a tender texture, with a water content of about 90%; northern tofu is mostly made with brine or soursop, and the solidified tofu pudding has less water content and a tougher texture than southern tofu, with a water content of about 85%. However, due to its lower water content, the tofu flavor is stronger, the texture is tougher, and it is easier to cook. Tofu is a traditional Chinese food that is delicious and healthy.