How to make sour soup tofu

Tofu is a food that we are very familiar with in our lives. It is loved by many people, especially older people. Tofu is a high-protein, low-fat food. Eating tofu regularly can help lower blood pressure, blood lipids and cholesterol. There are many ways to cook tofu. It can be eaten raw or cooked. It tastes delicious and is suitable for both young and old.

Ingredients: 500 grams of sour soup tofu, 150 grams of watercress. Seasoning: chili powder, soy sauce, salt, MSG, sesame oil, bitter garlic, litsea cubeba, pepper powder, ginger, chopped green onion, alkaline water, etc. in appropriate amounts.

Method: 1. Cut the tofu into 5 cm wide, 7 cm long and 3 cm thick rectangles, soak them in alkaline water, take them out and put them in a bamboo basket, cover them with a wet cloth and ferment them for more than 12 hours; 2. Chop the watercress and bitter garlic, put them into a bowl, add soy sauce, MSG, sesame oil, pepper powder, chili powder, ginger and chopped green onion, mix well to make seasoning for later use; 3. Place the fermented tofu on a special charcoal slag iron stove and bake it until the tofu is yellow on both sides and tender on the inside, and it is puffy and swollen. Then use a bamboo stick to cut a hole on the side and scoop in the mixed seasoning.

Nutritional value 1. The biological value of soybean protein is comparable to that of fish, and it is the best among plant proteins. Soy protein is a complete protein with a relatively good amino acid composition. It contains almost all the amino acids necessary for the human body. 2. The soybeans used to make tofu contain about 18% fat, most of which can be transferred to the tofu. Soybean oil contains a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain. 3. Soybeans can be cooked and eaten directly, but the human body's digestion and absorption rate of their protein is only 65%, but when made into tofu, the digestion rate can be increased to 92%~95%. Edible effects 1. Anti-thrombosis: The saponins contained in soybeans can remove free radicals in the body, have significant anti-cancer activity, inhibit the growth of tumor cells, inhibit platelet aggregation, and have anti-thrombotic effects. 2. Milk substitute: The nutritional value of tofu is similar to that of milk. For people who cannot drink milk due to lactose intolerance, or who do not eat meat and poultry in order to control chronic diseases, tofu is the best substitute. 3. The "guardian angel" of menopause: effectively prevent the occurrence of osteoporosis, breast cancer and prostate. 4. Prevent cardiovascular diseases: Tofu is good for the brain and can also inhibit the intake of cholesterol. Soy protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases. 5. Reduce the risk of breast cancer: The soybeans used to make tofu contain soy isoflavones, which can adjust the breast's response to estrogen. The isoflavone concentration in Japanese women's urine is 100 to 1,000 times that of American and Dutch women. This is related to the Japanese people's frequent consumption of soybeans, which is also one of the reasons why Japan has a lower incidence of breast cancer than European and American countries. In addition, it can also effectively prevent the occurrence of leukemia, colon cancer, lung cancer, gastric cancer, etc.

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