Tofu, as a food with both medicinal and nutritional value, has many functions such as nourishing qi and replenishing deficiencies. There are records of tofu in some ancient books. In the Five Dynasties period, tofu was called "small butchered lamb", and its tender and nutritious value was considered comparable to mutton. Here is the recipe for clay pot tofu!
Ingredients:
1 block of tofu, 20 grams of dried scallops, 2 chicken wings, 1 slice of ham, 2 shiitake mushrooms, 1/2 bundle of glass noodles, 1 slice of okra, 15cc of wine, 700cc of broth, 1/2 teaspoon of chicken powder, a pinch of salt, a pinch of pepper, 2-3 drops of soy sauce
Steps:
1. Cut the tofu into 3 cm squares and set aside.
2. Slice the ham; soak the glass noodles in water and then remove; soak the shiitake mushrooms in warm water and slice; steam the dried scallops with wine and shred them for later use.
3. Wash the okra, blanch it in boiling water, then soak it in cold water and drain for later use.
4. Pan-fry the chicken wings in a pan until the surface is browned and set aside.
5. Take a clay pot, add the ingredients from step 2 and 4, pour in the broth made with water and chicken powder, and simmer over medium heat for about 15 minutes. Then add the tofu and simmer briefly. Season with all the seasonings. Before serving, garnish with okra.
Generally, when making tofu, most people make tofu soup.
And still taking soft tofu and firm tofu as examples, generally speaking, soft tofu, also known as tender tofu, has a finer texture, while firm tofu, also known as old tofu, has a slightly firmer texture and less water content. The coagulant for inner tofu is glucono delta-lactone, and both retain the high-quality protein and calcium elements in tofu, while removing the indigestible parts in soybeans, making the digestion and absorption rate of tofu significantly higher.
