As the saying goes, "fish makes fire, meat produces phlegm, and green vegetables and tofu keep safe". For a long time, tofu has been a commonplace food, and people have loved it.
Tofu is a long-standing delicacy in China, and in 2014, it was selected into the fourth batch of representative items of national intangible cultural heritage in China. Tofu is also the main ingredient in Chinese vegetarian dishes, known as "plant-based meat", which can really be said to be both in the temple and in the kitchen.
Do you know? Tofu also has good health benefits.
Eating tofu often is good for the body
Traditional Chinese medicine believes that tofu is sweet in taste, cool in nature, enters the spleen, stomach and large intestine meridian, and has the effects of invigorating qi and moistening dryness, clearing heat and detoxifying, eliminating phlegm, nourishing beauty and preventing aging, and promoting lactation.
The Compendium of Materia Medica records that tofu "mainly treats wide and invigorating qi, and spleen and stomach, reducing swelling, lower large intestine turbidity, clearing heat and dispersing blood", and is accompanied by relevant medical prescriptions, such as white tofu vinegar decoction, which can cure dysentery, tofu slices and external application, can treat cane sores, and so on.
Modern nutrition believes that tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6 and other nutrients, which has a good effect on the prevention and treatment of osteoporosis.
Tofu does not contain cholesterol and is a medicinal delicacy for patients with high blood pressure, hyperlipidemia, arteriosclerosis and coronary heart disease.
Tofu is rich in lysine and lecithin, which can reduce brain cell death, improve brain function and enhance memory.
The tofu is skillfully matched, nutritious and delicious
Tofu has the reputation of plant-based meat, and giving it a good "partner" can double the nutrition.
01 Tofu + crucian carp
Both crucian carp and tofu are quite high in calcium, with the former at almost 100 mg per 100 g and the latter at 138 mg per 100 g.
The abundant vitamin D in crucian carp has certain biological activity and can promote the absorption of calcium by the human body.
Children who are susceptible to rickets and women and the elderly who are prone to osteoporosis often drink crucian carp tofu soup and it is beneficial.
In addition, crucian carp contains more unsaturated fatty acids, and tofu contains a lot of soy isoflavones, both of which have cholesterol-lowering effects and are very beneficial for the prevention of cardiovascular and cerebrovascular diseases.
02 Tofu + kelp
Tofu contains saponins, which help inhibit fat absorption, promote fat decomposition, and have a certain effect on preventing atherosclerosis.
However, saponins can promote iodine excretion and easily cause iodine deficiency. Therefore, cooking tofu with iodine-rich foods such as kelp, seaweed, and sea cabbage is the best of both worlds, such as tofu kelp soup.
03 Tofu + cabbage
Cabbage is rich in water, dietary fiber, and vitamin C, which can make up for the deficiency of dietary fiber in tofu. Stir-fried tofu with cabbage and stewed tofu with cabbage are all good choices.
Therapeutic prescription sharing
Stewed double fish with coriander and tofu.
Material:1 crucian carp, 1 silver carp, 1 piece of tofu, coriander, cooking wine, green onion, ginger, pepper powder, pepper, edible oil, soy sauce and other condiments.
Method:
1.Wash the crucian carp and silver carp, hit the flower knife on the back of the crucian carp, add cooking wine, green onion, ginger, pepper powder, pepper powder and marinate to taste;
2.Put cooking oil in the pot, put the crucian carp and silver carp into the pot at the same time, fry on both sides until golden brown, add water to boil over high heat, change to low heat and simmer;
3.When the fish broth is white, add the tofu cubes and soy sauce and continue to simmer for 10 minutes.
4.Add the coriander before cooking.
Efficacy:Appetizing and nourishing, increases appetite and strengthens the body.
Shepherd's cabbage tofu dumplings.
Material:Appropriate amount of shepherd's cabbage, tofu, dumpling skin, ginger, salt, chicken essence, peanut oil, sesame oil, etc. Wrap dumplings as usual.
Efficacy:Cool blood and stop bleeding, clear away heat and diuretic, moisturize yin and dryness.
Indications:All kinds of bleeding, prolonged menstruation, drenched menstruation, dry mouth and throat, **dryness, dry stool.
Tofu should not be eaten:
Although tofu is beneficial, it should also be consumed in moderation.
Eating a large amount of tofu will consume too much plant-based protein, which will increase the amount of nitrogenous waste in the body and increase the burden on the kidneys. Therefore, people with kidney disease, iron deficiency anemia, gout and other diseases should control the consumption of tofu.
In addition, tofu is cold, and people with spleen and stomach deficiency should also pay attention to controlling the amount of food.
Attached: The ** and history of tofu
From the "Book of Songs" of the pre-Qin Dynasty to Cao Zhi's "Seven-Step Poem", from "sipping water and drinking water" to "planting beans in Nanshan", the records of Chinese people's consumption of beans are endless. As an important member of the soybean product family, the history of tofu also has a strong legend.
The story also starts with a legend.
Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty recorded: "The method of tofu began with Liu An, the king of southern Huainan of the Han Dynasty. ”
Legend has it that during the Western Han Dynasty, the mother of Liu An, the king of Huainan (177-122 B.C.), liked to eat soybeans, and once his mother could not eat whole soybeans due to illness, Liu An asked people to grind the soybeans into powder, afraid that the powder was too dry, so he rushed into some water to boil into soybean milk, and was afraid that the taste would be light, and then put some salt brine, and the result was condensed into a lumpy thing, that is, tofu flower.
The mother of the king of Huainan was very happy to eat it, and her illness improved, so the tofu was handed down.
And the production of tofu is likely to have been invented by Liu An in the practice of alchemy by organizing the alchemists. The alchemists used many minerals and inorganic salts in alchemy, and occasionally found that gypsum or other salts could coagulate soy milk to make tofu.
Zhu Xi, a famous poet of the Song Dynasty, said: "Planting beans and beans is scarce, and the heart is rotten with exhaustion. And self-note: "The heirloom tofu is originally the art of Huainan Wangshu".
Of course, the authenticity of this legend is still disputed to this day. The origin of this statement comes from the tofu poem written by the physicist Zhu Xi, "The seedlings of beans are scarce, and the heart is rotten after exhaustion." I knew the Huai Wang technique early, and sat down to get the spring cloth. Zhu Xi himself also made a special note, saying that it is rumored in the world that Liu An, the king of Huainan, invented tofu. Since then, after the "Compendium of Materia Medica" and other books, Liu An's invention of tofu has gradually become deeply rooted in the hearts of the people.
In fact, during the Qin and Han dynasties in which Liu An lived, records of tofu were extremely rare; And the two Song Dynasty periods where Zhu Xi lived were the era when tofu really began to be widely eaten.
According to historical records, in the street wine shops of Lin'an Mansion in the Southern Song Dynasty, there are already tofu soup, fried tofu and other related dishes, which are used as side dishes with blood organs and clam meat.
Lu You also recorded an elder who loved honey in "Notes on Old School", who liked to use tofu and gluten to dip honey into food, and often shared the experience of eating honey with Su Shi, who also loved honey, and was later written into a poem by Su Shi, and there was the famous "Anzhou Old Man Honey Song".
Since then, from the imperial cuisine of the palace to the people's homes, tofu as one of the indispensable basic ingredients, has been unanimously loved by all levels of society, and the patterns have also been derived from the fried tofu and tofu soup at the beginning, and further derived different methods such as boiled tofu and pot collapsed tofu.
Xie Yingfang, a scholar of the Yuan Dynasty, once made a very high evaluation of tofu: the elderly eat meat, which is the same practice of respecting the elderly in ancient and modern times, but once they are so old that they have no teeth, even if there is more meat, it is difficult to enjoy, and soft and delicious food like tofu is really a good thing for the elderly. His love for tofu goes without saying.
Due to the fact that it is cheap, beautiful, crisp, and versatile, tofu has also begun to derive a strong symbolic meaning, and edible tofu has gradually become a symbol of thrift and honesty.
For example, in the early years of the Southern Song Dynasty, when Song Gaozong had a dialogue with the minister, he said that he knew that the current conditions were difficult, and he had not eaten much meat, often ate vegetables, and recently mixed tofu to make soup, which tasted good, in order to show thrift and encourage the minister.
During the Yongle period of the Ming Dynasty, there was a royal history that was honest and honest, and usually only ate tofu, and also won the title of "tofu imperial history". Other sayings such as "shallots mixed with tofu - one clear and two white" are even more familiar.