What are the characteristics of tofu pudding? How to preserve tofu pudding

Tofu pudding is a high-nutrition food made from soy protein. The biggest feature of tofu pudding is the tenderness and softness of tofu, so it is called the brain of tofu. Foods suitable for eating with tofu pudding include silver carp, eel, mushroom, cucumber and other foods. You can eat a variety of delicious foods with it.

Contents of this article

1. Characteristics of tofu pudding

2. How to store tofu pudding

3. What should not be eaten with tofu pudding?

Characteristics of tofu pudding

The biggest feature of tofu pudding is the tenderness and softness of tofu, so it is called the brain of tofu. Therefore, you need to master the skills of stewing. It requires that the slurry be boiled on a low fire and not overflow the pot (you can add a special defoamer for soy products to eliminate foam, and cooking oil is also OK), so that the tofu pudding is not mushy, bitter, or astringent. When thickening the brine, use a high fire and start the pot. The brine should be cooked with fresh mutton slices and good soup. The heat must be controlled well. You cannot use the technique of stewing meat to boil the brine, so as to keep the brine fresh. Due to the raw materials, tofu pudding is tasteless.

Tofu pudding is mostly sold in the morning, while old tofu is sold in the afternoon. Tofu pudding is served with broth, while old tofu is served with soy sauce and other vegetarian dishes. ) is popular in most parts of China. The flavors vary from place to place. Tofu pudding is a high-nutrition food made from soybean protein. It is mainly divided into two ways of eating: sweet and salty. Generally speaking, sweet food is mainly distributed in southern China (Jiangnan is salty), Hong Kong and Taiwan, while salty food is distributed in northern China. To make tofu pudding, soybeans must be soaked first, for about 4 to 8 hours depending on the variety or personal preference. After the soybeans are fully absorbed by water, they are beaten, filtered, boiled, and then cooled to 90℃. The last step is called "washing tofu pudding", which means that the coagulant soy milk must be poured in and then left to stand for 5 to 15 minutes before it is completed. The skill of making delicious tofu pudding lies in the temperature control of the fusion of soy milk and coagulant, as well as the speed and skill of washing tofu pudding.

How to store tofu pudding

1. If you do not eat the newly bought tofu pudding on the same day, you can store it in a relatively cool place with good ventilation. During the storage process, the tofu pudding should be soaked in water with some salt added. The water should be changed every once in a while, and an appropriate amount of salt should also be added to the changed water. This method can keep the tofu pudding for 1-2 days in summer and 3-4 days in winter.

2. Cook and store

Add some salt when boiling tofu pudding with water, and store it after it is cooked. This way it can be stored for a longer time.

3. Soak in salt water

Put salt in cold water, wait for the salt to dissolve completely in the cold water, boil the water, and put the boiled cold water in a basin. After the salt water in the basin cools down, put the tofu pudding in it for storage. You can also soak it in this way and store it in the refrigerator. This way it can generally be stored for about 2 days.

What can't be eaten with tofu pudding?

Tofu pudding cannot be eaten with honey, auricularia auricula, pumpkin and foods with high oxalic acid content, which are not conducive to the body's absorption of calcium and may also cause symptoms such as diarrhea and athlete's foot. Foods suitable for eating with tofu pudding include silver carp, eel, mushroom, cucumber and other foods, which have the effects of detoxification, promoting blood circulation, helping to absorb calcium and lowering blood lipids.

Tofu pudding cannot be eaten with foods with high oxalic acid content, such as spinach, bamboo shoots, amaranth, etc. This is mainly because the calcium content in tofu pudding is high, which easily reacts with oxalic acid to form insoluble or insoluble calcium oxalate, which is not conducive to human digestion and absorption.

It is also best not to eat foods such as honey, black fungus, and pumpkin with tofu pudding. Eating it with honey may cause diarrhea. Eating it with black fungus may destroy the ingredients of both. Eating it with pumpkin may easily cause jaundice or athlete's foot.

Foods that are more suitable to be eaten with tofu pudding include silver carp, eel, mushroom, cucumber, etc. Eating with silver carp can play a detoxifying role, eating with eel is beneficial to the body's absorption of calcium, eating with mushrooms can promote blood circulation, and eating with cucumber can help lower blood lipids.