How to eat bean curd

1. Prepare beans, fermented bean curd, red pepper, sugar, and white sesame seeds. Remove the heads and tails from the beans, wash and cut into small pieces.

2. Add white sugar to fermented bean curd and press it into puree. Cut red pepper into small cubes. Add water to the pot and bring to a boil. Pour in the beans and blanch until cooked.

3. Pour the cooked beans into cold water, then drain them and put them on a plate.

6. Re-heat the pot, add cooking oil to heat, add white sesame seeds and fry until fragrant. Then pour the oil and sesame seeds into the bean curd seasoning bowl and mix it into bean curd juice.

7. Put the red pepper into the remaining oil, add the oil, scoop it up and put it on the beans, and then pour the fermented bean curd juice over it. (You can also mix well

Extended information:

Eating fermented bean curd means eating tofu, which is more nutritious than tofu

1. Helps control blood pressure: for example , the protein is turned into peptides and amino acids that are easier to digest, and the taste is more delicious. Among these peptides, there are also some active peptides that are beneficial to controlling blood pressure, because studies have found that they can inhibit angiotensin-converting enzyme (ACE). Activity of I.

2. Better absorption of minerals: Not only are calcium, magnesium, iron and other minerals not reduced, their bioavailability will also increase, because soybeans originally contain a lot of phytic acid, which is very It hinders the absorption of minerals, but the mold has "dried it out" during fermentation.

3. Easier to digest: The ingredients that hinder the digestion of protein are also removed by the mold.

4. More B vitamins

From a vitamin perspective, fermentation will produce a considerable amount of B vitamins, which makes up for the low vitamin content of tofu (many B vitamins are squeezed out after ordering the stew) time lost) this shortcoming.