Tofu

TOFU IS NOT ONLY NATURAL AND HEALTHY, IT'S EASY TO COOK, IT'S OUR USUAL HOME FOOD. AND TODAY WE HAVE TOFU AS OUR MAIN SOURCE OF INFORMATION FOR OUR WELL-KNOWN GUEST DISH -- TOFU. “BREAKING” IS A VERB USED TO MEAN “PLANTING OF THE MATERIAL” AND “BREEDING OF THE TOFU” MEANS “TOFU WITH A MEATY TOFU”. THERE ARE TWO GENERAL APPROACHES TO HOME-BASED TOFU. ONE OF THEM IS EVAPORATED JUICE, AND THE OTHER ONE IS FERTILIZED. THE FORMER IS LIGHT AND THE LATTER IS STRONG. ALTHOUGH TOFU AND ALL DIETS ARE ALMOST “BLANK”, SINCE THE LEVELS AND PROPORTIONS OF PROTEIN AMINO ACID IN TOFU ARE NEITHER VERY REASONABLE NOR PARTICULARLY SUITABLE FOR HUMAN ABSORPTION, TOFU NUTRIENTS NEED TO BE MATCHED TO MEAT IF THEY ARE TO BE BETTER ABSORBED AND USED IN HUMANS. SINCE IT'S A DIET, OF COURSE, IT'S THE HEALTHIEST WAY TO COOK, BUT THE JUICE, I WANT TO DOUBLE IT, SO I CHOSE SALTED EGG YOLK FOR THE JUICE. YOU KNOW, THIS LITTLE CHANGE CAN MAKE MORE CALCIUM, TOFU, CALCIUM, AND VITAMIN D-RICH FOOD -- YOLK -- MORE EFFECTIVE。