Frozen tofu is made from frozen fresh tofu. It has many pores, good elasticity, rich nutrients, and a delicious taste. You can make many delicious foods with frozen tofu. After freezing, the internal structure of the new tofu has changed. Its shape is honeycomb and the color turns gray, but there is less damage to protein, vitamins and minerals. After being frozen, tofu can produce an acidic substance, which can destroy the body's fat. If you can eat frozen tofu often, it will help the excretion of fat, continuously reduce the accumulated fat in the body, and achieve the purpose of losing weight. Frozen tofu has the characteristics of many pores, rich nutrients, and few calories. It will not cause obvious hunger. It is an ideal food for obese people to lose weight. However, people who are thin should not eat frozen tofu often.
Frozen tofu is tofu that is reprocessed using plate tofu as a base. The method is very simple. You can send the plate tofu into the freezer until it is cold and then thawed for use, so everyone can easily DIY at home. Because frozen tofu has gone through the process of freezing and thawing, its tissue is destroyed, making the pores larger, and it becomes more able to absorb soup than ordinary plate tofu. This is its characteristic and advantage. Therefore, when used in soup cooking and hot pot cooking, it is the best way to fully utilize the benefits of frozen tofu, especially the spicy hot pot that is hot in winter. Frozen tofu is an indispensable item!
Seaweed jelly tofu
By ErlingSwift
Recipe Recommendations
- frozen tofu 3 pieces
- tomato one
- kelp appropriate amount
- the soup 1 box
Steps for Seaweed jelly tofu
1
Frozen fresh tofu in the refrigerator for more than a day. Take it out and defrost it a few hours in advance.
2
Shred ginger, shredded garlic, chopped green onion, a box of thick soup, 1 tomato, and 3 pieces of thawed tofu.
3
Soak the kelp in advance, wash it, cut it into small pieces, and continue to soak it with water to dissolve the harmful substances inside as much as possible, preferably for more than 12 hours.
4
Squeeze the tofu to 1/2 of its original thickness to remove the moisture, and make it light and slow when squeezing to maintain the integrity of the tofu. Cut each piece into four equal pieces.
5
Add a small amount of oil to the pan and saute the shredded ginger and garlic until fragrant.
6
Pour three bowls of water into the pot (water requirements for Chong Tang Bao) and a box of Chong Tang Bao, and bring to a boil. (You can use other soups instead)
7
Add frozen tofu.
8
Add seaweed slices and crescent tomatoes, cover and heat for 10 minutes.
9
Add the spring onions and cook slightly.
10
Just start the pot. (Because the salt of the soup is good, there is no need to add salt.) The frozen tofu absorbs the soup and expands to two or three times its original size. It tastes quite good!