Nutritional value of frozen tofu

We all know that in winter, the temperature in the north can exceed dozens of degrees below zero. Such a temperature is very helpful for making some rare foods and makes the food more durable. Frozen tofu is made by taking advantage of the unique climate in the north in winter. It is dehydrated by the cold ice and snow in winter, making the tofu more refreshing and sweet, and giving the frozen tofu the taste and layering it deserves.

For frozen tofu, a special snack in the north, if we know its nutritional value, we can eat it better in our lives. This not only satisfies our pursuit of taste, but also helps us utilize the nutritional value of food.

Frozen tofu is the most northern type of tofu. Frozen tofu is the easiest to digest. Studies show that the digestibility of whole soybeans is 65%, soy milk is 84.9%, and frozen tofu is 95%. After tofu is frozen, there is almost no loss of nutrients such as protein and calcium. In addition, frozen tofu has the characteristics of many pores, rich nutrition and low calories. It will not cause obvious hunger and is an ideal weight loss food for obese people.

It is best to use firm tofu to make frozen tofu. You can put the whole piece of tofu into a fresh-keeping bag and then put it in the freezer of the refrigerator; you can also cut the tofu into small pieces, put them in a container, add water and freeze them, and you can eat them after a few days. Place the frozen tofu in a warm place to thaw naturally, and squeeze out the water with your hands; then put the tofu in clean water, take it out and squeeze it again. This will remove the bitter taste.

There are many ways to eat frozen tofu. It can be eaten cold, stir-fried, made into soup, stewed, or used as a hot pot ingredient. When making dishes such as braised pork and braised spareribs, you can add the frozen tofu and cook for 5 to 10 minutes at the end to make the frozen tofu tasty without being too salty. It can also absorb the fat in the meat and reduce the greasiness. When eating hot pot, you can also wait for the soup to absorb the flavor before eating the frozen tofu.

It should be noted that when cooking frozen tofu, you must reduce oil and salt. It has a natural ability to absorb and can easily absorb the soup of dishes, causing them to be too oily and salty. The slightly lighter taste can actually better bring out the bean aroma of the frozen tofu itself.

Through the article’s introduction to the nutritional value of frozen tofu, I believe many friends should have a good understanding of its nutritional value. If you are from the north, you should know the nutritional value of frozen tofu, because this kind of food is often seen on your table in winter. For us, it is also good to know some knowledge about frozen tofu.