Is "Thousands of Rolled Beancurd" really correct?
When cooking, there is such a saying: "Thousands of rolls of bean curd", many of us think that the longer the fish and bean curd cook, the better the taste, this statement is true?
"Thousands of Rolled Tofu Rolls" Has Some Reason
The word “Roll†in “Thousands of Rolled Beancurd†is referring to simmering slowly. After the pan is boiled, slowly cook it with medium and small fire, keep the soup noodles slightly open and the soup does not overflow. The sound of the sound. Compared with green leafy vegetables and other ingredients, fish and tofu are indeed more resistant to cooking ingredients. From this perspective, “Thousands of Rolled Beancurd†has some truth.
First of all, from the aspect of nutrition, under the premise that the heating does not exceed 120°C, there will be no obvious loss of nutrients such as protein, minerals, and dietary fiber in tofu in fish and tofu. Second, after a long period of stewing, the structure of soybean protein changes from dense to loose and is more easily digested and absorbed. The protein content of fish is extremely rich, and the muscle fiber tissue is soft and fine. After heat, it shrinks and it is not easy to taste. Therefore, using a slow fire can increase the delicious taste of fish. After heating the fish for a long period of time, the protein does not shrink very much and the fat in the fish does not overflow too much, so it can keep the meat tender. Therefore, from the perspective of taste, there are some reasons for saying that "Thousands of rolls of bean curd".
Finally, both tofu and fish have their own odor. The fish has a fishy smell, and the tofu itself has a soy sauce smell. Stew can remove these odors. In addition, the rich protein contained in fish and tofu coagulates and tightens after heating. The taste of soup is difficult to enter into fish and tofu. The umami taste in the food is not easily dissolved in the soup. They are more tasty. Tofu is more chewy. Fish soup can also fully absorb the taste and nutrients of fish, soup to drink more nutritious and delicious.
What to watch for tofu and fish
First, from the point of view of time, the general control can be about 15 to 20 minutes.
The second is to slowly cook with medium and small fires. The fire will accelerate the evaporation of water, and the flavor and nutrients will run away.
The third is that even if you want to do soup, the water should not be too much. If it is cooked, the soup will not have raw materials; if it is glutinous, it will have to be less.
Fourth, do not rush to put condiments. Salt, soy sauce, etc. have infiltration, will make tofu and fish aged, absorb the water, eat it will feel hard and not soft lubrication.
Extension: Fish Stew Tofu Benefits
When tofu is added to the fish, there is a good protein complementation between the two, and the content of methionine in tofu is relatively small. However, the content of amino acids in fish is very rich, and the content of phenylalanine in fish is relatively small, while in tofu is Higher content. In this way, the combination of the two can be used to complement each other, complement each other, and increase nutritional value. More importantly, tofu contains more calcium, and the rich vitamin d in fish can enhance the body's absorption of calcium and calcium supplementation is better.
The "Thousands of Rolled Tofu Turtle" just shows that fish and tofu are more resistant to cooking. We can literally understand it as a long-time stew, so that the nutrition can be broken.
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