"I want to save money and want to eat delicious food", "I pay attention to health but have a sense of satisfaction", these seemingly contradictory wishes only require a "tofu" daily ingredient. Introduction to Japanese cuisine blogger "おうちごはんと Daily" Introduced by just one small step, you can change the tofu and have a stunning taste like flesh.
Why can cold-fried tofu become "meat"?When tofu is cold, internal moisture will swell and destroy the organization. After the rinse is relieved and then dry the moisture thoroughly, the tofu will have a flexible texture that is very similar to the grainy feeling of the meat. Because the structure becomes loose, tofu absorbs soup and flavors more easily than fresh conditions, which is the secret of its "meatiness".
1. Remove the tofu from the box and dry the water.
2. Break it into a cold bag with your hands.
3. After flattening and exhausting the air, put it in the cold storage and completely scatter it.
By reducing the amount of meat and "increment" with cold-fried tofu, it not only reduces calories and costs, but also has a taste and a foot feel.
Ingredients (2 to 3 servings):Cold tofu: 1 piece (about 300 grams)
Meat (pork or mixed meat): 100 grams
营: 1
营: 1/2 root
garlic, raw ginger: 1 clove each
curry box: 2~3 pieces
cans of tomato (diced): 1/2 can (200 grams)
Water: 200ml
Salad oil: 1 tablespoon
Method:1. Put the cold tofu into microwave and heat it for 3~4 minutes to relieve the rind. After a while, press it with both hands, remove the water and rub it into pieces.
2. Cut the ginger, red tangerine, garlic, and raw ginger into powder.
3. Add the flat bottom crock and heat the crock and stir-fry the fragrant garlic and raw ginger first.
4. Add the meat and stir-fry until the color changes, then add the sausage and red sausage and stir-fry until softened.
5. Pour in crushed tofu and stir-fry evenly.
6. Add diced tomatoes and water and boil, add curry and melt, and cook until thick.
According to Taiwan’s food nutrient ingredient data library, the traditional plate tofu (kapok tofu) has a heat content of about 88 to 90 calories per 100 grams, and the fat content is relatively low; while the hot content of pork meat is about 210 to 220 calories per 100 grams, and the fat content is about 14 to 20 grams, which is different from the weight ratio. If cold tofu replaces some of the meat, it can clearly reduce the heat and fat intake of each dish.
The Ministry of Health and Welfare also pointed out that soy products are source of high-quality protein, with lower fat and more non-farming fat. Soy products are often included in "protein food" recommendations, as a healthy choice to partially replace meat, which helps cardiovascular disease risk management and weight control.