How to make dried tofu
In the past 10 days, among the hot topics about food preparation on the Internet, "how to make dried tofu" has become one of the keywords with a sudden increase in search volume. Combining the current trend of healthy eating and vegetarianism, this article will introduce you to the production method of Dried Tofu in detail, and attach an analysis of the popularity data of the entire Internet.
1. Statistics of hot topics across the entire network (last 10 days)
| Ranking | hot topics | Search volume (10,000) | year-on-year growth |
|---|---|---|---|
| 1 | Soy product making | 452.3 | +68% |
| 2 | vegetarian recipes | 387.6 | +55% |
| 3 | How to make dried beans | 321.8 | +120% |
| 4 | Homemade snacks | 298.4 | +45% |
| 5 | protein supplement | 276.9 | +32% |
2. Analysis of the nutritional value of dried bean curd
As a traditional soy product, dried tofu has recently received widespread attention from fitness groups and vegetarians. A comparison of its main nutritional components is as follows:
| Nutritional information | Content per 100g | Recommended daily intake ratio |
|---|---|---|
| protein | 16.2g | 32% |
| dietary fiber | 4.3g | 17% |
| calcium | 138mg | 14% |
| iron | 3.2mg | 18% |
3. Detailed production method of dried bean curd
1. Prepare materials
Main raw materials: 500g fresh tofu, 5g salt, 3g five-spice powder, 2g chili powder (optional)
Tools: steamer, gauze, weights (for pressing)
2. Production steps
| step | Operating Instructions | duration |
|---|---|---|
| 1 | Cut tofu into 2cm thick slices and steam for 10 minutes to sterilize | 15 minutes |
| 2 | The steamed tofu is wrapped in gauze and pressed with a heavy object to dehydrate it. | 6-8 hours |
| 3 | Cut the dehydrated tofu into strips, sprinkle with seasonings and mix well | 10 minutes |
| 4 | Place in the oven to dry at 80°C or dry in the sun | 6-8 hours |
4. Tips for making
1. Choose old tofu for better production results and lower moisture content.
2. When pressing, it is recommended to replace the gauze every 2 hours to speed up dehydration.
3. The drying temperature should not be too high to avoid coking on the surface but not drying on the inside.
4. Seasonings such as sesame and pepper powder can be added according to personal taste.
5. Preservation and consumption suggestions of dried tofu
| Save method | shelf life | Best way to consume |
|---|---|---|
| Sealed at room temperature | 7 days | Eat directly |
| Refrigerator | 15 days | Microwave for 30 seconds |
| vacuum packaging | 1 month | Make soup or stir-fry |
6. Answers to related questions
Q: Why does my dried tofu become moldy easily?
A: The main reason is incomplete dehydration. It is recommended to extend the pressing time to 10 hours, or use a food dryer to assist.
Q: What is the difference between dried tofu and tofu?
A: Dried tofu is a dehydrated product of tofu. The moisture content is less than 60% of that of tofu. It has a chewier texture and is easier to store.
7. Conclusion
With the popularity of the concept of healthy eating, homemade dried tofu has become a hot topic recently. With this detailed, structured guide, you can easily make this high-protein, low-fat healthy snack at home. It is recommended that first-timers make a small amount first and then mass-produce after becoming familiar with the process.
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