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How to make leaf tofu

1. Put the leaf pulp water in a clean basin, put a small amount of gypsum on the clear water, sprinkle it evenly in the pulp water, and stir evenly. In order to have their own taste, add prepared honey and watermelon juice, if you don't like sweet or diabetic people can not add honey and watermelon juice. Stir well after adding. Wait ten minutes. Ten minutes later, leaves and tofu take shape naturally. Can be cut into pieces, can be eaten, but also put in the refrigerator, refrigerated to eat more delicious.

2. Pick out the miscellaneous leaves, remove the roots and stems, and then wash them with clean water. Put the washed leaves into a container, pour in the right amount of water, and then scrub repeatedly with water, just like washing clothes, to wash the green juice. After scrubbing the green juice, filter out the residue of the leaves, and then pour the filtered green juice into a new container. Add an appropriate amount of plant ash, stir well, and then let stand for half an hour.

3. The first is the preparation of soybean milk: soy beans are soaked for several hours and then ground into soybean milk. Then wash the fresh leaves and cut them into small pieces, add them to the soybean milk and mix them evenly. Then heat the mixed soybean milk and cook until the soybean milk bubbles and filter out the dregs. Finally, add the right amount of salt to season. After the production of soybean milk is completed, you can start the production of tofu: pour the soybean milk into the tofu mold and steam it in a steamer.

What is the advantage of making tea with the leaves of tofu tree?

1. This kind of leaf tofu is rich in pectin, as well as a lot of protein and cellulose, which can effectively enhance the body's immunity and promote intestinal peristalsis. And the content of vitamin e is also rich, which can resist oxidation and eliminate pigmentation on the face. And the content of vitamin c and carotene is also more, which can improve visual fatigue.

2. The roots, stems and leaves of tofu tree can be used as medicine, with bitter cold, non-toxic taste, heat-clearing and detoxification, detumescence and hemostasis, and can treat snakebite, nameless swelling, traumatic bleeding, dysentery, scald and other diseases. The extract of stem and leaf of tofu tree has the effect of anti-fatigue and lowering cholesterol. The decoction of tofu tree has a strong inhibitory effect on pathogenic bacteria such as Staphylococcus aureus and Shigella dysenteriae.

3. Tofu tree is a kind of wild tree species with high pectin content in mountain area. its leaves can be jelly-like gel after kneading and squeezing juice and adding alkali. Because its juice leaves are rich in nutrition, it is a kind of healthy food and dish. In terms of medical and medicinal value, its roots, stems and leaves are valuable and can play a good role in conditioning and treatment of body function.

4. Guanyin leaves play an edible role. It can also be made into cold noodles, and the tofu made from Guanyin leaves has high nutritional value. Guanyin leaves also have medicinal value.

5. You are talking about immortal tofu. First of all, pick back the "immortal leaves" from the mountain. The leaves look like our usual mulberry leaves, green and fragrant. This kind of fairy tree is mostly in the south of China, and it can be found in the mountains of Huaihua, Xinhua and Shaoyang.

6. In addition, the producing area, collection method and modulation method also have influence on the nutrient content of leaves. The leaves of economic crops such as mulberry and tea and the leaves of medicinal plants such as Schisandra chinensis and Chinese wolfberry can be used as feed. In particular, the crude protein content of Chinese wolfberry leaves is as high as 23%, which is a good protein supplement feed.

Can the leaves that can make tofu on the mountain be soaked in water?

The leaves of tofu made on the mountain can be used to soak water and drink. There is no problem with this. But there are many kinds of leaves for making tofu.

Immortal tofu is made of bean curd wood leaves, which is a strange plant in the local mountains of Shiqian, also known as immortal tree. Tofu wood belongs to the shrub of Verbenaceae, which is called Guanyin grass. The immortal tree is very important to the local Gelao people. In times of hardship, people would satisfy their hunger with the leaves of the fairy tree. Now life is good, the leaves of the immortal tree are taken by the local people to make a delicacy to relieve summer heat, that is, immortal tofu.

You are talking about the immortal tofu bar. First of all, pick back the "immortal leaves" from the mountain. The leaves look like our usual mulberry leaves, green and fragrant. This kind of fairy tree is mostly in the south of China, and it can be found in the mountains of Huaihua, Xinhua and Shaoyang.

What should be done to make bean curd leaves?

First of all, we need to cut the tofu into medium-sized dice, and mix the sliced meat with a little oil and salt to taste it. This kind of pretreatment can not only make the subsequent cooking process more smoothly, but also make the ingredients better absorb the taste of the seasoning. The basis of boiling soup: put three bowls of water in the pot, then add the coriander root. After the fire is boiled, the coriander root is taken out, leaving only the clear soup.

First dice the tofu and mix the sliced meat with a little oil and salt. Then put 3 bowls of water in the pot, put into the coriander root, boil, remove the coriander root, put in tofu, boil for 10 minutes, put into the meat slices. After the meat slices are cooked, put in the parsley leaves and cook until they are raw. Just season it with salt.

The leaves pick out the miscellaneous leaves, remove the roots and stems, and then wash them with clean water. Put the washed leaves into a container, pour in the right amount of water, and then scrub repeatedly with water, just like washing clothes, to wash the green juice. After scrubbing the green juice, filter out the residue of the leaves, and then pour the filtered green juice into a new container. Add an appropriate amount of plant ash, stir well, and then let stand for half an hour.

Deep-fry: pour enough cooking oil into the pan and heat to medium heat (about 180 ℃). Put the processed tofu skin into the oil pan one by one, be careful not to put too much at one time, so as not to reduce the oil temperature and affect the frying effect. Deep-fried until golden on both sides, the edge slightly warped up, showing a fluffy texture.

The method is to soak and scald the rotten maidservant leaves in boiling water until the rotten maidservant leaves are mature; remove the residue of the rotten maidservant leaves and get the rotten maidservant juice; add the plant ash gauze bag to the rotten maidservant juice, stir evenly, and put a little to get the rotten maidservant tofu. It is green in color, smooth in taste and rich in nutrition. It is a pollution-free green food. It has the effects of clearing heat and purging fire, dispelling wind and dehumidification, stopping bleeding and detumescence, and relieving summer heat. It has a good therapeutic effect on nameless swelling and summer fever in children.

How to make tofu leaves delicious

1. Prepare ingredients: 2 bean curd leaves, 2 eggs, 1 green onion light soy sauce, cooking wine, oyster sauce, sugar, starch. Beat the eggs into egg liquid. Cut the tofu leaves into thick strips or lumps and set aside. Heat the oil in the pan and stir-fry the eggs. Pull the eggs aside or put them out, pour in the tofu leaves and stir-fry until the surface is slightly yellow. Stir-fry the tofu leaves and eggs well, add half a shovel of raw wine, a small bowl of water, and bring to the boil.

2. Wash and drain the tofu leaves and cut them into small pieces. Cool the oil in a hot pan and stir-fry with minced garlic and ginger. Put the chopped tofu leaves into the fried garlic and ginger and stir well. Add the right amount of salt, chicken essence and pepper and continue to stir-fry until the tofu leaves are soft and rotten. When the tofu leaves are almost ripe, turn off the heat and cover the pot and simmer for a while to make the flavor stronger.

3. Prepare the egg liquid: beat the two eggs and beat them into a uniform egg liquid. Treat tofu leaves: wash tofu leaves and cut them into thick strips or lumps for better taste and cooking. Scrambled eggs in a hot pan: after heating the oil in the pan, pour in the egg liquid and stir-fry until the egg is fluffy. After stir-frying, pull it to the side of the pan or bring it out.

4. Prepare tofu leaves and cut them into strips or blocks and set aside. Heat the oil in the pan, first stir-fry the eggs, then fish out the eggs, then pour in the tofu leaves and stir-fry until the surface is slightly yellow. Stir-fry tofu leaves with eggs, add cooking wine and proper amount of water (less than half of the amount of water) and bring to a boil. Add light soy sauce, oyster sauce and sugar, stir well, cover and simmer over low heat for 3-5 minutes.

5. Tofu stew: add the chopped tofu to the soup, turn to medium heat and simmer for 10 minutes, so that the tofu can fully absorb the freshness of the soup. Sliced meat cooking: when tofu is stewed, the prepared sliced meat can be added to the pot. As the sliced meat is gradually ripe, you will smell the meat intertwined with the aromas of tofu and coriander root.

Step 1 prepare the ingredients. The main course is Chiba tofu. Add whatever side dish you like. Step 2 put a small amount of oil in the pan, first fry the bacon in the pan over low heat, and the oil will come out when frying the bacon. Step 3 after the bacon is fried, leave the oil to fry the bacon, put the thousand-leaf tofu into the pan and fry over low heat until golden brown on both sides. At this time, the thousand-leaf tofu was stained with the meat flavor of bacon. Step 4 stir-fry the side dishes over high heat.