Bear Paw Tofu_Bear Paw Tofu Home Recipe
Bear paws A precious traditional dish Ingredients, one of the eight delicacies, a food that many people desire but cannot have. However, bear paws Tofu have been passed down through the ages. Bear paw tofu is a very delicious dish, with its rich nutritional value making it well-known. Regarding how to make bear paw tofu, I'm sure many people are not clear, so what are the methods and effects of bear paw tofu? Can pregnant women eat bear paw tofu?
The origin of bear paw tofu
Bear paws are the four limbs of the national protected animal, the bear, and are a precious traditional ingredient. Moreover, its deliciousness has made many people desire it. However, as the black bear is a national secondary protected animal, hunting, acquiring, and eating national protected wild animals are illegal. And as bear paw tofu is a traditional dish of the Manchu nobles, it is still loved by people today. So what is bear paw tofu?
Legend has it that during the Tang Dynasty, due to the severe corruption and exploitation of officials in the Sichuan region, the people were suffering greatly. Emperor Xuanzong went to this region for disguise. After arriving in this area, he found that the local people were indeed as rumored, living in poverty. Emperor Xuanzong was deeply moved. And the corrupt officials had already fled and disappeared.
So Emperor Xuanzong led the local people to produce and build, and the local people were grateful to Emperor Xuanzong. He also heard that Emperor Xuanzong would leave in a few days and decided to fulfill Emperor Xuanzong's wishes.
However, the local people were poor and struggling, let alone offering Emperor Xuanzong delicacies. Just when the people were troubled, a local villager came up with a clever idea. He cut the tofu into the shape of bear paws, fried it in a pot, and added seasonings to make it look like "bear paws" to offer to the emperor.
Emperor Xuanzong took this dish and tasted a piece of "bear paw tofu", "haha", and didn't say anything.
So this "bear paw tofu" has been passed down through the ages and is famous both at home and abroad, becoming a classic dish.
How to make bear paw tofu
Bear paw tofu is a traditional Sichuan dish. It has a bright red color, a fragrant aroma, and a slightly spicy and salty flavor. It is carefully made, with golden-yellow color, soft and fragrant tofu, and a rich local flavor. Because the tofu resembles bear paws, it can be compared to it, so this dish is called "bear paw". Below, I will introduce how to make bear paw tofu.
Ingredients: tofu,green peppers garlic,doubanjiang (fermented broad bean paste) salt,scallions red bell pepper soy sauce sugar Soy sauce Method:1. Cut the tofu into thick slices, blanch in boiling water, and then fry both sides to a golden color in oil. Cut the scallions into segments. Cut the green and red peppers into pieces. Then, press the garlic.
2. Heat oil in a pot to about 50% hot, then add garlic, doubanjiang, soy sauce, and white sugar and stir-fry over low heat until it turns to a cherry
red color.3. Pour in the tofu and stir-fry for about one minute.
4. Push the tofu to the edge of the pot, add the green and red pepper pieces, and add an appropriate amount of salt to the soup and stir-fry for about two minutes.5. Add more green and scallions
fry briefly.
6. After mixing all the ingredients in the pot, stir and serve.
Note:(1) The size, length, and thickness of the tofu should be cut uniformly, and should not be overcooked.(2) Adjust the taste, and slowly cook over low heat to ensure that the tofu is cooked evenly inside and out.
How to make delicious bear paw tofu
Bear paw tofu is named for its similarity to bear paws after being cooked, and the methods of making it are different, some are cooked first and then fried, and some are fried first and then cooked. But no matter which method is used, the finished product is always delicious.
The reason is simple, it's about grasping the key points!
When making bear paw tofu, pay attention to these key points, regardless of which method you use, you can make delicious bear paw tofu!
1. When frying tofu, cut and add to the pot at the same time.
At this time, you can adjust the oil temperature to a slightly lower temperature, and prolong the frying time, and don't fry it too hard.2. When stir-frying, try to add less soy sauce, mainly to use salt to enhance the flavor.
In addition, because tofu itself has not much flavor, so you need to add some
MSGto enhance the flavor.
3. The timing of adding water starch should also be considered, add a small amount first, and add more if necessary, adding too much at once will affect the texture.4. Add scallions at the end, so that the dish remains green.What are the benefits of eating bear paw tofu? Bear paw tofu is a delicious and fragrant Sichuan dish.
It also has hidden benefits and effects. Let's take a look at the benefits of bear paw tofu.
1. Tofu is helpful for women during menopause. Women, as they age, their estrogen levels decline, leading to menopause symptoms. Many women choose to take medication to treat menopause.
Studies have shown that tofu contains a large amount of estrogen-like flavonoids.
Therefore, eating tofu can effectively supplement estrogen.2. Eating tofu is good for treating constipation in the elderly. As people age, their digestive system becomes weaker, leading to constipation. Tofu is soft and easy to digest.
Therefore, experts recommend that elderly people eat more tofu to reduce constipation.3. Tofu is a special food for lowering insulin and amino acids.4. Tofu can improve the body's fat structure.
5. Tofu can prevent and resist cancer.6. Tofu can prevent and resist menopause disease.
7. Tofu can prevent and resist osteoporosis.
8. Tofu can improve memory and concentration.
9. Tofu can prevent and resist aging and dementia.
10. Tofu can prevent and resist liver disease.
How to choose tofu for bear paw tofu
To make bear paw tofu delicious, in addition to the exquisite method, you also need to choose good ingredients!
And when it comes to the ingredients for bear paw tofu, it is undoubtedly tofu. So how to choose tofu?
1. Observation method
White tofu, also known as water tofu, has no water veins, no impurities, and is crystal-clear and tender. This is a good quality.
If it has water veins, bubbles, fine particles, and a slightly yellowish color, it is a bad quality. Black tofu, also known as old tofu,
has a higher protein content than white tofu. Black tofu has bubbles, which are caused by the separation of water and protein in black tofu. This is why a pound of black tofu in a supermarket is 2 dollars.
The Sichuan brand of Lao Liu tofu is famous. GenuineTofu
The tofu is 30 years old, and it contains no other additives (except for the brine). We should try to eat natural foods. Eat the tofu on the same day it is made. 2. Tofu selection method Hold a 1-inch sewing needle, and drop it at a distance of 30 cm from the tofu. If the needle can be inserted into the tofu, it is a good quality tofu.（Old tofu may not be able to insert the needle.）3.Cut with If it's not cut too small, it can't be too old, and the color should be bright and the texture should be good, without any odor.4. If you eat steamed tofu, it will feel like there are sand particles, because the stone is not finely processed. This is not good for eating. and similar.
Old Liu's tofu from Sichuan's Shijang is famous throughout the region. Authentic Braised tofu Tofu, with 30 years of quality, absolutely free of any additives (except for the braising liquid). We should all try to eat natural foods, and eat the tofu on the day it's made.
2. Identification method using a sewing needle
Hold one sewing needle, release it when 30 cm away from the tofu, allowing the needle to fall freely. If the needle can be inserted into the tofu, it is high-quality tofu.(Old tofu may not be able to be inserted).
3.Cut with a knife Should be finely chopped, with good texture, bright color, and no odor.
4. Congealed tofu, some available.Eating it will feel like sand. This is because the plaster hasn't been ground finely enough, which is not good for consumption. The reason is that the plaster was not ground fine enough, making it unsuitable for consumption.
