Red tofu

Abstract

The invention relates to a red tofu which is prepared by the following technical processes: soaking soybean type raw materials, performing wet grinding to obtain raw soybean milk, filtering to remove residues, stewing the raw soybean milk, adding bittern to enable the soybean milk to be condensed into beancurd jelly and pressing the beancurd jelly to drain water to prepare tofu. The red tofu is characterized in that wolfberry red pigment is added into the soybean milk. The wolfberry red pigment is added into the raw material according to a preparation technology, so that the original deliciousness, fragrance and fineness of the red tofu are retained; the red tofu is pollution-free, tastes delicious and has effects of benefiting qi and tonifying deficiency.

Description

technical field

[0001] The invention relates to a kind of red bean curd. Background technique

[0002] Tofu is a green and healthy food invented by Huainan Wang Liu An, an alchemist in my country. It was born on Bagong Mountain between Shou County and Huainan City, Lu'an City, Anhui Province, so Shou County is also known as the hometown of tofu. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu is made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighboring countries, and people all over the world. Up to now, it has a complete variety, various patterns, unique flavor, simple prod...