Tofu Variation (1): Clam Meat Tofu Soup

#Tofu Recipes，# Clam Meat Tofu Soup Recipe，#Tofu Cooking Techniques，#Tofu Delicacy Recommendations

Ingredients:

Tofu: 31 grams

Fresh clam meat slices: 156 grams

Dried shiitake mushroom slices: 15 grams

Finely chopped scallions and ginger: 3 grams

Small Chinese cabbage segments: 3 grams

Clear broth: 725 grams

Seasoning mix: 6 grams

Sesame oil: 9 grams

Salt: 3 grams

Cooking Steps:

Cut the tofu into rectangular slices, and briefly blanch both the tofu and fresh clams separately in boiling water. Remove and drain the excess water.

In a wok, add the clear broth, rice wine, salt, chopped scallions and ginger, shiitake mushrooms, clam meat, tofu, and small Chinese cabbage. Bring to a boil over high heat, skim off any impurities, then reduce the heat and simmer for about ten minutes.

Finally, drizzle with sesame oil and serve hot.

Features: This soup is known for its clear broth and exquisite flavors. The tender tofu combined with fresh clam meat makes it a delightful and unique dish.

(And don't forget, cooking is an art. Enjoying the process is just as important as the result. We wish you a pleasant experience making this delicious Braised Tofu with Clams! Please remember, this program is for reference only, so use caution when trying it out. This video content is for reference only. If you have special health concerns or are on long-term medication, consult a doctor before attempting new recipes.)

This is the second series (tofu) in the series introducing hundreds of tofu recipes. Others we have different types of tofu recipes such as water tofu series, tofu and cauliflower series, dried tofu series, thousand skins series, tofu Leather series, etc.

Supplement: Method of Making Tofu:

1. Soak soybeans in water until they expand, then rinse thoroughly. Grind them into a fine slurry in clean water and filter out the residue with a cloth bag to make soybean milk.

2. Heat the soybean milk until it boils. Soak the mature gypsum powder in clean water.

3. Add it to the boiling soybean milk until the soybean milk becomes clear and forms patterns.

4. Lightly press the back of the colander to remove excess water from the tofu, allowing it to solidify into blocks.

5. Scoop it into a gauze bag, place it on a small wooden lattice, and let it drain.

High-quality tofu has the following characteristics: it has a neat shape, a pure white color, a fresh aroma, a soft texture, resilience, and elasticity. Each jin (500 grams) of tofu contains 4 grams of fat, 34 grams of protein, 20 grams of carbohydrates, 0.5 grams of dietary fiber, 6 grams of ash, 900 milligrams of calcium, 420 milligrams of phosphorus, 24 milligrams of iron, 0.15 milligrams of thiamine, 0.20 milligrams of riboflavin, and 1 gram of niacin. Tofu is finely processed, resulting in a digestion rate of over 92%.

Tofu can be prepared in various ways, but there are common steps: before cooking, it's essential to remove the alkaline and freshwater flavors from tofu and eliminate any components that are not suitable for consumption. The main methods include:

1. Blanching the tofu in boiling water briefly.

2. Steaming it until there are holes.

3. Cutting it into small cubes and rinsing with boiling water.

4. Simmering until it has peaks.

5. Stirring to a paste and then steaming into blocks.

Additionally, you can choose suitable cooking methods based on the tofu's different textures in northern and southern regions:

 Southern tofu is tender and suitable for making soups, pan-frying, and cold dishes.

 Northern tofu is firmer and suitable for braising, stewing, pan-frying, and stir-frying dishes.