Tofu Variation (2): Emerald White Jade Soup

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Recipe and Cooking Method

Ingredients:

6 liang (188 grams) of tender tofu

1 jin (500 grams) of clear soup

4 liang (125 grams) of spinach leaves

6 fen (2 grams) of refined salt

3 qian (9 grams) of chicken oil

Cooking steps:

Cut the tender tofu into diamond-shaped slices and blanch them in boiling water once. Remove and drain the water. Wash the spinach leaves and cut them into sections, then blanch them in boiling water once. Remove and place them in a soup bowl.

Pour the clear soup into a wok and heat it until boiling. Add the tender tofu slices and refined salt. When the soup boils again and the tofu floats, remove the foam and scoop it into the soup bowl. Finally, drizzle with chicken oil.

Features:

The spinach leaves are vibrant green, the tofu is tender and white, and the soup is clear as water, creating a refreshing and delicious taste. Due to blanching the spinach in water, the oxalic acid in the spinach dissolves in the water. Therefore, there is no need to worry about the oxalic acid in the spinach combining with the calcium and magnesium in the tofu to form insoluble calcium oxalate or magnesium oxalate, which would reduce the nutritional value.

(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.