1 recipe found
Lactone tofu is tofu produced using glucono-delta-lactone as coagulant. It changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, nearly twice as much as the conventional method; the tofu has a tender, shiny texture, good palatability, and is clean and hygienic. Tofu is sweet, light, and cool in nature, and enters the spleen, stomach, and large intestine meridians; it is good for the middle qi, harmonizes the spleen and stomach, strengthens the spleen and removes dampness, clears the lungs and skin, clears away heat and detoxifies, lowers qi and eliminates phlegm; it can be used for abdominal distension, vomiting blood, and vomiting caused by acclimatization due to weak spleen and stomach; it can moisten dryness and promote body fluid, and can be used for quenching thirst and insufficient milk; it can be used for sulfur and soju poisoning. This dish is super simple. The tofu is smooth and tender. It is combined with shredded kelp, chopped mustard and chopped green onions. It has a refreshing taste, is salty and delicious, and is very suitable for summer consumption
