彩色豆腐

• 作 者: 孙洪友
• 出 处: 经营者
• 发表日期: 2000年05期
• 关键词: 彩色豆腐 豆腐 萝卜缨 营养成份 蔬菜汁 菠菜 胡萝卜 水果汁 果汁 纤维质

彩色豆腐与传统豆腐一样,都是以大豆为原料。所不同的是,它在制作加工过程中,加入了天然蔬菜、水果汁作辅料,使本来营养成份较高的豆腐保存了蔬菜、水果中的纤维质,有助于人体消化、吸收、味道鲜美、适口性极佳。制作彩色豆腐的关键在于蔬菜汁、果汁的加入量。彩色豆腐的色泽取决于蔬菜汁的色泽。绿色豆腐可选用芹菜、菠菜、萝卜缨、芥菜缨、辣椒叶等;黄色豆腐可用胡萝卜

Color tofu and traditional tofu, are based on soybeans as raw material. The difference is that in the production process, adding natural vegetables, fruit juice as an adjuvant, so that the higher nutritional content of tofu preserved vegetables, fruits in the fiber, helps the body digestion, absorption, delicious , Palatability is excellent. The key to making colorful tofu is adding vegetable juice and fruit juice. The color of colored tofu depends on the color of vegetable juice. Green tofu celery can be used, spinach, radish Ying, mustard Ying Ying, pepper leaves, etc .; yellow tofu available carrot