豆腐是以黄豆、青豆、黑豆为原料,经浸泡、磨浆、过滤、加细、凝固和成型等工序加工而成的,是影响范围极广、最大众化的烹饪原料之一。豆腐及豆腐制品的蛋白质含量比大豆更高,而且豆腐蛋白属完全蛋白,不仅含有人体必需的8种氨基酸,其比例也接近人体需要,营养价值比较高。可豆腐虽好,过量食用也 Tofu is soybeans, green beans, black beans as raw material, the soaking, refining, filtration, fining, coagulation and molding processes such as processing is a very wide range of influence, the most popular cooking ingredients. Tofu and tofu products higher protein content than soybeans, and tofu protein is a complete protein, not only contains the body’s eight kinds of amino acids, the ratio is close to human needs, nutritional value is relatively high. Although tofu can be good, too much food too