豆腐是我国的特产,相传是二千年前汉代的创造。我国十六世纪的伟大药物学家李时珍曾在“本草纲目”一书里写下了豆腐的制法和性质。制造过程和现在差不多,就是把黄豆浸水後磨碎,滤去渣滓,加水煮沸,先成为豆浆,用盐卤或者石膏把豆中的蛋白质凝固沉淀,便成了豆腐。这种千年不变的制法,到今天才有了革新,就是把黄豆先榨出一些油後再做豆腐,这样,不但降低了成本,而且保证了质量,因为蛋白质的含量,相对地提高了。李时珍说:“豆腐清热,和脾胃,消胀满,下大肠浊气。”这是那时候对於豆腐的功用的认识。豆腐所含的蛋白质,非但能充分供给我们身体的需要,就是 Tofu is a specialty of our country, according to legend, the creation of the Han Dynasty two thousand years ago. Li Shizhen, the great pharmacologist of our country in the 16th century, wrote the recipe and character of tofu in “Compendium of Materia Medica”. The manufacturing process is similar to what it is now, that is, the soybean is ground after being soaked in water, the residue is filtered off, the residue is added with water and boiled, and the soybeans first become soy milk; the protein in the beans is coagulated and precipitated with brine or gypsum; This millennium unchanged system of law, until today there is innovation, is to squeeze some soybeans and then make some tofu oil, so that not only reduces costs, but also to ensure the quality, because the protein content is relatively increased . Li Shizhen said: “Tofu heat, and the spleen and stomach, disappear full, under the colon turbidity.” This is when the understanding of the function of tofu. Tofu contains the protein, not only can fully supply our body needs, that is