How can I choose the best Bean curd?

More than some other ingredients, the choice of the best curd beans may depend on the intended use. The two main available types, solid and silky, may not always be interchangeable because the silk variety is very soft and in some cases it cannot maintain its shape. More exotic varieties of bean curd can be used for a different taste or texture such as bloated curd, fried curd or fermented curd. The type of coagulant used to create curd can sometimes cause a certain nutritional difference, so the curd provides additional benefits of the diet. The way in which the curd, or tofu is packed and sold, can also be a determining factor in deciding which bean curd is the best. Silk cottage cheese has a very soft texture and contains a large amount of moisture. It is more like a thick pudding than a solid block and can be easily whisked or integrated into the sauce. In a genera, silk varieties are usually not added to fried meals as they can break into small pieces that can easily dry outor disappear completely.

Bean Curt is made in the same way as a silk type, except that it is pressed to remove part of the moisture. Stronger cottage cheese can be cut into pieces or slices and is used in dishes as any other ingredient because it will maintain its shape well. The claim can be baked, fried, consumed raw or used in steamed paintings, where it focuses on the character of the sauce in which it is.

Some recipes can be increased using less common types of curd beans. If a fermented curd is used, a strong and sharp taste can be added because it is aged in vinegar and many other ingredients. Fried curd can be used as a replacement for masonebo vegetables because it has a caramelized surface and a solid texture. As an additive prepared or as an ornament, curd that was fried until inflated, can be used for crisis.

during the process of making bean curdSoy milk is added by a special ingredient known as a coagulant to form curd. Some of these coagulants, namely calcium sulfate, leave an excessive calcium in cottage cheese. This extra calcium can provide a small amount of additional nutritional value that other coagulants cannot.

The way the bean curd is packed and sold can also change. Many brands are in tightly sealed packages or frozen and generally safe. In some cases, however, cottage cheese is displayed floating in an open container full of water and customers remove blocks of cottage cheese as needed. These bathtubs sometimes offer optimal conditions for bacteria that grow in curd; As with other foods, however, bacteria are generally killed if the curd is thoroughly cooked.