What is Chinese tofu?

Chinese tofu is separate cottage cheese milk, usually made up or pushed into blocks. The phonetic translation and pronunciation are more often "hope". Elsewhere throughout Asia, where it is similarly named, tofu is so widely prepared and consumed to be considered a basic meal. This is also called Bean Curt.

Although it can be made with processed soy milk, tofu usually comes from dried soy beans. They are soaked, poke and cook, then tense. After this "milk" returns to the boil, the coagulant is introduced. The most common is gypsum and other salts. Acids such as acids used to produce animal milk cheese or even citrus fruit juice are also used as an agent for coagulation of soy milk. Milk's "Criefcles" relatively quickly. The solid cottage cheese particles are tight with porous cloth, such as muslin, and then placed on a square, traditionally wooden mold. The mold weighed them with excess liquid and squeeze the curd into a solid block. This process of creating a bendAdministration of white colored Chinese tofu remains unchanged from at least 2,000 ° C. and probably longer.

variants in the process produce different types of tofu. Longer or heavier compression of brick forms creates tofu increasingly stronger textures. Before coagulation, other flavors can be mixed with soy milk, for example, to tofu sweet dessert tofu of different colors. Soft, so -called silken tofu, which has a smooth texture similar to cream, is produced by salt and acid like coagulance.

fresh Chinese tofu does not have a long life. Partially for prolongation of the beach, but also to change its texture and taste, tofu is processed in different ways. May be dried to be reconstructed in water; It can be loaded, for better protection. One of the most exotic delicacies, is called "shades of tofu", fermented in a mixture of vegetables and fish brine. Although it is said to be uniquely tasty, its odor is almost not for most peopletolerable.

Chinese tofu is ready in the kitchen in countless ways, sweet and salty. Fresh tofu has a small taste or smell and is therefore versatile, customizable to any taste. Deep fried, meat changes light and airy. The spicy bowl of the Chinese province of Sichuan called after tofu , which suppresses tofu cubes and minced meat on hot chili oil and black bean paste, is becoming increasingly popular in Chinese restaurants around the world. Tofu is also a frequent component of vegetarian diet, because while the low fat and calorie content is particularly rich in protein and iron.