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Tofu
Extremely nutritious, containing little fat and sugar tofu made from soy beans, which are first boiled and pounded, then the resulting soy milk separated and clot with a coagulant. Warm soy weight is placed on the number of hours in the [url=http://www.osterblade.com]moncler outlet[/url] form, and then in a water tank for further cooling.
In water, the tofu becomes firmer.
The bottom of the form in which to place the tofu, shrouded cotton fabric: it keeps the tofu, but water tight. On the sides have made in this way are often chunks of tofu visible characteristic imprint of the fabric. This tofu is usually called, or moments – goshi (ie tofu, filtered through cotton), in contrast to the more gentle and soft toss – goshi (strained through silk) are sold in the West as silken tofu. Keane [url=http://www.rtnagel.com/louboutin.php]louboutin[/url] – goshi made of a thicker milk and squeeze out water. How moments – goshi and throw – goshi are creamy – white.
This product is also lightly fried tofu, called yaki – dofu, which is [url=http://www.sandvikfw.net/shopuk.php]hollister outlet sale[/url] used mainly for cooking stews.
Soybean pulp remaining after the removal of soy milk – Okara – also lost. It is used in vegetable dishes.
Application in cooking
Fresh tofu, especially silky, best eaten [url=http://www.teatrodeoro.com/hollisterde.php]hollister deutschland[/url] in its natural form, hot or cold, with soy sauce, chopped green onions (Charlotte) and grated ginger or add it to soups. Harder cotton tofu is best for foods that require heat treatment, such as agedasi – dofu(Fried tofu in dashi broth sauce) and steak tofu. Also, tofu prepared with vegetables, fish, meat, and [url=http://www.jeremyparendt.com/Hollister-b5.php]hollister[/url] used to make a [url=http://www.osterblade.com]moncler sito ufficiale[/url] white filling in salads.
Processing and preparation
Silken tofu, generally use in-kind. Of cotton usually squeeze the water.
Storage
Fresh tofu should be kept in the refrigerator, the bay with plenty of water if the water changed daily, the tofu can be stored up to three days. If you bought the tofu in a carton or vacuum packaging, pay attention to the expiration date.
Koya-DOFU
It is believed that Koya – dofu, also called the cohort – dofu (frozen tofu) was invented centuries ago by Buddhist monks, who lived on Mount Koya. This ice cream – dried tofu is very different from the usual consistency, color, taste and size. It has a sponge-like structure, and its flavor is rich, even after soaking in water. Currently Koya – dofu often sold in packages of five pieces with powder base for soup, in which it and cook. If you bought a Koya – dofu, it simply boiled in the broth of the soup diluted basis.
Flavor and taste
Koya – dofu has a much more pronounced flavor of soybeans, and the taste of him richer than cotton or silken tofu. But his unusual spongy structure can produce a European rather strange impression. Dignity Koya – dofu is that it does not break, no matter how long it may boil.
Application in cooking
Due to its spongy structure, Koya – dofu well absorbs tastes and odors, so it is cooked over low heat with vegetables – get a thick soup. In addition, it is used in sedzinryori (Vegetarian Buddhist monks).
Processing and preparation
Before cooking, soak Koya – dofu in hot water for 5 minutes. Then repeatedly press the tofu hands.
Storage
In original packaging, Koya – dofu can be stored for very long. Note the marked on the package shelf life.
UBA
This dried soy foam, which are formed on the surface of soy milk in the preparation of tofu. The preparation technology yuby simple, but requires the ability to: soy milk gently brought to a boil in a large saucepan; thin foam that forms on the surface, take off in one motion with a stick on her well and hang to dry foam.
Vysohnuv, foam into a flat sheet – this is the yuba. To get yubu in the form of sticks, still [url=http://www.rtnagel.com/airjordan.php]jordan pas cher[/url] warm foam rolled into a tube and dried in this way.
Yuba – a delicacy often used in svdzinryori (Vegetarian Buddhist monks). It is sold in a variety of flat, sliced [url=http://www.sandvikfw.net/shopuk.php]hollister sale[/url] or rolled up into a tube sheet or thick sticks.
Flavor and taste
In yuby saturated milk flavor and crunchy texture.
Application in cooking
Yuba is used mainly in the clear soups and stews.
Processing and preparation
Before cooking yubu softened in warm water. Although yuba and not “limp” when cooked, it should not be a long time to cook.
Storage
Yuba can be stored for several months in a sealed bag in a cool place.
FRIED TOFU
There are several varieties of manufactured food industry fried tofu. Deep-frying Change the structure of a soft and taste and some fresh tofu and not only raises it in protein and vegetable fat, but also gives him a certain edge.
Since tofu is fried in vegetable oil, it is suitable for vegetarian cuisine. It can [url=http://www.tagverts.com/barbour.php]barbour deutschland[/url] simply reheat or cook the meat and vegetables. abura – aga . These thin sheets of deep-fried tofu, most commonly used in Japanese cuisine and serve as a source [url=http://www.thehygienerevolution.com/hollister.php]hollister france[/url] of vegetable protein lie. Usually they are 12 x 6 cm and 1 cm thick, they are prepared separately or in combination with other products, mainly vegetables.
Abura – aga have one unusual feature: they can be divided in half horizontally, like a cake – pitta, stuffing and vegetables or rice for sushi. Before use abura – arg should pour boiling water to remove excess oil. Prepared with abura – aga also soups and Auden(Stew). Abura – age – the only product of tofu, which is sold as frozen and fresh. ATSU – aga . This deep fried whole blocks of raw tofu, standard size ATSU – aga – 10x6x4, 5 cm. Outside ATSU – aga fried until golden – brown and inside is white. Sometimes before frying it into cubes. Before use, the ATSU – arg should pour boiling water and gently squeeze, wrapped in a paper towel to remove excess [url=http://www.mxitcms.com/abercrombie/]abercrombie milano[/url] oil. ATSU – aage can eat lightly fried on a grill or in a pan with the sauce, as soy steak. It’s good in soups, Oden(Stew) and in stews. Gammodoki . tofu, deep fried with vegetables. It is made from a mixture of seeds, chopped vegetables, grated yam and minced tofu. From this mixture the form of flat bread [url=http://www.ktbruce.co.uk/hollisteroutlet.php]hollister[/url] with a diameter of about 8 cm or small balls, and then fried in oil. The name “gammodoki”, which means “like a duck”, the product is likely to get for the structure, not the appearance or taste. Gammodoki delicious by itself or cooked with other vegetables and meat. Cook with it and Oden (stew).
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