Tofu
Tofu
, type of food is like sponge -like texture cut white cheese , does not
have a taste of its own as it can take the flavor of any material added
to it . And is an essential part in the meals plant , and can be served hot or cold , sweet or salty .
Historically, the use tofu for the first time in China BC Bmita almost a year , and is said to have discovered it by accident , as it added a chef species of sea salt known as Nigarri to boiling soup that contains soy was formed thrombus cheese that has become now known as tofu .
How to make tofu :Soy milk is prepared by soaking soybeans in water from evening until morning , then mash the grain and add to it some hot water with the strength to become similar to mashed potatoes , boiled , and then put the dough in gently boiling water for ten minutes .
This stage of preparation are very important and critical because some proteins and yeasts that it contains soy should shatter during the process of boiling , otherwise it would not be capable of soy protein digestion .After the end of the period filtered content of the container , and the liquid filtrate is soy milk topline either the remainder is called " Okara " which can be added to the flour while making bread or can in the absence of the need for him to use as animal feed or fertilizer to agricultural soil .
Coagulation of soy milk is added to a small amount of calcium sulphate or magnesium chloride , the Chinese have used for more than two thousand years in the use of calcium salt , which they get from mountain quarries . The Japanese traditionally Vistamlon sea salt as sufficient quantity of chlorine few magnesium it contains sea salt to coagulate soy milk .
In the process of coagulation float thrombo -like white cheese on top of the serum remaining , are collected from the surface gently placed in a strainer furnished with a cotton cloth or gauze to allow the nomination of serum excess and then damage the piece of gauze on thrombus tofu, covered with a lid is placed above the weight of mild to increase the nomination of serum , and leave for a few hours .And then taken tofu and dunks in cold water for an hour of time to become known Bakwamh . Like all dairy tofu needs to store in a cool place , otherwise it will spoil in a short period .
Tofu is usually sold in plastic bags containing water that is not used but washed tofu cut after removing from the bag , and leave in a colander to dry a bit before using them in the kitchen .
Types of tofu :1 . Tofu steel or thick : maintains its shape and texture during cooking , which is used like potatoes completely , and this is the kind richer in protein, fat and calcium.2 . Soft tofu : lose its shape during cooking so it is used in the preparation of many types of soup.3 . Tofu Hariri has strength like Quran and puddings and more eaten raw or used to prepare the famous miso soup .
The nutritional value of tofu :Tofu is rich in protein, essential amino acids , which is also a good source of iron and vitamin B , and calcium ( if used in its manufacture calcium salt ) . Contain saturated fat , which is free of cholesterol . It is also a poor salt to food that is good for those who require the state of health of a diet low in salt . Tofu also contains the other nutrients such as protein , carbohydrates , fats , and sodium , and dairy products , calcium and iron .
Historically, the use tofu for the first time in China BC Bmita almost a year , and is said to have discovered it by accident , as it added a chef species of sea salt known as Nigarri to boiling soup that contains soy was formed thrombus cheese that has become now known as tofu .
How to make tofu :Soy milk is prepared by soaking soybeans in water from evening until morning , then mash the grain and add to it some hot water with the strength to become similar to mashed potatoes , boiled , and then put the dough in gently boiling water for ten minutes .
This stage of preparation are very important and critical because some proteins and yeasts that it contains soy should shatter during the process of boiling , otherwise it would not be capable of soy protein digestion .After the end of the period filtered content of the container , and the liquid filtrate is soy milk topline either the remainder is called " Okara " which can be added to the flour while making bread or can in the absence of the need for him to use as animal feed or fertilizer to agricultural soil .
Coagulation of soy milk is added to a small amount of calcium sulphate or magnesium chloride , the Chinese have used for more than two thousand years in the use of calcium salt , which they get from mountain quarries . The Japanese traditionally Vistamlon sea salt as sufficient quantity of chlorine few magnesium it contains sea salt to coagulate soy milk .
In the process of coagulation float thrombo -like white cheese on top of the serum remaining , are collected from the surface gently placed in a strainer furnished with a cotton cloth or gauze to allow the nomination of serum excess and then damage the piece of gauze on thrombus tofu, covered with a lid is placed above the weight of mild to increase the nomination of serum , and leave for a few hours .And then taken tofu and dunks in cold water for an hour of time to become known Bakwamh . Like all dairy tofu needs to store in a cool place , otherwise it will spoil in a short period .
Tofu is usually sold in plastic bags containing water that is not used but washed tofu cut after removing from the bag , and leave in a colander to dry a bit before using them in the kitchen .
Types of tofu :1 . Tofu steel or thick : maintains its shape and texture during cooking , which is used like potatoes completely , and this is the kind richer in protein, fat and calcium.2 . Soft tofu : lose its shape during cooking so it is used in the preparation of many types of soup.3 . Tofu Hariri has strength like Quran and puddings and more eaten raw or used to prepare the famous miso soup .
The nutritional value of tofu :Tofu is rich in protein, essential amino acids , which is also a good source of iron and vitamin B , and calcium ( if used in its manufacture calcium salt ) . Contain saturated fat , which is free of cholesterol . It is also a poor salt to food that is good for those who require the state of health of a diet low in salt . Tofu also contains the other nutrients such as protein , carbohydrates , fats , and sodium , and dairy products , calcium and iron .
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