While the main sources of protein are in the Western diet of meat and dairy products, soybeans have for centuries served the same function in the East. And tofu is an important part of the diet's Bones. In fact, tofu is made from soybean paste, which are drained and pressed to perform in tofu.
Tofu is cholesterol free and low in saturated fat. It has more protein than beef, more calcium of milk, and more of a fat called egg lecithin. Soybeans are also richVitamins, minerals and acids. Are among the highest in foods of plant proteins, and because the tofu is made from soybeans, is an excellent source of protein.
How can it be used? The tofu is mild, tender and almost tasteless. Therefore, tofu can be used in a variety of species. Tofu strengthens seasonings, sauces, salads, soups, eggs, milk substitutes, casseroles, and of course the oriental cuisine. May be parboiled, fried, pressed, pressed, crumbled, drained, or processed, eaten rawor frozen, substituted for ricotta in some dishes, and as an ingredient in recipes calling tofu oriental. Its use is to cook only by imagination and ingenuity of the cook a meal, limited.
Want to put it on the menu? Tofu is widely available in Japan and other Eastern European countries. It stores the West increasingly sell the final product. However, you may be able to find in your local area. Why not try it? Notdifficult. Of course you need the right tools, you may be able to improvise for some of them. The following are the steps needed to make tofu.
Recipe for homemade tofu
You need the following items: a blender, meat grinder, or mortar, crush, when the soybeans to make mashed Dom Two large plates of at least 6:00 to 8:00 liter, with lid. A Sieve, which fit the pots. Gauze or cleanTowel on two feet (60 cm) square. A solution of the container, even if the patch can be used, making the finished product is spherical. (If you prefer, you may be weighted special arrangements for a container of four inches (10 cm) of four inches (10 cm) of seven inches (18 cm) (inside dimensions) with drainage holes and a lid, measure internal and may order the tofu in a rectangular block press.) a wooden spoon, rubber spatula, measuring cups and spoons, a spoon and a potato masher orglass bottle large round dish for your set presses.
Wash and then soak a half cup of soybeans in six cups of water for ten hours. Drain and rinse.
You now have 16 cups of water and a coagulant. In Japan nigari or bittern. Other commonly used coagulants are calcium sulfate, calcium chloride, magnesium chloride. The first is the most common. Lemon or vinegar can be used, so that the tofu is slightly acidic. Experimentwith different coagulants allows you to find what suits your tastes.
Heat half past seven glass of water in a saucepan.
Divide into two and each soybean paste mashed with two cups of water (with a blender, grinder or mortar) and pour the heated water. Continue to heat, stirring frequently, until foam rises to the pan. Remove from heat and pour in pressing cloth (gauze) placed in a sieve into another pot. Rinse the firstPot.
Fold the cloth and press with potato masher or a bottle, pressing as much of the soy milk as possible. Return the cutlets to the pan and add three cups of water. Stir well and bring cloth pressed again, and squeeze all the soya milk. Put the dough into the pan and set aside.
Measure two teaspoons of coagulant and put in a cup dry measuring cup and set aside. If you use lemon juice or vinegar, should be four threeEL, respectively.
Bring the soy milk to boil, reduce heat, and cook for six fifty-five minutes. Remove from heat.
Add a glass of water to dissolve coagulant, stirring. Mix soy milk five or six times and also add a third of the coagulant and give the mixture another stir. After it was established, a third cup of coagulant Sprinkle with soy milk. Cover the pan and wait for three minutes. Sprinkle the last third of the coagulantSoymilk. Stir slowly thickens the top half-inch (1.3 cm) layer of coagulated milk for 20 seconds. Cover the pot and wait three minutes. Finally, stir the surface layer for 30 seconds or until all clots milky liquid.
Place the pot near the settlement of the container. Carefully spoon a layer of cheese at a time container position. Fold the edges of the cover over the cheese and cover fabric. Weight for one and a half pound of weight from 10 to15 minutes or more until the whey drips out.
Fill sink with water. After removing the weight, the composition of the shell with tofu dip in the water. Remove from container in the container of water and set aside. Holding held under water, cloth from the tofu. Allow tofu to stay under water for several minutes to do so. You can cut into pieces to serve under the water. If you do not keep in the refrigerator for immediate use, but changing the water every day.
Depression Schnell Kredit
