可不可以幫我找有關豆腐的資料????(緊急) (緊急) (緊急)

Tofu / Doufu / Bean curd


圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Tofu-beijingchina.jpg/240px-Tofu-beijingchina.jpg

Seasoned tofu cubes in a Chinese dish

Burmese name



圖片參考：http://upload.wikimedia.org/wikipedia/en/e/e6/Bscript_topu.png
(tofu/tiuphü:)

Cambodian name


to hu

Chinese name

Chinese characters
豆腐 or 荳腐

Mandarin romanizations
dòufǔ (Pinyin)
tou-fu (Wade-Giles)

Filipino name


tokwa

Indonesian name


tahu

Japanese name

Kanji
豆腐

Romaji
tōfu

Korean name

Hangul
두부

Revised Romanization
dubu

McCune-Reischauer
tubu

Malaysian name


tauhu

Tamil name


tahu

Thai name


เต้าหู้ (tauhu)

Vietnamese name

Quốc Ngữ
đậu phụ (đậu hũ)
Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.






Contents[hide]

1 Production
2 Varieties

2.1 Fresh tofu
2.2 Processed tofu

2.2.1 Pressed
2.2.2 Fermented
2.2.3 Flavoured
2.2.4 Fried
2.2.5 Frozen
2.3 Byproducts of tofu production

2.3.1 Yuba
2.3.2 Okara
2.4 Tofu made from other legumes
3 Preparation

3.1 Western methods
3.2 Eastern methods

3.2.1 Lightly flavoured
3.2.2 Fried
3.2.3 Soups, stews, and braised dishes
3.2.4 As flavouring
4 History

4.1 Three theories of origin
4.2 Established history of tofu
5 Nutrition and health information

5.1 Protein
5.2 Isoflavones
6 Sales and distribution
7 Etymology
8 Choosing Tofu
9 Miscellaneous
10 Myths
11 Notes
12 References
13 External links
14 See also

Beancurd Making

"To make tofu, good soybeans and pure water are of particular importance. Only with these ingredients can tin

beancurd be tasty and fine. "Mr. Ting Nuen-kwong came to Hong Kong in the 1970s, and was first employed as a tofu master at a compan)called Kwun Kee. The first Kwun Kee workshop was established in the 1950s in Kowloon Tong, where a stream provided water for making beancurd and for grooving bean sprouts. When the Mass Transit Railway was bein constructed, Kwun Kee moved its workshop to its present site in Sha Tin, and Mr. Ting became a partner in the expanding company. The workshop now employs over forty workers, with the majority living in quarters at the workshop because of the time-consuming nature of their work. Most of the workers are natives of Dongguan,Guangdong Province, having been introduced to the trade by relatives. The festival of the trade's patron deity falls on the thirteenth day of the eighth lunar month, and tofu workers rest on that day.

A tofu workshop turns out products in two sessions. The production of beancurd requires comphcated procedures. First, the soybeans, which are imported from Canada or China, are thoroughly soaked twice a day, with each soaking lasting four to five hours. The first soaking is usually around dinner time. Workers start work at ten at night until three or four in the morning in order to finish for the morning market. At about four in the morning,the second soaking begins. Workers then start again at ten in the morning until three in the afternoon to serve the afternoon maiket. When the soybeans are well-soaked, workers grind them with a stone grinder (a motorized one is used now) into milk, which is boiled to become thick. The residue is then filtered out with a piece of cloth, and gypsum is added. Next, the thickened milk is 'framed,' which means it is poured into a wooden frame to curdle.

To make solid beancurd, a wooden cover should be placed on the frame to press water out of the curd. For fine tofu, a bamboo mat should be put in the frame before pouring the milk into it so that water may drain off as the milk curdles naturally. And to make bun-shaped beancurd, the steaming and semi-curdled soy milk is poured into copper bowls laid with pieces of white cloth. Wrapped up in bundles, the semi-curdled milk is pressed for some time with wooden boards and pieces of rock. Then the curd is removed from the cloth and put into cold water for cooling. Known as "bimshaped beancurd' for its appearance, it is the most expensive kind oftofu because it is made by hand.

The process of making jellied beancurd is similar to that of cubed curd, except that the milk is less thick and less gypsum is used. Making tofu puffs is slightly different. When the soybeans are ground into milk. saline instead of gypsum is added- Stirred well, the milk is left to settle, is framed and then pressed.The curd is then cut into squares and soaked in water for four to five hours, then deep-fried into puffs.Mr. Ting comments, "Not many people notice that the beancurd sold in themarkets on Hong Kong Island is not the same as in Kowloon. Somehow, there is this convention that the tofu sold in Kowloon is bigger. One possible explanaion is that the wooden frames used in the workshops of the two places are different in size."

　

　
read read read !!!



　

圖片參考：http://upload.wikimedia.org/wikipedia/commons/4/49/TofuWithSoySauceAndCarrot.jpg


豆腐，白色，易碎，以黃豆為主要原料作成的食物，是中國的一種古老傳統食品。

歷史
相傳豆腐是前164年，由中國漢高祖劉邦之孫—淮南王劉安所發明。劉安在八公山上煉丹，無意中以石膏點豆漿而成。
7世紀末傳入日本。如今豆腐在越南、泰國、韓國等國家已成為主要食物之一。
在20世紀中期，西方國家還不太熟悉豆腐，隨著中西文化交流，以及素食主義和健康食物日趨重要，在二十世紀末期廣為西方食用。現今，在西方的亞洲產品市場，農產品市場、健康食品店和大型超級市場都能買到豆腐。在中國的超級市場，可以找到4至5種不同軟硬度的豆腐。
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做法
把黃豆加水磨成生豆漿，把生豆漿煮沸，過濾出其中的豆渣，再把過濾過的豆漿放入凝固劑或石膏使之凝固，作成豆乳，再放進模板裏壓實去水。凝固劑可以是鈣或鎂鹽。如果想要有點酸的感覺，可以加入酸性凝固劑像檸檬汁或醋。傳統日本人則使用nigari—氯化鎂—一種海水粹取物。
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營養
含有多種營養物質。 主要是蛋白質和所添加的鈣或鎂等金屬元素。
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種類
豆腐的包裝內含有水，主要分為二種：

硬豆腐—摸起來是硬的，像西方的起司。
軟豆腐—質地像布丁和蒸蛋般的柔軟。

南豆腐
北豆腐
臭豆腐
雞蛋豆腐 (日本稱之為玉子豆腐)
所含有的營養有維生素Ｂ群，蛋白質、鈣質等
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文化
安徽省淮南市作為豆腐的發源地,每年都會舉辦中國豆腐文化節,並宣稱使用八公山泉水製作的豆腐可以特別細嫩,可以懸浮在湯中.當地亦有使用各種豆腐和豆製品製作的全套豆腐宴.
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使用
在亞洲人的菜餚中，豆腐可以是鹹的、辣的或成為甜品，它可以吸收其他材料的味道。
在美國和歐洲，豆腐經常與素食主義和禁肉主義連在一起。由於豆腐含有豐富的蛋白質，它也被製成肉類的替代食品。豆腐在全世界已廣為使用。
通常，硬豆腐切成塊狀，可以串代替肉串成烤肉；或是切成小丁狀芶芡煮成濃稠。軟豆腐則可當成甜品、煮成湯類、做為奶昔或醬汁使用。西方純素食主義者將豆腐的水分瀝乾後，當作起司撒在生菜沙拉上。
最硬的豆腐稱為豆乾或豆腐乾，因為它只含少許的水分。豆乾可以製成細長絲像麵條般，叫做乾絲，用來與肉絲、青菜或做成涼拌菜皆可。
最軟的豆腐在中國被製成甜品，稱為豆花。在台灣，夏季時，豆花會加入冰糖水、軟花生仁和碎冰；冬季時，則食用熱豆花，豆花加入熱糖水和少許軟花生仁，或是再加上薑汁以趨寒。
新鮮的豆腐有一股黃豆的香味。豆腐如果沒有妥善保存或冰箱冷度不夠，很容易餿掉，可以聞到或吃到酸味，此時不可再食用。買回來的豆腐應連同包裝放進冰箱冷藏；若已打開包裝，則需要浸入加了少許鹽清水中，再放進冰箱，天天換上乾淨的清水，盡快在有效期限內食用。
豆腐本身沒有什麼味道，但是含有高蛋白質，因此可以被做成各式各樣的菜餚，像是起司、布丁、蛋或鹹火腿的味道等；再者，它的質地也可以製成和上述一模一樣。在台灣夏季時，一般人喜歡食用皮蛋豆腐—冰豆腐、皮蛋、醬油糕、柴魚絲和青蔥末；早上吃稀飯時，熱豆腐淋上些醬油也是傳統之一。
現今，可以買到各種口味的豆腐，炸豆腐和豆腐乾。
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豆腐食品

釀豆腐，著名的客家菜
豆腐腦／豆腐花
麻婆豆腐
臭豆腐
乾豆腐
豆腐皮
茶乾
作為牛奶的代替品：

豆腐曲奇
豆腐冰淇淋
豆腐乳酪