急要英文豆腐食譜(最好健康的)

Whole families safe material:
Tender board bean curd two dace fish flesh six two onion two protein blends flavors:
Salty right amount ground pepper little procedure:
1. Dace fish flesh Canada blends flavors mixes evenly, the onion to cut the fine grain.
2. The bean curd mashes joins the protein, the dace fish flesh, the onion grain and 2 teaspoon of peanut meal, mixes evenly.
3. Steams approximately ten minutes, drenches lives pulls out and the little sesame oil namely becomes.

Cotton rose Xi Shi bean curd material:
On protein 6 Jinhua ham deer velvet little soup 3 two fresh milk 1 two half fresh crabmeat 2 two onion grain of little ginger rice little euryale ferox juice material:
Clear chicken soup 3 two salts, sugar each little procedure:
1. Strokes the uniform 4 proteins, mixes evenly together with the fresh milk and the previous soup, pours into the shallow small dish, covers the cling wrap to separate Shui Zhengyue 7 minutes namely to become the bean curd appearance.
2. Strokes the uniform other two proteins, fries maturely to five by the little oil pocket (has not changed completely white), is abundant is ready to be used.
3. Explodes the fragrant onion grain, the ginger rice by the little oil, joins the fresh crabmeat to fry slightly, 灒 the little Shao liquor, joins euryale ferox the juice material to boil, buries the right amount peanut meal water, returns the protein pocket to be uniform, all material shop bean curd surface, scatters the Jinhua ham deer velvet partner food.

Small tips:
1. After the spotted crab or three crabs steam ripe, compares Yi Chairou, the gross crab is difficult to open, may also change to the fresh shrimp meat.
2. Steams the protein suitably with the depth shallow extravagant mouth small dish, because transfers heat quickly.
3. When fries the protein, the pot wants 夠 hot only then not Yi 黐de; Another oil temperature cannot be excessively fierce, in order to avoid air burn protein.

The protein, the fresh milk and the previous soup are imitate the bean curd the essential item, after three mixes evenly, steams the ripe like bean curd appearance. But must achieve the bean curd is more slippery than, may protein 4, the fresh milk 1 two half and the previous soup 3 two proportions is most appropriate.

The meat steams the bean curd material broken:
Exempts especially thinly governs the pork ten Yuan hundred lucks to steam a slippery bean curd box of salt material approximately:
A fish sauce soupspoon sugar teaspoon of allspice little peanut meal little water soupspoon juice material:
Ten thousand character soy sauce little

Procedure:
1. The meat breaks to pieces well by the salt material salt spare;
2. The bean curd takes away on but actually the small dish, spreads the high quality meat to be broken;
3. The fever boils a pot fire, steams approximately seven minutes by the medium baking temperature, drenches the soy sauce then


老少平安
材料：
嫩板豆腐二件
鯪魚肉六兩
蔥兩條
蛋白一個 調味：
鹽適量
胡椒粉少許
做法：
1. 鯪魚肉加調味拌勻、蔥切幼粒。
2. 豆腐搗爛加入蛋白、鯪魚肉、蔥粒及2茶匙生粉，拌勻。
3. 蒸約十分鐘，淋上生抽及少許麻油即成。

芙蓉西施豆腐
材料：
蛋白6隻
金華火腿茸少許
上湯3兩
鮮奶1兩半
鮮蟹肉2兩
蔥粒少許
薑米少許 芡汁料：
清雞湯3兩
鹽、糖各少許
做法：
1. 拂勻4隻蛋白，連同鮮奶及上湯拌勻，倒入淺碟內，蓋上保鮮紙隔水蒸約7分鐘即成豆腐模樣。
2. 拂勻另外兩隻蛋白，以少許油兜炒至五成熟（未完全變白色），盛起待用。
3. 以少許油爆香蔥粒、薑米，加入鮮蟹肉略炒，灒少許紹酒，加入芡汁料煮滾，埋適量生粉水，放回蛋白兜勻，把所有料鋪豆腐面，撒上金華火腿茸伴食。

小 貼 士 ：
1. 花蟹或三點蟹蒸熟後較易拆肉，肉蟹則較難拆，亦可改用鮮蝦肉。
2. 蒸蛋白宜用深度淺的闊口碟，因為傳熱較快。
3. 炒蛋白時，鑊要夠熱才不易黐底；另油溫則不能過猛，以免燒焦蛋白。

蛋白、鮮奶及上湯是仿豆腐的必需品，將三者拌勻後，蒸熟的就會如豆腐般的模樣。而要做到比豆腐更滑，可以蛋白4隻，鮮奶1兩半及上湯3兩的比例最為恰當。

肉碎蒸豆腐
材料：
特瘦免治豬肉約十元
百福蒸煮滑豆腐一盒
　 醃料：
魚露一湯匙
糖一茶匙
五香粉少許
生粉少許
水一湯匙
汁料：
萬字醬油少許

做 法 ：
1. 肉碎以醃料醃好備用；
2. 豆腐倒扣碟上，鋪上肉碎；
3. 燒沸一鍋火，以中火蒸約七分鐘，淋上醬油即可

Tofu


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TOFU can also be a military slang acronym, see FUBAR; it is also used as an acronym for top-posting






Doufu / Dubu / Tofu / 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)

Cantonese romanization
dauh-fuh (Yale)

dau6-fu6 (Jyutping)

Min Nan romanization
tāu-hū (POJ)

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 (IPA: [tâohûː])

Vietnamese name

Quốc Ngữ
đậu phụ (đậu hũ)


Tofu (the Japanese "Romaji" spelling), also called doufu (the Chinese "Pinyin" spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], 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

1.1 Salt coagulants
1.2 Acid coagulants
1.3 Enzyme coagulants
2 Varieties

2.1 Fresh tofu
2.2 Processed tofu

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

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

3.1 Eastern methods

3.1.1 Lightly flavoured
3.1.2 Fried
3.1.3 Soups, stews, and braised dishes
3.2 Western methods

3.2.1 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 Notes
11 References
12 External links
13 See also








[edit] Production


Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, less commonly, fresh) soybeans.


Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.[2] The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu:





[edit] Salt coagulants




Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium, an important mineral for treating and preventing osteoporosis. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of calcium.