11/29/2023 0 Comments Beancurd skinThis book was written by Hitomi Hitsudai in Japan, in Chinese. 303, 323Ī third known reference to tofu skin appears in 1695 in Japan in the Ben Zhao Shi Jian (Wade–Giles: Pen Chao Shih Chien. If a film should form on the surface of soymilk when it is heated in the process of making tofu, it should be lifted off and dried to give doufu pi (literally "bean curd skin") which is itself a delicious food ingredient This work was completed in 1578, but not published until 1596. Other written references to tofu skin appeared around that time in China in the Bencao Gangmu by Li Shizhen. The writer, Matsuya Hisamasa, states simply that tofu skin is the film that forms atop soymilk. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine.Īn early written reference to tofu skin appeared in 1587 in Japan in the Matsuya Hisamatsu chakai-ki. Tofu skin's use was first documented in written records in China in the sixteenth century. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu however, it does have similar texture and flavor to some tofu products. The films are collected and dried into yellowish sheets known as tofu skin. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. †Percentages are roughly approximated using US recommendations for adults.
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