Sierra Acai Company
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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
16-September-2008 20:42:48 - Pickled tofu Pickled tofu Pickled tofu Chinese name Chinese: 豆è…?ä¹³ Literal meaning: bean curd milk Transliterations Mandarin - Hanyu Pinyin: dòufu rÇ” Yue Cantonese - Jyutping: dau6 fu6 jyu5 Fermented tofu Chinese: è…?ä¹³ Transliterations Mandarin - Hanyu Pinyin: fu rÇ” Yue Cantonese - Jyutping: fu6 jyu5 Vietnamese name Vietnamese: chao Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu is a form of processed, preserved tofu used in Chinese and Vietnamese cuisine. Contents 1 Production 2 Characteristics 3 Use 4 Notes 5 External links Production In order to produce pickled tofu, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available pickled tofu is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor racemosus, or Rhizopus spp.. The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red pickled tofu traditional Chinese: 紅豆è…?ä¹³/å?—ä¹³; pinyin: hóng dòufu rÇ”/nán rÇ”, red yeast rice cultivated with Monascus purpureus is added for color.1 Pickled tofu is generally sold in small glass jars. Characteristics Pickled tofu has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Since it does not have a strong odor by itself, pickled tofu takes on the smells and taste of its soaking liquid. The texture and taste of pickled tofu resembles a firm, smooth paste not unlike creamy blue cheese. Indeed, this kind of tofu is sometimes called Chinese cheese in English. When refrigerated, it can be kept for several years, during which time its flavor is believed to improve. Use Pickled tofu is commonly added in small amounts, together with a little bit of its soaking liquid, to flavor stir-fried or braised vegetable dishes particularly leafy green vegetables like water spinach. Often, it is eaten directly as a condiment with rice or congee. Notes ^ The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as red date jujube on the English-language list of ingredients on its product labels1, although the Chinese list of ingredients on the same product lists 紅糟 literally red lees, i.e. red yeast rice. External links Guide to making pickled tofu Chinese Retrieved from http://en..org/wiki/Pickled_tofu Categories: Tofu | Fermented foods | Cantonese cuisine Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Español 日本語 Tiếng Việt 粵語 ä¸æ–‡ This page was last modified on 27 May 2008, at 08:29
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So many of us do not eat a balanced diet, get enough sleep, have too much stress, or are impacted with toxins and pollutants. Drinking 2 ounces of MonaVie twice a day will help your body detoxify as well as build your immune system. Its the smartest thing you can do for yourself, so start today. Buying MonaVie through our company guarantees you support 7 days a week and, if you would like to share MonaVie with your family and friends we will guide you from start to finish.
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