- 1000 ml Water
- 80 grams Brown Sugar
- 120 grams Soya Milk
- 2 Pandan leafs
- 3-4 sheets Gelatin
Bean curd, likewise usually known as tofu, is produced using ground, squeezed soybeans, and has been eaten for more than 2,000 years. It arrives in various structures that are typically utilized in Chinese, Japanese, Korean, and Southeast Asian cooking. Bean curd can be enjoyed uncooked or fried, steamed, prepared, barbecued, stewed, or sautéed.
ALL ABOUT BEAN CURDS; ALSO KNOWN AS TOFU!
There are various assortments of bean curd, with items all the more regularly marked as tofu. It is most generally sold as squares going in immovability from smooth or delicate to a different firm. There are additionally various safeguarded tofu items accessible, particularly in Asian business sectors.
Tofu puffs are fried brilliant squares in cellophane sacks accessible in the refrigerated areas of Chinese stores. They are too spongy and are generally cooked with stews, stocks, and soups or some of the time loaded down with pork or meat.
Bean curd, or tofu, is delicate, white or grayish, and almost flavorless. The thickness can fluctuate contingent upon whether the bean curd is smooth, soft, firm, or additional firm, just as how it is readied.
Squeezed tofu is stiffer because a significant part of the water has been pushed out, and diverse cooking techniques can likewise influence the surface. Tofu takes well to marinades and delightful sauces since it anxiously absorbs the flavors around it.
TIME FOR THE RECIPE!
It can be ensuring that you have understood the meaning and types of bean curd that we have been talking about till now. Now it’s time to share the fantastic bean curd recipe with the audience to give them an experience of traditional Chinese food cuisine. Make sure to follow the instructions correctly so that you can create the recipe entirely from scratch.
Light up your stove and heat Pandan leaves in half liter water in a deep pan for 10 to 15 minutes.
Until then, soak the gelatin sheets in water until they become soft.
Take the remaining water in another bowl and mix soya milk flour and brown sugar all together until it becomes smooth.
Take the gelatin sheets out and put them in boiling Pandan leaves to water and afterward add the other mixture as well.
Lower your flames less heat and let the mixture come to boil.
Remove the Pandan leaves from the mixture after removing the pan from heat.
Pour the mixture through a sieve to let the remaining unmixed particles out. Pour the mixture in your bowls and let them cool in the fridge.
Serve cold and fresh.