可不可以帮我找有关豆腐的资料????(紧急) (紧急) (紧急)

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可不可以帮我找有关豆腐的资料????(紧急) (紧急) (紧急) 可不可以帮我找 有关;豆腐;的资料???? (紧急) 最好英文
越多越好!!!!!!! (紧急)

Tofu / Doufu / Bean curd 图片参考：upload.wikimedia/ *** /mons/thumb/6/67/Tofu-beijingchina/240px-Tofu-beijingchina Seasoned tofu cubes in a Chinese dish Burmese name 图片参考：upload.wikimedia/ *** /en/e/e6/Bscript_topu (tofu/tiuphü:) Cambodian name to hu Chinese name Chinese characters 豆腐 or 豆腐 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 trlation)
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
参考: en. *** /wiki/Tofu
Beancurd Making "To make tofu
good soybe 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 pan)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 Trit 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 pany. 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 o sessions. The production of beancurd requires phcated procedures. First
the soybe
which are imported from Canada or China
are thoroughly soaked ice 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 soybe are well-soaked
workers grind them with a stone grinder (a motorized one is used now) into milk
which is boiled to bee thick. The residue is then filtered out with a piece of cloth
and gypsum is added. Next
the thickened milk is 'framed
' which me 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 soybe 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 ments
"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 o places are different in size." 　 　 read read read !!! 　
参考: info/bspu/e/win_entries/web_2000/p583/public_/beancurd
图片参考：upload.wikimedia/ *** /mons/4/49/TofuWithSoySauceAndCarrot 豆腐，白色，易碎，以黄豆为主要原料作成的食物，是中国的一种古老传统食品。 历史 相传豆腐是前164年，由中国汉高祖刘邦之孙—淮南王刘安所发明。刘安在八公山上炼丹，无意中以石膏点豆浆而成。 7世纪末传入日本。如今豆腐在越南、泰国、韩国等国家已成为主要食物之一。 在20世纪中期，西方国家还不太熟悉豆腐，随着中西文化交流，以及素食主义和健康食物日趋重要，在二十世纪末期广为西方食用。现今，在西方的亚洲产品市场，农产品市场、健康食品店和大型超级市场都能买到豆腐。在中国的超级市场，可以找到4至5种不同软硬度的豆腐。 [编辑] 做法 把黄豆加水磨成生豆浆，把生豆浆煮沸，过滤出其中的豆渣，再把过滤过的豆浆放入凝固剂或石膏使之凝固，作成豆乳，再放进模板里压实去水。凝固剂可以是钙或镁盐。如果想要有点酸的感觉，可以加入酸性凝固剂像柠檬汁或醋。传统日本人则使用nigari—氯化镁—一种海水粹取物。 [编辑] 营养 含有多种营养物质。 主要是蛋白质和所添加的钙或镁等金属元素。 [编辑] 种类 豆腐的包装内含有水，主要分为二种： 硬豆腐—摸起来是硬的，像西方的起司。 软豆腐—质地像布丁和蒸蛋般的柔软。 南豆腐 北豆腐 臭豆腐 鸡蛋豆腐 (日本称之为玉子豆腐) 所含有的营养有维生素B群，蛋白质、钙质等 [编辑] 文化 安徽省淮南市作为豆腐的发源地
每年都会举办中国豆腐文化节
并宣称使用八公山泉水制作的豆腐可以特别细嫩
可以悬浮在汤中.当地亦有使用各种豆腐和豆制品制作的全套豆腐宴. [编辑] 使用 在亚洲人的菜肴中，豆腐可以是咸的、辣的或成为甜品，它可以吸收其他材料的味道。 在美国和欧洲，豆腐经常与素食主义和禁肉主义连在一起。由于豆腐含有丰富的蛋白质，它也被制成肉类的替代食品。豆腐在全世界已广为使用。 通常，硬豆腐切成块状，可以串代替肉串成烤肉；或是切成小丁状芶芡煮成浓稠。软豆腐则可当成甜品、煮成汤类、做为奶昔或酱汁使用。西方纯素食主义者将豆腐的水分沥干后，当作起司撒在生菜沙拉上。 最硬的豆腐称为豆干或豆腐乾，因为它只含少许的水分。豆干可以制成细长丝像面条般，叫做干丝，用来与肉丝、青菜或做成凉拌菜皆可。 最软的豆腐在中国被制成甜品，称为豆花。在台湾，夏季时，豆花会加入冰糖水、软花生仁和碎冰；冬季时，则食用热豆花，豆花加入热糖水和少许软花生仁，或是再加上姜汁以趋寒。 新鲜的豆腐有一股黄豆的香味。豆腐如果没有妥善保存或冰箱冷度不够，很容易馊掉，可以闻到或吃到酸味，此时不可再食用。买回来的豆腐应连同包装放进冰箱冷藏；若已打开包装，则需要浸入加了少许盐清水中，再放进冰箱，天天换上干净的清水，尽快在有效期限内食用。 豆腐本身没有什么味道，但是含有高蛋白质，因此可以被做成各式各样的菜肴，像是起司、布丁、蛋或咸火腿的味道等；再者，它的质地也可以制成和上述一模一样。在台湾夏季时，一般人喜欢食用皮蛋豆腐—冰豆腐、皮蛋、酱油糕、柴鱼丝和青葱末；早上吃稀饭时，热豆腐淋上些酱油也是传统之一。 现今，可以买到各种口味的豆腐，炸豆腐和豆腐干。 [编辑] 豆腐食品 酿豆腐，著名的客家菜 豆腐脑／豆腐花 麻婆豆腐 臭豆腐 干豆腐 豆腐皮 茶干 作为牛奶的代替品： 豆腐曲奇 豆腐冰淇淋 豆腐乳酪
参考: zh. *** /w/index?title=%E8%B1%86%E8%85%90&variant=zh-

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