Lo shizi ungenye yokudla okuthandwa kakhulu eJapan naseChina futhi usebenza njengomthombo oyinhloko wamaprotheni ezigidini zabantu ngakho-ke ubizwa ngokuthi “inyama engenamathambo”. Uyazi ukuthi ungakhetha kanjani, upheke futhi ugcine lokhu kudla kwasebukhazikhazi kwaseMpumalanga?
I-Tofu yigama lesiJapane le-curd, elenziwe nguketshezi olufana nobisi olutholakala kubhontshisi. UTofu wavela eChina, ngesikhathi se-Han era (III century BC), lapho yayibizwa nge- “dofu”. Bese kuthi lapho kulungiselelwa, ubhontshisi ovuvukile ugaywe ngamanzi, ubisi luphekwe bese kufakwa usawoti wasolwandle, i-magnesia noma i-gypsum, okuholele ekuqiniseni kweprotheni. I-curd emanzi yayibe isicindezelwa ngezicubu ukuze kukhishwe uketshezi oluningi.
EJapan, i-tofu ibizwa nge- "o-tofu". Isiqalo esithi “o” sisho ukuthi “uhlonishwa, uyahlonishwa,” futhi namuhla wonke umuntu eJapan naseChina usebenzisa i-tofu. Ubhontshisi wesoya ungenye yezinhlamvu ezinhlanu ezingcwele eShayina, futhi i-tofu iwukudla okubalulekile kulo lonke elase-Asia, esebenza njengomthombo oyinhloko wamaprotheni ezigidini zabantu. EMpumalanga, i-tofu ibizwa ngokuthi "inyama engenamathambo". Iphansi kuma-carbohydrate futhi imuncwa kalula ngumzimba, okwenza kube umkhiqizo wokudla obalulekile ezinganeni nakubantu abadala.
I-Tofu ingaba ithambile, inzima, noma inzima kakhulu. “Usilika” tofu uthambile, ubuthakathaka futhi ufana nokhastadi. Imvamisa ithengiswa ngeziqukathi ezigcwele amanzi. Kungumkhiqizo owonakalayo odinga ukugcinwa ku- -7 ° C. Ukugcina i-tofu ihlanzekile, amanzi kufanele aguqulwe nsuku zonke. I-tofu entsha inokunambitheka okuncane okumnandi. Uma iqala ukuba muncu, idinga ukubiliswa imizuzu eyi-10, khona-ke izokhukhumala ibe yisihlungu kakhulu kunokungabilisiwe. I-Tofu ingaba yiqhwa, kodwa ngemuva kokuncibilikisa iba yisihlungu futhi ibe nzima.
I-Tofu idliwa iluhlaza, ithosiwe, ifakwe emanzini anosawoti futhi iyabhenywa. Cishe ayinambitheki, ivumela ukuthi isetshenziswe nososo, izinongo nama-condiments athakazelisa kakhulu, futhi ukuthungwa kulungele cishe noma iyiphi indlela yokupheka.
Ekhuluma nge-tofu, umuntu akanakuhluleka ukusho umkhiqizo onjalo njenge-tempeh. I-Tempe isetshenziswe kabanzi e-Indonesia iminyaka engaphezu kwezinkulungwane ezi-2. Namuhla lo mkhiqizo ungatholakala ezitolo ezinkulu eziningi kanye nezitolo zokudla kwezempilo emakamelweni aqandisiwe. I-Tempeh ikhekhe elifakiwe, elicindezelwe elenziwe ngamabhontshisi wesoya kanye nesiko lesikhunta elibizwa ngeRhizopus oligosporus. Lesi sikhunta sakha isikhunta esimhlophe esingena kuyo yonke inqwaba yesoya, siguqule ukuthungwa kwaso bese sakha uqweqwe olufana noshizi. I-Tempeh iba yi-viscous kakhulu futhi iminyene, cishe njengenyama, futhi ithatha ukunambitheka kwe-nutty. Abanye abantu baze bayiqhathanise ne-veal.
I-Tempeh ixubene nelayisi, i-quinoa, amakinati, ubhontshisi, ukolweni, i-oats, ibhali noma ukhukhunathi. Idume kakhulu ekudleni okudla imifino emhlabeni wonke, ngoba ingumkhiqizo owenelisa kakhulu - umthombo wamaprotheni ongabhakwa kuhhavini noma owosiwe, othosiwe ngokujulile noma uwoyela nje.
Izogcina esiqandisini amasonto ambalwa ngenkathi iphakethe liqinile, kepha lapho livulwa, kufanele lisetshenziswe ezinsukwini ezimbalwa. Amabala amnyama ngaphezulu ayingozi, kepha uma i-tempeh ishintsha umbala noma inuka umuncu, kufanele ilahlwe kude. Bilisa i-tempeh ngokuphelele ngaphambi kokupheka, kepha uma uyihambisa ngokwanele isikhathi eside, ungeqa lesi sinyathelo.
Abasebenzi bokuhlela iWday.ru, uJulia Ionina