產品描述
Tofu is a dairy-free soy cheese.豆腐是不含乳製品的大豆奶酪。 Tofu cheese is a versatile food that has many health benefits.豆腐奶酪是一種多功能食品，具有許多健康益處。 It is an excellent source of amino acids, iron, calcium and other trace elements.它是氨基酸，鐵，鈣和其他微量元素的極好來源。
該產品有可能是長壽的秘訣，並且在亞洲各國人民中沒有體重過重的問題。
This cheese is a staple food in Thai, Japanese and Chinese cuisines.這種奶酪是泰國，日本和中國美食中的主食。 It is made by thickening fresh soy milk, pressing it into a solid block and then chilling it, much in the same way as traditional milk cheese is made by thickening and solidifying milk.它是通過將新鮮豆漿增稠，壓成固體塊然後冷卻來製成的，與傳統的將牛奶增稠並固化的牛奶奶酪的方法大體相同。
There are three main types of tofu, classified according to production method and consistency level.豆腐主要分為三種類型，根據生產方法和稠度等級進行分類。 The latter is directly related to the protein content: the denser and drier the product, the more protein it contains.後者與蛋白質含量直接相關：產品越濃密，乾燥，則蛋白質含量就越高。
奶酪的“西方”變體是最濃密，最堅硬的奶酪，“棉”（更含水，更軟，最後是“絲”）則最精緻。
成分和卡路里含量
First of all, this cheese contains soy milk, which is the basis for the manufacture of this product.首先，這種奶酪含有豆漿，這是生產該產品的基礎。 It is curdled with a coagulant such as nigari (magnesium chloride, calcium sulfate or citric acid).它被凝結劑凝結，例如尼加里（氯化鎂，硫酸鈣或檸檬酸）。 In addition, in Okinawa, milk is curdled with sea water, and the finished product is called island tofu there.另外，在沖繩，牛奶是用海水凝結的，其成品在那裡被稱為海島豆腐。
- 熱量76 kcal
- 蛋白質8.1 g
- 脂肪4.8克
- 碳水化合物1.6 g
- 膳食纖維0.3 g
- 水85克
怎麼做
Saracen grain.撒拉遜穀物。 What is the use of buckwheat and how it is prepared蕎麥有什麼用途以及如何製備
豆腐奶酪是通過加熱加熱豆漿製成的。 此過程是在凝結劑（氯化鎂，檸檬酸，硫酸鈣或海水）的作用下發生的（在沖繩用作凝結劑）。
The resulting mass is pressed and sealed.壓制並密封所得的物質。 The result is a low-calorie product that is rich in high-quality vegetable protein with all the essential amino acids.結果是低熱量的產品，其中富含具有所有必需氨基酸的高質量植物蛋白。
豆腐的好處
Tofu is a good source of protein and contains all nine essential amino acids.豆腐是蛋白質的良好來源，並且包含所有九種必需氨基酸。 It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorus.它也是鐵和鈣以及錳，硒和磷礦物質的重要植物來源。 Plus, tofu is a good source of magnesium, copper, zinc and vitamin B1.另外，豆腐是鎂，銅，鋅和維生素BXNUMX的良好來源。
This cheese is a great food for a healthy diet.這種奶酪是健康飲食的好食物。 A 100 g serving contains: 73 kcal, 4.2 g fat, 0.5 g fat, 0.7 g carbohydrates, 8.1 g protein.每XNUMX克食物含：XNUMX大卡，XNUMX克脂肪，XNUMX克脂肪，XNUMX克碳水化合物，XNUMX克蛋白質。
Soy protein (from which tofu is made) is believed to help lower bad cholesterol.大豆蛋白（由豆腐製成）被認為有助於降低不良膽固醇。 Tofu contains phytoestrogens called isoflavones.豆腐含有稱為異黃酮的植物雌激素。 It is a group of chemicals found in plant foods.這是在植物性食品中發現的一組化學物質。
They have a structure similar to the female hormone estrogen, and therefore mimic the action of estrogen produced by the body.它們具有類似於女性荷爾蒙雌激素的結構，因此模仿人體產生的雌激素的作用。 They are thought to potentially reduce the risk of breast cancer as well as help relieve the symptoms of menopause.它們被認為可以潛在地降低患乳腺癌的風險，並有助於緩解更年期的症狀。
如何食用，選擇和儲存豆腐
Tofu is sold by weight or in separate packages that are kept in the refrigerator.豆腐按重量出售，或以單獨的包裝出售，並保存在冰箱中。 It is also sold in airtight containers that can be kept at room temperature.它還以密閉容器出售，該容器可保持在室溫下。 They do not require refrigeration until they are open.他們不需要冷藏，直到他們打開。
After opening, soy cheese must be washed, filled with water and stored in the refrigerator.打開後，必須將大豆奶酪洗淨，裝滿水，然後保存在冰箱中。 To keep the tofu fresh for one week, the water should be changed frequently.為了使豆腐新鮮一周，應經常更換水。 Tofu can be frozen in its original packaging for up to five months.豆腐可以在其原始包裝中冷凍長達五個月。
Thanks to its neutral flavor and wide range of textures, tofu goes well with almost all types of flavors and foods.得益於其中性的風味和豐富的質地，豆腐幾乎可以與所有類型的風味和食品搭配使用。 Hard tofu is best for baking, grilling, and roasting, while soft tofu is ideal for sauces, desserts, cocktails, and salad dressings.硬豆腐最適合烘烤，燒烤和燒烤，而軟豆腐最適合用於調味料，甜點，雞尾酒和色拉調料。
危害
豆腐和所有豆製品都富含草酸鹽。 有形成草酸鹽腎結石傾向的人應避免過量食用大豆食品。
Soy contains phytohormones, an excess of which can lead to malfunctions of the endocrine system.大豆中含有植物激素，過量會導致內分泌系統功能異常。 For the same reason, pregnant women should use the product with caution.出於同樣的原因，孕婦應謹慎使用該產品。 Overeating tofu can also cause diarrhea.暴飲暴食的豆腐也會引起腹瀉。
如果您不耐大豆，也不應食用豆腐。
豆腐怎麼吃
Depending on the consistency, tofu is divided into hard, dense (like mozzarella cheese) and soft (like pudding).根據稠度，豆腐分為硬，緻密（如馬蘇里拉奶酪）和軟（如布丁）。 Hard tofu is good for frying, baking and smoking, and is also added to salads.硬豆腐適合油炸，烘烤和吸煙，也可以添加到沙拉中。
軟豆腐可用於調味料，湯，甜菜和蒸熟食品。
This cheese can also be marinated with soy sauce, lemon juice, or tamarind.這種奶酪也可以用醬油，檸檬汁或羅望子醬醃製。 This cheese is used to make cutlets, snacks, and soy cheese is one of the main ingredients in miso soup and Thai curry.這種奶酪用於製作肉餅，零食，而大豆奶酪則是味o湯和泰國咖哩中的主要成分之一。
口味品質
豆腐奶酪是一種中性產品，幾乎沒有自己的味道，主要來自環境。 大豆奶酪幾乎從未以純淨的形式食用，用它來準備各種菜餚。 它應該與其他味道更鮮亮的產品一起食用，並用芳香香料調味。
如果不遵循儲存條件，這種奶酪具有吸收他人異味的特性，可能會對奶酪的味道產生不利影響。 購買產品時，應確保其包裝完好無損，並有關於成分的信息，該成分不應包含大豆，水和凝結劑。 優質豆腐的氣味略帶甜味，無酸味。
烹飪應用
The versatility of Tofu cheese is due to its widespread use in cooking.豆腐奶酪的多功能性歸因於其在烹飪中的廣泛使用。 It is equally well suited for preparing main dishes, sauces, desserts and more.它同樣非常適合準備主菜，醬汁，甜點等。 This cheese provides a wide range of culinary options, you can:這種奶酪提供多種烹飪選擇，您可以：
- 煮沸蒸
- 炒;
- 烤;
- 抽煙;
- 用檸檬汁或醬油醃製；
- 用作填充。
奶酪的中性和滲透其他人的味道和氣味的能力，使它很容易與幾乎任何產品相結合。 例如，當加入辣醬時，它會呈現出胡椒和香料的味道，與巧克力混合會製成美味的甜點。 作為一種獨立的零食消費，它通常在生產時添加堅果、香草或辣椒粉。
The use of this cheese in certain dishes depends on its type.這種奶酪在某些菜餚中的使用取決於其類型。 Silky tofu, delicate in consistency, is used in soups, sauces and desserts.濃稠的絲滑豆腐可用於湯，醬汁和甜點。 The denser varieties are fried, smoked, and marinated.較稠密的品種被油炸，熏制和醃製。 The most popular are various soups, stews, sauces and salads made from soy cheese (with cabbage, mushrooms, tomatoes or avocados), fried Tofu (for example, in beer batter), vitamin cocktails made from it, fillings for dumplings or pies.最受歡迎的是由大豆奶酪（與捲心菜，蘑菇，西紅柿或鱷梨製成）製成的湯，燉菜，沙司和色拉，油炸豆腐（例如在啤酒糊中），由其製成的維生素雞尾酒，餃子或餡餅餡料。