Such esteemed, vegetarians of tofu appeared in the West at the end of the XX century during improvement of cultural ties with East Asia. There was for it a niche and in Slavic cuisine: as substitute of meat protein it just a find for growing thin, fasting and vegetarians. We have no culture of its consumption per se. Yes, we know that it is useful, but information on its pluses and minuses, technology and recipes of its preparation is not distributed. Meanwhile the product low-calorie, without cholesterol, has quite neutral taste and is a source of high-quality protein. There is a wish to learn more about its continuous advantages if too it is interesting to you — then join.
History
In spite of the fact that it is associated with kitchen of the Japanese restaurants more, its homeland is China. There rock drawings about process of preparation of tofu date backy even to the 1-2nd century AD.
Whether you know? By the way, in Chinese more precisely the word would sound as "doufu".
Sources dazzle with various legends as this product appeared.
Some say that sea water accidentally got to a dish with the pounded soybeans therefore soy weight stvorozhitsya.
Others claim that the cook of imperial kitchen, wishing to improve taste of soy puree, added to it sea salt, and puree turned. The received product was pleasant to the cook, and he risked to give it to the emperor. And a bit later cheese won the hearts and stomachs of the court nobility and became we read all the population of Celestial Empire.
On the third legend, one poor Chinese official, being pathologically honest, did not recognize bribes and could not grow rich in any way. Therefore its earnings only were also enough that on soybeans. Once evaporating sea water for receiving a nigira (the salt concentrated sea solution with pleasant aroma), it accidentally spilled a part in a plate with beans. The soy product in it stvorozhitsya.
Whether you know? In the east of tofu both in the ancient time and now call "meat without bones" for the high content of protein.
And as there was more nothing to eat, and meat in general was inaccessible for it, he ate what turned out. And after the systematic use of such soy felt as far as his health improved. Enduring the different periods of the history (hunger, the bans and deprivations), Chinese always escaped soybeans and products from them and therefore they treat them yours faithfully and even some magic. Japan Buddhist monks acquainted with tofu, mention the first documents on it in 1182 though products from soy were familiar to the homeland of an Oriental cherry for a long time. In China it was food of peasants and the poorest population groups. And in Japan there was a medieval religious ban on meat therefore tofu and mushrooms as the only sources of protein, became food of privileged court rich men.
Structure and caloric content
And very in vain we so know about all advantages and advantage of this product a little. About ways of its preparation and use.
In the course of preparation animal protein, being split, releases cholesterol which, getting to blood, becomes an obesity prerequisite. And tofu, on the contrary, stabilizes cholesterol level in blood, lowering by 30% and working as prevention of cardiovascular diseases.
Carry to products which reduce cholesterol level in blood: avocado, cranberry, mountain ash black-fruited, strawberry, pomegranate, white cabbage, greens of parsley and seeds of a flax.
Soy protein for 90% water-soluble. That is for proteinaceous allergic persons, people with problems of digestion and the athletes who are building up the muscle bulk, soy cheese — just irreplaceable product.
In Japan, soy cheese is obligatory for the kids menu. It is capable to bring such poison as the dioxine provoking cancer pathologies out of an organism. It is a source of dietary cellulose, iron and calcium. It is capable to deal with the problems of kidneys and cholelithiasis. Cheese contains phytoestrogen. The analog of women's hormone of estrogen influencing an organism similarly. And when owing to age or painful manifestations the level of natural hormone falls, there is a real opportunity quickly it to restore. It is also:
- regulates cholesterol level;
- struggles with age signs of aging of skin;
- keeps water balance of an organism;
- prevents cancer of mammary glands.
Important! Soy — the only plant in the world which protein is identical on the qualitative structure to animal protein. It contains the most important 9 amino acids that, in fact, does it by a concentrate of full-fledged protein which on quality is ahead of fish, beef and eggs.
Experts consider that the increased level of phytoestrogen can entail a number of problems with female health. However not all adhere to this point of view. Besides how many it is necessary to use it in day to cause a hormone surplus. In Slavic cuisine soy after all not the main product. Cheeses on a dairy basis are closer and more available to us. And, at last, caloric content is at 100 grams of a product of only 73 kcal.
Types of cheese
On consistence of the final product at the exit distinguish three main types of cheese. The land and the consistence of tofu is more dense, the protein content and fat is higher.
- "Western" — the most dense, the pressed and concentrated look. He reminds mozzarella on consistence more. In the West such option took root best of all. It is prepared there on a grill, added to roast, goulash.
- "Asian" — waterier and soft option. Its second name "cotton". It is included in first courses or mixed in the main structure of other dishes i.e. as an independent product, it is not popular.
- The "silk" look — is considered the most gentle. In it the largest content of water. Consistence of custard or pudding. Apply to puree, soups and sauces. It is steamed. Use for preparation of desserts.
- "Smelly tofu" — a delicacy of the Shanghai kitchen, is already more as a kind of a main type, is popular in China. To us almost he is not familiar.
Now will offer you tofu with any additive which was pleasant to you or taste: beginning from various seasonings, to paprika, mushrooms, olives and olives, a mix of fragrant greens and nuts. Though it is already more options of independent snack because the legendary neutral taste, of course, does not remain.
Whether you know? All possible technicians of preparation apply to tofu. It can salt, pickle, boil, extinguish, to be baked, fried. The tofu made in hot fan has gentle creamy core in the fried crisp. And smoked cheese will remind very much taste of ham.
Already practically all countries where tofu found the application, got skilled at to make it. Therefore the product is quite available in any supermarket or special shop. But Japanese, captious to food, trust and try to convince others that out of their islands not to find the real tofu.
Advantage of a product
The main counter of a product — the quality, concentrated protein competing to any analog of animal origin. And what is very important — without cholesterol drop. The isoflavones which are a part work as the strongest antioxidants, neutralizing free radicals. The use of soy and derivatives — serious prevention of cardiovascular diseases, osteoporosis, problems of a GIT and kidneys.
High content of Sa maintains female beauty: skeletal system, teeth, skin, nails and hair. And the lack of animal fats does not threaten with atherosclerosis, a stroke and a heart attack.
The fair amount of calcium contains also in such products as: dogrose, sesame seeds, spinach, fennel, mash, dried apricots, walnut, cashew, flounder, tuna and shrimps.
The complex of vitamins, minerals and the iron which is a part give immunomodulatory properties, protecting an organism from SARS diseases.
Removes dioxine — the provoker of oncological diseases. Improves the general condition of a female body at a climax. A source of protein and calcium for the people having an allergy to lactose, gluten and protein of cow's milk.
Harm or contraindications
As we already found out, in moderate quantities the delicacy is absolutely harmless. But you should not forget also about contraindications:
- it is established that at abuse the product can reduce quality and quantity of spermatozoa at men (though it does not solve a problem of overpopulation of China);
- the phytoestrogen surplus similarly involves problems of female health;
- soy cheese is capable to aggravate problems and diseases of an endocrine system therefore if the diagnosis is, it is better to refuse the soy use in general;
- phytin acid as a part of tofu is capable to connect some minerals and to interfere with their normal assimilation;
- also in the raised doses soy can provoke diseases of a thyroid gland;
- slows down processes of brain activity;
- there are cases of allergic reactions to soy protein;
- provokes the accelerated growth of a young organism of teenagers and, as a result, failures and problems of a reproductive system;
- overeating of cheese threatens with laxative effect.
It will be for certain useful for you to learn what vitamins are useful to women, men and teenagers.
All side effects depend on quality of the protein which is a part of a soy product. It or is easily acquired and improves a condition of cages and fabrics, or on the contrary.
As use in cosmetology
It for us tofu still remains an exotic product, and Chinese women apply it to maintaining female beauty for a long time. And not only as a product for healthy weight loss.
The mask from the tofu pounded with 1 small spoon of oil of olives is structure which is applied to carefully cleaned face skin and necks. Well if still to steam out it for deeper penetration. The mask is driven in with the easy patting massage movements. In 10 minutes all this consistence is washed away by cold water. We repeat 1-2 times a week. It is expected that your skin will be clarified considerably, will become soft and velvety.
The best assistants for appearance skin among vitamins — vitamin A and vitamin E, also read about impact of essential oils on face skin.
What eat with and what on taste
Indisputable plus of a soy product in cookery — neutrality of taste and a smell. At first can seem that it is its shortcoming, but actually — big advantage. Cheese remarkably adopts taste, color and a smell of products with which he is trained. It does it by a universal component. It can be applied in any dishes: salads, sauces, snack, main courses and desserts. It is possible to prepare on any culinary technicians of processing and preparation. There is a wish, speaking about tofu to tell, about such interesting culinary interpretation of Indonesian cuisine as speed. There he is trained and use for healthy food already more than 2 thousand years. In fact, speed — the fermented protein in the form of the flat cake made with application of a mold fungus — rhizopus oligosporus.
The mushroom gets into a soy basis of a product, fermenting its structure and forming the crust similar to cheese. The general consistence of flat cake dense, reminds meat, but viscous. And taste — nut though there are people claiming that it speed tastes like veal.
And so this delicious is incredibly popular with vegetarians of the whole world. It is a source, universal vegetable protein which is prepared on a grill bake, fry in oil or prepare in a deep fryer. But before this its whole it is necessary either to boil properly, or to pickle in advance properly for a long time.
Whether you know? In 1995 at the Kentucky University made an experiment about influence of soy protein on decrease in level of cholesterol. It was revealed that soy protein reduces cholesterol level in blood. It is promoted by phytoestrogen. But to increase in level of a high density lipoproteid, so to speak "useful" cholesterol, they did not promote. Its level did not increase.
It is combined with different cereals: rice, haricot, wheat, oats or barley. It is possible to season kvinoy, peanut or shaving of coconut.
It is possible to look for it in compartments of refrigeration units of shops with ecological food and special food. As well as tofu, speed it is possible to store several weeks in cold. If the open product from above becomes covered by black spots — it is not terrible. It is dangerous when it changes color and a smell for sour, then not to reanimate it, it is necessary to throw out.
How to choose upon purchase
Classics of soy cheese has three components: soy grains (beans), water and coagulant (sulfate of calcium or chloride of calcium). The golden rule when choosing any goods — control of an expiration date.
If the cheese which is not pasteurized it is contained in cold and it is obligatory in water. If the product sterilized it is all the same placed in water in a briquette — before opening it can be stored without cooling. When you choose cheese in shop, depending on criterion of search, pay attention to the following characteristics and specifications on packing:
- the fattest cheese — the firmest and elastic on consistence, the more softly, the less high-calorie product;
- if your purpose — an additional source of calcium, look for in structure a component Sa sulfate, or on packing of "calcium-precipitated";
- at the tofu saturated with magnesium on packing "nigari tofu" or "prepared from nigari flakes" is specified, that is the magnesium chloride used as coagulant sated the Mg product;
- if you have problems with digestion and you need a digestible soy product, then look for the fermented goods. In particular, are necessary to you: the marinated or frozen tofu, the Chinese cheese, "smelly" tofu, a sufa or cottage cheese. After processing by special water, bacteria and other types of fermentation the product changes the initial properties and will be more useful and digestible for your GIT.
Fresh cheese has a light sweetish smell and almost neutral taste. By the way, recommend to buy a product without salt and any flavoring additives.
How to prepare in house conditions
Many hostesses for reasons of economy and safety like to cook dairy products of the house. So you are unambiguously sure that you feed with useful dishes of the most favourite people.
And preparation of tofu on technology is very much crossed with preparation of cottage cheese from usual milk. So there is nothing particularly complex in it. Let's try! A basis of initial material — milk. In our case — soy. Preparation of this main ingredient is possible in two ways:
- the first: We fill in 1 kg of soybeans with water, we add a pinch of salt and we give day to inflate. Further we crush any helper and in a convenient way (blender, the meat grinder). We fill in ready puree with 3 liters of boiled cold water and we insist 4 hours, regularly mixing contents. Further we throw back the received gruel on a gauze. What will flow down in the substituted vessel, leaving only insoluble bean cake in a gauze, and there is a soy milk;
- the second way is even simpler. For this purpose in a small saucepan we mix one to one on a glass soy flour and cold water. Uniform dense paste of smetanoobrazny consistence has to turn out. We pour in it in boiled water 2 glasses, carefully we mix and we cook on weak fire about 15 minutes.
6 tablespoons of fresh juice of a lemon will be the last stage of cheese making, again it is carefully mixed and we remove a pan from fire. When weight slightly cools down and will settle, cast away it on a gauze and let's flow down. From the specified structure approximately big glass of very soft soy delicacy turns out. The received cheese is placed in a sealed container, we fill in with water and we store in the fridge no more than a week.
Whether you know? If to perekipyatit mix longer, than 15 minutes, and to allow to flow down longer liquids, and then also to place under a press — the product at the exit will be to the land more densely, with high content of fat and Sa.
If there is a wish to experiment with tastes, all seasonings and the bulk crushed additives bring in weight after the main liquid flows down. The received mix is placed back in a gauze. It tie "in a swag" that under pressure of a press beautiful roundish bar was created, and leave under a heavy press for day.
If you — the fond nature also aimed to enter strongly into a diet of the family soy products, process can be improved. China already invented the wonderful car — a soyevarka. On dimensions it as the electric kettle, but on it it is possible to make pastes, sauces, cream soups, puddings and other dishes.
For cheese making it will prepare to you the best quality an initial product — soy milk. For this purpose it is necessary to fill in with water previously wetted or even dry grains of soy, and in 20 minutes at you quality, fresh soy milk. Logically, as the quality of cheese from it will be higher too.
How to store
Cheese — rather not a troublesome product in storage. If the package of cheese was opened, but did not eat up everything, it is possible just to wash the rest, to place in cool water and in the fridge — week of term by you in a stock (only do not forget water to change daily). Water preserves a product against foreign smells.
Or pump out air whenever possible and put in the fridge — term is prolonged. And if to freeze, then the period of storage increases up to 5 months. By the way, at a defrosting the product gets a nice caramel shade, becomes more elastic and rigid as meat, and the taste changes too. Ideal consistence for a marinovka or frying.
Though most of producers by default will pasteurize cheese. Before packing opening it does not demand special temperature condition of storage. If after all a product of the beginnings were turned sour, it is possible to boil it 10 minutes. It will become more porous, than "source code", but in quality will not lose. In Japan the offers for the consumer diversified with two types of the frozen and dried tofu cheese — to a koya-dof and a kogori-dof. The advanced invention of Buddhist monks from the mountain Koya. From a classical product they are distinguished that the structure more spongy, than in habitual option, and even after soaking remains steady saturated taste.
The grade a kogori-dofa is packed on 5 pieces in a set soup powder in which it is necessary to boil thoroughly and receive it option of first course.
Perhaps, not in all variations of culture of preparation and use as at the people of East Asia, but the product of tofu is very interesting. Its simplicity of preparation, a certain availability and usefulness bribe. It is really universal product for culinary imagination. Try to prepare also you something unusual, tasty and useful to your house!