Tofu Recipe Recipe Simple Special Ginger Sauce Is Delicious. What do you know? Tofu or yuba (Japanese) is a byproduct of the boiling process of soybeans taken from sediments collected on the surface of soybean boiling water. In English known as tofu skin. Fucuk, a dry tofu from Bangka which is delicious soft and tender.
Flowers know that the special tasty ginger sauce is usually sold dry with various consistencies. Based on its hardness and thickness, it is known in the market of gohyong (thin tofu or ngohiong flower), flower tofu, knot tofu, and thick tofu flowers. So the tofu flower consists of two types of wet tofu and dried tofu which are widely sold in supermarkets. Tofu can be processed as a special baby food recipe.
The use is usually as a mixture of soup, Chinese Chinese cuisine, such as timlo, or stir-fry foods such as vegetable capcay recipes using dried tofu, will be discussed in the next article. The process for making it is as follows.
***5 cups white genuine soy milk 1 white gelatin 1/4 kg brown sugar, dilute 5 ginger segments, spread salt to taste white water to taste ***
First, mix soy milk and gelatin and add a little salt. Stir until smooth and wait for it to boil. Then pour the mixture into a baking dish that has been soaked with boiled water, let it cool and freeze. Secondly make the tofu sauce, mix brown sugar, ginger that has been crushed into the water, then boil until boiling, remove, then strain. Take the tofu in a bowl and flush it using the sauce. Tofu flour is ready to be served.
The other version of wet tofu flower processing can be done in the following way by mixing it with a delicious sweet ginger sauce because it is mixed with sugar and brown sugar and fragrant from pandan leaves as syrup. This ginger tofu food is very suitable as a dish or a menu for breaking the fast in the month of Ramadan.
250 grams of soybeans, soaked 4 hours, rinsed clean 800 ml of hot water2 teaspoons (20 grams), dissolved with 200 ml of boiling water
200 grams of brown sugar 50 grams of soft granulated sugar, pandan leaves 1 liter of ginger 150 grams of water, read by ***
After soaking, remove soybean skin. The net result is 1,150 grams. Blend soybeans and water then strain. The pulp is blended with the filtered water. After being soft, strain it again. Blend the pulp again with filtered water. Do it one more time. Finally, filter with a clean cloth. Remove the waste. The waste is discarded 400 grams. Boil soy water until boiling. Do not stir. Lift. Stir for a while until the steam disappears. Boil back until boiling. Stir until the steam is gone. Pour soybean water into a pan containing the solution. Cover the pan and leave for 30 minutes. Boil syrup. Strain then cool. Spoon the tofu into the bowl then serve the menu with the breaking of the tofu fast with ginger sauce for 8 servings.
