Nansi enye indaba enjalo. Ngesinye isikhathi, lapho elungisa amazambane aphuziwe amasiya, inkaphi yenkantolo yayifuna ukunikeza le nsimu iphunga. Ukuze enze lokhu, wanezela i-nigari (i-calcium sulfate) i-flavour ekhethekile eyengeziwe, futhi amazambane ahlambulukile anamathele emanzini afana ne-cottage shizi. AmaShayina ayithande, futhi wabiza le-tofu unamathisele. Omunye umlando ukhuluma ngomsebenzi othembekile kodwa ompofu. Akazange adilize izifumbathiso ngakho-ke wayenayo imali eyaneleyo yesoya. Wapheka amazambane ahlambulukile kusuka kuma-soya futhi, ngengozi, wanezela i-nigari kumsizi we-soy, wathola ukunamathisela kwe-tofu. Ngokuhamba kwesikhathi, esebenzisa i-tofu paste etholakalayo, wabona ukuthi umzimba wakhe ukhule ngamandla. Futhi leli qiniso lenze i-tofu umkhiqizo othandwayo.
UThofu walethwa eJapan ngama-monks aseBuddhist. Ekuqaleni kwaba ukudla okungokwesiko emazindlini futhi kamuva kwasakazeka phakathi kwabantu.
Ezikhathini zasendulo, indlela yokwenza i-tofu ushizi yayihlukile ekukhiqizeni kwanamuhla. Wabeka ubhontshisi emanzini abandayo, bese emva kokuvuvukala baboshwa, ngaleyo ndlela bathola ubisi lwe-soy. Ubisi obilisiwe, wanezela usawoti usawoti kanye ne-gypsum. Ngakho-ke, amaprotheni we-soya aphenduke yaba cottage shizi futhi abe ngaphansi komshini wokunyathelisa. Inqubo yokwenza i-tofu ushizi esikhathini sethu iyafana. Kuphela lokhu akungathathi ubhontshisi, ne-soy powder esikhundleni se-nigari - uviniga noma ujusi kalamula.
I-Tofu ifana nekhasi elincane noma ushizi. Kungaba "Kinugoshi" elithambile, noma "Momen" eqinile. I-Momen tofu - yilo lapho unamathisela efakwa esikhunjini, phansi lapho isendwangu eselula khona bese usebenzise ukucindezelwa. I-Kinugoshi tofu - ayisetshenziswanga uma ikhiqizwa. I-Agar-agar isetshenziselwa ukulungisa ubuningi.
Lo mkhiqizo ongaziwa uthathwa njengusizo kakhulu. Abantu abanakekela impilo yabo kanye nabalingani babo, kuzohambisana ngokuphelele. Ine-calcium eningi kunobisi, amaningi amavithamini nezinye izakhi. I-Tofu ingumkhiqizo ophansi wekhalori futhi ayiqukethe i-cholesterol, iphinde ikhuthaze ukulinganisa umzimba. I-Tofu ibizwa ngokuthi inyama ye-soy futhi hhayi ngeze. Ukwakhiwa kwama-amino acids kusondelene nenyama futhi kungayithatha indawo. I-tose tofu inamathele kalula emzimbeni ngakho-ke isetshenziswe ngabagijimi, uma kudingekile ukwakha ubukhulu bomzimba. Abantu abanesifo sikashukela, isifo sikashukela, ukukhuluphala, kanye nesifo senhliziyo kuyasiza ekudleni tofu.
Kusukela ku-tofu umkhiqizo owenziwe ngamasiya, kungenzeka ukupheka izitsha ezihlukahlukene kuwo ngisho nasezinsukwini zokuzila okukhulu kakhulu. I-Tofu iyingqayizivele ngokuntula ukunambitheka ngakho-ke, yisiphi isidlo se-tofu - esiphundu, esiphundu, esiphunga - siyoxhomeke ngokuphelele emcabangweni wakho futhi ukufakwa kwesikhashana kufakwe isicelo.
Kuphela engxenyeni yesibili yekhulu lokugcina, i-tofu ushizi yaziwa eYurophu. I-Tofu yaba umkhiqizo odumile wokudla kulezo zinsuku lapho kuqhutshwa ukunyakaza okuphelele kokuphila okunempilo. Kodwa kufanele sikhumbule ukuthi zonke zombili zisebenzise izakhiwo ze-soy, kodwa futhi nezinkinga zayo.
I-Soy curd isebenza njengendlela yokuvimbela i-osteoporosis. I-Tofu ingena esikhundleni semikhiqizo yezilwane, kodwa i-soybean akufanele ithathe indawo yenyama isikhathi eside. Kunombono wokuthi tofu uvikela umzimba wethu emathunjini omdlavuza. Iqukethe ama-isoflavones, afana nama-hormone obulili bomuntu - ama-estrogens. Kukholelwa ukuthi i-tofu isiza ngezinkinga ezihlukahlukene ngempilo yabesifazane. Kodwa ososayensi abathile abawusizi umbono ngethonya lika tofu emzimbeni wesifazane. Bakholelwa ukuthi ukudlula kwe-isoflones kungalimaza owesifazane. Isiphetho ukuthi ukulungiswa kuyadingeka kukho konke.
With tofu ushizi, ungakwazi ukupheka noma yini. Isibonelo, kuzokufanana nokugcwalisa ama-dumplings aqinile, ama-vareniki noma ama-pancake. Uma ufaka i-jam, amantongomane nezithelo ku-tofu fresh, lokhu kuzoba yi-dessert oyikhonzile. I-tose tofu igcina izakhiwo zayo eziwusizo ngisho nangemva kokwelashwa kokushisa. Ukuze ulondoloze zonke izimfanelo eziwusizo ze-tofu ushizi, kufanele zigcinwe endaweni epholile futhi zigcwale amanzi njalo. Kungenziwa iqhwa, kodwa hhayi izinyanga ezingaphezu kwezinhlanu.
I-tose tofu imane nje iyigugu ekuqukethwe kwamaprotheni wemifino. Ivuselela kahle ubuchopho futhi ikhulise ukusebenza kwethu kahle. Kubantu abakhathalela ngesibalo sabo kubalulekile ukuthi leli shizi linokuqukethwe okuphansi kwekhalori. Kuyinto umkhiqizo olula futhi uyanelisa ngokuphelele indlala. I-tose tofu ngeke neze ibe umthwalo esiswini sakho. I-Tofu ayinawo amafutha, futhi igcina izakhiwo zayo eziwusizo ngisho nangemva kokwelashwa okushisa.
Njengamanje, ushizi we-tofu lungathengwa emaphaketheni okuphumula, njalo ngamanzi. Ekhiqizweni lwanamuhla, ushizi udlula ukuncibilikisa futhi akudingeki ukuthi lukhuphuke futhi, hhayi i-tofu engagciniwe kufanele igcinwe kuphela esiqandisini. Uma uvula iphasela, ushizi ungagcinwa esiqandisini isikhathi esingaphezu kwesonto elilodwa, sonke isikhathi, ukuguqula amanzi, nokuhlanza umkhiqizo. Manje wazi konke mayelana tofu ushizi, izakhiwo zabo eziwusizo zibaluleke kakhulu! Yiba nempilo!