| 摘要 |
PURPOSE:To prepare bean curd for frying to be used as a raw material for NAMAAGE (lightly fried thick bean curd), KINU-NAMAAGE (lightly fried silk-strained bean curd), TOSA-AGE, AGEDASHI (bean curd lightly fried in sesame oil), bean curd cutlet, etc. CONSTITUTION:A block of bean curd prepared by coagulation, forming and cutting to a prescribed size is immersed in warm water of 40-85 deg.C for 20-60min and cooled to obtain the objective bean curd. The coagulation reaction is completed in a short time to give a frying bean curd having high springiness and waterretainability. |
