Mapo tofu: tradičná výroba tofu inklúdid :: Something smarter than us is going to emerge


node:	Mapo tofu: tradičná výroba tofu inklúdid
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parent:	ॐ sundar ॐ bjútiful
owner:	ID 1085352
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created:	05.01.2018 - 09:26:25
updated:	05.01.2018 - 09:36:42

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ABSOLUT
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salma

Upokojujúce :)

veľmi dobre sa na ňu pozerá 李子柒

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dnes som si akurat dal dake videja na upokojenie.

no ja skor pozeram ako udi slaninku:)

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ja som sa volajako napicu narodila v tomto zivote, idem tam! mozem s nou byvat?

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len ci to nebude nieco take ako ked u nas krojovane dievcice pecu kvaskovy chleba ;)

don't take my kindness as a sign of weakness

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Ja som náhodou dnes upiekla PPC kvaskovy chleba a mám aj kroj! :D

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ved to je naporadku :)

ja len ze ta pani sa skor zivi grantmi z kulturnych fondov ako vyrobou tofu :)

don't take my kindness as a sign of weakness

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dobre sa mi na to pozerá pri žraní kebabu z vyžírky :)

1. Mathematics is the language of nature. 2. Everything around us can be represented and understood through numbers. 3. If you graph these numbers, patterns emerge. Therefore: There are patterns everywhere in nature.

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ja som pri tom hodil kako✌️

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Recept zo stránky Nuselská kuchta

INGREDIENCE:

4 pořádné stroužky česneku, najemno nastrouhaný nebo nasekaný
4-5 cm kousek zázvoru - najemno nastrouhaný nebo nasekaný
2 jarní cibulky - zelená a bílá část nakrájená zvlášť
450 g tofu - je vhodné měkké a dál, silken tofu spíše po krátkém povaření
1,5-2 lžíce fazolové pasty doubanjiang (tobanjan)
1 lžička až 1 lžíce sečuánského pepře - viz poznámka a vysvětlení výše
1-3 lžičky chilli vloček, krájených sušených birds eye chilli, thajských potvor... tady je volba už jen na vás
1 lžíce douchi - fermentovaných sojových bobů - u nás hodně těžko k sehnání jen tak (viděla a zakoupila jsem v Shin Food, případně na webu, relativně dobře k sehnání v podobě skleničky douchi v chilli oleji od Laoganma (mají v krámku Shin Food v Korunní nebo v obchůdku Lee Kum Kee taktéž v Korunní). Ale jde to i bez, i když dodá strašidelně moc chuti.
250-350 ml vody
1 lžíce sojové omáčky
1,5-2 lžičky bramborového nebo kukuřičného škrobu rozmíchaného ve dvou lžících vody
2 lžíce slunečnicového, řepkového oleje
2-3 lžíce chilli oleje

Alebo original VEGAN MAPO TOFU*

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cely channel je uplne krasny. taky balzam na dusu :)

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velmi dobre, nejednemu biochlapovi srdce poskoci

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to jedlo, co potom robi je nejaka japonska klasika?

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ona je čínanka a jedlo je

"Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice."

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co sa robi s tou "gulou"? Ak som to nepochopil zle, tak tofu je akoby zo "srvatky" a ta gula "syr" je potom naco?

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tofu sa robi z mlieka ("srvatka" je to, co ostalo, ked nalozila tofu zrazeninu do tej krabicky). Ta gula je okara (sojova drt co zostane po vyrobe mlieka), a ma kadejake vyuzitie:
https://en.wikipedia.org/wiki/Okara_(food)#Uses

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aha, ja ked vybral tu gulu, tak som to povazoval za obdobu "syru" resp. "tvarohu" a to co ostalo automaticky za srvatku, nieco ako obdobu "cottage cheese" ci ako sa to u nas vola. Ale to je vlastne jedno, o tu Okaru mi islo, dik za hint.

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lunter z toho robi natierky

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super, sak skoda by to bolo vyhodit..

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$azazel_the_real_one{outKasted}{outKasted}$

Dik, dalsi kusok do puzzle. Som skusal mu metodou pokus-omyl udrbat receptury, ale on to ma tak vymakane, ze sa to celkom tak neda.

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ked to na konci kraja, vyzera to jak molitan :)
no thanks

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to znamena ze existuje nejaky ideal jedla, a su parametre podla ktorych mozno zhodnotit co vyzera ako dobre jedlo a co ako ne-jedlo (to by bola pekna uloha pre neuronku)

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ako clovek co je schopny do seba vstrebat sojovy proteinovy napoj tvoj nazor v oblasti chuti a textury potravin mozem brat na lahku vahu :D

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Dobre teda.. Tak ty si vezmi tú číňanku ;)

Nechcem zabŕdať, ale “Kto nemá rád biele tofu, ešte neobjavil jeho potenciál.” to vravím ja :)

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To iste mozes povedat aj o hranolkoch z McDonald's a istotne sa nebudes mylit.

~ What a time to be alive... ~

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fúú, do diskusie tofu vs rádobyzemiaky sa neidem púšťa, ďakujem :)

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Ja som narazal na to tvoje tvrdenie ... Kto nema rad "dopln si cokolvek" este neobjavil jeho jej potencial. Take tvrdenie je validne vzdy vzhladom na cokolvek.

Kto nema rad jadrovu energiu este neobjavil jej potencial.

~ What a time to be alive... ~

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Ale no tak, obaja.

Tuto mate celkom dlhe pojednanie o hranolkoch z mcdonaldu, pride tam aj na nejaku fyziku a chemiu:

I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. At their best, they are everything a french fry should be: salty, crisp, light, and not greasy. Granted, you get the occasional odd franchise that lets'em sit under the heat lamp for a couple hours too long, but on the whole, I find it remarkable that the bigwigs have discovered a way to create a frozen fry that even a one armed eyeless chimp has trouble screwing up. And I know, because they've got one working the fry station at the franchise on my corner.

To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Sure, my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries (I'm talking the kind that only appear in fast food restaurants and French bistros under the name frites)? I'm always better off running down to the take-out window than bothering to fry them myself at home.

Until now.

I've been literally giddy with the quality of the fries that have been coming out of my kitchen for the last two days. My wife won't hear the end of it. Even my puppy is wondering why his owner keeps exclaiming "Holy s**t that's good!" every half hour from the kitchen. I've cooked over 43 batches of fries in the last three days, and I'm happy to report that I've finally found a way to consistently reach crisp, golden Nirvana.
http://aht.seriouseats.com/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

A tu od rovnakeho typka o tofu:

Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet.

Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.
http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html

a teraz si budem musiet ist urobit tofu s hranolkami, dpc. dik.