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Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk , in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.
The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). [1]
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...
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Tofu – Soy-based food used as a protein source Fermented bean curd – Chinese condiment; Stinky tofu – Chinese fermented tofu with a strong odor; Tofu skin – Chinese and Japanese food made from soybeans Bai ye – Chinese and Japanese food made from soybeans
Tofu skin. Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. [75] The films are collected and dried into yellowish sheets known as "soy milk skin" (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate ...
Pickled tofu: China: A form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. [10] Soy sauce: China
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