Sweet and sour soup12/28/2023 It is found in sandwiches, salads, spreads, or pickled cubes. Melting and tasty, lacto-fermented tofu has a texture that resembles that of feta cheese. It is useful in many preparations and is an ally of vegan desserts to prepare for example chocolate fondant, vegan “cheesecake”, terrines, entremets, puddings. It must be handled with care because it crumbles easily. It is a softer and creamier tofu than firm tofu, its taste is very sweet. Smoked tofu is great in vegetable pies or salads, diced or crushed. It can be fried, cooked, it can also be added, marinated or not, as a protein, to a stew of vegetables halfway through cooking. This tofu can accompany all your preparations and fit into salads, and it is even more delicious with a little lemon juice. It is now very popular in Western countries, especially for vegetarians and vegans.ĭepending on the amount of water that is extracted from curdled tofu, fresh tofu can be divided into three main categories: Shades in the method of preparation, for example in filtration or pressing, make it possible to produce different types of tofu.Īn important component of Asian diets, tofu comes in many forms. The commercially produced tofu is then pasteurized.ĭuring filtration, a by-product of tofu is recovered: it is okara. The coagulant may be magnesium chloride (nigari in Japanese), calcium sulphate, calcium chloride or even lemon juice. The manufacturing process is very simple: dry soybeans are hydrated, then ground into a paste that is then heated, filtered, coagulated and pressed. It is an ingredient found in most Far Eastern countries such as China, Japan, Korea, Vietnam, Thailand and Cambodia. Tofu is a food of Chinese origin, prepared from the curdling of soy milk. Hot and sour soup is often prepared in large quantities and then consumed for several days during the meal, between dishes. They are an integral part of meals whether for simple family meals or party banquets.Ĭontrary to what happens on European tables, for example, soup does not start the meal, but it is usually served after rice or noodle dishes, as a conclusion and final act of a menu. In a good Chinese meal, soups never fail. The importance of soup in Chinese cuisine In the Philippines, sinigang is a soup that is characterized by its bitter and salty taste more often associated with tamarind. In Thailand, tom yum is a soup that is flavored with lemongrass, lemongrass leaves, galangal root, fish sauce and hot pepper. It is prepared from fried or grilled catfish that is then added to the broth. Samlar yuans machu is another hot and sour soup that is popular in Cambodia. In Cambodia, samlor machu pkong or “shrimp stew sour” is a shrimp-based sour soup mainly flavored with lemon and pepper. It is flavored with tamarind and lemon leaves. In Vietnam, canh chua (literally “sour soup”) is prepared from fish from the Mekong River or shrimp, pineapple, tomatoes and soy sprouts. Similar soups are found in other Asian countries. What are the variants of hot and sour soup? Over time and according to regions and practices, the hot and sour soup ingredients have varied and evolved, but the predominant taste is essentially the same everywhere. The first traces of hot and sour soup date from the Warring States period in the areas of Henan, Hebei, Sichuan, northern China, and the southern region of Shandong. Literally “peppered vinegar soup” (酸辣 汤 / suānlà tāng) is a dish of Sichuan cuisine that consists of a thickened broth, seasoned with black pepper and hot pepper, flavored with vinegar. It is a staple at all the Chinese restaurants in the world. Hot and sour soup is not from Beijing, but from the Sichuan Province. The key to the success of this delicious soup is the ratio of vinegar, soy sauce and white pepper. The combination of white pepper and rice vinegar creates a special pungent flavor. It is often found on the menu of Chinese restaurants. The basic hot and sour soup recipe is a thickened broth, seasoned with white pepper and chili, flavored with white or black rice vinegar and soy sauce, and containing egg, fragrant mushroom pieces, ginger, and bamboo shoots, tofu, and meat (pork or poultry). The vast Chinese territory leads to different cuisines according to the regions and the cantons, but there are traditional recipes that are unique to the whole country. In the United States, it is called hot and sour soup, and the Chinese call it 酸辣湯, literally “peppered soup with vinegar”.Ĭhinese culinary traditions are incredibly rich and complex.
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