BEAN CURD, which is also known by its Chinese name, Foo Chuk, has played an important part in
Chinese cookery since it was discovered during the Han Dynasty.
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List of products produced by Soybeans.
It became known as ‘meat without bones’ because it is highly
nutritious and rich in protein and it works well with other foods.
It is also low in saturated fats and cholesterol, easy to digest
Bean Curd has a distinctively smooth, light, almost creamy
texture but a bland taste. However, it is extremely versatile and
lends itself to all types of cooking.
It is made from yellow Soybeans that are soaked, ground, mixed
with water and then cooked briefly before being solidified.
Fresh Bean Curd is usually sold in two forms – as firm, small
blocks or in a soft, custard – like variety – but it is also available
in several dried forms and in a fermented version.
The soft Bean Curd (sometimes called silken tofu) is used for
soups and other dishes, while the solid type is used for stir –
frying, braising and deep-frying.
Solid Bean Curd blocks are white in color and are packed in
water in plastic containers.
Fresh Bean Curd, once opened, may be kept in the refrigerator
for up to 5 day, provided the covering water is changed daily. It
is best to use the Bean Curd within 2 or 3 days of purchase.