品品 發問時間: 社會與文化語言 · 9 年前

Stinky tofu 的原料和作法(必須是英文)急急

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  • 9 年前
    最佳解答

    1. The traditional production of dried tofu, tofu is boiled soybeans after immersion in refining,

    Separation of soybean milk and soybean residue in milk with added coagulant, and wrapped into one group and then in the human-shaped mold,

    Pressed into less water content than dry products.

    2. Making stinky brew approach is to use traditional natural fermentation method,

    That is, put a straw in the tank, plus a few pieces of fish or pork,

    Amaranth roots, etc. may be added, let the natural fermentation (the first time, a longer fermentation time) about four to five months after

    Tofu can be added to this stinky brew, because the role of bacteria and fungi,

    So that by the decomposition of protein in tofu, so the decomposition of protein produced,

    If (peptike) and amine (Amine) and other unique smell. After fried tofu,

    Odor mitigation, organizational slack, into a special style of food.

    1.傳統製作臭豆腐之豆干,是將黃豆浸水後磨漿煮沸,

    分離豆漿與豆渣,在豆漿內加凝固劑,用布包成一個個糰再於人才形模中,

    壓成水份含量少的較 乾製品。

    2.製作臭滷水的方法,傳統是用自然發酵法,

    即是在水缸中投入一把稻草,再加幾塊魚肉或豬肉,

    亦可加入莧菜根莖等,讓其自然發酵(首次發酵時較長)約四至五個月後,

    此臭滷水即可加入豆腐乾,由於細菌及黴菌的作用,

    使豆腐中的蛋白質受到分解,於是產生蛋白質的分解物,

    如(peptike)及胺(Amine)等特有的臭味。臭豆腐經過油炸後,

    臭味減輕,組織鬆弛,成為具有特別風味的食品。

  • (Chinese:; Pinyin: chòu dòufu)

    臭豆腐現在一般都不稱Stinky tofu.

    因為Stinky 這個字在英文為負面的字.有發惡臭的意思.

    就像日文的壽司.就直接音譯.sushi

    不會另外翻譯

    .

    所以.臭豆腐翻譯成chou tofu是最好的.

    免得外國人聽了就不敢吃

    .

    因而失去品嘗台灣美食小吃的機會.

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