Making Tofu in Hong Kong
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- Опубліковано 16 жов 2024
- We take a trip to a tofu factory in Kowloon Hong Kong, where we watch them grind, mix, cook, and press soy beans into tofu - This is how they make Tofu in a small family run factory.
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It is fish paste put on top of each piece of tofu before frying it which is a typical snack in Hong Kong..
It's also used in wine-making. I think it is to check the ratio of water to sugar/soy in the mix, so that they don't eliminate too much water, or to see if they need to add ingredients. Something about how it coats the little glass plate at the end of the tube. Sorry I can't be more specific.
It is a Chinese fish paste, most likely from Mud Carp Fish. The closest western equivalent is the imitation crab meat uncooked and no flour added. It is basicly a pulverized grind of fish dough.
i had to hold back from eating my computer... ;D
So great to watch professional at work!
Great video, thank you! I appreciate the look at a small tofu makery :)
I'd like to learn to make the same tofu that they did, the texture is so silky smooth even it's a firm tofu. Anywhere can I learn how to do that? :)
Nice...I saved another video that teaches you how to make it home.There is not much in doing just time consuming.thanks for the video.
It really is a very simple process - but there is a bit of art to it as well.
Looks good! Chichi! Happy chinese new year
Thnx for share this is awesome!!
What is the cook spreading on the tofu before placing it on the grill?
Fish paste, which is traditional for HK.
what kind of refractometer is using) someone knows?
Ainda chego lá!... :)
Which shop i buy tofu at jorden
Looked it up! It's called a refractometer.
1:22 rust or bean paste?
I want to eat this now.
Is that the thing from breaking bad he put up to his eye?
Yeah - it's a refractometer... used in al kinds of food production.
How tofu can become soft silk? Accept calsium sulfate?
I believe that magnesium chloride (a.k.a. nigari) coagulates a smoother textured tofu.
我鍾意食豆腐花
this fuckin water drives me crazy everytime i cook something with tofu
no pasteurizing ? ?
It's eaten fresh at their restaurant, I think.
If your trip was sponsored by the Hong Kong Tourism board, you could have made a more educational video than this?
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Did I miss something? How did the tofu solidify?
It's a combination of 'cooking' the soy milk to a certain temperature - and they add Calcium Sulfate (Gypsum) a coagulant to the mix that causes the proteins to firm up. so you can see it starting to separate and solidify as he's transferring it from the cooker to the cheesecloth.
Hong Kong tofu is the best!
mmm delicious...=D...
这类传统邻里食物生产铺头越来越少，难道是店铺租金问题？
assuming its grounded fish.
Test Tasting Like Flour!!!
maybe duck fat or something like that to lubricate and add flavour
I cringe when he splashed the tile with water bucket
@TheWildheartmuse Perhaps even more tofu :)
So it's alright if they distribute Tofu that's been held in the hands of of their employees that aren't wearing gloves? 3:40
Why would it not be 'alright'? Why would they wear gloves? Anywhere we see a foodservice cook / server / kitchen worker wearing gloves... we leave. It's been proven time and time again that wearing gloves doesn't mean 'clean' or 'sanitary' for anyone other than the person wearing gloves. They wash their hands - it's clean.
plant milk that different from animal milk
Maybe pork fat.
手法 真利索
@DrTritus ahaha . lol :) gud reply to freak out a vegan :)
yuk
Dianxi tofu
wow .that is very hot.