{"id":2519,"date":"2023-04-24T16:16:34","date_gmt":"2023-04-24T08:16:34","guid":{"rendered":"https:\/\/angelaleung.site\/mmea19\/?p=2519"},"modified":"2023-04-25T09:55:50","modified_gmt":"2023-04-25T01:55:50","slug":"tofu","status":"publish","type":"post","link":"https:\/\/angelaleung.site\/mmea19\/tofu\/","title":{"rendered":"Tofu"},"content":{"rendered":"<style>#primary {width:100%;} #secondary {display:none;} .entry-header {display:none;} .ele-full-title {font-family:cambria !important;} .ele-full-maintitle {font-family:cambria !important;} .ele-full-subtitle {font-family:cambria !important;} .wp-block-column {font-family:arial;} .chang-gap{gap:5px;}<\/style>\n\n\n<p class=\"ele-full-title has-text-color has-large-font-size\" style=\"color:#538135\"><strong><strong><strong>Tofu<\/strong><\/strong><\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p style=\"font-size:18px\"><em>Tofu<\/em> (bean curd), a popular East Asian food now becoming a global food, originated in China in the early imperial period.<\/p>\n\n\n\n<p style=\"font-size:18px\">The artisanal method of making <em>tofu <\/em>has not changed much: grinding soybeans, filtering and boiling soy milk, coagulating it, and pressing it into shape. It is still widely used today.<\/p>\n\n\n\n<p style=\"font-size:18px\">The soybeans first need to be grounded into fine powder. The soybean powder is then mixed with water. After stirring, the liquid is filtered to obtain soy milk. They soy milk would be boiled and then coagulated by adding a coagulant (such as gypsum or vinegar). The coagulated <em>tofu<\/em> would be pressed into a solid block and then cut into desired sizes.<\/p>\n\n\n\n<div style=\"height:22px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/angelaleung.site\/mmea19\/wp-content\/uploads\/2023\/04\/tofu-141.jpg\" alt=\"\" class=\"wp-image-2522\" width=\"535\" height=\"360\" srcset=\"https:\/\/angelaleung.site\/mmea19\/wp-content\/uploads\/2023\/04\/tofu-141.jpg 1070w, https:\/\/angelaleung.site\/mmea19\/wp-content\/uploads\/2023\/04\/tofu-141-300x202.jpg 300w, https:\/\/angelaleung.site\/mmea19\/wp-content\/uploads\/2023\/04\/tofu-141-1024x688.jpg 1024w, https:\/\/angelaleung.site\/mmea19\/wp-content\/uploads\/2023\/04\/tofu-141-768x516.jpg 768w\" sizes=\"(max-width: 535px) 100vw, 535px\" \/><figcaption class=\"wp-element-caption\">Fig. 1 Tofu making.<\/figcaption><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p style=\"font-size:18px\">Source: Pan Wenlong (\u6f58\u6587\u9f8d) and Gong Wei (\u9f94\u70ba),\u00a0<em>Old Trades of Jiangsu: A Glimpse<\/em>\u300a\u6c5f\u8607\u8001\u884c\u7576\u767e\u696d\u5beb\u771f\u300b, Phoenix Education Publishing Company, 2018. Permission to use the photo has been obtained.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<form>\n <input type=\"button\" value=\"Back\" onclick=\"history.back()\" style=\"border-block-color: #71ea00; border-color: #71ea00; background: white; color: #71ea00; float: right; height: 40px; border-radius: 100px; padding: 0.333em 1.333em; box-shadow:none; text-shadow:none; border-width: 2px 2px 2px 2px; font-size: 1.125em;\" \"=\"\">\n<\/form>\n","protected":false},"excerpt":{"rendered":"<style>.excerpt-style {color:#538135;display:inline-block;font-weight:bold;}<\/style>\n<div class=\"excerpt-style\">Tofu<\/div>\n<p><\/p>\n<p><i>Tofu<\/i> (bean curd), a popular East Asian food now becoming a global food, originated in China in the early imperial period. &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2523,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,13],"tags":[],"_links":{"self":[{"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/posts\/2519"}],"collection":[{"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/comments?post=2519"}],"version-history":[{"count":6,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/posts\/2519\/revisions"}],"predecessor-version":[{"id":2561,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/posts\/2519\/revisions\/2561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/media\/2523"}],"wp:attachment":[{"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/media?parent=2519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/categories?post=2519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/angelaleung.site\/mmea19\/wp-json\/wp\/v2\/tags?post=2519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}