User:Qianguoguo/sandbox

Introduction

Japanese tofu is also called egg tofu and Yuzishao.To many people’s surprise,Japanese tofu is not tofu but it is called Japanese tofu because it tastes a little like tofu.Japanese tofu is really popular both as snack and as a dish.

Ingredient

Traditional Japanese tofu is made of eggs and some typical Japanese kelp fish soup.Egg liquid should be put in the stewed soup.

Nowadays,Japanese tofu is made of eggs,water, vegetable protein and seasoner.

History

Japanese tofu was invented in Japan in Edo period.The book 《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu.Later Japanese tofu entered southeast Asia,and was led into China in 1995 from Malaysia.At first, Japanese tofu was only provided in upscale restaurants. As time went by,most Chinese could afford Japanese tofu,which became a normal dish at everybody’s home.

Nutrition

100 grams Japanese tofu has 17mg calcium,24mg magnesium and 5mg protein while 100 grams tofu has 138mg calcium,63mg magnesium and 12.2mg protein. Compared with tofu,Japanese tofu’s nutrition value is lower.

Dish

Three Delicacies Japanese Tofu

Ingredient: Japanese tofu,mushroom,fungus,corn kernel,pea,fish sticks,salt,vegetable oil,soup-stock

Shrimp Japanese Tofu

Japanese tofu in ketchup

Ingredient:Japanese tofu,canned pineapple,onion,red bell pepper,green bell pepper,egg liquid,flour,water,salt,pepper,sugar,white vinegar,cornstarch,ketchup

Teppanyaki Japanese Tofu

Ingredient:Japanese tofu,egg,onion,carrot,ketchup,starch,salt,sausage,green pepper

Japanese fish-flavored tofu

Ingredient: Japanese tofu,tomatoes,starch,thick broad-bean sauce,pepper,salt,sugar,vinegar,light soy sauce,chopped green onion