如今,当地政府主导了一项工程:将所有做豆腐剩下的水用来生产沼气,然后供应给各家各户。
But how does it work?
但是这个系统是如何运转的呢?
First, let's talk about tofu. Tofu has been made the same way for generations, and it's a rather simple, yet time-consuming process.
首先是生产豆腐。多少年来,豆腐都是相同的做法,过程简单但是耗时。
Basically, producers start by soaking and grinding soybeans to separate the soy milk from the soy pulp. This step takes the longest because the beans have to soak for hours before they are ready for separation.
简单来说,就是要浸泡然后研磨大豆,把豆浆和豆渣分离。这个步骤耗时最长,因为需要将大豆浸泡数小时,才能实现分离。
After the separated parts go through a filtration system, the protein and oil are separated from the soy milk. A chemical coagulant is added to firm everything up. Once formed, you have tofu ready for cutting. So, in essence, tofu is coagulated soy milk that you can pick up and eat.
分离出来的豆浆经过过滤,蛋白质和油脂就从豆浆中分离出来,然后在豆浆中加入混凝剂就形成豆腐了。当豆腐成形时,就可以切成块了。本质上,豆腐就是一种让你可以用手拿起来吃的固态的豆浆。
Though simple in practice, an enormous amount of water is required to make tofu - roughly 33 litres for every kilogram of spongy bean curd.
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2020-09-15
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