腐皮










腐皮




腐皮




上湯腐竹



File:Dried Tofu Skin（豆腐皮）.jpg
晒干的豆腐皮，可以在超市干货区购买[1]


腐皮，又稱腐竹或山竹，是煮沸豆漿表面凝固的薄膜，可鮮吃或曬乾後吃，是東亞地區常見的食物原料。豆腐皮一词最早出现在李时珍《本草纲目》中，李时珍说，将豆浆加热时，表面出现一层膜，将膜取出，干燥后即得豆腐皮[2]。




目录






  • 1 工艺


  • 2 食用


  • 3 參考文獻


  • 4 參看


  • 5 外部連結





工艺


将新鲜大豆浸泡后，磨浆，滤去豆腐渣，这时的产品就是豆浆，然后煮豆浆，在其表面会凝固的一層高蛋白質含量的薄膜（皮），这层皮就是腐皮。用工具挑起薄膜后挂起。


最先挑起的一層皮以片狀鮮吃或曬乾，稱為腐皮，口感最滑。腐皮之下的會掛起成條狀，稱為腐竹，口感次之。之後的平放曬乾，多用作煮甜湯。到較底層的則較粗，多用作包裹食物用。最底層的稱為甜竹，用作配料。



食用




素鸡


在中國，腐皮一般都會曬乾，然後再用來作烹飪的材料。在日本，除了曬乾後再泡製，亦愛吃新鮮製成的腐皮，並稱之為“生湯葉”。生腐皮除了可以作小吃以外，亦可以把它当做刺身蘸醬油吃，或者製成半乾，然後包裹著壽司一起吃。


在味道方面，中國的腐皮都是鹹食，但在日本，卻作為甜食。一般的腐皮壽司用的都是甜腐皮。在日本包裹壽司的一般是薄的油炸豆腐，并不是腐皮。


素雞，素鴨，素火腿等的主要材料便是腐皮，只要加上各種香菇素菜及醬油調味後壓成條狀，便是一味不像雞的雞了。


粒狀，球狀或雞狀的齋雞，同樣是豆製品，但不是這裏的素雞。



參考文獻





  1. ^ Finally, All Types of Tofu and Their Use are Explained!. www.taotieh.com. [2016-05-09]. 


  2. ^ 李约瑟《中国科学技术史》第六卷第五分册，267页




參看



  • 腐皮卷

  • 棉花雞

  • 豆腐

  • 豆浆



外部連結






维基共享资源中相关的多媒体资源：腐皮











































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