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@user8180366945977:

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Region: SA
Tuesday 14 October 2025 17:41:44 GMT
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#club #clurb #pretty #artemas
#club #clurb #pretty #artemas
Love spell làm cho người ấy không ngừng nhớ đến và đi tìm bạn #hatarotshop #thuhutnguoiyeucu #spell
Love spell làm cho người ấy không ngừng nhớ đến và đi tìm bạn #hatarotshop #thuhutnguoiyeucu #spell
He said cut the cameras 😭 IB: @Laro Benz #fyp #couplescomedy #couplescontent #boyfriendreaction #calebnandrea
He said cut the cameras 😭 IB: @Laro Benz #fyp #couplescomedy #couplescontent #boyfriendreaction #calebnandrea
Bruh...this is nutty #sports #MLB #baseball #dailysportsdosage #jurrangelocijntje #pitcher
Bruh...this is nutty #sports #MLB #baseball #dailysportsdosage #jurrangelocijntje #pitcher
Burmese tofu: the easiest soy-free tofu using any bean or lentil By @wendythefoodscientist Burmese tofu is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume + water + heat. This tofu comes from Myanmar and parts of Yunnan China, where it’s traditionally made from chickpeas or split yellow peas. But you can use any bean or lentil, making it incredibly versatile and accessible. Unlike soy-tofu, which requires a coagulant (like I explain in my homemade tofu videos), Burmese tofu gels naturally without added ingredients. You just need a legume, water, heat. The food science behind the magic: Legumes are rich in starch and protein. When heated: Starches gelatinize (absorb water and thicken) Proteins denature (unfold and form networks) This creates a stable, sliceable gel that sets when cooled. When reheated (pan-fried, air-fried, or deep-fried), it becomes crispy on the outside, soft and custardy on the inside. There are a few ways to make it: 1. Chickpea flour method This is the traditional method: Mix chickpea flour with water, cook while stirring until it thickens, pour into a mold, and let it set. This method works great, but it might not be easy for everyone to find chickpea flour, or any other bean or lentil flour. 2. Whole bean method (shown in this video) Wash and soak any bean or lentil (please check out my previous video where I explain why this prevents bloat and gas). Blend with water ratio 3:5 (lentils to water), until smooth. Cook mixture while stirring until it thickens, pour into a mold, and let it set. I am using red lentil, yellow lentil, and black lentil. Some recipes online suggest straining the mixture before heating for an ultra smooth gel, but I prefer using the whole blended legume to retain all the fiber, protein, and nutrients, and prevent waste. You can serve it cold, or pan-fry, air-fry, or deep-fry until golden and crispy. Burmese tofu works as a base for salads, stir-fries, curries. #tofu #lentils #soyfree
Burmese tofu: the easiest soy-free tofu using any bean or lentil By @wendythefoodscientist Burmese tofu is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume + water + heat. This tofu comes from Myanmar and parts of Yunnan China, where it’s traditionally made from chickpeas or split yellow peas. But you can use any bean or lentil, making it incredibly versatile and accessible. Unlike soy-tofu, which requires a coagulant (like I explain in my homemade tofu videos), Burmese tofu gels naturally without added ingredients. You just need a legume, water, heat. The food science behind the magic: Legumes are rich in starch and protein. When heated: Starches gelatinize (absorb water and thicken) Proteins denature (unfold and form networks) This creates a stable, sliceable gel that sets when cooled. When reheated (pan-fried, air-fried, or deep-fried), it becomes crispy on the outside, soft and custardy on the inside. There are a few ways to make it: 1. Chickpea flour method This is the traditional method: Mix chickpea flour with water, cook while stirring until it thickens, pour into a mold, and let it set. This method works great, but it might not be easy for everyone to find chickpea flour, or any other bean or lentil flour. 2. Whole bean method (shown in this video) Wash and soak any bean or lentil (please check out my previous video where I explain why this prevents bloat and gas). Blend with water ratio 3:5 (lentils to water), until smooth. Cook mixture while stirring until it thickens, pour into a mold, and let it set. I am using red lentil, yellow lentil, and black lentil. Some recipes online suggest straining the mixture before heating for an ultra smooth gel, but I prefer using the whole blended legume to retain all the fiber, protein, and nutrients, and prevent waste. You can serve it cold, or pan-fry, air-fry, or deep-fry until golden and crispy. Burmese tofu works as a base for salads, stir-fries, curries. #tofu #lentils #soyfree


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