Tofu. Soya bean curd which is rich in protein, calcium and vitamin B12. It is produced by boiling ground soya beans with water, straining them and then coagulating the mixture and pressing it. It is used as a meat substitute. The flavour is bland, so that it takes on the flavour of the food around it. The texture is woolly when in its softened form, but can be hardened by pressing and becomes more cheese-like in texture. It is a versatile foodstuff which can be fried, stewed or used in salads and sandwiches. If it is stored in the fridge it should be covered in water, which should be changed daily. However, it is quite perishable so don't keep it too long. It is suitable for vegans.
"Winter melon urn ." prepared by emptying the inside of a winter melon to make an urn. The outside of the winter melon is often carved with artistic patterns. The inside is then filled with soup ingredients such as Chinese cured ham, and several Chinese herbs. The whole urn completed with its original melon lid is double steamed for at least four hours. The flavor of the soup is soaked into the "flesh" of the melon. The whole melon and its content is brought to the dinner table. The soup is served by scooping out the liquid and the inside wall of the melon. In this case, the edible melon takes the place of the double steaming jar. This application is possible because winter melon has a waxy, and thus waterproof, rind. Winter melon is believed to be nourishing and it is seldom cooked with ingredients that are believed to be too yin or too yang.
