commit: 75e424d212fb5ded9f1c24e761ff87bb6cca3de5
parent 3191bc265948d3407c9595cc3dee6e99fa264722
Author: Rekka Bell <rekkabell@gmail.com>
Date: Sat, 13 Feb 2021 11:21:37 -0800
Merge pull request #51 from lcb931023/patch-2
fix typo for stinky tofu
Diffstat:
1 file changed, 1 insertion(+), 1 deletion(-)
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -385,7 +385,7 @@ Ingredient red_miso = create_child_ingredient(&miso, "red miso", "<p>Red miso, o
Ingredient white_miso = create_child_ingredient(&miso, "white miso", "<p>White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quantity of beans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.</p>");
-Ingredient tofu = create_ingredient("tofu", "<p>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).</p><p>Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.</p><p>There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).</p>");
+Ingredient tofu = create_ingredient("tofu", "<p>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).</p><p>Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.</p><p>There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>stinky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).</p>");
Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "<p>Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.</p>");
