Guangdong, Fujian and Taiwan Province provinces usually add sugar water or black sugar water to eat, and yellow sugar can also be used. Tofu pudding is usually eaten cold in summer and hot in winter. Some people will add ginger juice to the sugar water to drive away the cold or add mung beans, red beans, various fruits or glutinous rice balls to taste.

2 salty

Tofu pudding is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used.

manufacturing method

1 raw materials

The raw materials of tofu are very easy, only soybeans, water and coagulants are available. Because the soybean juice produced in Taiwan Province Province is low, most of the beans used to make tofu in Taiwan Province Province are imported from the United States and Brazil. Water quantity is the factor that affects shading; Coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province Province, so bean curd is soft, but it is the opposite in the north. In the north, there are both gypsum and brine, of which gypsum is called tofu, which is soft and tender, and brine is called water tofu, which is slightly harder than the former.

2 making

Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered, boiled and then cooled to 90℃. The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and left to stand for 5 to 15 minutes. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

3 Guangdong style tofu pudding

Tofu pudding is called bean curd brain in Guangdong, and it is also a typical Cantonese dish, which can be seen everywhere in Guangdong. Tofu pudding is a favorite of Huizhou people, and some celebrities also like to eat tofu pudding, which has been passed down to this day and become a much-told story. Especially when the weather is hot, Huizhou people regard it as something to relieve summer heat and quench thirst. Huizhou folk proverb says "winter hemp paste, hot tofu" is it. Huizhou bean curd pays attention to water quality, so in the old society, Tanghuang well water or West Lake water was used. Some stall owners in Qiaodong are not afraid of the road, and they didn't give up until the water pollution in the West Lake in recent years. Huizhou traditional tofu has a unique flavor, especially the "snake sticking out (tongue)", that is, tofu has a good texture. When placed in a bowl higher than the edge of the bowl, tofu sticks out at the edge of the bowl and cannot be dropped, just like a snake sticking out its tongue, hence the name. In modern times, Ma Yuanji, Ding Bingji and Nianji are all famous tofu shops. China is the first country to grow soybeans and make bean products from soybeans. The origin of bean products can be traced back to the Han Dynasty. During the Han Dynasty, farmers in the Huaihe River valley used stone mills. Farmers soak rice and beans in water, put them in a water mill with a funnel, grind them into paste and spread them in a pot to make pancakes. Pancakes and homemade soybean milk are the daily food of farmers on both sides of Huaihe River. Farmers have accumulated various experiences in planting, boiling, grinding and eating beans. As a result, various modern bean products and related snacks came into being. Tofu is one of the representative bean products, which has been very popular in the market and has evolved into many ways to eat and different varieties. In southern Sichuan, there is Fushun bean curd, which is famous all over Sichuan.