Type: Tofu pudding is mainly divided into sweet and salty ways. Generally speaking, sweets are mainly distributed in southern China and Taiwan Province province, while the latter is in northern China. Mainly introduces sweets.
sweet food
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.
What's more special is soybean milk tofu-replacing sugar water with soybean milk. A more novel way to eat is to add chocolate syrup, "chocolate bean curd brain" made all over the sky, or "black and white" sesame paste.
In addition to soup, Taiwan Province Province also mixes tofu pudding with other flavors, such as eggs and chocolate, and adds the original white and yellow tofu pudding to become tricolor tofu pudding.
Raw materials: only soybeans, water and coagulants. 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.
Production: To make tofu, soybeans must be soaked for about 4 to 8 hours according to varieties or personal preferences. After soybean is soaked in water, it should be 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.