So it is a popular food. The main raw material for making it is soybeans, which are soaked and ground into a pulp. The bean dregs are filtered out with a fine basket or gauze, boiled, and then the pulp, water, vegetable and sour soup are added to clear it. When tofu is formed, the tofu is filtered out and pressed into pieces. The tofu is tender in texture, as white as jade in color, and rich in protein. The way to eat it is sour and sweet. Add the remaining physalis water to rice and cook it. When it is almost cooked, add the prepared tofu. The cooked porridge will be sour and delicious. Especially when eating sour tofu, it is paired with fried chili, minced garlic and other side dishes. After eating, it is fragrant and refreshing, with an endless aftertaste. Vegetable tofu has high nutritional value, is economical and affordable, and is really greasy. It is not as greasy as Hanzhong vegetable tofu.

Chinese tofu porridge is a folk home-cooked rice in the Hanzhong vegetable tofu area. Although the method of making it is not complicated, it has become a local favorite because of its convenient ingredients, fine workmanship, deliciousness and nutrition. A delicacy for the guests. Another important reason why this kind of home-cooked meal is regarded as a top-notch treat for guests is that this kind of food is extremely nutritious. Even from the perspective of modern nutrition, soy milk and tofu have high nutritional value. It is easy to digest and is beneficial for absorption in the body. It is also a delicious delicacy with a scientific formula that is beneficial to human health. Eating this kind of food in winter will keep you warm and resist hunger, and eating it in summer will quench thirst and relieve heat. It is both delicious and affordable. Not only that, this kind of diet can be eaten by men, women, old and young, strong and weak. No wonder no matter how society develops, this tofu porridge, which is easy to obtain and has a unique local flavor, has been passed down from generation to generation and has become a leader in home-cooked meals. (Main ingredients and auxiliary ingredients)

Soybeans....500g

Vinegar....500g

Bean flour....50g

Gypsum...15g

Sandwiches....400g

Minced meat....250g

Vegetable oil....150g

Soy sauce....250g

Refined salt.... .25g

Chopped green onion....50g

Rutabaga....50g

Rice....125g

Baby cabbage...500 grams

1. Wash the soybeans and rice, soak them in water respectively, wait until they swell, mix and grind, and put them into pots for later use.

2. Place the gypsum on the fire until it becomes dim, take out the gypsum, sift out the fine powder with a silk screen, add a small amount of water and mix it with soy flour and set aside.

3. Pour the slurry into the pot, boil it and skim off the foam, stir continuously with a spoon to avoid burning the pot, and cook the slurry until it tastes like raw beans. Add finely chopped Chinese cabbage, bring to a boil for a moment or two, add salt, add gypsum soybean powder, stir evenly, and take off the heat. This is "vegetable tofu."

4. Place the pot on a high heat , heat it up, pour in vegetable oil, and when the smoke comes out, add minced meat and stir-fry, remove the oil and water, add tuna (chopped into fine pieces), bean drum, chopped green onion, chili noodles, Sichuan pepper noodles, soy sauce, vinegar and other seasonings, cook Cooking wine, add a little MSG, put into pot and put into bowls.

5. Serve vegetable tofu in a large bowl, stir-fried fillings in another bowl, and crumbled dumplings on a flat plate. Serve together. Guests can share their portions by themselves (Place vegetable tofu in a small bowl, add 1 ~2 tablespoons of filling, sprinkle with crushed rice noodles and eat with a spoon).

[Key to the process]

1. When boiling soy milk, it is advisable to use medium heat and stir continuously with a spoon. Because the bean residue is not filtered out, it often sinks to the bottom and becomes sticky in the pot. If you are slightly neglectful, All previous efforts were wasted.

2. If you like spicy food, you can serve it with red oil chili.

[Flavour characteristics]

This is a home-cooked dish in Baidi City, eastern Sichuan. Every household can make it, and adults and children love to eat it. Tofu is not filtered and is rich in protein; Chinese cabbage is green and rich in vitamins. It looks thick but thin, and delicious. Maybe he is from Lower Riba, but it is a pity that there is no description of the recipe. If you don't use gypsum tofu liquid, the soup will be mixed and white, and the vegetable pulp will not clump together, which is called "mudgy tofu". Or if you use kimchi water, the soup will be clear and thin, and the vegetable pulp will form small clumps, which is called "clear tofu". Pickled vegetables and tofu have their own unique qualities and flavors. This is the cooking method passed down by the Ran family. When the literati and poets come to order the food, they all applaud and praise it. Hot pot has become even more popular in the past two years, so vegetable tofu hot pot was born. The reason why vegetable tofu is suitable for hot pot has a lot to do with its original way of eating. To eat vegetable tofu, use chopped green onion, coriander, minced ginger, minced garlic, green pepper, sesame oil, sesame seeds, minced walnuts, bean paste, pickles, and red oil. Mix the chili peppers, etc. and add to the plate and place on top of the rice. This is similar to the hot pot oil bowl, and the clear soup pot cooking tofu is even better. Before eating, take a sip of the hot soup, blow in the aroma, and then put the tofu in the soup with chopsticks into the oil bowl. Rinse it, put it in your mouth when it's cool, chew it slowly, the long and fragrant aroma fills your nose. Generally, vegetable tofu is served on the clear soup side of the Yuanyang pot. If you are brave enough, you can also eat vegetable tofu in red soup. The taste is a sharp weapon to test your tongue. Hanzhong is close to Sichuan, and I like to put a lot of Sichuan peppercorns in the red soup. This spicy soup and vegetable tofu are integrated into one. As long as your tongue is strong enough, it will make you sweat profusely. But I actually like tofu in red soup. As long as it is cooled a little, it tastes just right. The spicy flavor that lingers between the lips and teeth is unmatched by any other dish.