In "Eating Soybeans and Drinking Water", Mr. Wang said, "The biggest contribution of soybeans to the Chinese people is the ability to make bean curd and all kinds of soybean products. If there is no tofu, the life of the Chinese people will be missing a big piece, monks, nuns, vegetarian restaurant masters through the 'no way'."

Tofu, as a soy product, comes in a thousand different shapes.

The oldest order is called northern tofu, the youngest is southern tofu, and the youngest is called tofu brain. There's also Peking old tofu and Sichuan douhua, which are slightly older than tofu brain, and Hunan water tofu, which is more tender than tofu brain.

The tofu is pressed and shaped into dried tofu, rolled in a layer of white cloth and pressed into a large sheet of thin slices is the tofu sheet, and then thinner is a hundred leaves or a thousand sheets. The surface of the pot of soybean milk condensation of a thin layer of skin lifted up to dry, we usually call it oil bean skin.

Tofu can be eaten in a variety of ways.

Wang Lao penned tofu with tofu, small onions mixed with tofu, leek flowers, green pepper paste mixed with tofu, loose eggs mixed with tofu, high postal salted eggs mixed with tofu. Tiger skin tofu, hometown tofu, mushroom oil tofu are roasted tofu.

When it comes to Wenshi monk tofu, Wang Lao told the interesting. He did not really eat, but his own brain to make up the practice: "I have no reason to think that it is fried, and for no reason to think that it is with soybean sprouts hanging soup, add the best mushrooms or mushrooms, bamboo shoots, with a very good autumn oil, simmering into the fire." I don't know if Wang Lao later tried his hand at it, but if he did make it, it should be called Wenshi Wang Lao Tofu.

Wang said that the best tofu in the roasted tofu is Ma Po Tofu, which I agree with with both hands and feet, it's spicy and hot, how can I summarize the addiction.

There's also a good soup for casserole tofu, and shrimp roe for wang tofu. The north-south contrast of Sichuan bean curd and Beijing old tofu. Smoked, dried, dried tea, and dried silk, the famous Huaiyang dish. Stinky tofu, moldy tofu, tofu milk. Hundred leaf knot roast pork, stinky thousand sheets, fried ringing bells.

Already counted so many practices, Wang Lao still said: "China's tofu practice is too much to record." It is clear that China's culinary culture is profound and profound, and tofu alone is so rich.

My earliest impression of tofu was when I was in elementary school. My mother often bought tofu back, I think it should be the northern tofu, because I have a craving for my hands to break and eat. It's not tender, but it has a strong bean aroma.

Every time I carry home, the tofu is still hot, often not yet come to stir-fry with, I have eaten a small half block. I ate it for a long time, but then I heard that the tofu was made with something unhealthy, and my mother never bought it again.

Probably because of my natural love of Sichuan cuisine, Ma Po Tofu and Sichuan Dou Hua are my top favorites.

Ma po tofu, needless to say, no matter whether the practice is authentic or not, no matter whether the use of tofu is old or young, only so white and red plate in front of me, I'm sure that this meal is a complete success.

Soybean flower or tofu brain, I am a little confused, always feel almost. Unlike the sticky sauce of the northern bean curd brain, the Sichuan bean curd is refreshing, tender bean curd above the spicy spices, with so perfect. In Sichuan for a few years, the stalls in front of the school were often patronized by me. On weekends when there was nothing else to do, I would go and carry a bowl back, and then I could start a good day.

Later in the north not much to eat, sometimes suddenly in the spare morning to think of that bowl of spicy bean curd, as if remembering the flavor, but also as if forgetting. I'm not sure if you're going to be able to get a good look at this, but I'm sure you'll be able to get a good look at this.

Dried tofu, tofu skin, is also now often eaten. My favorite is the casserole pot, all kinds of vegetables and meat stewed in a pot, coupled with the tofu skin, outside the freezing cold, the family sat around a table, steaming, laughter, belly is also round.

In the past, there was a lot of time, not much money, when going out to play never into the big museum, so go to everywhere, stalls are eaten all over. This tasted stinky tofu, moldy tofu, cola is that I also do not feel stinky, just feel fragrant, delicious.

Now that I'm earning my own money, I don't have a lot of worries about going out to eat, but I don't have a lot of time. I'm not sure if I'm going to be able to do this, but I'm sure I'll be able to do it again!