The porridge with soybeans as ingredients is mainly bean curd, coarse melon seeds and sweet syrup porridge, and the others are all little tricks derived from them.

But Hanzhong people can make tofu, not brine tofu, but water tofu. The principle of making tofu is very simple. Soybean contains a lot of plant protein. After beans are soaked, ground and filtered, the protein in their pulp condenses rapidly through heating and catalysis, and becomes tofu. It may be condensed by salt water, gypsum or our starch vegetables. Because starch dishes are fragrant and refreshing, slightly sour and refreshing, of course, they are much better than bitter gypsum, so Hanzhong people only eat starch tofu.

In the early years, every family had a hand mill. Fangshan Pai (the side wall of the house) set up a shelf with a stone mill on it. There are two kinds of food at home that cannot be separated from it: grinding rice pulp to steam dough and grinding soybean milk to cook porridge. To grind soybean milk, you have to carefully filter the bean dregs with a cloth bag. If the filter is too fine, tofu will not be produced, and if it is too thick, it will affect the taste. This is an important node. The porridge directly cooked by too good soybean milk is called sweet syrup porridge, which children love to eat, but adults don't. Hanzhong people didn't drink soybean milk before, and they thought it was too light to drink. They often ate sweet porridge. Of course, they also divide filtered bean dregs into unfiltered bean dregs. There is also a method of not filtering bean dregs, called coarse melon seeds. This kind of beans will be coarsely ground with obvious particles. Add some corn treasures to the rice and cook it with potato pieces. When it's almost cooked, you can bring some vegetables with you. Sour and fragrant, rice soup is thick and delicious.

Hanzhong people understand that impatience cannot eat hot tofu, which is the process of tofu. You must stand by the pot, adjust the temperature of soybean milk to about 80 degrees, and start adding a spoonful of pulp. Cold slurry can keep the temperature of soybean milk at about 80 degrees all the time, without overflowing the pot, and it is still very clear. In a word, tofu is clear.

Don't worry, you can eat it in different ways.

The first way to eat, eat directly, half a bowl of clear soup and a piece of bean curd, which goes well with dough.

Second, take out the tofu brain and gently press it. Add a little rice to the soup and cook until the rice is boiled and the soup is cooked. Then add the tofu and cook it a little. There is rice fragrance in the soup, and the tofu tastes tender but not scattered. It is a sweet sauce with eight treasures, which is very beautiful.

Third, take out the tofu, press it into pieces, and add rice, glutinous rice, etc. And boiled into hollow porridge, a big bowl of ocean porcelain, which swelled beautifully.

It is said that when the central leaders came to Hanzhong, farmers in Yangxian County casually said: I am afraid that the central leaders will come to Hanzhong and eat tofu porridge every day. The color of jealousy jumps between eyebrows and eyes. This shows the position of bean curd porridge in my big fellow.