Photo reference: zh. *** /skins-1.5/mon/images/magnify-clip .png
Dofuhua-lamma (山水豆腐花) on Lantau Island, Hong Kong, China
Dofuhua-lamma (豆花), the full name of tofu-flower (豆腐花), also known as tofu-brain (豆腐脑) or douzhuang (豆冻), is a Chinese dessert that is formed from the coagulation of soy milk. However, douhua is more tender and soft than tofu and is usually served with sugar water. Northern China refers to soybean flower as tofu brain, but while northern tofu brain is mostly salty and pungent, using salt brine to solidify it, southern China tends to use gypsum.
[edit] Origin
The origin of soya bean curd varies, but the legend is often associated with Liu An, King of Huainan in the Han Dynasty:
Liu An, who sought the elixir of immortality, used soybean milk to cultivate danmiao (丹苗) during alchemy, and the juice of the soybeans met with gypsum occasionally to form tofu.
Liu An made tofu from soybeans that had been softened after a flood and in wet, salty ground.
Liu An prepared meals for his bedridden mother by mixing soybean milk with edible gypsum, which was used by Han doctors.
Regardless of the correctness, two things are certain:
"The method of tofu began with Liu An, the king of Huainan in the Han Dynasty," as evidenced by the Compendium of Materia Medica.
As well as the fact that soybean flower and tofu were originally discovered from the same source, and only later diverged with different cuisines.
History
Guangdong
Guangdong has been eating soybean flower for hundreds of years.
Types
There are two main types of bean curd: sweet and savory. Generally speaking, the sweet food is mainly found in Southern China and Taiwan, while the latter is in Northern China.
Sweet
In Taiwan, Hong Kong, China and Macau, douhua is usually eaten with sugar water or brown sugar water, or yellow sugar. In summer, it is usually eaten cooled, and in winter, it is eaten with hot sugar water, and some people add ginger to the sugar water to drive away the cold, or add green beans, red beans, colorful fruits, or dumplings to the taste.
Some of the more unusual ones are soybean milk and soybean flower, where the sugar water is converted into soybean milk. More innovative ways to eat it are to add chocolate syrup, "Chocolate Soya Bean Flower" made with star fruit, or "Black and White" with sesame paste.
Besides starting with the soup, Taiwan also has bean curd itself mixed with other flavors such as egg and chocolate, which, when added to the original white yellow bean curd, makes it a tri-color bean curd.
[edit] Salty
Adding marinade or condiments to the soybean flower is slightly different from place to place, generally using yellow cauliflower, hairy fungus, and so on. In northern China, there are added to the meat filling, there are also coastal areas of China near the use of seafood such as shredded kelp, seaweed, shrimp. There are even put into the sesame sauce, chili oil, cilantro, soy sauce, vinegar, chives, garlic, green onions, and so on, the list goes on. The different flavors of different places depend mainly on the brine or condiments.
Ingredients
The ingredients for douhua are easy, consisting of only three kinds of soybeans, water and coagulant. And because Taiwan produces fewer juicy soybeans, most Taiwanese douhua are imported from the United States and Brazil.
The amount of water is what affects the consistency of the bean curd, while the coagulant is often gypsum and salt brine. Gypsum is usually used in southern China and Taiwan, so the bean curd is softer, while in the north it is the other way around.
Production
The soybean flower production must be soaked in soybeans, depending on the variety or personal preference for about 4 to 8 hours, once the soybeans are full of water, and then pulped, filtered, boiled, and then cooled down to 90 ℃.
The final step is called "douhua", which means that it needs to be brewed into the coagulant soy milk and then left to stand for 5 to 15 minutes to be completed. The key to the flavorfulness of the bean curd lies in the temperature at which the curd is blended with the soymilk, and the speed and skill with which it is brewed.
Homemade Tofu Floss
Soymilk 600ML (the original recipe is 600-800ML, but 800ML is not very good for tofu floss)
1/2 tablespoon of cooked gypsum (available at herbal stores)
1 tablespoon of cornstarch
2 tablespoons of freezing hot water
Boil the cooked gypsum powder and the cornstarch in freezing hot water, then put the hot soybean milk on the stove and put in the hot soybean milk.
*** Keep in mind that after pouring the hot soybean milk, do not stir the soybean milk and move the soybean milk, I will affect the solidification.
,Reference: zh. *** /w/index?title=%E8%B1%86%E8%85%90%E8%8A%B1&variant=zh-#.E7.94.B1.E4.BE.86 / catjeff.mysinablog/index?op= ViewArticle&articleId=321039,Soybean Flower, full name Bean Curd Flower, also known as Bean Curd Brain or Soybean Jelly, is a Chinese dessert that is formed from the solidification of soybean milk. However, douhua is more tender and soft than tofu and is usually served with sugar water. In northern China, soybean flower is called bean curd brain, but in the north, bean curd brain is mostly salty and pungent, using salt brine to solidify it, while in the south, gypsum is mostly used.
Contents
[hide]
1 Origin
2 History
2.1 Guangdong
3 Varieties
3.1 Sweet
3.2 Salty
4 Ingredients
5 Preparation
6 See also
e) { var tocShowText = "Show"; var tocHideText = "Hide"; showTocToggle(); } ]]>
[Edit]
Origin
The origin of douhua is a matter of debate, but the legend is often related to Liu An, the king of Huai'nan in Han Dynasty:
Liu An, who sought for the medicine of immortality and used soybean paste to cultivate the elixir while making the pills. When Liu An sought the medicine of immortality, in the alchemy of soybean milk to cultivate danmiao, soybean juice and gypsum occasionally meet, forming tofu.
Liu An made tofu from soybeans softened after a flood in a wet and salty land.
Liu An prepared meals for his bedridden mother by mixing soybean milk with edible gypsum, which was used by Han doctors.
Regardless of whether this is correct, two things are certain:
"The method of making tofu began with Liu An, the king of Huainan in the Han Dynasty," as evidenced by the Compendium of Materia Medica.
As well as the soybean flower and tofu was originally found in the same source, and later with the different cuisine only gradually diverged.
[Edit]
History
The question of why tofu was created is still open. Su Dongpo in the Song Dynasty had a "tofu flower" poem "ancient hundred trick out of the poor, searching for false combinations of chaotic naivety." It is believed that this kind of soybean products "messing with the heavenly truth" is made by the poor people's skillful hands. Mr. Yuan Hanqing, a famous chemist in China, pointed out that "the originator of bean curd flower was the peasants, who got this beautiful food in their long practice of cooking beans and grinding milk." (13), attributing the invention and creation of tofu flower to farmers. Mr. Li Zhihuan, on the other hand, suggested that "there is a close relationship between the method of making tofu flower and Taoist alchemy" (14), arguing that Taoist alchemy used soybean milk to cultivate danmiao, and inadvertently invented tofu flower. The most documented legend is that of Liu An, the king of Huainan, who made bean curd flowers, which is not unrelated to Liu An's Taoist alchemy. It is more pertinent to say that many inventions come from the wisdom of the masses, but people are always looking for a recognized figure as the originator of the author to worship, such an example is not uncommon in ancient times.
Currently found the earliest recorded literature on tofu flower, is the fifth generation. Tao Gu (903 AD ~ 970 AD) wrote the "Qingyilu", which "official record door" "small Zaiyang" said: "Houttuyniau for Qingyang (now Qingyang County, Anhui Province) Chancellor, clean has been diligent people, meat flavor does not give the day the city of bean curd flowers, the eup euphonious people call bean curd flowers for the small Zaiyang! ". Tao Gu is the Five Dynasties when the new Ping (today's Anhui Province, South Anhui) people, he was in the Five Dynasties Jin, Han, Zhou and the early Northern Song Dynasty have done the official, the Northern Song Kai Bao in the stroke. According to his record, at least in the Huainan area during the Five Dynasties, tofu flower was already a popular daily food, and its production technology seems to be quite mature. Since the Song Dynasty, there have been many records about tofu flower. Song. Kou Zong "Herbal Diffractions": "raw soybeans, and can be mill for the rot, eaten"; Su Shi "things like phase sensation Zhi": "soybean oil fried tofu flower, flavor"; Southern Song Dynasty. Lu You "notes": "Jiaxing people ... open tofu flower soup store" and so on. Based on this, many scholars will be the origin of tofu flower time limit in the late Tang Dynasty (9), which has been in the academic community, there is no different rhetoric. However, for the tofu flower in the end when it originated, there is still no conclusive results.
1959-1960, archaeologists in Henan Mixian hit the Tiger Pavilion excavated two Han tombs, the tomb for the late Eastern Han Dynasty (about the second century AD) site, its tomb portrait stone on the production of tofu flower scene (10). After fieldwork and research by experts, it was ruled out that the picture reflected scenes of brewing wine or making sauce or vinegar, but only the production of bean curd flowers (11). Therefore, the time of the origin of bean curd flowers is determined to be the Han Dynasty, and the legend of Liu An making bean curd flowers does not seem to be entirely false (12).
[edit]
Guangdong
Guangdong has had a history of consuming bean curd flowers for hundreds of years to date.
[edit]
Varieties
Douhua is mainly divided into two ways of eating: sweet and savory. Generally speaking, the sweet version is mainly found in southern China and Taiwan, while the latter is in northern China.
[edit]
Sweet
In Taiwan, Hong Kong, China, and Macau, it is usually eaten with sugar or brown sugar water, or yellow sugar. In summer, it is usually eaten cooled, and in winter, it is eaten with hot sugar water, and some people add ginger juice to the sugar water to drive away the cold, or add green beans, red beans, colorful fruits, or powdered doughnuts to eat together for the taste.
Some of the more unusual ones are soybean milk and soybean flower, where the sugar water is converted into soybean milk. More innovative ways to eat it are to add chocolate syrup, "Chocolate Soya Bean Pudding" made with star fruit, or "Black and White" with sesame paste.
In addition to starting with the soup, Taiwan also has bean curd itself mixed with other flavors such as egg, chocolate, etc. With the addition of the original white and quiet yellow bean curd, it becomes a tri-color bean curd.
[Edit]
Salty
Adding brine or condiments to the soybean flower is slightly different from place to place, usually with yellow cauliflower, fungus, etc.. Northern China has added meat filling, there are also China's coastal belt near the use of seafood such as kelp, seaweed, shrimp. There are even put into the sesame sauce, chili oil, cilantro, soy sauce, vinegar, chives, garlic, green onions, and so on, the list goes on. The different flavors of different places mainly depend on the brine or condiments.
[edit]
Ingredients
Soybean flower is easy to make, with only three ingredients: soybeans, water and coagulant. Because Taiwan produces fewer juicy soybeans, most Taiwanese douhua are imported from the United States and Brazil.
The amount of water is the factor that affects the thickness; and the coagulant is often gypsum, salt brine, usually gypsum is used in southern China and Taiwan, so the bean curd is softer, and in the north it is the opposite.
[Edit]
Production
To make douhua, you need to soak the soybeans, depending on the variety or personal preference, for about 4 to 8 hours, and then after the soybeans are full of water, they are pulsed, filtered, boiled, and then cooled down to 90 degrees Celsius.
The last step is called "brewing bean curd", which means that it needs to be brewed into the coagulant bean curd and then left to stand for 5 to 15 minutes to complete. The key to the deliciousness of the bean curd is the temperature at which the soy milk and the coagulant are blended, and the speed and skill with which the bean curd is brewed.
Tofu Flower
Ingredients
1/2 pound soybeans (600 grams)
3 tablespoons chickpea flour
1 teaspoon cooked gypsum powder
11 bowls of fresh water (3,120 milliliters)
1/2 cup of boiled water
Directions
+ + Soak the soybeans overnight.
++Soak the soybeans overnight, then grind with 10 bowls of water several times to make soy milk, remove the dregs, and then use 1 bowl of water to separate the dregs once more, and then discard.
++Boil the soymilk by stirring in one direction, and mix the gypsum powder and chickpea flour with 1/2 cup of water.
++Put into a vessel with the boiling soybean milk, cover with a lid and don't move; leave it for 20 minutes.
p.s.: Cooking soybean milk can be used at the beginning of the large fire, see the beginning of the desire to roll, it is necessary to more fine fire, because it is very easy to roll diarrhea.
Special:
Sesame paste + tofu flower
Peanut paste + tofu flower
Almond dew + tofu flower
Walnut paste + tofu flower
Purple glutinous rice + tofu flower
Red bean paste + tofu flower
Horseshoe Dew + tofu flower
Green Bean Paste + tofu flower
Sea Coconut Tofu Flower
Lotus Bean Tofu Flower
Honeydew Tofu Flower
Honeydew Tofu Flower
Kiwi Fruit Tofu Flower
Red Bean Tofu Flower
Yatta Fruit Tofu Flower
Coconut Fiber Fruit Tofu Flower
Mango Tofu Flower
Aloe Vera Tofu Flower,Reference: vv,tofu flower. The full name is tofu flower, also known as tofu brain or bean jelly, a Chinese dessert formed from solidified soybean milk. However, douhua is more tender and soft than tofu and is usually served with sugar water. In northern China, soybean flower is referred to as tofu brain, but in the north it is mostly salty and pungent, using salt brine to solidify it, while in the south gypsum is more often used.
Contents
[hide]
1 Origin
2 History
2.1 Guangdong
3 Varieties
3.1 Sweet
3.2 Salty
4 Ingredients
5 Preparation
6 See also
e) { var tocShowText = "Show"; var tocHideText = "Hide"; showTocToggle(); } ]]>
[edit]
Origin
The origin of douhua is a matter of debate, but the legend is often related to Liu An, the king of Huai'nan in Han Dynasty:
Liu An, who sought for the medicine of immortality and used soybean paste in his When Liu An sought the medicine of immortality, in the alchemy of soybean milk to cultivate danmiao, soybean juice and gypsum occasionally meet, forming tofu.
Liu An made tofu from soybeans that were softened after the flood and in the wet and salty ground.
Liu An prepared meals for his bedridden mother by mixing soybean milk with edible gypsum, which was used by Han doctors.
Regardless of whether this is correct, two things are certain:
"The method of making tofu began with Liu An, the king of Huainan in the Han Dynasty," as evidenced by the Compendium of Materia Medica.
As well as the soybean flower and tofu was originally found in the same source, and later with the different cuisine only gradually diverged.
[Edit]
History
The question of why tofu was created is still open. Su Dongpo in the Song Dynasty had a "tofu flower" poem "ancient hundred trick out of the poor, searching for false combinations of chaotic naivety." It is believed that this kind of soybean products "messing with the heavenly truth" is made by the poor people's skillful hands. Mr. Yuan Hanqing, a famous chemist in China, pointed out that "the originator of bean curd flower was the peasants, who got this beautiful food from the long practice of cooking beans and grinding milk." (13), attributing the invention and creation of tofu flower to farmers. Mr. Li Zhihuan, on the other hand, suggested that "there is a close relationship between the method of making tofu flower and Taoist alchemy" (14), arguing that Taoist alchemy used soybean milk to cultivate danmiao, and inadvertently invented tofu flower. The most documented legend is that of Liu An, the king of Huainan, who made bean curd flowers, which is not unrelated to Liu An's Taoist alchemy. It is more pertinent to say that many inventions come from the wisdom of the masses, but people are always looking for a recognized figure as the originator of the author to worship, such an example is not uncommon in ancient times.
The earliest document found on the tofu flower, is the fifth generation. Tao Gu (903 AD ~ 970 AD) wrote the "Qingyi Lu", which "official record door" "small Zaiyang" said: "Houttuyniau for Qingyang (now Qingyang County, Anhui Province) Chancellor, clean has been diligent people, meat flavor does not give the day the city of bean curd flowers, the eup euphonious people call bean curd flowers for the small Zaiyang! ". Tao Gu is the Five Dynasties when the new Ping (today's Anhui Province, South Anhui) people, he was in the Five Dynasties Jin, Han, Zhou and the early Northern Song Dynasty have done officials, Northern Song Kai Bao in the stroke. According to his record, at least in the Huainan area during the Five Dynasties, tofu flower was already a popular daily food, and its production technology seems to be quite mature. Since the Song Dynasty, there have been many records about tofu flower. Song. Kou Zong "Herbal Diffractions": "raw soybeans, and can be mill for the rot, eaten"; Su Shi "things like phase sensation Zhi": "soybean oil fried tofu flower, flavor"; Southern Song Dynasty. Lu You "notes": "Jiaxing people ... open tofu flower soup store" and so on. Based on this, many scholars will be the origin of tofu flower time limit in the late Tang Dynasty (9), which has been in the academic community, there is no different rhetoric. However, for the tofu flower in the end when it originated, there is still no conclusive results.
1959-1960, archaeologists in Henan Mixian hit the Tiger Pavilion excavated two Han tombs, the tomb for the late Eastern Han Dynasty (about the second century AD) site, its tomb portrait stone on the production of tofu flower scene (10). After fieldwork and research by experts, it was ruled out that the picture reflected scenes of brewing wine or making sauce or vinegar, but only the production of bean curd flowers (11). Therefore, the time of the origin of bean curd flowers is determined to be the Han Dynasty, and the legend of Liu An making bean curd flowers does not seem to be entirely false (12).
[edit]
Guangdong
Guangdong has had a history of consuming bean curd flowers for hundreds of years to date.
[edit]
Varieties
Douhua is mainly divided into two ways of eating: sweet and savory. Generally speaking, the sweet version is mainly found in southern China and Taiwan, while the latter is in northern China.
[edit]
Sweet
In Taiwan, Hong Kong, China, and Macau, it is usually eaten with sugar or brown sugar water, or yellow sugar. In summer, it is usually eaten cooled, and in winter, it is eaten with hot sugar water, and some people add ginger juice to the sugar water to drive away the cold, or add green beans, red beans, colorful fruits, or powdered doughnuts to eat together for the taste.
Some of the more unusual ones are soybean milk and soybean flower, where the sugar water is converted into soybean milk. More innovative ways to eat it are to add chocolate syrup, "Chocolate Soya Bean Pudding" made with star fruit, or "Black and White" with sesame paste.
In addition to starting with the soup, Taiwan also has bean curd itself mixed with other flavors such as egg, chocolate, etc. With the addition of the original white and quiet yellow bean curd, it becomes a tri-color bean curd.
[Edit]
Salty
Adding brine or condiments to the soybean flower is slightly different from place to place, usually with yellow cauliflower, fungus, etc.. Northern China has added meat filling, there are also China's coastal belt near the use of seafood such as kelp, seaweed, shrimp. There are even put into the sesame sauce, chili oil, cilantro, soy sauce, vinegar, chives, garlic, green onions, and so on, the list goes on. The different flavors of different places mainly depend on the brine or condiments.
[edit]
Ingredients
Soybean flower is easy to make, with only three ingredients: soybeans, water and coagulant. Because Taiwan produces fewer juicy soybeans, most Taiwanese douhua are imported from the United States and Brazil.
The amount of water is the factor that affects the thickness; and the coagulant is often gypsum, salt brine, usually gypsum is used in southern China and Taiwan, so the bean curd is softer, and in the north it is the opposite.
[Edit]
Production
To make douhua, you need to soak the soybeans, depending on the variety or personal preference, for about 4 to 8 hours, and then after the soybeans are full of water, they are pulsed, filtered, boiled, and then cooled down to 90 degrees Celsius.
The last step is called "brewing bean curd", which means that it needs to be brewed into the coagulant bean curd and then left to stand for 5 to 15 minutes to complete. The key to the deliciousness of the bean curd is the temperature at which the soy milk and the coagulant are blended, and the speed and skill with which the bean curd is brewed.
Tofu Flower
Ingredients
1/2 pound soybeans (600 grams)
3 tablespoons chickpea flour
1 teaspoon cooked gypsum powder
11 bowls of fresh water (3,120 milliliters)
1/2 cup of boiled water
Directions
+ + Soak the soybeans overnight.
++Soak the soybeans overnight, then grind with 10 bowls of water several times to make soy milk, remove the dregs, and then use 1 bowl of water to separate the dregs once more, and then discard.
++Boil the soymilk by stirring in one direction, and mix the gypsum powder and chickpea flour with 1/2 cup of water.
++Put into a vessel with the boiling soybean milk, cover with a lid and don't move; leave it for 20 minutes.
p.s.: Cooking soybean milk can be used at the beginning of the large fire, see the beginning of the desire to roll, it is necessary to more fine fire, because it is very easy to roll diarrhea.
Special:
Sesame paste + tofu flower
Peanut paste + tofu flower
Almond dew + tofu flower
Walnut paste + tofu flower
Purple glutinous rice + tofu flower
Red bean paste + tofu flower
Horseshoe Dew + tofu flower
Green Bean Paste + tofu flower
Sea Coconut Tofu Flower
Lotus Bean Tofu Flower
Honeydew Tofu Flower
Honeydew Tofu Flower
Kiwi Fruit Tofu Flower
Red Cohosh Tofu Flower
Yatta Seed Tofu Flower
Coconut Fiber Fruit Tofu Flower
Mango Tofu Flower
Aloe Vera Tofu Flower,.search. yahoo/search/images?p=%E8%B1%86%E8%85%90%E8%8A%B1&ei=UTF-8&fr=slv7-msgr&fl=0&x=drt,Soya bean curd flower, the full name of the bean curd flower, also known as bean curd brain or soybean jelly, is formed by the solidification of soybean milk in a Chinese dessert. However, douhua is more tender and soft than tofu and is usually served with sugar water. In northern China, the name douhua is tofu brain, but in the north it is mostly salty and pungent, using salt brine to solidify it, while in the south gypsum is often used.
[edit] Origin
The origin of soya bean curd is a subject of much debate, but the legend is often associated with Liu An, the king of Huainan in the Han Dynasty:
1. Liu An, who sought the elixir of immortality, used soybean milk to cultivate the danmiao during the alchemy of the danmiao, and the soybean juice met with gypsum occasionally to form soya bean curd.
2. Liu An made tofu from soybeans that were softened after a flood and soaked in wet, salty ground.
3. Liu An prepared a meal for his sick mother by mixing soybean milk with edible gypsum, which was used by Han doctors.
Regardless of the correctness, two things are certain:
1. "The method of making tofu began with Liu An, the king of Huainan in the Han Dynasty," as evidenced by the Compendium of Materia Medica.
2. as well as the soybean flower and tofu was originally found in the same source, and later with the different cuisine only gradually diverged.
[edit] History
[edit] Guangdong
Guangdong has been eating soya bean curd for hundreds of years.
[Edit] Varieties
There are two main ways to eat douhua: sweet and savory. Generally speaking, the sweet food is mainly found in southern China and Taiwan, while the latter is in northern China.
[edit] Sweet
In Taiwan, Hong Kong, China, and Macau, it is usually eaten with sugar or brown sugar water, or yellow sugar. In summer, it is usually eaten cooled, and in winter, it is eaten with hot sugar water, and some people add ginger to the sugar water to drive away the cold, or add green beans, red beans, colorful fruits, or soup dumplings to the taste.
Some of the more unusual ones are soybean milk and soybean flower, where the sugar water is converted into soybean milk. More innovative ways to eat it are to add chocolate syrup, "Chocolate Soya Bean Pudding" made with star fruit, or "Black and White" with sesame paste.
In addition to starting with the soup, Taiwan also has bean curd itself mixed with other flavors such as egg, chocolate, etc. With the addition of the original white yellow bean curd, it becomes tri-color bean curd.
[edit] Salty
Adding marinade or condiments to the soybean flower is slightly different from place to place, usually with yellow cauliflower, hairy fungus, and so on. In northern China, there are added to the meat filling, there are also coastal areas of China near the use of seafood such as shredded kelp, seaweed, shrimp. There are even put into the sesame sauce, chili oil, cilantro, soy sauce, vinegar, chives, garlic, green onions, and so on, the list goes on. The different flavors of different places mainly depend on the brine or condiments.
[edit] Ingredients
Soybean flower ingredients are easy, consisting of soybeans, water and coagulant. Because Taiwan produces fewer juicy soybeans, most Taiwanese douhua are imported from the United States and Brazil.
The amount of water is the factor that affects the thickness; and the coagulant is often gypsum, salt brine, usually gypsum is used in southern China and Taiwan, so the bean curd is softer, and in the north it is the opposite.
[edit] Production
To make douhua, you need to soak the soybeans first, depending on the variety or personal preference, for about 4 to 8 hours, and then after the soybeans have absorbed all the water, they will be pulped, filtered, boiled, and then cooled down to 90°C.
The last step is to make the soybeans into a paste, and then to cook them.
The last step is called "brewing bean curd", which means that it needs to be brewed into the coagulant bean curd and then left to stand for 5 to 15 minutes to complete. The key to the flavorfulness of the bean curd lies in the temperature control of the soy milk and the coagulant, as well as the speed and skill with which the bean curd is brewed. ,