(Photo/Eat, drink and have fun with Yuno)
Do you know "tofu pudding"
Tofu Tofu, also known as bean curd and bean curd flower, is made by flocculation after soybean is pulped, with different names in different places, such as tofu in northern China, tofu in southern China, tofu in Hongkong, Macau, Singapore and Malaysia, tofu in Sichuan, Yunnan, Guizhou, Fujian and Taiwan Province provinces.
The raw materials of traditional tofu are soybean, water and coagulant. Traditional production methods mostly use edible gypsum powder, bittern, seaweed powder or sweet potato powder as coagulant, which has obvious rough taste. Now there is also a new flocculant, which tastes more delicate. Generally speaking, homemade tofu mostly uses the extracts of watercress, edible gum and seaweed. Although it will melt into liquid soybean milk when heated, it is easy to make. Hot tofu on the market mostly uses gypsum powder and bittern, which will not melt when heated.
Brine is the product of seawater refining, which is different from ordinary edible salt and is the representative of Japanese healthy food. In addition, watercress also has the effect of lowering blood pressure and is a good choice for homemade dessert.
There are three ways to eat tofu pudding: salty, sweet and spicy.
As a traditional dessert in China, tofu pudding can be eaten in three ways: salty, sweet and spicy. Sweets are mainly distributed in Taiwan Province Province, Hongkong and South China, salty foods are distributed in the north of China, and spicy foods are distributed in the southwest of China, each with its own characteristics.
Sweet food:
Sweet tofu is mainly eaten in Taiwan Province Province, Viet Nam, Hong Kong, Macau, Malaysia, Singapore, Guangdong and Fujian, and is usually eaten with sweet soup of brown sugar or black sugar water. In recent years, there is even a new way to eat tofu pudding, which is frozen in cold storage, or in winter, ginger juice is added to sugar water to eat with delicious mung beans, red beans, glutinous rice cakes and fruits.
Salty food:
In northern China, tofu is often called bean curd brain, or "Beijing-style bean curd brain". Although it is salty, it varies greatly according to different regions and personal tastes.
For example, Beijing and Tianjin like to eat "stewed tofu", stir-fry fungus, cauliflower and mushroom with pepper and star anise, add soy sauce, beef soup or mutton soup to make tofu soup base, and finally pour in broken eggs to eat; In Henan, there is a practice of mixing tofu pudding with Hu spicy soup, which is called "Er Banzi"; Spicy areas, such as Shaanxi, will add oil spicy seeds to taste.
There are traces of salted tofu in the south of China. For example, in Fujian, marinades such as bamboo shoots, large intestine, eggs and ham sausage are added to the soup, and then dried radish, dried shrimps, fried diced garlic, coriander and celery are sprinkled with tofu.
Spicy food:
(Photo/Network Information) In Sichuan, Chongqing and other areas with the name of spicy, this jelly-like tofu is also called "bean curd brain" in northern China, and the local "tofu" refers to "tofu without pressing". Compared with the tofu we know, it is stronger, tastes spicy and is used to eating with rice. Characters are like ordinary dishes. This way of eating is called.
Common varieties of sweet tofu
1. Traditional tofu pudding
Traditional tofu made of soybean, water and coagulant, also known as ancient tofu, can best taste the original flavor of soybean milk. Later, a variety of eating methods such as "soybean milk tofu pudding" were derived. The sugar water at the bottom of the sweet soup is replaced by soybean milk, and the bean flavor is more intense.
2. pudding tofu pudding
On the basis of changing traditional tofu, soybean powder and pudding powder were mixed, boiled and solidified.
3. White tofu pudding
White tofu is usually classified as a traditional tofu. The difference is that the traditional coagulant is not used, but tofu powder or Geely T is used instead. This method is simple and suitable for making at home, but it will dissolve into soybean milk after heating.
4. Black bean flower
The taste of black bean flower is the same as that of traditional bean flower. Replacing soybeans with black beans has higher nutritional value, so it is more and more loved by health people.
5.tricolor tofu pudding
Modern people's tastes are changeable and their creativity is endless. Many tofu with special tastes have appeared one after another, such as chocolate tofu made of soybean powder and chocolate syrup, mango tofu mixed with different fruit concentrates, strawberry tofu, sesame tofu with sesame sauce and so on. Two kinds of flavor tofu with traditional tofu become common tricolor tofu.