Have you ever eaten the attractive Hakka tofu in my hometown Xingning? What? Don't! That's too bad! The fermented tofu in my hometown is very distinctive, delicious and beautiful! Let me introduce it to you! Xiao He composition network

There are many kinds of fermented tofu, including red, white and yellow. Among them, the red one is the most delicious, but it is also the most difficult to make. White and yellow are also delicious, but the method is the simplest. Xiao He composition network

Although they have their own characteristics and flavors, they have one thing in common: fragrance! Maybe people with sharp noses will smell the super fragrance of mushrooms, fat cows and tofu. This smell can make people recognize tofu before eating it.

What do they do? Then let me tell you how to make red fermented tofu!

We must chop the meat into stuffing first, and then add the chopped mushrooms and kohlrabi. Then you carefully put the stuffing into the center of the tofu bit by bit. When it's done. Put them in a pot, fry them with low fire, add some water after frying for ten minutes, pour tofu and water into a clay pot, and add Redmi, shallots and other seasonings; Stew again 15 minutes. When the water boils, you can eat it.

As long as you eat tofu, you will still want to eat it, because the red fermented tofu combines the rice flavor of Redmi, the meat flavor of meat stuffing and the bean flavor of tofu, and the three flavors combine to form a delicious red fermented tofu!

I also set myself a set of ways to eat stuffed tofu: first eat tofu wrapped in meat, and then finish the meat in one bite. Once, when I was eating meat stuffing, I threw it high and wanted it to fall into my mouth, but it fell to the ground because of disobedience, which made everyone laugh!

How's it going? Want to eat!

2. We all ate tofu in grade five in math diary, but do you know how tofu is made? Today, I visited my grandparents who can make tofu. Let's start learning to make tofu now!

Grandparents in the farmhouse carried a big bucket of soaked soybeans and helped put them in the stone mill. We hold the handle of the stone mill and start grinding. The millstone of the stone mill is too heavy. We need three children to work together to push it. Everyone is stumbling with a smile.

After grinding soybean into soybean milk, put it on a big stove and boil it, then pour it into a big barrel. Grandma brought a big spoon, slowly stirred it and added the bittern, then covered it and stewed it. Five minutes later, grandma lifted the lid "it smells good" and we couldn't help crying. Grandma continued to stir with a spoon while adding brine. Slowly, some flowers appeared in the bean paste. Grandma put the lid on again and told us how many times this step should be repeated. About 20 minutes later, when grandma opened the lid again, we all saw the shaped tofu flower. Let's work together to pour the tofu flower into a gauze-covered mold, filter out the water, flatten it in a vat, and wait for it to cool slowly. After another half an hour, grandma opened the gauze and a miracle appeared. White and tender tofu appeared before our eyes. Ha ha ha, it's really interesting. Grandma also explained to us how to make oil tofu. It's a pity that her Mandarin is not standard and I can't understand it.

I learned to make tofu. What about you?

Little monster answers you!

Hope to adopt!

There is also: my mother bought a piece of tofu this morning, and when she saw me playing, she came to test me. She asked me to cut a piece of tofu into eight pieces, but only three knives, and asked me how to cut it. I thought about it and said, "First cut a knife horizontally, then cut a knife vertically, then cut a knife horizontally, that's all." My mother praised me as a clever boy!

3. People's Education Edition, sixth grade, Volume 2, Chinese, 500 words to write tofu tofu.

Tofu is the treasure of our food in China. It doesn't matter whether the method of tofu originated from Liu An, the king of Southern Han Dynasty. Anyway, we have been eating for so many years, and we are still eating. People studying abroad have to eat a plate of roasted tofu to have a hometown flavor when they have a toothache in Chinatown chop shop. Some people made a fortune overseas by making tofu, while others got degrees by studying tofu.

I can write a big book about tofu. Now I just want to talk about my personal favorite ways to eat.

Cold tofu, the simplest. Buy a tender piece of tofu, rinse it, add some chopped green onion, sprinkle some salt and add sesame oil, and it will be delicious. It will taste better if you pour red tofu sauce on it. At worst, pour some soy sauce and sesame oil. My favorite is Toona sinensis mixed with tofu. Toona sinensis is what Zhuangzi said: "Take 8,000 years as spring and 8,000 years as autumn". I am very lucky. I planted a small Toona sinensis tree in my backyard. In spring, it is tender, green and reddish. It was picked, scalded with boiling water, cut into pieces and mixed with tofu, which had a strange smell. But don't pick Ailanthus altissima by mistake. Ailanthus altissima is a kind of bottle. Li Shizhen, a herbalist, said, "Its leaves are smelly, and people may eat them in bad years." Recently, Toona sinensis buds have appeared in the market unexpectedly in Taiwan Province Province. Although they are not Ailanthus altissima, they are too thick and lack fragrance. In Beiping, what can be compared with tofu mixed with tofu is cucumber mixed with tofu. If this kind of cucumber grows in a greenhouse in winter, what's the fun of eating cucumber mixed with tofu in the season without cucumber? Much more delicious than Songhua mixed with tofu.

"Tofu with shredded chicken" is an ordinary home-cooked dish, but it has many flavors. An old tofu was smashed with a shovel in the hot oil of the wok and was poked in a mess. Stir a little, pour in a broken egg, stir again, and add a lot of chopped green onion. People who have raised chickens should know what a piece of tofu looks like when it is planed by chickens.

Tofu with pot collapse is another taste. Cut the tofu into many long squares with arbitrary thickness, wrap it in egg juice, then wrap it in a layer of starch, fry it in an oil pan until both sides are burnt, and take it out. Then put it into the pot and pour the prepared sauces, such as soy sauce and cooking wine. It would be better if there were shrimp. Cook for a while and you can eat it. Although it is still tofu, it has a different taste. Chen Wance, the boss of Taipei Tian Chef, eats vegetarian food by himself, but he likes cooking. The pot-collapsed tofu introduced is Beiping style.

There are vendors selling "old tofu" along the street. One side of the burden is a cooker, cooking a pot of tofu, which has been cooked for a long time and turned into a honeycomb, and the other side is a bowl of spoon ingredients, such as soy sauce, vinegar, leek powder, sesame sauce, Chili oil and so on. Such old tofu can be cooked at home by yourself. Chef's old tofu, with abalone and ham, has a different identity.

There are also vendors shouting "stewed and fried tofu!" He sells fried tofu, triangular, and occasionally fried tofu balls, which are badly cooked and add some seasonings such as pepper, which is also very unique.

From 1929 to 1930, Mr. Li Huang held a banquet in Meilichuan (which should be Meilichuan restaurant, and everyone called it Meilichuan) on Shanghai No.4 Road. I remember that there were Xu Beihong, Jiang Biwei and others present at that time, and a piece of "tofu in oyster sauce" on the banquet made me unforgettable. More than fifty years have passed, and I wonder if Li Youlao still remembers it. Tofu in oyster sauce is the biggest dish. The tender tofu is laid flat on it like a tile, and it is uniform. Huang Chengcheng's sparse oyster sauce is sprinkled on it, shining. At that time, Sichuan cuisine made its debut in Shanghai. I tasted it for the first time, and it smelled bad. I have eaten Sichuan food countless times in the following decades, and I have never encountered such a masterpiece again. I want to put a plate of tofu first, then steam it and add water.

There is a famous dish in Houdefu that few people have tasted, because they refuse to cook it unless there is a special relationship or situation, and it is too much trouble to cook it. This is "Luohan Tofu". Mash tofu, add thickening powder to increase its viscosity, and then knead tofu into small cakes, which are actually filled with meat, just like pinching jiaozi. Add oil to the pot, then braise in soy sauce, supplemented by seasoning. Lohan is a saint who is puzzled by everything in the three realms. Why does he eat meatballs with tofu outside and meat inside? Calling them Luohan tofu has a funny meaning, and it has no special taste. It's just a stunt like "Buddha jumping over the wall".

Frozen tofu is very popular. It can be eaten in hot pot or cooked with cabbage (or pickled cabbage) and frozen tofu vermicelli. Some people say that the frozen tofu in Yuquan Mountain is the best and the spring water is good, but it is not necessarily true. All frozen tofu tastes the same. I often see working people in the north, after a hard day's work, cooking cabbage with a cauldron helmet and a big bowl of black skin frozen tofu vermicelli and snoring. I know he is self-reliant and he is very happy.

On February 2 nd, the farm made a tofu composition of 400 words. Grandma's village is a well-known tofu village. On Sunday, I went to my grandmother's house to play. I made tofu myself.

First, pick soybeans. Grandma and I picked out all the spotted and rotten soybeans that were soaked in the cauldron yesterday to ensure that all the soybeans were round and full, so that the quality of tofu can be guaranteed. After that, grandma washed the soybeans and then added a proper amount of water in proportion.

Then, squeeze the soybean milk. Grandma pressed the switch of the soymilk machine, and with a bang, I scooped up a small pot of soybeans and poured them into the population above the soymilk machine. As soybeans slowly fall, thick white soybean milk flows out of the tube on the left side of the soymilk machine and drops into the big basin below people; In the water tank on the right, the bean dregs came out and fell into another big basin below. I bent down again and again to scoop beans and add beans. There are fewer and fewer soybeans in the cauldron and more and more soybean milk, but I am getting more and more tired. Grandma said lovingly, "Nizi, have a rest." I stubbornly insisted on finishing it. Finally, after adding the last pot of beans, I sat on the ground like a broken frame. Grandma didn't turn off the machine, but scooped up bean dregs. Grandma saw me puzzled and said with a smile, "The bean dregs have to be ground twice before they can be cleaned."

Then, my grandma and I poured the soybean milk into the cauldron and began to cook. The golden flame happily licked the bottom of the pot, and the soybean milk boiled, and there were clouds of bubbles in the pot. Grandma stopped cooking and went into the house to get a bottle of glucose solution. She poured tofu into the pot and said to me, "In the past, tofu was made of salt water, which was not only bitter, but also harmful to health. Now people are turning to glucose. " "What does glucose do?" I asked curiously. "It can coagulate and turn the cooked soybean milk into tofu. "Grandma stirred the soybean milk with a stick again and said.

Finally, my grandma and I scooped out the soybean milk and poured it into a big basin to cool. At this time, soybean milk has almost turned into a white solid. Grandma scooped the white solid into two rectangular wooden frames, which were covered with cloth, wrapped in cloth, and then pressed on the boards and stones. In this way, you have to wait at least two hours to let the water seep out, and the tofu is ready.

Through making tofu this time, I deeply realized that cherries are delicious but trees are difficult to plant, and tofu is delicious but difficult to make.

The composition in the second volume of grade four tastes good. Huainan, my hometown, is located at the foot of the ancient Bagong Mountain and on the bank of the Huaihe River. With a long history, rich products and outstanding people, it is known as "colorful Huainan". Here I only introduce one of the "five colors", Huainan famous specialty white tofu.

Tofu originated from Liu An, the king of Huainan in the Western Han Dynasty more than two thousand years ago. He made tofu in the process of seeking immortality and alchemy, leaving many magical and beautiful legends. Huainan tofu is made of sweet spring water from Bagong Mountain and high-quality soybeans from Huaihe River basin, plus traditional techniques passed down from generation to generation. Huainan tofu is crystal clear and delicate in texture. I saw from the internet that tofu is rich in trace elements such as calcium and iron and eight kinds of amino acids necessary for human body. It is not only nutritious, but also recognized as a green food. At present, there are dozens of tofu products in Huainan, which can be made into more than 400 kinds of dishes. Huainan's tofu feast is famous in China and overseas.

My favorite tofu dish is stewed tofu with green vegetables. Green vegetables with white tofu look green and white. Vegetables are full of water, and tofu is slippery, refreshing and simple. I love my hometown and its delicious tofu.

6. About 300 words are used for reference and introduction of tofu in the old county. Tofu is the most common Hakka dish.

Tofu in the old county of Shanghang is famous for its white color, fresh taste and delicate jade. One of the characteristics of tofu in the old county is that it has less moisture and is resistant to cooking. No matter how the cooking method is changed, it will not rot, and it has no bean green taste.

Authentic "fried tofu" and "baked tofu" are really "absolutely delicious in the south of the Yangtze River, and they will dismount when they smell it." It tastes fresh and delicious, and has a unique flavor.

The method of "frying tofu" is simple and easy to learn, that is, the "freshly baked" tofu is slowly fried in a hot oil pan, and can be put into food as soon as the temperature comes up. "Melting tofu" is to take out the middle part of a piece of tofu, fill it with lean meat and mushrooms, and then steam it. Some people even need to add some spices, such as sesame oil, garlic and pepper, to make it a delicious dish.

There is a folk saying that "yellow roe deer meat and partridge soup are the most fragrant tofu in the old county". Tofu in the old county has a long history; Civilian food, Hakka flavor.

According to the local old people, as early as 900 years ago, when the old county set up the county seat, there were pieces of tofu shops in the city, and the trade was very prosperous. Hard-working and brave Hakkas push the stone mill grinding bean curd day and night, and the production technology of gypsum tofu and sour tofu has been widely spread in Hakka areas.

(Editor: Sue.

7. The composition of "I" is about 350 words. Everyone has his own advantages and the best side. There may have been difficulties and obstacles, but there must have been success and excitement. Maybe you have many advantages, or only one advantage that you are proud of, and my most outstanding advantage is my strong communication skills and many skills.

Many of my friends have shown strong communication skills. Every time a good friend goes out, he will meet a new friend. When playing, I can be friends with whoever I want. Why do I have so many friends when people think of me? Any ideas? My answer is: "just have the courage to talk to others and pay attention to your words and deeds." Courage is the courage to show kindness to others, express the desire to be friends with her, behave appropriately, and try to make a good impression. "

Another advantage of mine is that there are many circuitous ideas, which are often unexpected by teachers and classmates. My friends are full of praise for my clever idea. My home has a big and slippery platform. Every time my partner comes to play, I will sprinkle water on the platform and wash it all over the floor. Then "skating" on it, the wet platform is like a "skating rink". There is also a game of kicking water and flying. I cut the small box in half, pumped water with one of them, and then threw it at my knee height. It was very funny when I gently kicked the spilled water. Sometimes, a water pipe is used to make a "water gate" so that partners can pass under it without getting wet. Everyone had a good time.

8. Description of the ingredients of tofu milk in hometown 550 words Tofu is a frequent visitor on the table.

It has many varieties, different styles, delicious taste and is suitable for all ages. Fried Tofu, Boiled Tofu, Fried Tofu, Tofu Brain, Tofu Soup, Cold Tofu, Casserole Tofu, Spicy Tofu … Just listening to these names will make your heart beat faster.

Tofu is not only a nutritious food, but also a health food beneficial to people's health. It has been loved by people since ancient times.

According to the analysis of scientists, every100g of fresh tofu contains 7.4g of protein, 3.5g of fat, 3g of sugar, 227mg of calcium, 57mg of phosphorus, 2. 1 mg of iron, and is also rich in thiamine, flavin and nicotinic acid. These vitamins are all necessary for the human body.

Eating more tofu at ordinary times can really benefit the body, strengthen the spleen and make people healthy. Eating tofu can also play the role of clearing heat, diuresis, benefiting qi, reducing swelling and removing blood stasis.

At the same time, tofu also has obvious curative effect on constipation, bleeding, white erosion and lack of milk. You see, although this little tofu is ugly, people are really surprised that it has so many functions.

Tofu also has the most unique trick "hiding"! Boil a catty of tofu, maltose and raw radish juice, and take it twice a day to treat asthma. Therefore, we can make up such a "jingle" to promote tofu: eat more tofu and be healthy; Eat more tofu to prolong life; Tofu-it can increase your nutrition, relieve diseases and replenish your spirit.

Friends, let's become the best friends of tofu, enrich our lives under the nourishment of tofu, and quietly move towards health.

9. There are many kinds of tofu, such as: spicy tofu, onion mixed tofu, frozen tofu ... Among them, my favorite is orchid jade fat tofu.

This dish is very popular with me. Why is this? Because the ingredients of this dish are unique, it is not real tofu, and the tofu in orchid jade fat tofu is made of eggs and tofu.

Once, my mother and I went to Yahui fast food restaurant for dinner, but there was no food I liked. Tofu is cylindrical. When it is finished, it becomes a small cylinder, which seems to break when touched.

On the plate, it still quivers like jelly. There are also some cauliflowers that add a lot of color to the whole dish, plus two shrimps, which look very attractive, making my mouth water and my eyes almost fall in.

Can't help but have a taste! Its color is gorgeous, so I ordered this dish. I can't wait to taste the orchid jade fat tofu.

It can't be eaten with chopsticks, but with a spoon. It's tender in your mouth, mixed with rice, and a bowl of soup is delicious! I ate all the food like a hungry wolf.

Orchid jade fat tofu is so delicious! Unforgettable If I have the chance, I will definitely come to eat this orchid jade fat tofu that makes my mouth water next time.

He is not only beautiful in appearance, but also has high taste. Would you like to have a try? .

10. How to write the composition of stinky tofu? 450 words urgent. Stinky tofu is a famous specialty snack in Changsha.

Speaking of which, I like it best! Usually, when my mother buys stinky tofu, I am the first to move chopsticks, and I eat my head off. Although I like eating, I never know how it is cooked.

Today, my mother and I went to the south gate to watch the making of stinky tofu. Before we came to the booth, an old man was absorbed in frying stinky tofu.

Grandpa fished out pieces of square tofu from salt water, put them in a boiling oil pan, and kept rolling until the tofu was fried on both sides. Grandpa drilled two holes in each piece of tofu, and then coated it with soy sauce or pepper water, so that the yellow and fragrant stinky tofu was born! I quickly bought four tablets, and I picked up the bowl, and a tempting smell came to my nose, and my mouth was almost dripping! I took a careful bite first, yellow outside and white inside, crisp outside and tender inside. That's so cool! I went on to eat the second piece, but I still remember the crunchy, crunchy, soft and spicy food I just ate.

It is really delicious! Grandpa told me that the production process of stinky tofu is very particular. First of all, it should be made of high-quality soybeans, and then it will have better color and taste after being marinated, fermented and fried. Then you can fry with fine seasoning. Oh, I see! Stinky tofu is delicious, but you can't eat too much at once! Listen, I just want to eat happily, and my tongue is blistering.