I lived in southern Shaanxi for ten years. At first, I was not used to the food there, especially a snack called vegetable tofu. Watching others eat so delicious, I couldn't help eating it several times and gradually fell in love with this kind of food. I haven't eaten for the last few days, and I feel no appetite. After returning to their hometown, they never had a chance to eat it again. They call this delicious food eight bowls. When I worked in a supermarket, one of our sisters called her Sister Wang. She is a very diligent woman. One day after work at 2: 30 in the afternoon, several people wanted to eat tofu made by Sister Wang, so they followed Sister Wang to her house. Her family lives halfway up the mountain, and we walked for about half an hour. There are many flowers in Sister Wang's yard, which are very beautiful. We enjoyed it for a while. She went to the kitchen to start cooking, and we started to help her cook. She took out the prepared potatoes, cowpeas and eggplant grown in her yard, and we helped wash and cut vegetables. She is responsible for rolling noodles and cooking.

Step by step is to use wheat flour and a little corn flour to add some water to the dough, knead the dough smooth, then roll it out, roll it thin, and then cut it into short noodles as wide as leeks. After the noodles are rolled, the next step is to cook tofu. She soaked the soybeans before going to work in the morning, and when she came back from work, she used a stone mill or a beater (the authentic one is to grind them into pulp with a stone mill) to filter out the bean dregs and then make soybean milk. When the soybean milk is boiled or boiled, put some slurry made of special mountain pulp vegetables in the soybean milk pot. At this time, the glistening soybean milk will immediately gather into a thick layer of tender white tofu, and then continue to cook in the pot for four or five minutes, and the tofu will become old and hard. At this time, scoop up the soup with a colander and put it in the dissolver for later use. Then there are stir-fried vegetables, which are usually home-cooked side dishes, such as fried potato shreds, fried eggplant, cold bean sprouts, mixed cucumber, mixed cowpea, fried green pepper, shredded lettuce, onion, leek, zucchini, celery, shredded cabbage, shredded radish, shallot and other seasonal vegetables, with garlic, pepper, oil and spicy seeds. This dish is very good Sister Wang fried shredded potatoes, eggplant, cold beans, shredded lettuce and cucumber, ready.

Sister Wang began to boil water one after another and went down to the cooked soup pot. When it is cooked one after another, she puts the paste into the bowl, shovels several pieces of tofu prepared earlier into the paste soup pot with a shovel or spoon, and puts them on the top of the bowl. At this time, a bowl of Huang Cancan, such as gold, white and tender as silver, steaming like a cloud, steaming Xia Wei, delicious tofu with all colors, flavors and flavors, will melt in your mouth. Don't eat yet Making tofu well can only be said to be half the battle, and the other half is eating vegetables. Sister Wang gave each of us a small bowl and saucer, and let us personally hold all kinds of cold dishes we like to eat. Lueyang people call it "dish". When the "vegetarian dishes" are put on the table, you can eat noodles and tofu while eating the "vegetarian dishes". Clip as many dishes as you want, and watch delicious tofu and colorful "vegetarian dishes". Can satisfy appetite, enjoy the pleasure of eating, and satisfy the enjoyment of senses and beauty. At this time, you will sincerely send them out. Lueyang people call this different way of eating pasta dishes with salt and soy sauce vinegar "eating while eating" or "eating while eating". This rare natural green diet can help you relieve fatigue in spring, cool down in summer, moisturize in autumn and keep warm in winter. Suitable for all seasons, men, women and children.