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Do you know "tofu pudding"
Tofu Tofu, also known as bean curd and bean curd flower, is made from soybean by flocculation after beating, with slightly different names in different places, such as tofu in northern China, tofu in southern China, Hong Kong, Macao and Taiwan, and 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, brine, seaweed powder or sweet potato powder as coagulant, and the taste is rough and obvious. Now there are new flocculants, and the taste is more delicate. Generally, homemade tofu mostly uses the extracts of watercress, edible gum and seaweed. Although heating will melt into liquid soybean milk, it is easy to make. Gypsum powder and brine are mostly used in hot tofu on the market, 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 has the effect of lowering blood pressure and is a good choice for homemade desserts.
Tofu pudding can be eaten in three ways: 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 in North China and spicy in Southwest 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 served 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, in order to drive away the cold, ginger juice is added to the sugar water and eaten 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 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 mushrooms with pepper and star anise, add soy sauce, beef soup or mutton soup to make tofu soup base, and finally pour scattered eggs to eat; In Henan, there is a practice of mixing tofu pudding with Hu spicy soup, which is called "two mixed children"; 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 base of Beijing-style marinated soup, and then dried radish, dried shrimps, fried diced garlic, coriander and celery are sprinkled and eaten with tofu.
Spicy food:
(Photo/Network Information) In areas with the name of spicy, such as Chongqing, Sichuan, jelly-like tofu is also called "bean curd brain" in northern China, and the local "bean curd brain" refers to "tofu without pressing". It is more solid than the tofu brain we know, and it is eaten with spicy seasoning, so I am used to eating it with rice. Characters are like ordinary dishes. This way of eating is called.
Common sweet tofu varieties
1. Traditional tofu pudding
Traditional tofu made of soybean, water and coagulant, also known as early 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, bean 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 instead of the traditional coagulant, tofu powder or Geely T is used instead, which is simple and suitable for home production, 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 healthy people.
5.tricolor tofu pudding
Modern people have varied tastes and unlimited creativity. Many tofu with special tastes have appeared one after another, such as chocolate tofu mixed with 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 and traditional tofu become common tricolor tofu.