Tofu flower information

Photo reference: upload.wikimedia/ * * */Mons/Tushu /7/75/ Dofuhua-Lamma Island /300px- Dofuhua-Lamma Island.

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"Landscape Tofu Flower" in China, Hong Kong and Lantau Island

Tofu pudding, also known as tofu or bean jelly, is a Chinese dessert solidified from soybean milk. However, tofu is more tender than tofu and is usually eaten with sugar water. In the north of China, tofu is called tofu, but most tofu in the north is salty and spicy, which is solidified with bittern, while gypsum is used in the south.

[Editor] Origin

There are different opinions about the origin of tofu pudding, but the legend is usually related to Liu An, king of the Southern Han Dynasty:

Liu An asked for the elixir of life. During alchemy, he cultivated Dan Miao with soybean milk, and the soybean juice occasionally encountered gypsum to form tofu.

After the flood, Liu An soaked soft soybeans in wet and salty land to make tofu.

Liu An prepared a meal for his mother lying in a hospital bed, which was made by mixing soybean milk with edible gypsum prepared by the Institute of Traditional Chinese Medicine.

No matter which one is right, two things are certain:

"The method of tofu began with Liu An, the king of Huainan in Han Dynasty", which is supported by Compendium of Materia Medica.

Tofu and tofu were originally discovered from the same source, and then gradually differentiated with different dishes.

history

Guangdong

Guangdong has been eating tofu for hundreds of years.

kind

Tofu pudding is mainly divided into sweet and salty ways to eat. Generally speaking, sweets are mainly distributed in southern China and Taiwan Province province, while the latter is in northern China.

sweet food

China, Taiwan Province, Hongkong and Macau are usually eaten with sugar water or black sugar water, or with yellow sugar. In summer, tofu pudding is usually eaten cold, and in winter, it is eaten with hot sugar water. Some people will add ginger juice to the sugar water to drive away the cold or add mung beans, red beans, various fruits or glutinous rice balls to taste.

What's more special is soybean milk tofu-replacing sugar water with soybean milk. A more novel way to eat it will be to add chocolate syrup, "chocolate tofu" made with gypsophila paniculata, or "black and white tofu" made with sesame sauce.

In addition to soup, Taiwan Province Province also mixed tofu pudding with other flavors (such as eggs and chocolate) and added the original white and yellow tofu pudding, which has become tricolor tofu pudding.

[editor] salty

Tofu pudding is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used. Meat stuffing is added in the north of China, and seafood such as kelp, laver and shrimp skin is used nearby in the coastal areas of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different places have different tastes, mainly relying on halogen or seasoning.

raw material

The raw materials of tofu are very easy, and there are only three kinds: soybean, water and coagulant. Because Taiwan Province Province produces less soybean juice, most of the tofu in Taiwan Province Province is imported from the United States and Brazil.

Water quantity is the factor that affects the shade; Coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province Province, so tofu pudding is very soft, but the opposite is true in the north.

manufacture

Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered and boiled, and then cooled to 90℃.

The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

Homemade tofu pudding

600 ml of soybean milk (the original formula was 600-800 ml, but it didn't solidify well with 800 ml of tofu)

Gypsum 1/2 tablespoons (available in pharmacies)

Flour 1 tablespoon

2 tablespoons frozen boiling water

First, cook gypsum powder and raw powder with frozen boiling water, then pour in hot soybean milk more quickly, cover it with a clean cloth and cover it. After the soybean milk is solidified, it will become a smooth tofu flower.

* * * Be careful not to stir or move the soybean milk after pouring the hot soybean milk, otherwise it will affect the solidification.

, reference: zh. *** /w/index？ title = % E8 % b 1% 86% E8 % 85% 90% E8 % 8A % b 1 & amp； variant = zh-#。 e 7。 94。 b 1catjeff.mysinablog/index? ，E4。 ArticleId=32 1039, Tofu, the full name of tofu, also known as tofu or bean jelly, is a Chinese dessert solidified from soybean milk. However, tofu is more tender than tofu and is usually eaten with sugar water. In the north of China, tofu is called tofu, but most tofu in the north is salty and spicy, which is solidified with bittern, while gypsum is used in the south.

catalogue

[hide]

The source of 1

2 history

2. 1 Guangdong

Three kinds

3. 1 sweet

3.2 salty

Four kinds of raw materials

5 making

6 See also

e）{ var tocShowText =“display“； var tocHideText =“hidden“； showTocToggle（）； }】】》；

[edit]

origin

There are different opinions about the origin of tofu pudding, but the legend is usually related to Liu An, king of the Southern Han Dynasty:

Liu An asked for the elixir of life. During alchemy, he cultivated Dan Miao with soybean milk, and the soybean juice occasionally encountered gypsum to form tofu.

After the flood, Liu An soaked soft soybeans in wet and salty land to make tofu.

Liu An prepared a meal for his mother lying in a hospital bed, which was made by mixing soybean milk with edible gypsum prepared by the Institute of Traditional Chinese Medicine.

No matter which one is right, two things are certain:

"The method of tofu began with Liu An, the king of Huainan in Han Dynasty", which is supported by Compendium of Materia Medica.

Tofu and tofu were originally discovered from the same source, and then gradually differentiated with different dishes.

[edit]

history

Why tofu flower is created by people is still inconclusive. In the Song Dynasty, Su Dongpo wrote a poem "Tofu Flower", in which he said, "The poor in ancient times were clever in life, and they were naive in collecting fakes." People think that this "chaotic and naive" bean product is made by the poor. Mr. Yuan Hanqing, a famous chemist in China, pointed out: "The founders of tofu flower are farmers, and they got this beautiful food in the long-term practice of boiling and grinding beans." (13), attributed the invention and creation of tofu flower to farmers. On the other hand, Mr. Li Zhihuan put forward that "the method of making tofu flower is closely related to Taoist alchemy" (14), and thought that Taoist alchemy used soybean milk to cultivate Dan Miao, and invented tofu flower unintentionally. The legend of Liu An, the king of Huainan, making tofu flower is the most recorded in the literature, which is related to Liu An's alchemy. More pertinently, although many inventions come from the wisdom of the masses, people always hope to find a recognized figure to worship as the original author. Such examples are not uncommon in ancient times.

At present, the earliest recorded document about tofu flower is Qing Louis written by Gu Tao in the Five Dynasties (903-970 BC), in which the article Guan Zhimen Slaughters Sheep says: "At that time, people in Qingyang (now Qingyang County, Anhui Province) were sincere, clean and diligent, and there were several kinds of tofu flowers in the Japanese market." Gu Tao was a native of Xinping (now southern Anhui) in the Five Dynasties. He was an official in Jin, Han, Zhou and the early Northern Song Dynasty in the Five Dynasties, and he was a pawn in the Northern Song Dynasty. According to his records, it can be explained that at least in Huainan area during the Five Dynasties, tofu flower has been a daily food for the public, and its production technology seems to be quite mature. Since the Song Dynasty, there have been many records about tofu flower. Song. Kouzong's "Materia Medica" contains: "Raw soybeans can rot"; Su Shi's "the feeling of things is the same": "Fried tofu with soybean oil is delicious"; Southern Song Dynasty. Lu You's Notes on the Old Learning Temple: "Jiaxing people ... open bean curd shops" and so on. Based on this, many scholars limit the origin of tofu flower to the late Tang and Five Dynasties (9), which is no different in academic circles. But when tofu flower originated is still inconclusive.

During the period of 1959- 1960, archaeologists excavated two Han tombs in Dahuting, Mi County, Henan Province, belonging to the site of the late Eastern Han Dynasty (around the 2nd century BC), and the scene of making tofu flowers appeared on the stone relief in the tombs (10). According to experts' on-the-spot investigation and research, it is excluded that the picture reflects the scene of brewing wine or making soy sauce vinegar, but only making tofu flowers (1 1). Therefore, the origin time of tofu flower is determined as the Han Dynasty, and the legend of making tofu flower in Liu An does not seem to be completely false (12).

[edit]

Guangdong

Guangdong has been eating tofu for hundreds of years.

[edit]

kind

Tofu pudding is mainly divided into sweet and salty ways to eat. Generally speaking, sweets are mainly distributed in southern China and Taiwan Province province, while the latter is in northern China.

[edit]

sweet food

China, Taiwan Province, Hongkong and Macau are usually eaten with sugar water or black sugar water, or with yellow sugar. In summer, tofu pudding is usually eaten cold, and in winter, it is eaten with hot sugar water. Some people will add ginger juice to sugar water to drive away the cold or add mung beans, red beans, various fruits or rice balls to taste.

What's more special is soybean milk tofu-replacing sugar water with soybean milk. A more novel way to eat it will be to add chocolate syrup, "chocolate tofu" made with gypsophila paniculata, or "black and white tofu" made with sesame sauce.

In addition to soup, Taiwan Province Province also mixes tofu pudding with other flavors, such as eggs and chocolate. Soybean flower originated in Beijing, and now it has become a three-color bean flower.

[edit]

salty

Tofu pudding is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used. Meat stuffing is added in the north of China, and seafood such as kelp, laver and shrimp skin is used nearby in the coastal areas of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different places have different tastes, mainly relying on halogen or seasoning.

[edit]

raw material

The raw materials of tofu are very easy, and there are only three kinds: soybean, water and coagulant. Because Taiwan Province Province produces less soybean juice, most of the tofu in Taiwan Province Province is imported from the United States and Brazil.

Water quantity is the factor that affects the shade; Coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province Province, so tofu pudding is very soft, but the opposite is true in the north.

[edit]

manufacture

Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered and boiled, and then cooled to 90℃.

The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

tofu?pudding

material

Soybean1/2kg (600g)

3 tablespoons eagle chestnut powder

Cooked gypsum powder 1 teaspoon

Clear water 1 1 bowl (3120ml)

Boiled water 1/2 cups

working methods

++Soak soybeans overnight, then grind them into soybean milk with 10 bowl of water for many times, remove bean dregs, then use 1 bowl of water 1 time and discard them.

++Stir and boil soybean milk in one direction, and mix gypsum powder and chestnut powder with 1/2 glass of water.

++Knock into the vessel with boiled soybean milk, cover it and don't move; Just for 20 minutes.

P.S.: Boiling soybean milk can start with a big fire. When you start to want to roll, you should use a smaller fire, because it is easy to roll.

Special:

Sesame paste+tofu pudding

Peanut paste+tofu flower

Almond dew+tofu pudding

Hetaohu+Tofu pudding

Purple glutinous rice+tofu flower

Red bean paste+tofu pudding

Ma Tilu+Tofu Flower

Green bean paste+tofu pudding

Haidilao tofu pudding

Lianzihe tofu pudding

Honey melon tofu flower

Hami melon tofu flower

Kiwi bean curd

Rambutan tofu pudding

Duck egg tofu pudding

Coconut tofu

Mango tofu flower

Aloe bean curd, reference: vv, bean curd, also known as bean curd or bean jelly, is a Chinese dessert made of soybean milk. However, tofu is more tender than tofu and is usually eaten with sugar water. In the north of China, tofu is called tofu, but most tofu in the north is salty and spicy, which is solidified with bittern, while gypsum is used in the south.

catalogue

[hide]

The source of 1

2 history

2. 1 Guangdong

Three kinds

3. 1 sweet

3.2 salty

Four kinds of raw materials

5 making

6 See also

e）{ var tocShowText =“display“； var tocHideText =“hidden“； showTocToggle（）； }】】》；

[edit]

origin

There are different opinions about the origin of tofu pudding, but the legend is usually related to Liu An, king of the Southern Han Dynasty:

Liu An asked for the elixir of life. During alchemy, he cultivated Dan Miao with soybean milk, and the soybean juice occasionally encountered gypsum to form tofu.

After the flood, Liu An soaked soft soybeans in wet and salty land to make tofu.

Liu An prepared a meal for his mother lying in a hospital bed, which was made by mixing soybean milk with edible gypsum prepared by the Institute of Traditional Chinese Medicine.

No matter which one is right, two things are certain:

"The method of tofu began with Liu An, the king of Huainan in Han Dynasty", which is supported by Compendium of Materia Medica.

Tofu and tofu were originally discovered from the same source, and then gradually differentiated with different dishes.

[edit]

history

Why tofu flower is created by people is still inconclusive. In the Song Dynasty, Su Dongpo wrote a poem "Tofu Flower", in which he said, "The poor in ancient times were clever in life, and they were naive in collecting fakes." People think that this "chaotic and naive" bean product is made by the poor. Mr. Yuan Hanqing, a famous chemist in China, pointed out: "The founders of tofu flower are farmers, and they got this beautiful food in the long-term practice of boiling and grinding beans." (13), attributed the invention and creation of tofu flower to farmers. On the other hand, Mr. Li Zhihuan put forward that "the method of making tofu flower is closely related to Taoist alchemy" (14), and thought that Taoist alchemy used soybean milk to cultivate Dan Miao, and invented tofu flower unintentionally. The legend of Liu An, the king of Huainan, making tofu flower is the most recorded in the literature, which is related to Liu An's alchemy. More pertinently, although many inventions come from the wisdom of the masses, people always hope to find a recognized figure to worship as the original author. Such examples are not uncommon in ancient times.

At present, the earliest recorded document about tofu flower is Qing Louis written by Gu Tao in the Five Dynasties (903-970 BC), in which the article Guan Zhimen Slaughters Sheep says: "At that time, people in Qingyang (now Qingyang County, Anhui Province) were sincere, clean and diligent, and there were several kinds of tofu flowers in the Japanese market." Gu Tao was a native of Xinping (now southern Anhui) in the Five Dynasties. He was an official in Jin, Han, Zhou and the early Northern Song Dynasty in the Five Dynasties, and he was a pawn in the Northern Song Dynasty. According to his records, it can be explained that at least in Huainan area during the Five Dynasties, tofu flower has been a daily food for the public, and its production technology seems to be quite mature. Since the Song Dynasty, there have been many records about tofu flower. Song. Kouzong's "Materia Medica" contains: "Raw soybeans can rot"; Su Shi's "the feeling of things is the same": "Fried tofu with soybean oil is delicious"; Southern Song Dynasty. Lu You's Notes on the Old Learning Temple: "Jiaxing people ... open bean curd shops" and so on. Based on this, many scholars limit the origin of tofu flower to the late Tang and Five Dynasties (9), which is no different in academic circles. But when tofu flower originated is still inconclusive.

During the period of 1959- 1960, archaeologists excavated two Han tombs in Dahuting, Mi County, Henan Province, belonging to the site of the late Eastern Han Dynasty (around the 2nd century BC), and the scene of making tofu flowers appeared on the stone relief in the tombs (10). According to experts' on-the-spot investigation and research, it is excluded that the picture reflects the scene of brewing wine or making soy sauce vinegar, but only making tofu flowers (1 1). Therefore, the origin time of tofu flower is determined as the Han Dynasty, and the legend of making tofu flower in Liu An does not seem to be completely false (12).

[edit]

Guangdong

Guangdong has been eating tofu for hundreds of years.

[edit]

kind

Tofu pudding is mainly divided into sweet and salty ways to eat. Generally speaking, sweets are mainly distributed in southern China and Taiwan Province province, while the latter is in northern China.

[edit]

sweet food

China, Taiwan Province, Hongkong and Macau are usually eaten with sugar water or black sugar water, or with yellow sugar. In summer, tofu pudding is usually eaten cold, and in winter, it is eaten with hot sugar water. Some people will add ginger juice to sugar water to drive away the cold or add mung beans, red beans, various fruits or rice balls to taste.

What's more special is soybean milk tofu-replacing sugar water with soybean milk. A more novel way to eat it will be to add chocolate syrup, "chocolate tofu" made with gypsophila paniculata, or "black and white tofu" made with sesame sauce.

In addition to soup, Taiwan Province Province also mixes tofu pudding with other flavors, such as eggs and chocolate. Soybean flower originated in Beijing, and now it has become a three-color bean flower.

[edit]

salty

Tofu pudding is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used. Meat stuffing is added in the north of China, and seafood such as kelp, laver and shrimp skin is used nearby in the coastal areas of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different places have different tastes, mainly relying on halogen or seasoning.

[edit]

raw material

The raw materials of tofu are very easy, and there are only three kinds: soybean, water and coagulant. Because Taiwan Province Province produces less soybean juice, most of the tofu in Taiwan Province Province is imported from the United States and Brazil.

Water quantity is the factor that affects the shade; Coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province Province, so tofu pudding is very soft, but the opposite is true in the north.

[edit]

manufacture

Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered and boiled, and then cooled to 90℃.

The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

tofu?pudding

material

Soybean1/2kg (600g)

3 tablespoons eagle chestnut powder

Cooked gypsum powder 1 teaspoon

Clear water 1 1 bowl (3120ml)

Boiled water 1/2 cups

working methods

++Soak soybeans overnight, then grind them into soybean milk with 10 bowl of water for many times, remove bean dregs, then use 1 bowl of water 1 time and discard them.

++Stir and boil soybean milk in one direction, and mix gypsum powder and chestnut powder with 1/2 glass of water.

++Knock into the vessel with boiled soybean milk, cover it and don't move; Just for 20 minutes.

P.S.: Boiling soybean milk can start with a big fire. When you start to want to roll, you should use a smaller fire, because it is easy to roll.

Special:

Sesame paste+tofu pudding

Peanut paste+tofu flower

Almond dew+tofu pudding

Hetaohu+Tofu pudding

Purple glutinous rice+tofu flower

Red bean paste+tofu pudding

Ma Tilu+Tofu Flower

Green bean paste+tofu pudding

Haidilao tofu pudding

Lianzihe tofu pudding

Honey melon tofu flower

Hami melon tofu flower

Kiwi bean curd

Rambutan tofu pudding

Duck egg tofu pudding

Coconut tofu

Mango tofu flower

Aloe bean curd flower, search.yahoo/search/images? p = % E8 % b 1% 86% E8 % 85% 90% E8 % 8A % b 1 & amp； UTF-8 & amp； fr = slv 7-msgr & amp； Fl = 0 & ampX=drt, tofu, also known as tofu or bean jelly, is a Chinese dessert made of soybean milk. However, tofu is more tender than tofu and is usually eaten with sugar water. In the north of China, tofu is called tofu, but most tofu in the north is salty and spicy, which is solidified with bittern, while gypsum is used in the south.

[Editor] Origin

There are different opinions about the origin of tofu pudding, but the legend is usually related to Liu An, king of the Southern Han Dynasty:

1. Liu An asked for the elixir of life. When alchemy is carried out, the seedlings are cultivated with soybean milk, and the soybean juice occasionally touches gypsum to form tofu.

2. After the flood, Liu An soaked soft soybeans in wet and salty land to make tofu.

3. Liu An prepared a meal for his mother lying in the hospital bed, which was made by mixing soybean milk and edible gypsum prepared by the Institute of Traditional Chinese Medicine.

No matter which one is right, two things are certain:

1. "The method of tofu began with Liu An, the king of Huainan, Han Dynasty", which is supported by Compendium of Materia Medica.

2. Tofu and tofu were first discovered from the same source, and then gradually differentiated with different dishes.

[Edit] History

[Editor] Guangdong

Guangdong has been eating tofu for hundreds of years.

[Edit] category

Tofu pudding is mainly divided into sweet and salty ways to eat. Generally speaking, sweets are mainly distributed in southern China and Taiwan Province province, while the latter is in northern China.

[Editor] Sweet

China, Taiwan Province, Hongkong and Macau are usually eaten with sugar water or black sugar water, or with yellow sugar. In summer, tofu pudding is usually eaten cold, and in winter, it is eaten with hot sugar water. Some people will add ginger juice to the sugar water to drive away the cold or add mung beans, red beans, various fruits or glutinous rice balls to taste.

What's more special is soybean milk tofu-replacing sugar water with soybean milk. A more novel way to eat it will be to add chocolate syrup, "chocolate tofu" made with gypsophila paniculata, or "black and white tofu" made with sesame sauce.

In addition to soup, Taiwan Province Province also mixed tofu pudding with other flavors (such as eggs and chocolate) and added the original white and yellow tofu pudding, which has become tricolor tofu pudding.

[editor] salty

Tofu pudding is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used. Meat stuffing is added in the north of China, and seafood such as kelp, laver and shrimp skin is used nearby in the coastal areas of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different places have different tastes, mainly relying on halogen or seasoning.

[edit] raw materials

The raw materials of tofu are very easy, and there are only three kinds: soybean, water and coagulant. Because Taiwan Province Province produces less soybean juice, most of the tofu in Taiwan Province Province is imported from the United States and Brazil.

Water quantity is the factor that affects the shade; Coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province Province, so tofu pudding is very soft, but the opposite is true in the north.

[edit] make

Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered and boiled, and then cooled to 90℃.

The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding. ,