Poems about green tofu

1. What are the poems about tofu?

Tofu poem

beautiful

Beads are ground and wet, and refined into manna to make plain clothes.

When you get out of the box, you'd better worry about Fang Bi being broken, but you'll find Bai Yunfei in the soup.

Vegetables and vegetables are used to the same goat cheese, so it is difficult to pick out the fatter one than pith.

But I laughed that Beiping wanted to eat milk, and the frost knife didn't cut the powder.

tofu

Jacky Yunduan

Nanshan grows beans, and the old pods are frosty and fresh.

Mill jade milk and cook it as a clear spring.

The color is crisp and clean than the soil, and the fragrance is thicker than the stone marrow.

The taste is not only beautiful, but the five flavors cannot be passed on.

Tofu poem

Su mingping

It is best to apply Huainan, and the skin looks the best.

The spinning mill is dripping with dew and cooking snow in the pot of the moon.

When a crock is soaked, the toad has a shadow, and the golden knife cuts the jade without defects.

Who knows the taste, mostly on monks and Taoists.

Tofu song

Lin Qing LAN qi

Don't take fermented bean curd seriously, it is cold in June.

It's not hard to say it's white, but it's better than his assorted soup.

Huainanwang tablets

Western Han Dynasty (206 BC-25 AD)

Huainan Wang, a self-respecting building with a height of 100 feet, is connected with the sky.

In the back garden, silver is dug as a bed, and golden jars are filled with cold slurry.

Note: ① cold pulp, that is, soybean milk.

2. Poem about Tofu Song Zhuxi

The seedlings of beans are sparse,

The tired heart has rotted.

If I knew the art of Wang Huai,

Sit back and get the spring cloth.

Tofu poem

beautiful

Beads grind and snow wet.

Refined into nectar to make plain clothes.

It's better to jump out of the box than to be broken,

Sorrow is common in Bai Yunfei.

Vegetables are always mixed with goat cheese.

Elephants are harder to pick than pith.

But laughing at Beiping and thinking about breastfeeding,

Frost knives don't cut powder and are brittle.

Tofu disease

Jacky Yunduan

Growing beans in Shannan,

Frost old pods are new.

Grinding jade milk,

Boiling produces a clear spring.

Color is more brittle than soil,

Incense is stronger than stone marrow.

Delicious,

Don't miss five kinds of food.

3. The poem "King of Huainan" describing tofu in the Western Han Dynasty

Huainan Wang,

Self-esteem,

The 100-foot-high building is connected with the sky.

Dig silver in the back garden to make a bed,

The golden urn and the silver cup are cold-pumped.

Honey wine song

Dongpo of Su Song

The preserved moss,

Roasted green,

Rotten steamed goose and duck is a pot,

Boiled beans in cream are crisp,

High fever, oil candles, mead

Adjacent curve

Song luyou

Turbid wine gathers adjacent qu,

Occasionally non-residential period.

Mop head continuously shows that,

Wash the kettle and cook Richie.

Wu Qin will give a calf,

Green mulberry trees have long shoots.

A lot of happiness in good years,

Persuade and stretch your eyebrows.

Liu Xiuye's Thirteen Vegetarian Songs

Ju Hee Song

The seedlings of beans are sparse,

The tired heart has rotted.

If I knew the art of Wang Huai,

Sit back and get the spring cloth.

Tofu poem

beautiful

Beads grind and snow wet.

Refined into nectar to make plain clothes.

It's better to jump out of the box than to be broken,

Sorrow is common in Bai Yunfei.

Vegetables are always mixed with goat cheese.

Elephants are harder to pick than pith.

But laughing at Beiping and thinking about breastfeeding,

Frost knives don't cut powder and are brittle.

Tofu disease

Jacky Yunduan

Growing beans in Shannan,

Frost old pods are new.

Grinding jade milk,

Boiling produces a clear spring.

Color is more brittle than soil,

Incense is stronger than stone marrow.

Delicious,

Don't miss five kinds of food.

4. The poem about tofu "Huainan Wang" in the Western Han Dynasty in HanYuefu, self-respecting, 100-foot high-rise buildings and Tianlian, digging wells and silver beds in the back garden, and pumping cold slurry from golden bottles and silver cups.

Honey wine Su Song Dongpo preserved moss, roasted green pu, rotten steamed goose and duck is a pot, boiled beans are frosted and crisp, and honey wine is poured by high-heat oil candle. Neighboring wine gathers neighboring songs, and occasionally comes to stay.

Wipe the tray clean, pile it up, wash the kettle and cook Richie. The black background will give birth to new calves, and the green mulberry trees will grow shoots.

Good years, endless fun, can be persuaded to stretch your eyebrows. Liu Xiuye's Thirteen Vegetables Poems; Song Zhuxi had few bean sprouts, and his heart rotted with fatigue.

If I knew Wang Huai's technology, I would get the spring cloth. Zhang Shao, a tofu poet, grinds beads and snows wet, and makes nectar into plain clothes.

When you get out of the box, you'd better worry about Fang Bi being broken, but you'll find Bai Yunfei in the soup. Vegetables and vegetables are used to the same goat cheese, so it's hard to pick out anything fatter than pith.

But I laughed that Beiping wanted to eat milk, and the frost knife didn't cut the powder. Tofu Jacky Cloud South Mountain planted beans, old pods frost fresh.

Mill jade milk and cook it as a clear spring. The color is crisp and clean than the soil, and the fragrance is thicker than the stone marrow.

The taste is not only beautiful, but the five flavors cannot be passed on. Su Ping, who recites "Tofu Poetry", preaches that Huainan is the best way.

The spinning mill is dripping with dew and cooking snow in the pot of the moon. When a crock is soaked, the toad has a shadow, and the golden knife cuts the jade without defects.

Who knows the taste, mostly on monks and Taoists. Yan Yong Ruming Temple Sun Ye Huainanzi believes in being a good scholar and building a high platform for immortal thought.

People are old and childlike, and the red treasure is on the pillow. Different parties have different tastes and have seen strange roses several times.

From generation to generation, it reminds me of Penglai. If you hate leeks, you will be a success.

I was floating in Egypt when I came to Nanshan. Turn around and grind, and the paste will flow into the basin.

The cauldron is floating, and the small eye soup is swirling. Sit and watch the snow when your eyes are turned over.

Green brine, wax ditch bituminous coal. Huohuo grinds Kunwu, and white jade is cut into large pieces.

Cooking suits me, not afraid of old teeth. Steamed dolphins are nothing, and people are sad.

Ten thousand dollars is the same, which is ridiculous. Two poems about tofu: Shi Qi, Gao Qing, a flint, which is drunk all the year round, and the situation is strict in the future.

There is much salt in the first melting of snow and frost, but jade has not been preserved first. Chicken dolphin tastes good, and it is not too much to be angry with vegetable bamboo shoots.

Vegetarianism is the same as me, but I should have hated it for a long time. Second, the central plains is not tired of poverty, so it will ask for people.

Elegant vegetables and water are said to be in tune, as old as the toilets of lambs and dolphins. Cartilage is partial to the taste of the world, thanks to Shizhen Qingxu.

Don't worry about being full and heavy, and don't worry about why the meat will eventually get tired. Tofu poetry is clear, and Li Tiaoyuan is full of Confucianism, always boasting about soybean wax grinding.

Feng Yi withered or died, and Shi Chong smiled and reconciled. Tonglai brine is greasy, and a large amount of turbid liquid is filtered out.

When it is precious, you need to be happy. Qing Li Diaoyuan Yuba Poems-Home is suitable for guests, not for use, and the family will depend on each other.

Tofu skin-after plaster, it is as thick as cheese, and it is wrinkled by foam. Shredded tofu-cut into silver bars and bones, and divided into jade sections to carry fat and fertilizer.

Dried bean curd-recently, the price of rotten meat is higher than that of meat, fearing that the poor will not save the hungry. Stinky tofu-You don't need jade beans and golden rice. If it tastes better than delicious food, donate it.

South tofu-sometimes it stinks when you go to Baosi, and there is nowhere to tell the dragon when you smell it. Oil tofu-the white water in the city is often salty and drunk, and the oil in the temple is not a monument to Zen.

Basket tofu-the most cold, even the basket is called warm. Tofu milk-just smell the aroma and you will be greedy first. The white oil seal is made of rice.

Smooth as ointment, poor as Huainan. Qing Hu Ji Cang, one of the four chants of tofu products, believes that knowledge sharpens the spirit and reveals my truth at night.

The most honest is the founder, and the lifelong confidant belongs to the poor. Mapo Tofu Jiaji Mapo Chen is still famous, and tofu is the best time to bake.

The curtain moved at Wanfuzhuang, and Mr. He Guchun was drunk. Tofu Qing Yao Xing Quan Tongcheng is good, tofu is very charming.

Beat a soy sauce and ginger juice, weigh a catty of shrimp and cook it in a hot pot, two or three spoonfuls per person. Tofu is clear, Maoyiyuan mountain delicacies are introduced, and Li Qi especially likes Yi Ya Diao.

Who knows that Xie Quntao Liang Yuan once bent over for this. It is clear that beans rot, but Lin Lan is stupid. Don't just taste fermented bean curd, it will get cold in June.

It's not hard to say it's white, but it's better than his assorted soup. Bean Rotten Poems Qing Yang Xiebeiren Pavilion Yi 'nan Pavilion, Yellow Rice Wine Shop and Old Wine Shop.

Imitation of salt is not uncommon. Lotus bean curd is a famous soup. Tofu poem green tea Shen Xing Maodian door reflects poplar, and a standard is inserted next to the wine flag.

Cooking is also ok, and the taste of salt and black beans is the only taste. China's tail golden plate is really vulgar, and the wax groove red yeast has a new formula.

It should be noted that life in the park is the longest.

5. Looking for Tofu Poetry-Wang Laoren's Tofu Poetry in Song Dynasty

The DPRK is only close to the mill, and there is no way to push me around.

There is no other way, every morning near the millstone, pushing it around.

Li's Tofu Poems in Qing Dynasty

The plaster is as thick as cheese, and the foam is picked into wrinkled clothes.

After gypsum changes, its concentration is like cheese, and water-like foam is filtered into the folds of clothes.

Song Zhu

It's hard to grow peas. It's exhausting.

Bean seedlings are sparse and corrupt.

Su Ping in Ming Dynasty

It is best to apply Huainan, and the skin looks the best.

Legend has it that Huainan has the best technology, and you can see the essence by peeling off the skin.

Lin Lanchi in Qing Dynasty

Don't take fermented bean curd seriously, it is cold in June.

Don't taste fermented bean curd, it will be cold in June.

Extended data:

Tofu has a long history. According to legend, it was invented by Liu An, the grandson of China's great-grandfather Liu Bang, in BC 164. When Liu An was burning medicine and alchemy on Bagong Mountain at the junction of Shouxian County and Huainan, Anhui Province, he accidentally ordered bean juice with gypsum, thus inventing tofu. Yuan Hanqing believed that tofu only existed in the Five Dynasties.

According to Qing Louis written by Gu Tao in the Five Dynasties, Japanese scholar Shinoda believes that tofu originated in the late Tang Dynasty.

1960 The stone mural found in the tomb of the Eastern Han Dynasty in Dahuting, Mi County, Henan Province, once again set off the debate about whether tofu originated in the Han Dynasty. Huang Xingzong, the author of the book "Fermentation and Food Science" in the fifth volume of Needham's History of Science and Technology in China, thinks that the murals of the Eastern Han Dynasty in Dahuting depict the process of making tofu instead of brewing wine.

However, he believes that the tofu invented in the Han Dynasty did not heat soybean milk, but was primitive tofu, and its coagulability and taste were not as good as the current tofu, so it failed to enter the mainstream of cooking.

Tofu didn't become an important food until the Song Dynasty. Lu You, a poet in the Southern Song Dynasty, recorded that Su Dongpo liked to eat candied tofu tendons. Wu's Dream records that restaurants in Lin 'an, the capital, sell tofu and fried tofu.

References:

Sogou encyclopedia-tofu

6. The practice of green bean curd soup.

1. Soak soybeans in water for about 10 hour.

2. Use the function of cereal soybean milk of the wall-breaking machine

3. Add the right amount of water and stir into soybean milk paste.

4. Pour the stirred juice into a boiling pot and bring it to a boil. The wall-breaking machine I used didn't filter it because it was very thin, but I still suggest filtering it before cooking, so that the finished product will be more delicate.

5. Cool the cooked soybean milk.

6. Take the required amount, break up the eggs and pour in.

7. Stir thoroughly and evenly

8. Cut the spinach into filaments and dry the water with a drawer rag. Pay attention to this step. Be sure to dry the water and steam it so that the green tofu can float on it.

9. Pour the stirred soybean milk juice into a bowl and add vegetables.

10. Cover with heat-resistant plastic wrap, punch holes in the surface, and steam in boiling water for 8- 10 minutes. The exact time depends on the size of the container used.

1 1. Steamed tofu for later use.

12. Rooting of Crab Mushroom

13. Then wrap a layer of paste and fry until the surface is crisp.

14. Steamed pumpkin is mixed with appropriate amount of water to make a paste.

15. Pour a proper amount of olive oil into the pot, add pumpkin sauce and cook into a thick juice, and season with salt.

16. Finally, put the tofu into the soup bowl, pour the pumpkin juice around it, and put the fried crab mushroom on it. serve the dishes

7. Poem 1 Description of Tofu Brain, "Tofu Poetry"

Song Dynasty: Wang Laoren

The DPRK is only close to the mill, and there is no way to push me around.

Grind out a real white jade and return it to the future.

Translation:

I only deal with the mill every day, and there is no good way to push me away. Grind out a group of real white jade and recommend it to future generations.

2. "Liu Xiuye's Thirteen Poems and His Twelve Tofu"

Song: Zhu

It's hard to grow peas. It's exhausting.

If I knew Wang Huai's technology, I would get the spring cloth.

Translation:

The bean seedlings of the planted beans are sparse and rotten. I know the way to know the king, so I took the spring cloth.

3. "miss tofu"

Ming Dynasty: Zhu Yunming

Squatting owl is also called savage intestine, and yam is also good milk.

There is no smell of liquid mercury in the kettle, and there is no re-cutting of rainbow grease in the pile.

I know a bachelor can be praised, but I'm surprised that Chu Huaiwang won't leave a legacy.

I'm afraid Miao Xi won't have a new taste soon after Nanshan returns.

Squat owl is also called savage intestine. Dioscorea will also lose milk and tobacco. Mercury fluoride is not heard in the cauldron, and rainbow grease is not heard in the tray. The once learned bachelor can praise him, but now he is surprised to find that Wang Huai spared no effort. I am afraid that when Nanshan comes back, the seedlings will not be fresh.

4. The Second Rhyme of Tofu Poems

Qing Dynasty: Chen Shoude

It's too much to ask customers to stay. Spring leeks and okra are discussed together.

Scattered into the narration basket and covered with frost, Zangetsu was traceless.

Gao Tang sipped three pots and left a statue of Gan Kun.

I don't know if it's cold at night when I'm full. I just take a healthy pen to get the first temperature.

Suspects, delicacies, leeks and okra have all been discussed. Spread out the frosted basket, and cut the Kunming knife without trace. There are three kettles in the hall, and there is only one left in the world. I don't know cold nights when I'm full, but I only bring simple wine.

5. One of the second rhymes of tofu poems

Qing Dynasty: Chen Shoude

Autumn scenery in the Central Plains, a basket of good water clouds.

Steamed incense is close to the beauty of red lotus, and it is white and tender.

You should be fine and fine, and don't teach the dross to leave some.

From now on, Mr Xiao Mo will rot, and the sound of snow and ice will be collected in a bag.

Autumn is crisp, a basket of good water and good clouds. Steamed Lai Xiang is close to red lotus plums, and turns white and soft after pulping. Clean, elegant and vulgar, don't teach scum to leave some. Now, Mr. Moqiao has rotted and the snow in his pocket is shining.

8. Ask for an article about green tofu. The soaking time of green bean curd soaked and ground soybeans varies with seasons, and it is generally 10~ 18 hours. Soak until there is no wrinkled skin on the surface of soybean, and the soybean skin is not easy to fall off. It is advisable to soak the water surface without foam. When the beans are rubbed open, the surface of watercress will collapse, fingers will break easily, and the cross section has no hard heart.

The yield of tofu increases with the increase of grinding fineness. Generally, 500 ml of soybean milk can be obtained for every 50 g of soybean.

Filter and boil the mixed ground soybean milk, and then quickly mix and stir the boiled soybean milk with vegetable juice, otherwise the color of tofu will be uneven and rough. If the vegetable juice is used after sterilization, the shelf life of the product can be prolonged.

Coagulant can be directly used as coagulant when added to vegetable juice, and a small amount of 1% gypsum coagulant needs to be added. According to the ratio of soybean, water and vegetable juice 1:9.5: 1.5, the slurry was ground, boiled and mixed, and gypsum suspension was added in turn by slurry flushing method, that is, a certain amount of slurry and gypsum suspension were flushed into soybean milk together, so that the whole slurry was stirred, the surface of soybean milk gradually expanded, and the protein network structure gradually formed a tofu brain shape. At this time, the temperature is 80℃.

9. The word to describe tofu, Shi Si's five-line long poem "Chanting Milk"

Huainan believes in good soil, and the bottom is drawn.

Thinking of immortals builds a high platform, and the small eye soup whirls.

When people get old, they will become childlike and wait for the clear waves to turn over.

Hongbao opened the pillow and sat watching the snow.

Different recipes are rich in nutrition, and salt is added.

Several times, I saw strange roses and long strings of bituminous coal wax.

From generation to generation, it is Mo Kunwu.

Reminds me of Penglai, a large piece of white jade.

Rurou hates leeks, and cooking suits my mouth.

This thing is useful material, and it is not afraid of old teeth.

What's the point of steaming dolphins in Nanshan?