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.
2. The poem "The King of Huainan" describing tofu, the king of Huainan in the Western Han Dynasty, is self-respecting, with a 100-foot high-rise building connected with the sky, digging silver as a bed in the back garden, and the golden bottle and silver cup are cold.
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.
3. What ancient poems describe "tofu"? 1. "Tofu Poetry"
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'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.
2. 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.
3. Tofu Poems
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.
4. ode to tofu
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.
5. Tofu Poems
Qing Xie Yang
Beiren Pavilion, Yinan Pavilion, Yellow Rice Wine Shop, Old Wine Shop.
Imitation of salt is not uncommon. Lotus bean curd is a famous soup.
6. Tofu Poetry
Tea Shen Xing
There is a reflection of Populus davidiana in front of Maodian, and more than one brand 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.
7. Manjianghong
Zhang Dihua
The Hu Aishan of the Chujiang River has always been a high-clean peak.
The scene, enter the dragon, was extremely intense.
The loser is frightened by the wind and grass, and the winner is riding a frosty moon.
I don't need to say anything about the past. Today's scene, everyone said.
Celebrate Li Qi's grand ceremony, friends and friends are absent.
Gather in the pavilion to taste the delicious food and go upstairs to sing the famous "Spring Fever".
Talking and laughing, full of praise Huainan, true feelings revealed.
8. Miracle Tofu Ballad
(folk songs)
It is better to gather thousands of skins than to eat big meat and big fish.
Miracle tofu is not bad in any generation.
One day, I went to the Shuixiang Teahouse for tea with some friends. There were many snacks. One of the snacks is tofu, which is packed in a thick wooden barrel with a small lid on it. When I opened it, it was a gelatinous milky tofu, steaming-I was always curious about how it solidified into a big piece in a wooden bucket-and the whole bucket was filled with soybean milk and then carried to a cauldron and steamed with hot water.
Then open the lid of the bucket, pick up a spoon with a thin edge and a flat center and put it in the bucket. Then turn the handle and gently scoop it, and the surface of the spoon will be covered with a layer of fresh and tender tofu, and put it into the small porcelain bowl on the side.
I like the process of scooping tofu with a thin spoon.
There are two rows of small jars beside the bucket, namely: chopped green onion (or chopped coriander), pickled mustard tuber, pickles, shrimp skin, sesame oil, Chili oil, soy sauce and monosodium glutamate. There is a small spoon in each jar, pick up a small porcelain bowl filled with tofu, scoop a spoonful of mustard tuber (this is delicious, let's take two spoonfuls), a pinch of diced shallots and a spoonful of shrimp.
My hometown is not a modern metropolis, but an ordinary countryside. The food here is not as rich as the city, but I love the flavor food in my hometown-stuffed tofu.
The production materials of sufu are very simple, that is, fried tofu skin, vegetables, fried meat and some seasonings. The first step in making stinky tofu is to make stuffing.
First put the washed vegetables and fried meat in a large pot, chop them into seven pieces, then sprinkle some corn flour, add water, knead them into a ball, and add some seasonings you like, and the filling will be ready! Step two, put the stuffing into the bean curd skin and shape it. We usually cut a hole in one side of the bean curd skin with a knife to make the bean curd skin look like a pocket, and then put the stuffing into the pocket, thus giving birth to a "fat general" with a big belly and a green head.
However, we must be careful in the production process. If there are too many fillings, cutting tofu skin or cutting holes when bursting pockets will affect the appearance. The last and most important step is steaming.
The water temperature of steamed tofu should not be too high or too low. Generally, use a large fire at first, then use a medium fire, and finally use a small fire until the pot is cooked. When the tofu is out of the pot, take a bite of the stuffing and juice in the tofu, which is warm and flows from the throat to the stomach. That's called warmth! I'll tell you another little secret of steaming. When steaming, peel a few apples and put them in tofu, and peel a few pieces into water.
The steamed tofu also has a faint apple fragrance and sweetness! There are several ways to eat tofu. There are generally three ways. The first method is to dip it in Chili sauce. The second one is dipped in soy sauce, and the third one is dipped in garlic. There will be tomato sauce and hot and sour cucumber to eat together on holidays, which is very pleasing. What's more, you can hear the origin of fermented bean curd when you eat tofu! During the Qing Dynasty, Hakkas still lived in Beijing and North China.
Later, Genghis Khan invaded the Central Plains and expelled the Hakkas from Beijing, so the Hakkas had to move south. Because the Hakkas still have the habit of eating jiaozi, and wheat was not produced in the south at that time, the Hakkas could not get wheat flour.
So someone modified the method of wrapping jiaozi, made tofu into dough, stuffed the stuffing into the skin of tofu, and made it into jiaozi-shaped fermented bean curd, which was later spread among the people. Tofu brewed in my hometown, like jiaozi in the north, is an indispensable food on the holiday table. During the Spring Festival, the family eats tofu around the table. In the south, eating tofu has become a symbol of reunion.
I like tofu in my hometown.