Making a composition with tofu stuffing 1
I don't know where stinky tofu is, but it was introduced to Xiamen in recent years. I think this is true not only in Xiam
Making a composition with tofu stuffing 1
I don't know where stinky tofu is, but it was introduced to Xiamen in recent years. I think this is true not only in Xiamen, but also in the whole country.
I was deeply impressed with stinky tofu many years before I saw it. The reason is that someone once called me antithesis, and his couplet was "delicious stinky tofu", which confused me. Xiang and smelly are antonyms, spray and spray are overlapping words, and stinky tofu is a flavor snack, which is a real name. I thought for a long time, but I didn't think of a suitable bottom line. Originally, I wanted to complain about My Sweetie's sufferings, but it was hard to come by. The next day, he came to ask me if I was right. It looks like a big, painful girl. This next one is not good, but the sloppy bottom line finds the answer from his posture. I said, "A big, mean little man." He thought about it, smiled and said, "The best food is food, but I never thought about which food can go with it." Since then, stinky tofu has been deeply imprinted in my mind.
The spread of stinky tofu shows that many people like to eat this kind of food, and it has its vitality. But as far as Xiamen is concerned, there are many people who eat, and probably quite a few people just want to taste it, but they don't really like it. Xiamen is so big that people come to work from all directions. As long as you taste it once, the sales will be considerable. Some people describe tea as tea culture, wine as wine culture, and so on. This stinky tofu is also a kind of culture. So although I don't like eating, I don't blame him too much, and I dare not hope that the government will ban it.
However, nowadays, stinky tofu is fried and sold in crowded streets. In the absence of wind, Fiona Fang can definitely smell it within 50 meters. If it is downwind, you can't cover your nose hundreds of meters away. This is nothing more than a public hazard to people who don't like that smell. Some people are afraid to smell this smell, but they also take a detour. Doesn't this have a great impact on their lives? As far as a city is concerned, although there is no accurate statistics, people who eat definitely account for a small part of the urban population. It is unfair for most citizens to smell what they don't want to smell because of the preferences and economic interests of a few people.
I have an idea, I don't know if it's right. It is hoped that the government departments will uniformly arrange fried stinky tofu for a scenic spot, which, like barbecue, will not only become a major feature of the scenic spot, but also directly pollute the urban environment. There, they can also fry, package and sell in the city. People who eat can buy it, and those who don't eat can avoid embarrassment, and they have the best of both worlds.
Composition 2 for make bean curd stuffing
Next to a rice rolls store, there is an old woman selling dried tofu. The beginning is concise and lively. That grandma doesn't look old, so she can't be called grandma However, the silver-gray hair on her head reflects her hardships. The old woman has a different corner of her mouth, a wrinkled forehead and a bald hole with several hairs on it. Her eyes are sharp, which makes her look fierce, but his heart is simple. Describe the shape in detail to make it naturally expressive.
Every time my father and I go to that rice rolls store to eat rice rolls, we always buy some pieces of dried tofu. The place she sells is very simple. A bamboo pole holds up a piece of cloth and there is a stove heated by coal. There is an iron pot on it, and there are several pots around it, which contain tofu and stuffing for dried tofu, and of course chopsticks for cooked dried tofu. A few descriptions show the simplicity of the tool and point to "difficulty". That old woman doesn't want to make money, because unlike other stores, she doesn't try her best to get others to buy things with her. She didn't even have a sign and didn't shout. She just quietly made dried tofu. People who don't know thought she made dried tofu for herself! Present the unique style of character management, because it is different and has its own personality, which enhances readability.
That grandmother is very kind to me. I often buy dried tofu. Over time, she will add one or two pieces of dried tofu to the bag and then pass it to me as if nothing had happened. I thanked her with a smile, and she smiled back at me, watching me leave, watching me leave. Silent movements show her "simplicity", echoing the last article. Maybe I came out to sell dried tofu because I was lonely. All these years have turned her into a quiet person. She quietly, quietly made her tofu, maybe this is the happiness of her life. I love dried tofu, especially the dried tofu wrapped by that old lady.
Composition 3 for make bean curd stuffing
Where is the best tofu? Ningxi tofu, of course! You may ask with a grain of salt, "Is Ningxi tofu really that delicious?" Don't worry, don't worry. After listening to my introduction of Ningxi tofu, I believe you will give a thumbs up and praise this Ningxi tofu: "Ah, it really deserves its reputation!" " The main ingredient of Ningxi tofu is soybean, which was once called "Oriental God Bean" in Europe and America. Soybean is rich in protein and other ingredients, which is very beneficial to human health.
Look at this piece of tofu carefully. The color is milky white, giving people a pure feeling. Gently touch the surface of tofu, it is soft, tender and smooth. This comfortable feeling is like touching the skin of a full-moon baby, which makes you want to touch it. Then you will ask, "What is the taste of Ningxi tofu?" This kind of tofu can be made into many kinds: spicy tofu, peanut tofu, sesame tofu, egg tofu, steamed tofu and preserved egg cold tofu. How rich! Pour oil into the pot, cut the tofu into pieces and put it in the pot, then cut a sausage or sausage into squares and put it in the pot, then cut a few green onions into small pieces and sprinkle them on the tofu for decoration, then put some bright yellow ginger and some shiny monosodium glutamate, cover the pot and stew for a few minutes, then uncover the pot. Wow, it smells good! A scent goes straight to your nostrils, making you eager to taste it. Come on, put a piece in your mouth with chopsticks and chew it slowly. Fresh and tender, the best!
Did you like my introduction? Come and have a taste!
Composition 4 for make bean curd stuffing
I despise gypsum tofu. In my opinion, the real tofu must be ordered by brine.
When I was a child, hand-marinated tofu looked hard and had a small honeycomb. It feels harder and more elastic than plaster. Bittern tofu tastes soft and tough, with bean smell, less water content, slightly yellowish white color and coarse and old texture. But as far as brine is concerned, it is toxic, but after ordering tofu, it is not toxic after chemical reaction with soybean milk, but now the tofu produced by large machinery seems to have slowly lost its childhood flavor! It's hard to buy handmade brine tofu as a child now.
Rare, there is a tofu shop on the top of Siyanqiao market, selling brine tofu.
Under the old wooden signboard, it is the service opening of the glass window. The two large plates on the counter are full of pickled bean skins, lying in their respective seats in small bundles, and the taste is getting heavier and heavier from left to right. Look at the table against the wall. There are sugar-free and sweetened soybean milk in the two incubators, and the straw is on the counter, so you can help yourself. A little later, there was a big bucket of tofu and shiny flowers, which were cut piece by piece with a special tool for holding tofu, neat and not dull. Tofu and brine tofu are placed on the big table near the door, which is placed in a big plate and covered with steamed cloth. This shop has had two generations of figures and footprints.
The boss is a man in his thirties. He is a short man with a slightly fat figure, wearing an apron and a chef's hat, and mingles with several families in this shop. Unlike ordinary shopkeepers, they don't like to communicate with guests very much, just bend their heads and fiddle with tofu.
I was lucky enough to know the whole process of the boss making tofu. Choose beans; Grinding beans, grinding soaked beans into bean juice, and repeating this process for 3 times. Boil the pulp, pour the ground pulp into the pot, and slowly boil the pulp with low heat. Point the paste, put the cooked soybean milk into a jar, add a proper amount of mixed brine into the soybean milk and stir it continuously until it condenses into tofu. Pressing: drain the tofu in the mold, smooth it, cover it with cloth, and press bricks on the bamboo board. Finally cut into pieces. This is the way of the older generation.
We only see the last brine tofu, and we don't know the time and effort behind the boss. People may only rely on taste and years of habits, but for the boss, this may be a kind of inheritance.
People who go to school in No.3 Middle School must have seen such an old man, thin and short, selling stinky tofu at the bus stop on a tricycle. He talks a lot and is very enthusiastic. On his signboard, there is a big word "innovation". I was curious about where this "innovation" would be embodied, so I bought a copy.
Stinky tofu is freshly fried. Open the lid, take out more than ten pieces from the white box with a small clip and put them in boiling oil. Tofu is tumbling and bubbling in the oil. Finally, he scooped up the freshly fried stinky tofu and put it in a carton, squeezed it with hot sauce and sprinkled it with small seasonings. It makes no difference. When I took the next bite, the first thing I came into contact with was the sauce, which was a taste I had never tasted before. The burning sensation in my range only gives me an appetite. Slowly, slowly, the sweetness overflowed bit by bit, and the refreshing spicy taste actually collided with the slightly sweet taste. It's wonderful! The heat is just right, the skin is crisp, and there is sauce inside, which is extremely soft. Small spices add a variety of feelings to the tip of the tongue. I exclaimed, "It's delicious!" I seem to be possessed, and even think that the bamboo stick of stinky tofu is full of flavor.
Seeing that I was holding something in my hand, the boss twisted the handlebar and motioned me to hang it on the handlebar, so I did. There were no guests, so I talked to my boss. "Son, how does it taste?" "Delicious, especially this sauce!" "Ha, ha, ha, that's for sure. I am the first seller of stinky tofu in Yantai. I've been thinking about this sauce for more than ten years and changed it! The children in these three schools grew up eating it. " "Grandpa, you this sauce is too good, can I buy some back? Your price. " "Hey, this can't be done. This sauce is my original. I brought these to sell to you. People who buy stinky tofu in the back can't eat them dry, can they? " The old man smiled, and I laughed with him.
The two bosses, both ordinary people, can't be city heroes, but they concentrate on cooking well. Why can't they be heroes?
A piece of tofu, two people, one is called inheritance and the other is called innovation.
Composition 5 for make bean curd stuffing
"Color is more brittle than soil, and fragrance is stronger; The taste is more beautiful, and the five flavors should not be passed on. " Do you know what kind of food this poem praises? To tell the truth, this is a good thing as white as nephrite and tender as tofu brain.
When it comes to tofu with unique flavor and excellent texture, we can't help thinking of Liu An, the founder of tofu. As early as more than two thousand years ago, Liu An and Bagong refined the elixir of life on the northern mountain of Shouchun, which can be described as outstanding. They accidentally put gypsum into Ren Dan's mother liquor, namely soybean milk, and after chemical changes, it became tofu. Tofu has since come out, and it is famous for its tender white jade like fat. Unfortunately, there was no invention patent at that time. Otherwise, Liu An would not be a prince. With this patent, he could sell money or start his own tofu company.
Huainan tofu has excellent color, fragrance, taste and shape, which is a must in China. Up to now, there are hundreds of dishes made of tofu: pearl tofu is crystal clear; Furong tofu is fluffy, such as fat and cream; Mapo tofu is red and white, like flowers competing for beauty; Silk tofu is bright and bright, and its color is like a maple ... put a piece in your mouth, and the fresh juice overflows, the fragrance overflows and the flavor is unique.
Tofu not only has different shapes, but also has high nutritional value! The protein content of tofu is one of the best. If you eat it regularly, your skin will be as delicate and smooth as tofu. In particular, our Huainan tofu, specially selected high-quality soybeans from Bagongshan and water containing various minerals from Pearl Spring, was ground in a mill made of bluestone from Bagongshan, so the tofu made in chinese odyssey!
Huainan tofu has a long history. China Tofu Culture Festival was held in Huainan, and this year is the 11th. Let outsiders know more about Huainan and tofu, and let tofu, the specialty of our hometown, be fragrant all over the world.
Composition 6 for make bean curd stuffing
I remember selling stinky tofu downstairs for a while, and I smelled stinky tofu every day before I went home.
Once, I went home and pestered my dad to buy one. Looking at this greasy stinky tofu, I rolled up my sleeves and took out my chopsticks, ready to attack a stinky tofu.
I picked it up and looked at it carefully. A piece of oily stinky tofu with black and yellow on it looks very delicious.
I put it in my mouth and swallowed it carefully.
A fragrant, crisp, sweet and a little smelly smell was brought into my mouth by the tip of the tongue, which filled my mouth and shook all my taste bud cells.
Another time, I went climbing a mountain, and there was a stinky tofu stall on the roadside. I bought one. When the boss fried stinky tofu, I saw there was nothing black on it. I'm confused. I said to my boss, "Isn't it smelly enough?" The boss smiled and added a lot of smelly sauce. I can't remember exactly what he said after that. Picking up stinky tofu with special sauce from the boss is really unforgettable.
Later experience told me that I really shouldn't have said that. All afternoon, it stinks from the tip of the tongue through the esophagus to the lower abdomen, and even burps stink.
I ate that stinky tofu for half an hour. I finished it with a runny nose and tears. It's terrible. Stinky tofu makes me happy and miserable, but it's really fun and stinky tofu, bitter and stinky tofu!
Composition 7 for make bean curd stuffing
Brilliant sunshine spread all over the grassland and Yuan Ye. I hummed and wandered along the narrow road, but to my surprise, the narrow road was crowded with shiny cars. There are also some well-dressed people, carrying exquisite packaging boxes, who happily walked out of the village, which is incompatible with this simple wall and red bricks and black tiles, which added to my doubts.
I rushed to my grandmother's house and met my long-lost grandmother. I threw myself into her arms happily, and we talked about our family. Seeing those people rushing past the gate with boxes, I couldn't help asking, "Grandma, what's the matter?"
"Hey, little girl, your aunt-I'd better show you!"
I took my grandmother's arm and walked into my aunt's yard. What you see are buckets of Huang Cancan beans soaked in water, which is spectacular. I looked back and saw the old lady grinding beans in the smoke. She wore a blue apron, her sleeves rolled up high, and her long black hair clung to her head, smart and capable. Her pupils were surprisingly bright, and she stared intently at the mud pouring down like milk in front of her eyes, showing a gratified smile.
"Hey, Xiaoyang is back!" Seeing my silly appearance at the door, my aunt wiped the sweat on her forehead and quickly called me in.
"Aunt, I really miss you here!" I remember when I was a child, this tofu shop existed. Aunt's life was very hard at that time. After all, it's hard to make tofu, and she can't earn much money. So many people choose to go out to work, but only a few people stick to it. Auntie was the only one who ordered traditional tofu, and others had already chosen the plaster spots with more tofu.
"I only make tofu that the villagers think is still eaten." Aunt's forceful words at that time still reverberate in my ears.
The smell of tofu brought my thoughts back. I saw my aunt wrapping tofu in white gauze, and then pressing tofu in the box with a big bluestone. It is said that tofu will be tighter.
During her rest, my aunt told me that her tofu was widely spread because of its good quality, and many city people also went to the village to buy her tofu. The well-informed uncle had a brainwave, packed it in a box and made his own brand of tofu.
As for those who go out to work, they have to come back because of the sluggish labor market in the past two years. People who used to laugh at aunt's rigidity are now clamoring to work in aunt's tofu shop!
I looked at my aunt's simple and beautiful face and thought that it was this single-mindedness and persistence that made my aunt successful today!
The noon sun is getting brighter and brighter. Menstruation patted the bean dregs and went to work again. I looked at the silhouette of my aunt under the golden light, tall and straight and tenacious, which made people feel safe.