Chapter 27 bean curd

Douhua is the favorite of Sichuan people. Chengdu people have a special love for douhua. They make simple douhua into many delicious snacks.To be honest, tofu curd is a kind of bean curd, and it can be eaten anywhere in China.But this bean curd is different. Only Sichuan people can make it well.The bean curd made by Chengdu people is very good, and it is hard to forget after eating it. Cheng Juan is a woman from the south of the Yangtze River. She grew up in Yancheng, Jiangsu, a water town rich in products and delicacies.In the past few years, I have been traveling and eating in the capital alone, but I have not forgotten to look for delicious food, and I have been looking for food on the edge of taste.She lives in Andingmen, and has conducted a blanket survey of the surrounding delicacies. She has a very clear and thorough understanding, and has become a living map of Andingmen's cuisine.

When I went to Beijing Normal University, I was not in the mood to taste delicious food. When I got in touch with Cheng Juan, who was interested in gourmet food, she asked me to go to Andingmen to taste bean curd.In my knowledge base, there are many delicacies and snacks in Beijing.However, the salty and sweet food in Beijing did not suit my taste, so I gave up. My friends all accompanied me to eat authentic Hunan cuisine. When I arrived at Andingmen, I entered a small alley, which looked a bit old and historical.Cheng Juan told me that she lives nearby and often scouts food here with a few friends. She has a better understanding of the surrounding flavors, and specially recommends a popular Douhua restaurant to me.

Dou Hua Zhuang, famous for its bean curd, was opened by people from Chengdu. It mainly makes bean curd and serves fellow villagers in Sichuan. Later, it developed to cook other local dishes.It is said that Douhuazhuang has a history in Andingmen. There was a small shop more than ten years ago, and now it has become a restaurant with a certain scale, and all the business is repeat customers.Therefore, Douhuazhuang is also well-known among diners. Douhua, I often hear my wife talk about the famous snacks in her hometown.I went to my mother-in-law's house for a while, but I didn't eat it, and I didn't know what ingredients it was made of.Cheng Juan told me that the first time she ate bean curd, she thought it was tofu nao, and added some ham and broad beans. After eating it a few times, she found that there were not only tofu nao in the white bean curd, but also protein, small pieces The ground is mixed in the tofu, it is difficult to distinguish visually, and it needs to be tasted carefully to know.

I took a bite, and I did taste the taste of eggs, but it was still difficult to distinguish between tofu nao and eggs, so I had to swallow it vaguely.The tofu curd is very tender and smooth, similar to the Baixi tofu nao in my hometown, but the Baixi tofu nao is in large pieces and cannot be stirred, otherwise the water in the tofu nao will overflow and the tofu will become noisy.According to the custom of my hometown, add some white sugar to the tofu nao. The sugar melts quickly on the hot tofu nao, enters the tofu nao, and sucks it lightly. The tofu nao is tender, soft and slippery.Taking a big mouthful, the large chunks of tofu shattered and easily squeezed into the mouth.I just recalled the feeling of tofu brain, and then I ate bean curd, and I could distinguish the protein.After egg whites are boiled into egg whites, the egg whites have a certain degree of hardness, brittleness, tenacity and elasticity, and will not be sucked when they meet teeth.In the production of bean curd, the egg white must be mashed, but it is difficult to mash to a certain extent, and there are small lumps.Add bean curd, the bean curd is fragile after stirring, and it should not be too broken.

Douhua mainly lies in the taste, a successful bowl of Douhua.The taste should not be too bland, nor too salty; bland and tasteless, salty and astringent.The basic characteristic of bean curd is tenderness and softness, which is also something that needs attention. I love tofu, mainly diced ham and broad beans in it.The diced ham is one centimeter in size. The cut surface is fresh but the meat is tight. It is elastic when bitten down, and it tastes very strong and tough.The broad beans should be stewed rotten without losing their rottenness. When you bite open, the beans will separate from the bean skin and split into two pieces, which will break when they meet the teeth, and can give the teeth a certain impact.There must be bean curd soup and salt in the broad beans, so that they can taste.After the broad beans are bitten open, there is a green smell, followed by a pure sweetness, which is the well-done broad beans.I ate a few broad beans and tasted them one by one. I found it very flavorful, chewy and refreshingly sweet.

I tasted the bean curd, only then did I know the taste of the bean curd, and I finally understood the charm of the delicious bean curd that my wife mentioned to me many times.