I love my hometown tofu flower composition 300 words.

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-fermented bean curd.

The making materials of fermented bean curd are very simple, that is, fried bean curd 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 cooked tofu is out of the pot, bite into the mouth where the tofu is trapped and the juice is not full. It is warm, and it flows from your throat to your stomach. This is 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 love tofu in my hometown!