How to make tofu pudding?

When eating tofu flower, skim it into the bowl with a shallow shovel similar to a dish, and add seasonings such as pepper and shallot. The halogen or seasoning varies from place to place. According to the coagulants used in the north and the south, and the water dipped in the food, it can be divided into south bean curd and north bean curd.

1. South tofu pudding

Using salt water as coagulant has a sweet taste. Mashed peppers are used as the main ingredients, and spices such as vegetable oil, shallots and coriander are used as dipping water, and tofu pudding is used as dipping water. Southerners especially like it, Fushun bean curd is especially famous, followed by Jiangmen bean curd, both of which are included in the intangible cultural heritage of Sichuan Province.

2. Beidou flower is made of gypsum as coagulant, which has a delicate feeling. It is mainly served with sweet sauce and vegetable oil soaked in water. Mainly the way of life and diet of people in northern China. Some people add syrup or sugar and brown sugar. Tofu flower is usually eaten cold in summer and heated in winter. Some people even add ginger to sugar water to drive away the cold.

Add mung beans, red beans, various fruits or rice balls to the juice to taste. A more novel way to eat it is to add chocolate syrup and chocolate tofu made of gypsophila paniculata. In Hong Kong, there is also sesame sauce bean curd with black sesame sauce. Some people call it Taiji Tofu Brain according to its appearance.

There are salted bean curd with shrimp skin, pickled mustard tuber, fried dough sticks, soy sauce, and fried dumplings with steamed buns, all of which are common breakfasts in Jiangsu, Zhejiang and Shanghai.