Ask for a 700-word composition about Pingqiao tofu, and ask for its color, fragrance and shape. Urgent!

Looking at a bowl of authentic Pingqiao tofu without any hot air on the table, I immediately ate it. When I touched my mouth, I immediately flew into a rage: "It's so hot". It turns out that the authentic Pingqiao tofu is stewed with goose oil, and the heat can't be emitted, so there is no heat on the surface, but it is extremely hot. Many people have been taken in. Hehe, that's exactly what I said: "You can't eat hot tofu if you are impatient.

If you want to ask us what is delicious in Huaiyang cuisine, it must be Pingqiao tofu. 1984, a chef from the Great Hall of the People in Beijing came to Pingqiao Tofu in Chuzhou District to learn the cooking techniques of Pingqiao Tofu. People from Japan and Korea often come to Pingqiao to taste this kind of food and learn how to cook it. However, there is a real origin for this kind of Pingqiao tofu to be so famous.

Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and took a nap in Chuzhou. In order to please the emperor, the big landlord of Pingqiao Town invited the famous chefs in the town and served hundreds of dishes. One of them, "Braised Tofu with Crucian Carp Brain", was so delicious that the emperor immediately praised it after eating it. "the world is delicious." Since then, Pingqiao tofu has become famous all over the world.

You must ask me, how did you make such delicious food? Don't worry, listen to me slowly.

Take a piece of brine tofu, put it in a pot, blanch it with cold water, and then refine it with strong fire 10 minute. Take out the tofu and press it gently, drain the yellow water when making tofu, then cut it into small pieces of melon seeds and soak it in clear water for later use. When stewing, put the old hen soup into the pot, add goose oil, crucian carp brain onion and ginger to boil, then drain it with a colander, then put it into the soup with a proper amount of shredded chicken and shrimp to boil, cook it with a small amount of raw flour, add monosodium glutamate and salt before taking out the pot, and add a little sesame oil, coriander and pepper before serving. Now Pingqiao tofu is added with crab roe, which tastes better.

Ok, stop talking, look at your greedy picture, go and try it!