Slightly Yang vegetable tofu

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Ah, this piece of tofu, it seems to have a taste. Is it broken. His wife's voice was muffled, her head was completely buried in the refrigerator, and half of her body was completely blocked by the refrigerator door. I hurriedly put down the work in my hand and sniffed it. It is also true that the tofu is already slippery and greasy, slightly red, and it seems that it can no longer be eaten. Throw it away.

I can't remember how many days I bought it. It seems like a long time anyway.

During this period of time, I have been living a simple life of going to work, reading, eating and sleeping. Slowly, I suspect that life has fallen into an endless cycle, and there are also some sloppy and blind dealings with food, and there is little exquisite pursuit of the taste, type, meaning and color of ingredients. Li Bihua said: Live a superior life and enjoy inferior lust. I'm pretty sure I haven't lived a superior life yet, and my hopes are slim, and I don't think much about inferior lusts. When I was fifteen or sixteen years old, as soon as I took the stubble, I imagined going to Cuba to visit Che Guevara, smoke a Havana cigar, and drink a rum. At that time, I didn't like girls very much, and I was so pure. Now, Cuba I don't want to go, I don't want to go anywhere. When I was young, my dreams were gone, and only the low-level hobby of eating and drinking was left.

In my bones, I have always felt that I am a reader, and the ancient precepts of the saints who are far away from the kitchen are still in my ears. Sometimes I masturbate with the idea of cooking a big country, find solid theoretical support for my daily chores, and show my ambitions in the frying and frying of pots and pans. The saints also said that food is not boring, and it is not boring. Although, this sentence has been misinterpreted for years.

Located in the neighborhood of Bashan Shushui, spicy, heavy,wide-open Sichuan cuisine is the best choice for local diners, whether it is a variety of hot pot, or home-cooked dishes, as long as the taste is not too outrageous, guests are full of doors, and the lively scene full of high friends is an ordinary scenery in which restaurant. Even the housewife has a secret master of Sichuan cuisine, one is to let the whole family eat and eat a meal comfortably, and the other is that there are guests at home, and the color and quality of Sichuan cuisine and the versatile function of drinking and eating have become an excellent choice. Not to mention the local kimchi that is the same as Sichuan kimchi and my big love of water vegetables.

In the market I often go to, women who sell tofu order tofu with pulp and water dishes. The color of her tofu is slightly darker than that of other vendors, with large pores and uneven density. She said that this kind of tofu to make mapo tofu, or use it to cook meat soup, etc., all have a special taste. I also like to make some Sichuan food, although it is not authentic. So, visit her tofu stall often and buy some spares at any time. Sometimes I accidentally smell the tofu on my hand, and a faint bean fragrance is sometimes absent, and my heart is very happy.

It is said that tofu is the unintentional work of Liu An, the king of Huainan, and once it came out, it soon became a delicacy suitable for all ages, and gradually formed many famous ways of eating tofu as raw materials in the long history of evolution. If it is the most famous tofu method, Mapo tofu will definitely stand up to the field. There are more than a dozen kinds of authentic mapo tofu ingredients, and it also needs to be flavored by old oil. I like to make this dish, but mainly because of the current fast food era, this dish is clean and neat, tofu is cut well over boiled, bean paste, cooking wine, green onions, ginger and garlic are chopped randomly, fried into soup under the pot, look at the red and colorful pot, full of numbness, not by the index finger moved. With a glass of spirits, sip slowly and methodically, feel the time quietly receding, and the night comes step by step.

I remember a book that said that faith and dreams, love and death, are the best anesthesia.

As children, we really had faith. But over the years, there have been fewer things to believe in every day. Is it poor busy, or is it really busy? Sometimes I can't tell. A friend said he grew up eating street stalls, and I couldn't understand it. I take it for granted that my mother would make delicious meals waiting for him every day, and that was the way I was when I was a kid. When I was a child, I liked to eat my mother's cooking tofu festival, soaking beans, grinding beans, watching the snow white soy milk falling along the stone grinding, I happily followed my mother behind the busy busy, rejoicing. I also learned to make vegetable tofu very early, and although it was difficult to carry the stone grinding to the stove, every time I was careful, I never made a mistake. Since then, the love of this taste, poisoning, addiction, hopeless.

When I was a child, I ate it, and it was this taste. Eat it now, or this taste.

In the era of complexity and impetuosity, but all those who can be related to the development of the economy have been searched out by a brain to be crowned with cultural packaging and local business cards, guiding the self-proclaimed foodie ordinary people to spare no effort to hunt and watch, turning ordinary food and food into a talking point that flaunts taste, and elevating eating and drinking to ideology. It's funny to see, isn't it just a meal.

The hometown vegetable tofu festival was originally a home-cooked meal for living at home, and tofu was definitely homemade. The key link in making vegetable tofu is to choose local soybeans, which have a high protein content and are easy to produce soy milk, and the second is that the pulp and water vegetables should be fragrant, and the tofu that is pointed out is mixed with the aroma of green vegetable leaves, which makes people more appetizing. The raw materials of pulp water vegetables are preferred rapeseed, followed by celery and cabbage, etc., after being blanched or boiled, fermented, dark green in color, fragrant in taste, used to order tofu, called vegetable tofu, very famous in southern Shaanxi. Folk proverb: Walking into Luoyang County, the family grinds hands, which refers to the popularity of vegetable tofu in the hometown and the grand scene that is deeply rooted in the hearts of the people.

Over the years, the form of home-cooked tofu has gradually declined, and most of them are eaten like restaurants. Some of these places are small shops, some are night market stalls, and all of them are full of diners. Find your own seat, choose your own side dishes, and then sit back and wait for the meal to start. The sound of car horns in front of the door and on both sides of the street is incessant and dusty, but it seems to affect the mood of the guests. Especially at the night market stalls, all kinds of people sit in one place, large turtles, handsome men and beautiful women, peddlers and pawns, drunkards and card customers, all of them are at peace with each other, and they are devouring themselves. It's really harmonious. hehe. Vegetable tofu has a magical effect, that is, to dissolve wine. It is not difficult to understand that I am a cup-hungry person. I have also eaten many times, and when I am drunk and my ears are hot, I don't know what I eat, and I can't eat what it tastes like. Maybe every time everyone drank hemp, only remember one time, we talked about the era of reading, recalled the pure and arrogant pride. After talking too much, a pile of wealth was born in front of us, and we laughed uncontrollably.

Andy Lau's last line in a movie is that people live just to eat. The first time I listened, I thought it made sense. Now I think that this really makes sense.