Friends chatted about tofu with great interest, and it also evoked my memories of a past!
At the beginning of this century, I came to a company in eastern Zhejiang to make a living. In order to achieve sustainable development, the company has a far-sighted vision, implements strategic thinking, and hires a retired bank elderly person as a consultant, and everyone respects this old man as "old man".
The old man is kind and angry, working two points and one line every day, and the days of retreating without rest also make the old man lonely and bored. I work next door to the old man, not long ago, the office came a temperamental beauty Little H, responsible for procurement. When a new person comes, the "consultant" of the old man naturally has to take care of the greetings, and he always has to come over to care about it in his spare time. Once at lunch, Little H sat across from me, looking displeased, and I weakly asked, "What's up?" She listened, and the chopsticks fell: "The bad old man next door is not at ease, he wants to eat the old woman's tofu, hum!" I could tell that the word "hum" of the little H was clearly coming out of the nasal cavity. Suddenly, I suddenly realized that eating tofu still has such a saying.
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This tofu is not the other tofu also!
When it comes to soy products, I still like my mother's pickled tofu. The brine tofu method is easy to learn, and everyone can do the same. First, cut 500 grams of tofu (commonly known as old tofu) into one centimeter thick, dumpling skin size cubes, put in a frying pan, turn yellow on both sides, fish out, and let cool. Accessories: 12 grams of fine salt, 500 ml of water +; Seasoning: 5g of peppercorns, 10g of star anise, a little soy sauce, boil over medium heat, cook for 10 minutes on low heat, after the flavor of the seasoning is integrated into the soup, pour into the container, put the fried tofu slices in, cover, put in a cool place, and eat after three days.
Mom's marinated tofu
Health cheats, pickled brine tofu can supplement the iron and protein needed by the human body, breakfast steamed buns, millet porridge, with brine tofu slices, the taste is fragrant and delicious, that is called a beauty!
When I think about things and think of people, when I talk about brine tofu, I naturally think of my mother. This year coincides with the 20th Anniversary of Mothers, and on October 29, 2001, my mother who loved me left us forever! Talking about this article is a deep remembrance of loving motherhood!
Leaving home, I don't want to be reunited with my family. Friends talked about tofu, but also made me suddenly think: why not go back to my hometown to open a tofu factory and operate freely. Tofu is hard tofu dried, thin is tofu brain, thin is tofu skin, do not have soy milk, put for a long time is stinky tofu, steady profit is not loss ... ...
