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Thursday, May 26, 2011

Douhua豆花



Douhua (Chinese: 豆花) or dòufuhuā (Chinese: 豆腐花) is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding.

Northern Chinese cuisine
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; pinyin: dòufunǎo; literally "tofu brains").

Sichuan cuisine
Douhua in Sichuan is often made without any sugar at all, then served by carrying-pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.

Hubei cuisine
Douhua is served with sugar and only sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).

Taiwanese cuisine
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

豆花,全名豆腐花,又稱豆腐腦豆凍晉語稱作老豆腐,(註:官話中老豆腐北豆腐),是由黃豆漿凝固後形成的中式食品。不過豆花比豆腐更加嫩軟,在嶺南通常加入糖水食用。中國北方稱豆花為豆腐腦(兒),但北方豆腐腦多半為鹹辛味,使用鹽鹵凝固,南方及晉語區則多使用石膏

由來
豆花的由來眾說紛紜,但傳說常與淮南王劉安有關,至少有三種不同說法:
  1. 劉安求長生不老之藥,在煉丹時以黃豆漿培育丹苗,豆汁偶與石膏相遇,形成豆腐。
  2. 劉安由洪水後、在濕鹹地中泡軟的黃豆,製出豆腐。
  3. 劉安為臥居病榻的母親備餐,將黃豆漿與漢醫所與的食用石膏混合而製成。
無論孰為正確,可肯定的是「豆腐之法,始於漢淮南王劉安」,此有《本草綱目》為佐證;而豆花與豆腐本是同源發現的,後來隨著料理的不同才漸為分歧。
種類
豆花主要分為甜、鹹兩種吃法。一般來說,甜食主要分佈於華南、香港及台灣,後者則為中國北方。

台灣香港澳門馬來西亞廣東福建等地區通常加入糖水或黑糖水食用,或者黃糖都可以。夏天通常將豆花放涼了吃,冬天則加入熱糖水食用,有人為了驅寒還會在糖水中加入薑汁或是為了口感加入綠豆紅豆、各色水果或是湯圓一起食用。
比較特別的有豆漿豆花-將糖水改成豆漿。更新穎的食法會加上巧克力糖漿、滿天星製成的「巧克力豆花」、配以芝麻糊的「黑白」或加入水果汁例如芒果汁的「芒果豆腐花」。
除了從湯汁下手外,台灣亦有將豆花本體摻入其他口味如雞蛋、巧克力等的豆花,加上原本白淨的黃豆花,就成了三色豆花

北方豆腐腦就調味來說大體有兩種形式: 一種為豆腐腦中加入「鹵」,一種是僅用作料調製。 還有每碗分開上籠蒸的蒸腦。
鹵漿中一般用澱粉勾得,內加黃花菜毛木耳海帶絲紫菜等等。
調製類則一般調入醬油韭菜花蒜泥蔥花蝦皮花生末香菜等等,據地域及個人口味變化極多。
喜食辣味的地區,如陝西、山西南部等地往往加入油潑辣子作為調味。

原料
豆花原料很容易得到,僅有黃豆、水及凝固劑三種。又由於臺灣產黃豆汁液較少,故台灣豆花用豆多半由美國巴西進口。水的多寡是影響濃淡要素;而凝固劑常為石膏、鹽鹵,還有人使用海菜粉。通常台灣及華南使用石膏故豆花較軟,北方則相反。

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