"Flower" tofu
.jpg) Douhua prepared at a vendor | |
| Alternative names | Doufuhua, stone mill douhua, tofu pudding |
|---|---|
| Place of origin | Southwestern China |
| Region or state | Sichuan (Sichuan province, Chongqing municipality) Yunnan, Guizhou |
| Main ingredients | Soy milk |
Douhua (Chinese: 豆花, 'tofu flower'), also referred as doufuhua (Chinese: 豆腐花), Sichuan Tofu, "flower" tofu,[1] is a type of food made from soybean milk after filtered, boiled with bittern water, and pressed until firm. It has a tender and solid texture, with a distinct taste of soybeans. It could also be made with mung beans. This food is especially popular in Southwestern China.[1]: 123.1
Details[edit]
"Douhua", commonly known as a different food in other regions of China and Taiwan, is referred as doufunao (Chinese: 豆腐脑, 'tofu brain') in the region where douhua is popular. There are no significant differences in the making of Douhua, doufunao and tofu other than the use of solidifier and the force used for pressing. Doufunao requires minimal solidifier and pressing, while douhua used less solidifier than tofu and is loosely pressed in comparison.[2]
Douhua often served as an important ingredient in Sichuanese cuisine. It can be served with meat in a stew, like fish (Chinese: 豆花鱼) or beef (Chinese: 豆花牛肉). Additionally, it can be used to thicken hot pot, or paired individually with a dip.[1]: 123.18 There is a Sichuanese speciality dish called Jidouhua (Chinese: 鸡豆花, 'chicken douhua'), which uses chicken to imitate the texture of douhua.[3]
References[edit]
- ^ a b c Dunlop, Fuchsia (2019-10-03). The Food of Sichuan. Bloomsbury Publishing. ISBN 978-1-5266-1786-6.
- ^ "科普一下豆花不是豆腐脑 | 江苏省药理学会官网". www.jsphars.org. Retrieved 2024-04-22.
- ^ 劉自華，解麗娟，劉然 (2005-06-01). 名師川菜廚藝百問·鮮醇篇 (in Chinese). 輕工業出版社. ISBN 978-7-5019-4787-4.
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