74E at hot tofu slowly (心急吃
不了热豆腐),” a Chine
saying warns of the danger of
纸皮包子
impatience. Hot tofu takes time
to cool down, and even when
it stops steaming on the outside, the
inside might still burn your tongue. But
one tofu dish—almond tofu (杏仁豆
腐)—is enjoyed cold, and is a popular
refreshing desrt for summer.
Don’t be fooled by the word “tofu” in
its name: This chilled desrt has little
to do with soy bean curds. What it has
in common with tofu is the processing
and appearance—soft, pale, jiggly,
and vulnerable. Yet almond tofu is
even more refreshing and smooth than
the regular type, melting at the tip of
your tongue and soothing your ns
with its subtle sweetness and nutty
fragrance.
The creation of almond tofu is
commonly associated with Dong
异组词语
Feng (董奉), one of the most famous
“miracle-working physicians (神医)” at
the end of the Eastern Han dynasty
(25 – 220). Instead of money, Dong
asked his cured patients to pay him by
planting almond trees on the mountain
behind his village in Houguan county
(prent-day Fuzhou of Fujian
province): one for a mild ailment, and
up to five trees for treating a vere
dia. As the trees multiplied into a
forest over the years, Dong welcomed
people to harvest the fruits in exchange
for their grains, which he then donated
to the poor. The story goes that locals
then created almond tofu with the
钟汉良古装剧kernel from the fruit.
The tale gave ri to the idiom 杏林
春暖 (“an almond forest flourishes in
the spring”), ud to prai medical
professionals ever since, though the
origin of the desrt remains unverified.
In any ca, the dish later made it into
high society, adding a refreshing touch
to the imperial Manchu-Han Banquet
of the Qing dynasty (1616 – 1911) and
allegedly winning the favor of big shots
such as Empress Dowager Cixi.
The Secret Recipes to be Followed and
Promoted (《食宪鸿秘》), a wellness
and recipe book by the Qing dynasty
scholar and foodie Zhu Yizun (朱彝
尊), recorded a version of almond
tofu, then known as “杏酪 (almond
chee).” The process includes soaking
almonds with a pinch of stove ash,
blending and grinding with water “as
if making tofu”—as Zhu wrote—
filtering with cloth, and boiling with
sugar or water.
Modern-day almond tofu makers
still more or less follow the traditional
recipe, while adding creative touches
like osmanthus syrup, goji berries,
cherries, or raisins. You might want to
社会人语录
experiment with your own preferred
ingredients, but some old Beijingers
will tell you one more cret: Using
a ratio of nine parts sweet almonds
and one part bitter almonds can bring
back the true imperial recipe.
BEAN CURD
WITHOUT
BEANS
An imperial desrt helps foodies beat the
summer heat
夏天怎么能没有杏仁豆腐?
行测考多久TEXT BY TAN YUNFEI (谭云飞)
PHOTOGRAPHS FROM VCG
“
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75
Issue 4 /2022
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尾注格式
76一颗爱你的心
Steps:
1. Wash the almonds and soak them in 250ml of water for at least 4 hours.
2. Pour the almonds and water into a blender and grind them into a milky liquid.
3. Filter the liquid with a piece of gauze into a pan.
4. Add the milk, rock sugar, and agar powder. Stir the mixture over a low heat until it boils.
5. Filter the liquid into a bowl, remove the skin on top, and leave it to cool and solidify at room temperature or put it into the refrigerator.
6. Peel the pear and cut it into small cubes.
7. Cut the jelly-like curd into small cubes and rve with the osmanthus syrup and pear cubes.
Other ingredients: 250ml drinking water 纯净水
20g rock sugar 冰糖15g agar powder 琼脂粉1 tsp osmanthus syrup 糖桂花
50g
PEELED SWEET ALMONDS
十万个为什么儿童版去皮甜杏仁
250ml
MILK
牛奶
80g
PEARS
梨
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