I bought a box of Tofu "Flower" early this week. It has been lying in my frig for days. Every time, I open the frig, I would tell myself to find the recipe of the paste for the Tofu Flower. Although today is hubby's kitchen day, I couldn't help bringing dishes and vegies out from our frig. Then, the Flower reminded me to find a match for her again.
Tofu Flower in Chinese phonetic system is spelled as Dou Hua. It is the tenderest kind of Tofu. When I was a kid, my grandma always boil Dou Hua in a small pot and add a little salt, soysauce, and then sparkle a little chopped green onion into the hot pot. That is a delicious soup. This kind of soup is one of my favorites in my childhood.
In a Southwest province of China, Sichua - Four Rivers as well as Deng Xiaoping's hometown, Dou Hua has several different kinds of way of eating. The most popular one is to have Dou Hua boiled for a while and put aside. Then one can make the paste for Dou Hua. This is what I just found out on the Internet. The recipe is not complicated. Simply add hot chilly oil (red oil in Chinese), sesame oil, chopped green nion, green pepper, Blackeye Bean Paste -- a special Chinese ingredient you can buy in any China Town store, Flower Peper (powerder or grain either will do) -- Bunge Pricklyash Peel or Chinese red peper, a little salt, smashed or ground ginger and garlic, fried or sauted sesame, some mustard power.
If you like to add more flavor, powder of peanuts, Zha Cai - a kind of preserved Chinese salty ready-to-eat food, few sugar, fried yellow bean, corriander, etc.
Then pour some, as much as you want, paste onto the boiled Douhua - little water please, and eat with rice!! Yammy...............
All right, here is a blog with photos: http://blog.wenxuecity.com/blogview.php?date=200609&postID=13519
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