Essay on hot tofu in my hometown 1

I came back from Penyao this afternoon and passed by Wuzhuang. I saw a stall selling hot tofu on the roadside. Several things have been intertwined recently. There were so many things to worry about and I was so busy that I hadn’t eaten hot tofu for a long time. I asked the driver to pull over and go down to eat a bowl of hot tofu. Very enjoyable.

I have always liked eating hot tofu from my hometown.

From the time I can remember, the hot tofu seller used to push a trolley during dinner, a common two-wheeled wooden transport vehicle in rural areas, with braces under the handles. Selling along the street, the honest business spread far and wide.

The way to eat hot tofu in my hometown is to cut the freshly cooked tofu into pieces with a knife, sprinkle a layer of chili on top and eat it directly. The soft, spicy and fragrant hot tofu will give people a feeling of elation.

The way to eat hot tofu is unique, and its workmanship is also very particular. It is usually only found in the three seasons of spring, summer and autumn, and often appears on the dinner table of farmers. I heard from the masters that if you want to sell hot tofu before dinner, you should wash the beans and soak them for four or five hours in the morning, grind the beans into soy milk, separate the bean dregs and bean juice with a thin cloth, and pour the filtered soy milk into a large bowl. Bring the pot to a boil, then ladle the bean juice into a large vat and put gypsum in the vat. The amount of gypsum directly affects the tenderness of the tofu and the tofu yield rate. "When it's old, there's no tofu, but when it's tender, it's like a pot of paddle" refers to how much gypsum is put into it.

The next step is to turn over the vat. Turning the vat means taking a flat spoon with a long handle and flipping it upward from the bottom of the vat. The number of times you turn the vat also affects the tenderness of the tofu. Generally, 77 turns is the most appropriate. Pour the turned tofu into a round sieve with a thin cloth at the bottom, squeeze out the water inside and set the shape. The hot tofu is considered to be hot tofu.

To eat hot tofu, you need seasoning. The main ingredient of the seasoning is chili pepper, followed by toona leaves and pepper. Mix and grind them, brew them with hot bean juice, add sesame oil and MSG, and seasoning. It's all ready. At this time, it was time for dinner, and the masters who had been busy all day took up their burdens and hawked freely along the street.

Hearing the master’s cries, all the people in the village, old and young, walked out of their houses. Some were brought home to eat, and some were eaten on the spot. In the blink of an eye, there were people squatting in front of the tofu stall. While they were eating hot tofu, you and I were chatting with each other about family matters. Those who didn't know better thought they were having dinner as a family.

Nowadays, although a plate of hot tofu has been sold for 2 yuan from the 2 cents in the past. But my love for hot tofu remains the same.

A mere bowl of hot tofu has touched the homesickness of many people. I heard that the first thing an old man who lived overseas in his early years did when he returned to his hometown was to eat a bowl of hot tofu from his hometown.

As I write this, the sales voice with a strong local accent rings in my ears again. Prose about Hot Tofu in Hometown 2

"Hot Tofu—Hot Tofu—", as soon as I pushed the cart out of the alley, there were waves of familiar and melodious cries.

This unique hot tofu is my favorite. It always makes me feel so good after eating it. It gives me the taste of my hometown and the feeling of home.

Hot tofu is not the usual kind of tofu. The usual tofu is a bit porcelain, nor is it tofu brain. The tofu brain is too weak, boneless and has no texture. When it enters the mouth, it makes you feel uncomfortable. People have a feeling of catching wind and shadow, and hot tofu is somewhere in between, neither soft nor hard, just right and just right. Uncovering the wet white gauze, the slight heat wafts over Nana, the fragrance of beans and the slurry of some tofu, the alluring fragrance will hit your nose together, dig it into the bowl with a small shovel, trembling, snow-white and soft Tender, you must be unable to curb your appetite. Wait, there are various seasonings! Sprinkle sesame sauce, pickled toon, and an appropriate amount of chili oil according to your preference, mix gently with a small spoon, and take a bite, a rich and mellow aroma! Toon and tofu are a perfect match.

The old man is such a person. He lives his ordinary life naturally. The long cry of sales seems to smooth out the years and smooth out the days, so the days alternate smoothly and calmly.

I really like to listen to the old man’s lingering hawking voice, which seems to come from the depths of the years, vast and distant, and full of warmth. I always think of the dusk drum sound in the ancient temple, yes! It is an evening drum, not a morning bell. The morning bell is too exciting, but the evening drum is soothing. At the turn of morning and dusk, the heaven and earth are attentive, solemn and solemn, and the sound of dusk drums is so melodious, peaceful, and beautiful, so touching and captivating to the soul, making people tremble physically and mentally, and feel numb...

“Hot tofu—hot tofu—” the old man’s heavenly hawking voice came from the street again. Very punctually, every morning after nine o'clock, the old man's mobile stall wandered into our street. He said that he gets up at three o'clock every morning to make hot tofu, and drives out at seven o'clock. At about eleven o'clock, the large aluminum basin of hot tofu is sold out. "I'm familiar with every corner of this city!" The old man seemed very proud, and said happily: "I'll be fine in the afternoon, I can take a rest. I'm just not as good as before." When he said this , there is no sense of loneliness in him at all, he seems to be happy and letting nature take its course.

The old man’s stall is gone, but the cry of “Hot Tofu—Hot Tofu—” still hovers over the street, with lingering sounds...

Note: The This essay has been published in 360 personal libraries under the pen name Huizhi Lanxin.