What is Douhua?

Douhua, also known as Dòufuhua or the Foo FA, is a Chinese dessert made of silk tofu. It is a form of tofu pudding made with coagulation soy milk into soft curd. The word itself translates as "softer than tofu". The food is served either hot or cold and comes in sweet and salty forms. It is usually served hot with a small sweet ginger syrup.

is the star of this dish and many suppliers of carrying wheels or poles serve with a range of spices. Sellers usually have poles inverted over their shoulders and support two large baskets. One contains really hot, silk tofu and the other is filled with a number of accompaniment and bowls. This dessert is very popular in Malaysia, Singapore and Tai -wan. Also in Thailand, Vietnam and the Philippines, the way it is consumed differs from Earth to Earth. It can be mixed with black sesame Paste in its canton form. Douhua made in Sichuan comes with sichuan nuts and pepper and can also be eaten with rice. Most interesting inDouhua's erze is located on Tai -Wan, where it is served with sugar syrup and overwhelmed with red beans of Adzuki, green beans, crispy dry soy beans and jelly. Pearly Tapioca, Green onions, Oatmeal and Peanuts are some other topping that sellers use.

In winter, the souhua is served warm to warm the bones, while in the summer it is served with chilled ice to provide some relief from heat. The rock versions of the gauge can come up with various exotic ingredients. SU Rou Douhau contains pieces of coated, crispy pork, while San Zi is served with fried strips of dough. Niu Rouhua contains beef beef. Some sellers can add a little lemon to give him a spicy taste.

Making this meal at home can be quite challenge for various reasons. Tofu's texture should be soft and smooth, just like puddings, and if every step is not properly followed, tofuIt comes out watery. Some prefer to be from zero using soybeans, but other chefs can use sweetened soy milk to shorten the process. When soybeans are made from scratch, they are soaked in water for several hours, liquefied and tight with a fine cloth. The resulting soy milk is cooked until it boil, preferably in a clay pot that regulates heat and prevents milk from burning easily.

The gypsum powder is dissolved in warm water and some corn starch is added to the resulting paste. The powder acts as a coagulation agent, while the corn starch intensifies the mixture. Boiling soy milk is taken from the stove and the paste is lightly stirred into it. It is then earmarked for coagulation and the food is left undisturbed to turn the milk into a smooth, custard consistency. The longer it is to allow, the stronger it gets, and is served hot or cold with sweet ginger syrup.