Author: umi
Date: 05-03-04 21:20
On my recent visit to Guangdong (Canton), I experienced for the first time the delicious, fresh, very soft, morning doufu, (tofu), called, Doufu Nao, (Brain Tofu), due to its resemblance to the convoluted folds of the brain. The resembleance ends there because it is very white and pure-looking and its appearance seems very appetizing. This doufu is too soft to "set" or "gel", as less coagulant is used to make it. It is often lightly sprinkled with "sand sugar" (raw sugar will do).
Try as I may, I find it very difficult to reproduce this wonderful breakfast dish. The curds of my doufu are not "billowy" enough.
Does anyone have the skill to help me?
Thank you.
umi
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