Douhua, also known as tofu brain or bean jelly, is a Chinese food formed by the coagulation of soybean milk. However, bean curd is more tender than tofu and is usually eaten with sugar water or brown sugar in Lingnan. In northern China, bean curd is called tofu brain, but most of the tofu brain in the north is salty and spicy, and salt brine is used for coagulation, while gypsum is mostly used in the south. It seems that bean curd and tofu brain are the same food, just because of the different regions and the subtle differences in the practice, but in fact, the bean curd and tofu brain are very different, and they can't even be said to be the same food. Just like tofu and bean curd, obviously not the same food.
Wudu people: YesBean curdThe love is engraved in the bones
There really aren't a few people who can resist it.
Freshly made bean curd.
Tender, cottony and white
The color is like snow
It's delicate and not so delicate that you can't hold it with chopsticks.
YesResilienceAndSoft
There is still a trace of it in the mouthSweet
Next. Let's do it together
Discover this local delicacy.
Deeply understood
Bean curdThe ultimate romance.
Bean curd is deceptively simpleThe production process should not be sloppy
Step 1Bubble Bean:Each soybean must be screened to ensure that the bean is large and full, the bean flavor is fragrant, and then put it into a basin or bucket to soak after washing, and the soaking time must be mastered, not too long or too short, otherwise it will affect the final taste.
The second step is refining:Take out the soaked soybeans, pour them into the grinding eye and turn the grinding handle according to a certain amount of water and proportion, and after a while, the milky white soybean juice will flow out from the edge of the stone mill, and the fragrance is overflowing.
Step 3Boiled pulp:You don't need to cover the pot when boiling the pulp, and skim off the foam on the noodles while cooking to prevent spillage.
Step 4: Slurry:Magnesium sulfate heat the water and soak it, then scoop a large spoonful and pour it into the soy milk and stir it evenly to stop immediately, the soy milk slowly begins to flower, and finally looks at the ** soybean milk does not bloom and pour a little magnesium sulfate water until a pot of soy milk is all solidified. 
Step 5Use a bamboo dustpan to gently press the bean curd along the edge of the pot, and if you want to eat the old ones, press them a little heavier. 
Step 6:Cut the pressed bean curd into large pieces with a knife. After turning off the heat, immediately serve a bowl of tender and deliciousBean curdThat's it
After serving in a bowl, mix the soup made with pepper, ginger powder, shrimp skin, etcAdd green garlic sproutsEmbellishmentThe more white the bean curdTake a bite of the bean aroma while it's hot, and the hemp flavor hits the taste buds.
Wudu bean curdIt is one of the most representative delicacies in Wudu, and almost every Wudu person loves to eat.
Steamed dumplings with bean curdThe strong steamed buns with mellow bean curd are the favorite of most dinersBreak off! No matter how the outside world changes, this fireworks in the world Sending a collection of dragon cards to divide millions of cash is always a nostalgia that every Wudu person can't forget