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2010-07-02
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Even though 豆腐主义 advertises itself as using higher grade Yellow Soy Beans from Canana, much like most of our traditional Hong Kong Tofu Shops in fact - for some reason not every shop seems to get the most soy flavours out of the beans! - Some do it using a hardcore boiling technique, making them carry that burnt soy taste as a result. - Some shops achieve it by diluting or centrifugally extracting flavours using less water - such as here, which gives it slightly more soya taste.- Most shops lo
- Some do it using a hardcore boiling technique, making them carry that burnt soy taste as a result.
- Some shops achieve it by diluting or centrifugally extracting flavours using less water - such as here, which gives it slightly more soya taste.
- Most shops locally are just plain boring and with untraceable soy flavours... Disappointing.
Unfortunately, this Warm Tofu-Curd was set rather hard somehow!
It has detectable soy taste but it defeats the purpose of having a smooth gliding 豆腐花 I guess. Nowadays though, I finally understand and came to appreciate that its probably quite difficult to achieve the right balance day-in and day-out.... as its a sensitive & volatile product. Its strange how the Japanese manage to make such delicate tofu products with good results more often than not. Its probably related to how they approach it - starting off with higher quality beans, then using better quality water, also some secretive production techniques as well as possibly storage and packing solutions. I find that Chinese methods usually let it sit out in open air or in the fridge far too long, so there might be possible solutions there too?! (Note: Most Japanese diners never eat Tofu as a sweet dessert, its mostly eaten as Savoury. Almond Tofu Pudding (杏仁豆腐) from 中华料理 is the most notable exception! )
张贴
