Always have a soft spot for rice bean curd, each to a place will go to taste rice bean curd. I've tried Xiushan Rice Bean curd in Chongqing, Guiyang rice bean curd in Hunan province, and Liu Xiaoqin rice bean curd in Hibiscus Town in Western Hunan province, but it's not the flavor I want.
When I was a child, I went to school in my hometown village, and the happiest thing in the hot summer was to come home, fish out the rice tofu made by my mother from the water tank, cut it into small cubes, put it in a bowl, and pour brown sugar water.A bowl of brown sugar rice tofu that lubricates tender and cools your thirst is complete.Unexpectedly, this simple rice tofu became the ceiling of the taste of rice tofu in my life.
Idle at home, I suddenly remembered why not make a bowl of rice tofu by myself and pass on my mother's craftsmanship.So I bought Hanzhong noble dynasty rice, quicklime and brown sugar online.I specially asked my mother about the process of making rice tofu.Everything is ready, just waiting to get started.
Soak the rice for about eight hours
Grind the rice, break it with a wall breaker, and think about it
Boil, simmer about half an hour
Put into container for natural cooling.
I wonder if my first bowl of rice tofu can evoke my childhood taste buds.