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豆腐花

有一千年歷史的豆腐花很可能是中國最古老的甜品之一。由從前用籮吊 嗌賣,到後來有豆品廠自己製造,再發展到涼茶鋪、糖水鋪都有得食。

好吃的豆腐花,不外乎是入口滑、豆味香。公和用的是大大粒的加拿大黃豆,用石磨把黃豆磨成豆漿後再煮滾,之後隔渣、撞成豆腐花。

「我 用 傳統石磨轉數低,磨豆時的熱量無咁易燃燒掉,因此豆味得以保持。我 幾十年 都用人手拿搾籃隔渣,隔得特別清。」

公和的豆腐花是在大瓦甕中撞出來的,大瓦甕除了可保溫,亦因為底部呈圓形,令豆腐花撞出來不易起渣。難怪吃公和的豆腐花不費一絲氣力,通通一咕嚕已經滑進肚 去,只留一陣黃豆香味。

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  • 1 decade ago
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    Bean curd flower

    Have bean curd of history it spends to be China oldest desserts one of probably 1,000 length of service. Hang with bamboo basket Ai sell , to have beans product factory oneself make later , spread to the cool tea was spread , syrup had the food to spread in the past.

    Delicious bean curd flower is nothing more than that the entry is slippery, beans bad smell is fragrant. A common using one Canada soya bean of grain greatly, is it boil and roll with stone mill soya bean after the soya-bean milk to wear into, later through the dreg, collide into a bean curd flower.

    ' I spend traditional revolution low stone mill , rub beans heat at have easy to is it lose to burn , so beans bad smell can keep . I choose the right person and take and press the basket through the dreg in decades, separate it very clearly. '

    It is the common with bean curd at tile not big been in flower come out colliding among urn, big tile urn can keep warm, because being round in shape, bottom make bean curd flower is it come out difficult to blow dreg to collide also. No wonder it take the common with bean curd last one silk strength ,one all slip into belly already rumble, only leave the fragrant smell of a burst of soya beans .

    唔知準唔準確,希望幫到你!!

  • 1 decade ago

    Jellied bean curd

    Some 1000 year historical jellied bean curd very is possible is one of Chinese most ancient sweets.Hung by the past with the gross ai sells, to afterwards had bean factory to make, again developed the cool tea shop, the syrup shop all has eats.

    The delicious jellied bean curd, nothing else but is enters the glib, the bean taste is fragrant.Male and uses is the big grain of Canadian soybean, grinds to after the stone mill the soybean the soybean milk to boil again, afterwards separates the dregs, hits the jellied bean curd.

    “I use the traditional stone mill rotation to be low, rubs when the bean the quantity of heat do not have 咁 burn down flammable, therefore the bean taste can maintain.My several dozens years all use the manpower to take 搾 the basket to separate the dregs, separate specially clear.」

    Male and the jellied bean curd is 甕 hits in the big tile, the big tile 甕 except may keep warm, because also the base assumes the circular, is hit the jellied bean curd is not easy the dregs.No wonder eats male and the jellied bean curd does not spend a physical strength, one rumble already slid the stomach to go entirely, only kept a soybean fragrance.

  • 1 decade ago

    Bean curd flower

    Have bean curd of history it spends to be China oldest desserts one of probably 1,000 length of service. Hang with bamboo basket Ai sell , to have beans product factory oneself make later , spread to the cool tea was spread , syrup had the food to spread in the past.

    Delicious bean curd flower is nothing more than that the entry is slippery, beans bad smell is fragrant. A common using one Canada soya bean of grain greatly, is it boil and roll with stone mill soya bean after the soya-bean milk to wear into, later through the dreg, collide into a bean curd flower.

    ' I spend traditional revolution low stone mill , rub beans heat at have easy to is it lose to burn , so beans bad smell can keep . I choose the right person and take and press the basket through the dreg in decades, separate it very clearly. '

    It is the common with bean curd at tile not big been in flower come out colliding among urn, big tile urn can keep warm, because being round in shape, bottom make bean curd flower is it come out difficult to blow dreg to collide also. No wonder it take the common with bean curd last one silk strength ,one all slip into belly already rumble, only leave the fragrant smell of a burst of soya beans .

    Source(s): yahoo
  • 1 decade ago

    Dòuhuā (Chinese: 豆花) or dòufǔhuā (Chinese: 豆腐花) is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding. Douhua

    圖片參考:http://upload.wikimedia.org/wikipedia/commons/thum...

    Chinese: 豆(腐)花 Literal meaning: bean curd flower [show]Transliterations Mandarin

    - Hanyu Pinyin:

    dòu (fǔ) huā

    Yue (Cantonese)

    - Jyutping:

    dau6 (fu6) faa1

    Tofu pudding Traditional Chinese: 豆腐腦 Simplified Chinese: 豆腐脑 Literal meaning: bean curd brain [show]TransliterationsUnpackaged

    [edit] Northern Chinese cuisine In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦). In Sichuan cuisine however, douhua is often eaten with chili and spicy condiments.

    [edit] Taiwanese cuisine In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

    [edit] Hong Kong cuisine In Hong Kong cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.

    [edit] Singaporean and Malaysian cuisine In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa). It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Japan, this style of douhua is known as annin dofu.

    Philippines cuisine In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.

    Indonesian cuisine In the Indonesia it is known as Kembang Tahu(tofu flower) and sold by hawkers in the evening. It is served warm with a dark brown syrup with ginger.

    Packaged The dessert is also sold as a packaged cold dessert at Asian supermarkets.

    ee also TofuTaho

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