豆腐洁白如乳,鲜嫩可口,营养丰富,历来受到人们的喜爱。明人苏平写豆腐的制作和形象,很是传神,诗曰:“传得淮南术最佳,皮肤褪尽见精华。一轮磨上流琼液,百沸汤中滚雪花。瓦缶浸来蟾有影,金刀剖破玉无瑕……”《本草纲目》上说,豆腐起源于西汉淮南王刘安,豆腐的制作便被称为淮南术。实际上,豆腐起源的说法很多。豆腐具有很大的可塑性,它可以变化成豆浆、豆花,也可变成豆腐乳、臭豆腐、豆腐皮、豆腐棍、豆腐干等多种制品。它可凉拌生食,又能炒、煲成各种佳肴。在中国,能有几人不知道川菜麻婆豆腐?各种地方菜中,都有以豆腐为主料烹制的名菜。粤闽客家人的传统菜肴酿豆腐至少已有300多年的历 Tofu white as milk, fresh and delicious, nutritious, has always been the favorite of people. Ming Su Ping write tofu production and image, it is vivid, the poem said: “Huainan surgery best, skin fade to see the essence of a round of grinding fluid on the Qiong liquid, boil soup roll snow. Toad shadow, gold knife split jade flawless ... ... ”“ Compendium of Materia Medica, ”said the tofu originated in the Western Han Dynasty Huainan Wang Liu, tofu production will be called Huainan surgery. In fact, many sources of tofu. Tofu with great plasticity, it can be changed into soy milk, bean curd, can also become fermented bean curd, stinky tofu, tofu skin, bean curd sticks, tofu and other products. It can be cold raw food, but also fried, cook into a variety of cuisine. In China, there are a few people do not know Sichuan Mapo tofu? A variety of local cuisine, there are tofu-based cooking ingredients. Guangdong and Fujian Hakka traditional stuffed tofu has at least 300 years of calendar