My home town has a kind of traditional cate, it is having a special name, call “ immortal bean curd ” . Hear this name, whether has there also been such doubt in your heart: Does this bean curd have so magical? Ate to you can become celestial being? Ha, I am about to introduce the mystical place of this immortal bean curd today!
我的家乡有一种传统美食，它有着一个特别的名字，叫做“神仙豆腐”。听到这个名字，你心中是否也有过这样的疑问：这豆腐有这么神奇吗？难道吃了就能成仙？哈哈，今天我就要来给你们介绍一下这神仙豆腐的神奇之处！
” of “ immortal bean curd is a kind of green, the bean curd of crystal shape. It is emerald green and emerald green, far look like a bean curd, see in reality nearly a little transparent however, resemble a jelly. Be different from common bean curd! How to want not to want to know it is done? Ha, its way is very simple, but the method that make and common bean curd differ completely, need uses leaf of raw material culver and plant ash. I let teach below teach you! Waited for you to learn, you also can eat ” of this kind of delicate “ immortal bean curd!
“神仙豆腐”是一种绿色的、晶体状的豆腐。它翠绿翠绿的，远看像一块豆腐，近看实则却有些透明，像一块果冻。是不是不同于普通豆腐呀！想不想知道它是怎么做的？哈哈，它的做法很简单，但制作方法和普通豆腐完全不同，需要用到原料斑鸠叶和草木灰。下面就让我来教教你吧！等你学会了，你就也可以吃到这种美味的“神仙豆腐”了！
The first pace, select part of a historical period of a few culver, clean clean in putting a basin, rejoin hot water immerses 3 to 5 minutes. The 2nd pace, the culver part of a historical period that has immersed the knead that use a hand reachs show bottle green liquid to pour out of and till leaf submits broken bits form. The 3rd pace, prepare an a bit more largish basin and the gauze that can filter together, good knead burnt liquid undertakes filtering for the first time into gauze, join the foliaceous broken bits that filters hot water to continue again the junior travel of knead filters the 2nd times. Full marks / the 4th pace is the most crucial one step, want to prepare a few clean plant ash, water agitate is joined in plant ash even, undertake filtering into gauze. The mix in drinking grey water foliaceous juice is even, next quiet place 15 minutes. Plant ash basically had caky effect, because this is essential one condition. During quiet place, you can see it slowly caky, ” of so complete “ immortal bean curd has been done. Cut ” of “ immortal bean curd a small next a small, dip can be saved in clean spring water. But ” of bean curd of this “ immortal is very magical really, if if endless fast cooking is delicious,be being dropped, it can narrow slowly, make juice of a leaf finally again, want to the family did ” of “ immortal bean curd only so, can take out share, eat off as soon as possible.
第一步，采一些斑鸠叶，清洗干净放入盆中，再加入热水浸泡三至五分钟。第二步，将浸泡好的斑鸠叶用手揉搓至呈深绿色液体流出且叶子呈渣状为止。第三步，准备一个稍大一点的盆和一块可以过滤的纱布，将揉搓好的糊液体倒入纱布进行第一次过滤，再将过滤完的叶渣加入热水继续揉搓之后进行第二次过滤。满分/第四步是最关键的一步，要准备一些干净的草木灰，在草木灰中加入水搅拌均匀，倒入纱布进行过滤。将灰水倒进叶汁中搅拌均匀，然后静置15分钟。草木灰主要起到了凝固的作用，因此是必不可少的一步。在静置期间，你会看到它慢慢凝固，就这样完整的“神仙豆腐”就做好了。接下来把“神仙豆腐”切成一小块一小块的，浸在干净的泉水中就可以保存了。但这个“神仙豆腐”真的很神奇，如果不尽快烹饪好吃掉的话，它会慢慢地缩小，最终又成为一盆叶汁，所以只要有人家做了“神仙豆腐”，都会拿出去分享，尽快吃掉。
Of ” of “ immortal bean curd have a way very simple, can fry eat, also can boil eat, but boil the flavour that rise optimal oh! Flavor of ” of “ immortal bean curd is unique, some bad to eat feeling, because it is hearing the flavour with have one to plant strange, but some love eater, taste because of this ability loves it namely!
“神仙豆腐”的吃法很简单，可以炒着吃，也可以煮着吃，但煮起来的味道最佳哦！“神仙豆腐”味道独特，有的觉得不好吃，因为它闻着有一种奇怪的味道，但是有些爱吃的人，就是因为这个味道才爱它！
” of “ immortal bean curd is the traditional cate of my home town, I love to eat forever! Because I love my native place, it is the characteristic of my home town, it is representing the cate culture of a kind of characteristic! I love ” of “ immortal bean curd!
“神仙豆腐”是我家乡的传统美食，我永远都爱吃！因为我爱我的家乡，它是我家乡的特色，它代表着一种特色的美食文化！我爱“神仙豆腐”！