Recipe

Ingredients: (serves 4)

  • 8g agar-agar

  • 50g icing sugar

 

 

  • 250g milk

  • 1 tsp almond extract

 

 

 

almond tofu

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Method:

  • Pour 500g cold water into a large pan, break in the agar-agar, and set the pan over very gentle heat until the agar-agar has completely dissolved - this will take at least 10 minutes.

  • Add the sugar, milk and almond extract, and mix well, but do not boil. Pour the mixture into a large dish. Let it cool, then chill it in the refrigerator for at least 3-4 hours, or overnight.

  • When the junket is set, cut it into small cubes about the size of sugar lumps, and spoon it into individual bowls. Top with fruit salad before serving.

 

Special touches:

  • Instead of serving a mixed fruit salad with the junket, serve one kind of fruit such as cherries, mandarins, or lychees.

 

 

Story:

The history of Almond Tofu can be traced back to the Three Kingdoms period (220-280 AD). It is said that Dong Feng, a famous doctor, would require his patients to plant apricot trees instead of paying consultation fee when they were cured. As time went by, his patients had planted hundreds of thousands of apricot trees, which were called "the apricot forest of the Immortal Dong" by locals. This is why many hospitals are named as "apricot forest". Locals used the produce of this apricot forest to create Almond (apricot kernel) Tofu, which was later introduced to the palace, and became a well-known dessert in Manchu-Han Imperial Feast - a full, formal banquet combining Manchurian and Han Chinese delicacies.

Apart from its refreshing fragrance and tasty flavour, Almond Tofu has the efficacy in moistening lungs and resolving phlegm. It is a very popular snack amongst children.

(Translated from http://beijingmeishi.abang.com/od/laobeijinxc/a/xingrendoufu.htm)

菜譜

原料:(四人份)

  • 瓊脂(燕菜 / 大菜)8 克

  • 細砂糖 50 克

 

 

  • 牛奶 250 克

  • 杏仁精 1 茶匙

 

 

 

 

almond tofu

 

菜譜提供者

mr deh ta hsiung

熊德達先生

做法:

  • 鍋裏放 500 克冷水,瓊脂掰碎後放進去,微火加熱至瓊脂完全融化。這個過程最少需要 10 分鐘。

  • 放糖、牛奶和杏仁精,攪拌均勻,但不要讓其沸騰,然後倒入大的碟子裏。冷卻後放入冰箱,冷藏至少 3~4 小時,過夜也可。

  • 杏仁豆腐凝固後切成方糖大小,舀到碗裏,上面放水果沙拉即可享用。

 

特殊風味:

  • 可用櫻桃、橘子、荔枝等單種水果代替雜果沙拉。

 

故事:

杏仁豆腐的歷史可以追溯到三國時期(公元 220-280 年)。那時有位著名的醫生名叫董奉,他醫術高明,為百姓治病分文不取,只要求被醫好的病人為他種一顆杏樹。久而久之,人們為他種的杏樹已超過了數十萬棵,當地人稱之為 “董仙杏林” 。這也就是很多醫院願意以杏林為名的典故。而杏仁豆腐,就是當地人用這片杏林結出的果實發明的。後來杏仁豆腐傳入了宮廷,更成為了滿漢全席上一道著名的甜食。

杏仁豆腐不僅味道清香可口,還有潤肺化痰的功效,更是深受孩子們歡迎的小吃。

http://beijingmeishi.abang.com/od/laobeijinxc/a/xingrendoufu.htm