Bear tofu

When I was a kid, my family liked beans. At first, the bean flowers were grinding by hand, grinding out the soy sauce and filtering the soybean slag. And then add a proper amount of plaster to the beans. Every time they make beans, they're full of beans, Grandma wraps them up in gauze and they eat in cold refrigerators. Grandma makes beans from her own soybeans. They're all sweet and they smell like beans. For the first time in my memory, tofu from bear palms was the result of Grandma making soybean flowers that she could not finish and became tofu. I don't want to eat tofu. Grandma sliced the tofu into thin slices, slowly fryed the fire in the oil pan to the yellow side, and then made a delicious tofu bear palm on the sauce. Every family gets tired of big fish in New Year's, and Grandma makes soybean flowers from time to time as a delicious meal table. And tofu, of course, tofu chooses to cook with bears. When I first ate, I was curious to ask Grandma: "Why is this called tofu?" How can you call it a crumb without the elements? Grandma said, "Smugly boy, this is just a name." Not all dish names match the ingredients. Tofu is a traditional dish of the Sichuan province. Colors are red, fragrances of jatropha, salty and spicy. It's fine, it's green, it's soy, it's salty, it's got more local flavor. It's called "bear palm" and it's like tofu and tastes like it。