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一间位于新都城嘅百佳入面有条food street ，里面有10多间小食店，种类繁多例如:素食、包点类、日式、面食、小菜及甜品类也有，今晚就在这里选几款试试～！首先先试「豆腐煮意」的豆腐花，因为早已听闻这里的豆腐花十分滑腻招牌豆腐花 （$7）用小胶碗载著，份量不算太多，没有提供糖浆，店主自行替我加入了大量黄糖，还话不够的话就再去添加，但其实因为怕肥. . 是不想要太多黄糖而已. ..豆腐花入口非常滑腻，完全没有微粒，感觉不到石膏粉的存在，果然没有介绍错！只可惜豆味不够香浓，令滑腻的豆腐花大为失色「豆腐煮意」除了有豆腐花外，还有煎酿豆腐/豆卜、琵琶豆腐及煎酿三宝等，当然还有最重要的煮食豆腐，每到下班时段都会将豆腐制品包成一盒盒，以便清货
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As I am kind of a TOFU lover, I purchased a ginger tofu pudding(豆腐花) from Tofulism today. Originally, i though it should taste quite nice with some soya flavour, but... in reality the taste was not good at all.The ginger sauce that was added to the tofu pudding tasted like ginger adding water, there was not taste of ginger at all, only a little bit "spicy". Although the tofu pudding was quite smooth, it was not the right texture and there was no soya flavour, so i was quite disappointed!I will not try again and I won't recommend this shop to others!!
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路过买支黑芝麻豆浆 600ml, 成份:有机黄豆, 水, 黑芝麻, 糖..香港制造..好像几健康..倒左一杯饮..点知豆浆虽然系黑色..但饮一啖已经觉得超甜(真系坊间柑多牌子之冠)..豆味亦不算浓..最离谱系完全没有黑芝麻味..唔想有糖尿病..余下的半瓶倒掉了..真系不该...
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Even though 豆腐主义 advertises itself as using higher grade Yellow Soy Beans from Canana, much like most of our traditional Hong Kong Tofu Shops in fact - for some reason not every shop seems to get the most soy flavours out of the beans! - Some do it using a hardcore boiling technique, making them carry that burnt soy taste as a result. - Some shops achieve it by diluting or centrifugally extracting flavours using less water - such as here, which gives it slightly more soya taste.- Most shops locally are just plain boring and with untraceable soy flavours... Disappointing.Unfortunately, this Warm Tofu-Curd was set rather hard somehow!It has detectable soy taste but it defeats the purpose of having a smooth gliding 豆腐花 I guess. Nowadays though, I finally understand and came to appreciate that its probably quite difficult to achieve the right balance day-in and day-out.... as its a sensitive & volatile product. Its strange how the Japanese manage to make such delicate tofu products with good results more often than not. Its probably related to how they approach it - starting off with higher quality beans, then using better quality water, also some secretive production techniques as well as possibly storage and packing solutions. I find that Chinese methods usually let it sit out in open air or in the fridge far too long, so there might be possible solutions there too?! (Note: Most Japanese diners never eat Tofu as a sweet dessert, its mostly eaten as Savoury. Almond Tofu Pudding (杏仁豆腐) from 中华料理 is the most notable exception! )
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知道豆腐主义出名豆品,见将军澳开左就试下先芝麻豆浆($5)声称系芝麻豆浆但我完全饮唔到有芝麻味~不过很香豆味又不太甜,当豆浆饮算了...看看成份表有 黄豆,水,糖那芝麻呢?
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