[原创]北京小吃"豆腐脑"与"老豆腐"的区别
<p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21.1pt; mso-layout-grid-align: none;"><b><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;"><font face="Times New Roman">“</font></span></b><b><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">豆腐脑</span></b><b><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;"><font face="Times New Roman">”</font></span></b><b><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">和</span></b><b><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;"><font face="Times New Roman">“</font></span></b><b><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">老豆腐</span></b><b><font face="Times New Roman"><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;">”</span><span lang="EN-US"><p></p></span></font></b></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 21pt; mso-layout-grid-align: none;"><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">在北京住过的人都吃过这两样儿东西，可您别弄混了，它俩不是一码事儿。豆腐脑之所以叫</span><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;"><font face="Times New Roman">“</font></span><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">脑</span><span style="mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN;"><font face="Times New Roman">”</font></span><span style="FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN;">，是因为豆腐浆里点的卤极少，比南豆腐还要软，非常细嫩，吃时要用小勺儿盛，类似于豆腐羹。制作时点卤非常讲究技巧，要求熬浆时用微火，不能溢锅，这样熬出的豆腐脑不糊、不库、不涩，勾卤时则要用急火，一开锅就得活。吃的时候浇上羊肉卤、蒜汁和辣椒油，味道绝佳。经营者多系穆斯林，回族经营者所制作的小吃都很讲究，仅这羊肉卤就堪称京味小吃之一绝，口碑极好。具体做法是：取羊肉的腰窝，白水煮熟，斩成小丁，煮肉的汤与泡口蘑的汤都用于打卤，以保持原汁原味。口蘑系河北张家口一带的野生菌蘑，尤以庙中蘑为顶级珍品。羊肉、口蘑、酱油一同下锅，盐适量，然后用上好的绿豆粉芡勾成卤汁，不膻不腥鲜香无比，盛半碗豆腐脑浇半碗卤，再佐以大蒜汁，爱吃辣的主儿还可以拌上辣椒油，别的什么也不能加了，这就是老北京原汁原味的清真豆腐脑。过去在牛街卖豆腐脑的铺子还讲究把烧卤的锅架在铺子门口，锅里煮着一个羊头，那才叫真材实料。豆腐脑除了浇咸卤外，还有一种甜豆腐脑，是用白糖加水熬开锅后，勾淀粉溜芡，上面再撒上切碎的金糕、青梅和瓜仁。但现在已经见不到了。<p></p></span></p><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN; mso-font-kerning: 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">老豆腐呢？没有“脑”的细腻与鲜嫩，突出一个</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: "Times New Roman"; mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN; mso-fareast-font-family: 宋体; mso-font-kerning: 1.0pt; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">“</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN; mso-font-kerning: 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">老</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: "Times New Roman"; mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN; mso-fareast-font-family: 宋体; mso-font-kerning: 1.0pt; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">”</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN; mso-font-kerning: 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">字。制作时将豆浆过滤后放入一米高的桶式沙锅里，点卤较豆腐脑稍多，也就是比成型的豆腐稍软些而且带原汤，沙锅下有炭盆用以保温。将老豆腐盛入碗中，热气腾腾的浇上专有的作料：熟酱油、酱豆腐汁、麻酱汁、暴腌韭菜末、韭菜花和辣椒油，这就齐了。什么蒜汁、香菜一概没有，这才是原来的味道。现如今在北京经营早点的大多是外地人，他们打小儿就没见过也没听说过老北京的这些个玩意儿，哪儿能做出京味儿来？顶多是改良的</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: "Times New Roman"; mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN; mso-fareast-font-family: 宋体; mso-font-kerning: 1.0pt; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">“</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN; mso-font-kerning: 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">地方风味</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: "Times New Roman"; mso-ascii-font-family: 宋体; mso-ansi-language: ZH-CN; mso-fareast-font-family: 宋体; mso-font-kerning: 1.0pt; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">”</span><span style="FONT-SIZE: 10.5pt; FONT-FAMILY: 宋体; mso-hansi-font-family: "Times New Roman"; mso-ansi-language: ZH-CN; mso-font-kerning: 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA;">。</span> <p>额。。。。。。。。。。。。。。。。。。。。</p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p> 说的不错，吃主儿啊 呵呵，一直想知道，这次终于了解了~~~~ 确实,现在的所谓"豆腐脑","老豆腐",早就叫某些人给弄走样了,和煎饼果子,鸡蛋灌饼,掉渣饼一样的下场,挺好的东西,全给糟尽了.
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