Tuesday Lunch - 週二午餐

> Fried pork with dried tofu

I love all soy food. We think the dried tofu is different from tofu, like tofu skin. Although they are made by the same material - soy bean, their shapes are unlike at all whether for looking or eating. You mush be amazed at what many varieties of tofu. The dried tofu is indeed made by dehydrating tofu, but I consider from cooking aspect the dried tofu should be classified to its own sort. It is because dried tofu is harder and more flavorful than normal tofu. It is hard so that can be cut to many shape, such as slice or stick. And its structure easily let seasoning into inside. We Chinese call this feature "flavor-entered". Furthermore, the number of dried tofu dishes are never less than that of tofu dishes.
In Dasi, one town of Taiwan, the residents even developed a special variety of dried tofu, called Dasi dried tofu, which can be treated (eaten) as a snack.
Of course, my mom fried dried tofu and pork with soy sauce and sometimes with chili. It is appropriate to eat with rice. Chinese says this dish is "rice-swallowed", means people can eat lot of rice with it.

[中文]
今天有三道家常菜，一個有香菇攪和著我看不出來的綠色青菜，這到菜不知怎麼介紹，下次要先問問大廚；而另一道麻婆豆腐雖然很有名，可是被塞在一個角落實在不上相；最後就介紹我也滿愛吃的「豆乾炒肉絲」。
豆乾的英文名字算是滿貼切的，就叫做「乾豆腐」，剛好豆乾的全名就是豆腐乾。豆乾製作過程跟豆腐大同小異，差別就是脫水脫的比較乾。我在wiki百科裡看到豆乾算是豆腐的某一個種類，可是若以料理的角度而非原料的角度去看的話，我寧願視豆乾是獨立出來的一種，就像豆皮。豆乾因為比較硬，可以切成很多形狀，而且組織比較鬆散，可以比較入味。(真不知道要怎麼用英文形容「入味」)
由於我媽是個職業婦女，能每天燒飯做菜就已經很了不起了，因此豆乾也沒有切的像餐廳一樣這麼細。還記得以前小時候上館子，全家人最愛去永康街附近的「六品小館」，他們家的豆乾炒肉絲真是一絕，豆乾切的跟肉絲一樣細，再加上小辣椒絲，真是下飯(這個詞又難倒我了，有誰位「下飯」的英文呀)。可惜後來換廚師之後味道就不如以往了。
我在文中也有提到大溪豆乾，不過這幾乎不像是菜了，反而像是零嘴了。