川菜“口袋豆腐”一般有两种制法。一种是将豆腐切成条，入油中炸至是金黄色后捞起，再放入草碱水中浸泡几分钟，这样豆腐条内便胀满浆汁，形似口袋；另一种是将豆腐压成泥，再加入内茸、豆粉、鸡蛋清、盐等搅匀，然后挤成口袋形。以上两种都是传统的制法。笔者最近对“口袋豆 Sichuan “pocket tofu” There are two general system of law. One is the tofu cut into strips, fried into the oil to golden yellow after the picked up, and then into the caustic soda water soak for a few minutes, so tofu strips will be full of juice, the shape of a pocket; the other is the tofu Press into the mud, then add the inside velvet, soy flour, egg white, salt, etc. Stir, and then squeezed into a pocket-shaped. These two are the traditional system of law. I recently on the "pocket beans