冻豆腐是一种颇具特色的传统豆制品，由新鲜豆腐经冷冻而成。它孔隙密布、富有弹性，不仅营养丰富，味道也十分鲜美，能用来制作多种美味佳肴。新鲜水豆腐经冷冻后就成了冻豆腐，而解冻后再脱水干燥的冻豆腐又被称作海绵豆腐，其含水量不足 1%，便于保存。
Frozen tofu is a distinctive traditional soy product made by freezing fresh tofu. It is full of pores, elastic, nutritious, and delicious, which can be used to make a variety of tasty dishes. Fresh water tofu becomes frozen tofu after freezing, and the frozen tofu that is thawed and then dehydrated and dried is also called sponge tofu, with a water content of less than 1%, making it easy to preserve.
冻豆腐是北方人的智慧发明。人们把新鲜豆腐放入低温环境中，豆腐内部原本含有的水分会凝结成冰，原本的小孔被冰块撑大，整块豆腐随之被挤压成网状结构。当冰块融化成水从豆腐中流失后，就留下了无数孔洞，使豆腐变得如同泡沫塑料一般，吃起来口感层次丰富。
Frozen tofu is a wise invention of people in northern China. When fresh tofu is placed in a low-temperature environment, the water originally contained in the tofu freezes into ice, the original small holes are expanded by the ice, and the whole piece of tofu is squeezed into a net-like structure. When the ice melts into water and flows out of the tofu, countless holes are left, making the tofu look like foam plastic and having a rich layered taste when eaten.
由于冻豆腐口感劲道且呈蜂窝状，因此常被用于制作炖菜和涮火锅。它冷冻后形成的蜂窝结构更为疏松，像海绵一样能贪婪地吸收鲜美的汤汁，入口时汁水在口中迸发，让这看似普通的豆腐成为火锅里的灵魂食材。
Because of its chewy texture and honeycomb shape, frozen tofu is often used in stews and hot pot. Its honeycomb structure formed after freezing is more loose, and it can greedily absorb the delicious soup like a sponge. When you take a bite, the juice bursts in your mouth, making this seemingly ordinary tofu a soul ingredient in hot pot.
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