There is a snack
Cooking with ingredients is incredibly simple
But it is the favorite of the Chaoshan people
That's the tofu horn that will be fried golden
Eat it dipped in leeks in brine
Puning dried tofu
The small tofu horn that is fried and eaten, crispy on the outside and soft on the inside, and salty and fragrant, accompanied by a cup of small tea, is the high tea time that the Chaoshan people recognize from the bones.
So there is a saying that where there are Puning people, there must be a place to eat Puning dried beans.
Puning dried tofu must be made with local water
In Guangdong, local names can be used for the naming of food, "fish town" Shunde is one of them, and the other is probably the "bean country" - Puning.
Like Shunde, when puning is mentioned, people tend to skip its other "achievements", and the first thing that comes to mind is this labeled food - dried beans.
As a southeastern Part of Guangdong Province and the western part of the Chaoshan Plain, Puning has a small population, but the soy products produced are well-known.
In the Chaoshan vegetable market, the shops related to Puning are all monopoly windows, Puning's tofu, dried tofu, oil tofu, bamboo tofu skin, bean paste, etc., there are many varieties, almost all inseparable from a "bean" word.
According to the Puning chef, the Puning people's obsession with soy products stems from the limited local products and special water quality in the old days.
As we all know, the south is not actually a large area that produces soybeans, but in the southeast region of Guangdong, such as Hakka's Heyuan, Meizhou, etc., as well as the plains of Jieyang, Shantou and even Chaozhou, people have the tradition and habit of planting soybeans.
It is said that the local people have a special love for this crop, which originated from the ancients who migrated here from the Central Plains.
Although growing soybeans is a family model for small families, out of that love for traditional food customs, people have interpreted the few soybeans into various fine products.
Coupled with the heavy alkali and light acid of the water quality in the eastern waters of Guangdong, it also has quite an advantage in the production of soy products. Therefore, such as Hakka tofu, Puning people's tofu, bean paste, etc., are the food representatives of the dominant party.
Today, many of the materials used to make soy products in these places have switched to high-quality soybeans from the north, but the practice is still to follow the traditional way, and the use of water is indispensable to the local water source.
As one of the most famous soy products in Puning, Puning dried tofu is also known as Puning fried tofu. But in fact, it is not "tofu", but a kind of dried tofu made of soy milk and potato flour, which is different from the real Puning tofu.
Don't look at this small piece of dried tofu, its production process is very complicated - refining, slag removal, cooking paddle, with paste, test powder, paste, mixing, brine, lump, briquette, briquette, briquetting, time-consuming and laborious, each process must be strictly checked, in order to ensure the quality of each piece of dried tofu.
It is said that the earliest people in Puning to make dried beans were from Guangnan Village, Liaoyuan Town, which has a history of more than 600 years. The shape of the dried tofu in Guangnan is square, but a small square is concave in the middle, shaped like an official seal.
It is said that this shape was made into a prayer by the Guangnan people for their descendants to become officials and riches.
But in fact, its real use is to press a small wooden board in the middle of the dried tofu to help squeeze out the water, so that the tofu becomes "dry" as soon as possible.
The dried beans are complex
Today
Puning dried tofu can become a major category of Chaoshan cuisine
Nature has its own superiority
The first is the material
In The Puning dried bean raw materials, the most important thing is actually potato flour, its quality is crucial, followed by soybeans, which is the so-called "first powder two beans three masters".
Potato flour, which accounts for about 20% of the raw materials, is the cause of the puff pastry and tender meat that are separated when fried tofu.
In addition, another key material that affects the overall taste of dried tofu is water, and it is said that the mountains around Puning are the branches of Lotus Mountain extending southeastward, and the water quality is cold and refreshing, which is an important premise for refreshing and good tofu.
In addition, there is an ingredient called yellow gardenia, which is added before the dried tofu is added, its smell is aromatic, Chinese medicine believes that it has the effect of clearing heat, diarrhea, cool blood, or natural edible yellow pigment, which can make Puning dried tofu have a special aroma and beautiful yellow, so that the cut dried tofu looks like "gold and silver" effect.
For the truly authentic Puning tofu, these three points are indispensable, even irreplaceable, and are the soul of the soul.
On the contrary, people generally believe that the core of soybeans does not have too many highlights here, which is why it is possible to replace local soybeans with northeastern soybeans.
The second is the kung fu of making dried beans
The first is the refining, the pulp is milled at least twice, and then the powder is added, which is the key to the texture of the dried beans; the mastery of the temperature is very important, and the key area is between 66 ° C and 70 ° C.
The comprehensive factors such as adding flour, stirring, and pointing gypsum can determine whether the final dried tofu is specially fried, or can only be fried, or can be fried and cooked arbitrarily.
The third is the kung fu of fried dried beans
The last point is to make a big deep oil. The dried tofu fried in dading is crispy on the outside and tender on the inside, fragrant on the outside and smooth on the inside, which may be the main reason why the dried tofu in the street specialty store is delicious.
At present, the dried beans in Puning Liusha Town are of the highest quality, with smooth soy milk, thick flesh and cool mouth, and are known as one of the most delicious Puning dried beans.
Fried Puning dried beans are usually eaten dipped in leek brine or minced onion and garlic brine, one can increase saltiness Titian, and the other is that brine can reduce fire (sure enough, Cantonese people always pay attention to fire). Not only that, Puning tofu can also be dipped in various dips such as spicy marinade, which is also smooth on the outside and smooth on the inside, and the lips and teeth remain fragrant.