Tofu was once known as the origin of the "national dish", tofu has a history of more than 2,000 years, it is said that it was invented by Liu Bang, the grandson of Liu Bang, an alchemy expert in the Western Han Dynasty of China, and Liu An, the son of Liu Chang, the King of Huainan. For Chinese, a piece of white and tender tofu is not only the joy of the moment of entrance, but also an appeal of the soul. Around the beginning of the 16th century, tofu was introduced to Europe, Africa and North America, becoming one of the staple foods in many countries.
The method of tofu is more extensive, frying and frying, boiling and simmering, and everything can be done. Tofu, which can match all foods, carries a piece of innocence from beginning to end, symbolizing the frankness of Chinese doing things "cleanly and whitely"! Tofu, Doufu, perhaps because of the harmonic sound, tofu is given an auspicious meaning, the New Year's Festival, marriage and children, are indispensable to the existence of a plate of tofu ...
In this long development process, tofu has also developed various forms, so there is a joke that says, don't go to work, or make tofu! Make tofu is the safest, just tofu, sugar water is tofu flower, water is more is soy milk, water is less dried tofu, moldy is edamame tofu, shelf stink becomes stinky tofu ...
Tofu is divided into south tofu and north tofu, and the main difference is "pointing"! North tofu uses plaster, also known as old tofu, the texture is harder, the bean flavor is strong! The southern tofu is lit with brine, the texture is soft, and the taste is very good.
<h1 class="pgc-h-arrow-right" > Huainan tofu feast</h1>
Huainan is the birthplace of Chinese tofu, a piece of ordinary tofu, after making soup, frying, stir-frying... You can make 108 "tofu feasts", which has to be impressive! In Huainan, the industry standard for tofu production has been established, and each dish is the result of intensive cultivation. It is said that of the 108 courses of the "Tofu Feast", there are 70 "red flavors" and 38 "white flavors", and the "red and white flavors" here are distinguished by the color of the dishes.
In addition to the Huainan tofu banquet, other provinces and regions have a lot of tofu methods and dishes, today I will take you to appreciate the tofu cuisine in different regions of China, one more fragrant than the other, see if there is your hometown?
<h1 class= "pgc-h-arrow-right" > the six major tofu in China</h1>
1. Huainan Bagongshan tofu
Huainan is the birthplace of tofu, Bagongshan tofu is also known as four seasons tofu, its crystal clear, white like jade plate, tender as gelatinous, delicate texture, refreshing and smooth, no yellow pulp water flavor, the tray is not broken. The finished dish is golden in color, crisp on the outside and tender on the inside, and delicious in taste
2, Anhui edamame tofu
One side of the water and soil to nurture one person, Huizhou's edamame tofu production is very Huizhou local characteristics! Good edamame tofu, white hair can grow to 2 inches long, there are some black spots on it, fried and fried to eat, while hot smeared with red and plump hot sauce, the moment of entrance, suddenly feel full of mouth, delicious! This dish is said to have been the life-saving herb of Emperor Zhu Yuanzhang of the Ming Dynasty.
3. Yunnan Jiang huang tofu
If Tang Huang Tofu is a fine product in the "Tofu Family", it is unique and unique in the selection of local mountain spring water, sour pulp, turmeric and other raw materials, well-made, bright yellow color. Eat raw and delicious. Served stir-fried, fragrant but not greasy. Eaten fried, crispy and delicious. Boil soup, nourish the face and lose weight. Once known as the "Nineteen Monsters of Yunnan", if the tofu in the pond is tied to sell!
4, Hunan stinky tofu
Speaking of stinky tofu, people who love it are very fond of it, and it is uncomfortable not to eat it for a few days, and people who don't like it avoid it, and hate can't never see each other forever! It is made of "soybeans" and "brine" fermentation, the production process is more cumbersome, usually takes 2-3 months. Fried stinky tofu, the outside is tender on the outside, the fresh flavor is slightly spicy, although the smell is fragrant, but the taste is strong, the moment of entrance, the whole person has been sublimated!
5, Henan Huanchuan tofu
Known as a cultural treasure of Kaifeng, if you go to buy this kind of tofu, it is likely to see the locals, using a scale to hook up the tofu to weigh, and then tie it with hemp rope and carry it away. If you use white tofu to entertain guests is too shabby, the locals will also make lamb stewed tofu to entertain guests, using this kind of hard tofu, known for its mellow and smooth mouth for hundreds of miles!
6. Chongqing blood tofu
Chongqing blood tofu is a unique specialty of Chongqing Changshou Township, not made of "blood", but after smoking, tofu becomes a blood-like color, "blood tofu" hence the name! Its appearance is beautiful, the taste is salty and fresh, the numbness is delicious, and it is soft and chewy to eat, which is a rare wine accompaniment! Although it is not valuable, it is the homesickness of the wanderer!
<h1 class= "pgc-h-arrow-right" > of the eight major cuisines of tofu, you have eaten a few dishes</h1>
Tofu since ancient times, in the pen of the literati inkers, are noble synonymous, and in the eyes of gourmets, tofu is a very good ingredient, from ancient times to the present, about tofu cuisine is countless, although in the long river of history, many cuisines have disappeared and lost, but there is a disappearance of one cuisine, there will be the rise of another cuisine, just like the major cuisines, after a long time, only to assemble a special cuisine, become a unique cuisine. As for tofu, it also exists in major cuisines.
1. Crab yellow tofu
There is also a dish in Jiangsu and Zhejiang cuisine and Huaiyang cuisine, called crab yellow tofu, also called crab flour tofu, which is a very delicious tofu dish. The most traditional method of crab yellow tofu is made with crab yellow, crab powder, tender tofu and other ingredients. But later, because the cost of crab yolk is too high, the preparation is complicated, and it is difficult to preserve freshness, salted egg yolk is now used instead. After the real crab yellow tofu is cooked, the tofu is white and tender, the crab yellow is fragrant, salty and fresh, fresh and delicious, and has a unique flavor.
2. Mirror box tofu
Mirror box tofu is a traditional famous dish in Wuxi, Jiangsu Province, created by Liu Junying, a famous chef of Wuxi YingbinLou Restaurant, and cooked with Wuxi specialty "small box" tofu. In the 1940s, Liu Junying, the chef of Yingbinlou Restaurant, improved the home-cooked oil tofu stuffed meat, changed the oil tofu to a small box of tofu, added shrimp to the meat filling, cooked tofu filling full, beautiful appearance, delicate and tender, so there is meat for gold, shrimp for jade, gold inlaid with white jade box is called. Because the tofu block is shaped like a mirror box box used by women for combing, it is named mirror box tofu. This dish is orange-red, fresh and tender, mellow, meat and vegetarian combination, suitable for all ages, is a famous dish in Wuxi that is appreciated by both elegant and customary.
3. XiShi tofu
Also known as Xishi tofu soup. Zhuji, the western foothills of Huiji Mountain in central Zhejiang and the south bank of the Qiantang River, is the ancient capital of the Yue Kingdom during the Spring and Autumn Period and the Warring States Period, and the hometown of the beautiful Xi Shi. Zhuji's Xishi tofu has a long history, its production is the above good soybeans, after stone grinding as the main ingredient, made into raw tofu, firing with young shoot sprouts, mushrooms, kaiyang and other accessories, the raw tofu cut into fine cubes and chicken soup together with braised, to a certain heat, with water starch hook mixed, and finally accompanied by egg yolk juice and shallots. The tofu fired in this way is tender but not paste, smooth but not greasy, thick but not knotted, and has excellent color and flavor.
4: Puning fried tofu
Puning fried tofu is one of the Chaoshan specialties, which is made by cutting Puning tofu into pieces, frying it in hot oil, the skin is yellow, it can be fished up and cut into small pieces, and when eating, it is dipped in raw garlic vinegar or leek brine and other spices. Puning fried tofu is famous for its crispy skin, tender meat, refreshing taste, often eaten and not tired of other special flavors, many Puning old overseas Chinese, working outside the country, once back to their hometown, always do not forget to taste the hometown famous snack Puning fried tofu.
5. Cloth bag tofu
As the name suggests, the appearance of the cloth bag tofu is like a small cloth bag, the block is larger than the general stuffed tofu, the top is tied up with green onions, the "belly" is bulging, and it seems that it is stuffed with filling. Use chopsticks to pick up a piece of bite open, found that the inside is chopped into fine particles of the filling, eat very refreshing, and the taste is fresh and sour, eat more is not greasy. Tofu is selected from the Hakka people's own oil tofu, the method is to put the fried tofu into the alkali water soaked for half an hour, and then dig a hole in the tofu, the bamboo shoots, mushrooms, sauerkraut, pork, ham slices and other minced meat stuffing into it, and finally tied up with green onions on the top, a god-like cloth bag of tofu is ready.
6. Kuzuan tofu
Zuan Xiang Cuisine was founded by Tan Yanmin, a celebrity from the late Qing Dynasty to the Republic of China in Hunan, and his home cook. Kuian Xiang cuisine has won people's favor with the gastronomic concept of "excellent selection of raw materials, fine knife handling, exquisite cooking skills, and accurate taste blending", and is known as the "source of Hunan cuisine"
7. Chrysanthemum tofu
The first time I saw this chrysanthemum tofu, I was amazed. While drinking soup and pondering, it is incredible, how to do it? Tender shredded tofu floats in the soup, making people can't bear to be alarmed.
Huaiyang cuisine master's artwork "chrysanthemum tofu", this knife work has not been able to take down for ten years and eight years, just do not cut off the tofu is already very difficult. And silk!!
To make chrysanthemum tofu, you must choose tender tofu, and when making it, the action must be gentle when filtering and injecting the soup, and it must be slowly injected from the side of the bowl. At the same time, boiling the soup, it is best to use old chicken, leg meat, ham and other raw materials, after processing clean, simmer over low heat for a long time, the soup color is clear, the seasoning should be slightly heavier, so that the tofu will taste.
8. Lotus tofu
Hibiscus lotus tofu is made by steaming. The taste is tender and smooth, salty and delicious, shaped like a lotus flower, and the color is clear.
9. Vinci tofu
Wensi tofu is a traditional dish of Jiangsu with a long history, originating in Yangzhou and belonging to the Huaiyang cuisine and Su cuisine. It is extremely strict in selection, fine knife work, soft and tender and clear alcohol, melting in the mouth, and at the same time has the effect of conditioning malnutrition, supplementing the deficiency and nourishing the body, and is a good recipe for the elderly and children. Qing Ren Yu Fan's "Tea Fragrant Room Cong Banknote": "Wen Si Zi Xi Fu, Gong Shi, and good for tofu soup sweet pulp porridge." Those who have followed its example so far are called Wensi tofu. It is also called "assorted tofu soup" in the "Tuning Ding Collection".
10: Cook the dried shreds
Large boiled dried silk, also known as chicken juice boiled dried silk, is a traditional dish in huaiyang area of Jiangsu Province, belonging to the Huaiyang cuisine; this dish is a refreshing, nutritious dish, the beauty of its flavor, has always been pushed as a delicious meal on the table, Huaiyang cuisine in the housekeeper dish. The raw materials are mainly Huaiyang Fanggan, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments has been cooked, compounded into dry silk, and it is refreshing and appetizing to eat, exceptionally precious, and tireless.
<h1 class="pgc-h-arrow-right">END</h1>
Have you eaten so much delicious tofu? I believe that there should not be many people who have eaten all of them! So where do you think tofu is best in China?