According to legend, tofu originated in China during the Western Han Dynasty and became an important food in the Song Dynasty. The Southern Song Dynasty poet Lu You recorded that Su Dongpo liked to eat candied tofu noodle essence, and the liquor store in Lin'an, the capital, sold tofu and fried tofu. Nowadays, tofu is a common food, and balls made of tofu carry strong local and regional characteristics. Tofu balls are a local specialty of Wutai County, which is a must-have. In the alley of Taishan Temple in the ancient city of Xinzhou, a "tofu ball" specialty shop attracts many tourists and citizens and friends of Xinzhou to taste.
In the early morning, the warm sun bathes the ancient city of Xinzhou, which is simple and quiet, like a heavenly opening. The industrious couple began to be busy, Xinzhou ancient city self-produced black soybean milk water tofu fresh to the store, the tofu cut strips drained, with a machine to crush the tofu into a uniform two-millimeter small pieces, adding a selection of five peppercorns, large ingredients, fresh ginger, salt and other condiments to be carefully mixed, stirred evenly. Then kneaded by hand into balls, rubbing balls is a technical job, otherwise it is difficult to form a ball. Dip the balls in honey water one by one so that the color is better when fried. Grasp the temperature of the oil to 70 or 80 degrees, fry in the frying pan, sprinkle pepper and salt out of the pan to eat directly, the outer crisp and tender taste is very good. In addition to eating tofu balls directly on the plate as a dish, you can also bring back to the boiled ball soup, stewed vegetables, braised, vinegar slip can be. Near the Spring Festival, especially in Wutai County, every household must stew large stewed vegetables to welcome the spring. Tofu balls are cooked as raw materials for risotto and are a must-have traditional delicacy for families during the New Year. The balls are soaked in the soup, getting bigger and bigger, and the tofu balls that gather the essence of the soup, take a bite down, the soup overflows, and the mouthful of soup essence and the fragrance of tofu collide with the taste buds of diners.
Located in Taishan Temple Lane
Black soy milk water tofu
Machine crushing
Finely chop well
Add a variety of spices
Stir to combine
Knead into balls
Pour honey water
Master the oil temperature into the pan and fry
Sprinkle with salt and pepper out of the pan
Tofu balls taste crispy on the outside and tender on the inside
Customers win the door
Wang Fengqin, the operator of five tofu balls
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