The tofu that often appears on the table, I believe everyone is familiar with it, but many people don't know, in fact, tofu has a history of more than 2,000 years.
Li Shizhen once recorded in the "Compendium of Materia Medica": "The method of tofu began with Liu An, the king of southern Han Huai. "According to legend, more than 2,000 years ago, Liu An, the king of Huainan, was keen on alchemy. He often alchemy in Bagong Mountain, and one day when Liu An cultivated Dan Miao with soybean milk, he happened to add gypsum, and inadvertently, tofu was born.
Later, during the Tang and Song dynasties, tofu was introduced to Japan and Korea, and in the early 19th century, it was introduced to Europe, Africa, and North America. Today, tofu has become one of the staple foods in many countries.
Sought after from ancient times to the present day
According to legend, when the famous poet Su Dongpo of the Northern Song Dynasty lived in Huangzhou, because his official position was demoted, his salary was not high, so his life was relatively simple, and every time he entertained guests, he often cooked in person. Su Dongpo personally operated the spoon and innovated tofu dishes. Famous tofu plus celebrity cooking, similar to pork knuckle, tender and colorful, fresh and mellow, known as "Dongpo tofu." ”
"The Biography of Yue Fei" records that on the way back to Beijing, Yue Fei encountered a post house, because he knew that Marshal Yue liked to eat tofu, the shopkeeper painstakingly prepared a table of tofu banquet, including fried tofu, fried tofu, steamed tofu, boiled tofu, frustrated tofu, fried tofu, stewed tofu, slippery tofu, tofu milk, stinky tofu, etc.
Yuan Mu, a great genius of the Qing Dynasty, said in "Suiyuan Food List": "The taste of tofu is far better than bird's nest."
Mr. Qu Qiubai wrote in "Superfluous Words": "Chinese tofu is also a very delicious thing, the first in the world!"
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As the saying goes, "It's better to eat meat than tofu". In the midst of history and culture, tofu has always had a place at the dinner table.
Fresh home with spring
For many people, spring is hope and new life, but for foodies, spring is a delicacy. As the saying goes, the garden can't be closed in spring, so go into the pot to fill your stomach.
After the vernal equinox, wild plants are plentiful. Fresh toons, green and gray Chen, freshly sprouted willow spikes...... The dripping green is really beautiful and delicious.
Take the toon that is "8,000 years old for spring, 8,000 years old for autumn" for example, picked, washed, blanched, and then chopped into minced pieces, mixed with tofu, full of strange fragrance, full of spring flavor.
Those who love the bitter and fragrant fragrance should not miss the willow tofu mixed with it. This dish combines the tenacity of plants with the tender tofu that melts in your mouth, which is a folk wisdom. Take a bite, first slightly bitter, then fragrant, giving the taste buds a new experience.
Don't miss the simplest tofu with shallots, cut the tofu into small pieces, blanch it in hot water, take it out and cool it and put it on a plate, then add an appropriate amount of salt, chicken essence, sesame oil and chopped green onions, mix it gently and serve. Simple but light and refreshing, rich in nutrition, the delicate taste of tofu and the aroma of shallots make this dish popular and loved by thousands of households.
Cold salad, stewed soup, stir-fried vegetables, tofu is made in a variety of ways, and basically you can't go wrong with how to do it, and it is delicious to do it. Spring is bright, let's go out of the house and out of the city, go to the fields and mountains, and bring some spring vegetables back to make with tofu, one to feast on the food, and the other to live up to the spring.