A piece of "eating" heart is in Youxi
"Shallot mixed with tofu, one clear (green) and two white"
It is a metaphor for being a man and doing things innocently
On the other hand, tofu, melting life
Today, I want to recommend it to you
Tofu is a long-standing delicacy in the mainland
It's ordinary
But the production process is not simple
Traditional tofu making techniques have been included
The Fourth Batch of Representative Items of National Intangible Cultural Heritage in China
In Youxi, tofu is loved by the people
It is most famous for Baziqiao Tofu and Zhongxian Tofu
Among them, the eight-character bridge Luoyan tofu making skills
It has been listed as the intangible cultural heritage of Youxi County
To make tofu, you should use high-quality soybeans
There are three treasures in the GIAHS Joint Terraces
One of them is the ingredient used to make tofu
——Tapo Bean
Of course, the quality of the ridge beans produced by Youxi farmers is good
Tofu has been "hard work" since the day it was born
As the saying goes: "There are three hardships in the world, and the iron supports the boat to grind tofu." ”
Stone grinding is a traditional tool for grinding soybean milk in ancient times
It is the crystallization of the wisdom of the ancient working people
With the advancement of the technological era
Machines gradually replaced stone mills
The tofu making technique is complex
From soaking beans into soldiers, grinding beans into pulp, and filtering slag into pulp
To boil the moon and roll snow, point the halogen and sink the flowers, and emboss the flowers to rot
Every step is meticulously detailed
Tofu is a home-cooked delicacy for three meals and four seasons
It also carries the flavors of life
From beans to tofu
It is to polish away the edges and corners and remove impurities
The process of refining the essence and curing it
Mapping to life, just like a person
From sharp edge to soft and tough
From a mixed state of mind to a clear heart
From loose and slack, to square and stylish
There are many types of tofu
The older ones are called old tofu
If it is a little tender, it is called tender tofu
The most tender one is called tofu brain
Deep-fried is called dried tofu and bean bubbles
It can also be processed into tofu and edamame tofu......
The flavor is light
Tofu is the pinnacle of Chinese food aesthetics
The ancients sang tofu:
A light seven-point water, the whole body is crystal light on all sides
The rich and the poor are all loved, and everyone calls him the king of dishes
Tofu is an extremely important ingredient for the people of Youxi
A piece of tofu, fried and fried, ever-changing
It is made into a flavorful and mouth-watering dish
Hot tofu brain
Soft as water, white as silk
Silky, delicate, fresh and delicate
Whether it's for breakfast or afternoon tea
are all pampered
When you lose your appetite
Have a bowl of white and piping hot tofu brains
Sprinkle with some white sugar
(The most simple way to eat in Youxi people)
Smooth and tender, full mouthful
Satisfying and refreshing
Small onion stirred tofu
△The picture comes from the Internet
The weather is getting hotter
Have a plate of shallots tossed with tofu
Wash the ordinary tender tofu with water
Or blanching
Sprinkle a pinch of salt and tofu on a plate and mix well
(You Xi also uses light soy sauce instead of salt)
Cut a few thin shallots and garnish
If you are particular about it, drizzle a little sesame oil
A bowl of fragrant food is done
Tofu soup
Tofu soup
There are also many ingredients that can be paired
For example, You Xi's hot tofu
(Daylily and dried mussels must be added)
Fish head tofu soup
(It's really good with organic fish from Min Lake)
There are also many banquets in Youxi
Shiitake mushroom and tofu soup soup
No matter what you go with, boiled tofu
It's all unique
Savor it
Fragrance, mellow, fresh......
Lingering fragrance
Mapo tofu
△The picture comes from the Internet
Mapo tofu must be
Numb, spicy, hot
It's a side meal
Stir-fry in a pan with garlic and minced meat until fragrant
Add some salty bean paste and mix as appropriate
Cut the white tofu into small pieces
Add to the pot with the soup
Simmer and simmer until the soup is exhausted
Bean aroma is intertwined with spicy aroma
Slightly scalded and tender
It's an appetite
Deep-fried tofu
Deep-fried tofu
Youxi people also call dried tofu
You can see it everywhere in the vegetable market
It is an indispensable food for the New Year Festival of Youxi people
So fried tofu Youxi people have a very set
Small tofu under the action of heat
Slowly bulging up
The white bean skin is also gilded with golden yellow
Fried tofu is reprocessed
It can be boiled and marinated
The rich aroma of beans wafts through
Don't look at it with an "old tofu" face
The essence is the inner core of "tender tofu".
Tough on the outside and tender on the inside, the texture is delicate
Stinky tofu
Over the years, Youxi stinky tofu has also been "out of the circle".
The white, tender tofu is fermented
Naturally emitting a "scent"
The tofu is fried until the skin is golden and crispy
Then drizzle with a special thick sauce
Add shredded cucumbers, coriander, green onions, etc
It becomes a flavorful appetizer
Mao tofu
Edamame tofu, moldy tofu, stinky tofu
The people of Youxi have a variety of different names for edamame tofu
But it refers to the same kind of tofu with long hairs on the surface
It's not that the tofu is bad
It is a traditional specialty of Youxi
将豆腐切成块状
Fermentation is carried out to make it grow a few inches of white hair
Serve with green onions, ginger, salt, etc. after cooking
The taste is smooth like cheese and the taste is unique
There are many ways to eat tofu
Meals can vary from season to season
The price is low, the taste is soft and tender, and it is suitable for all ages
Boxy, innocent
Tofu entrance, innocent and careful
Authenticity of life
Maybe it's between square inches of tofu
We need to taste it
Source: You Xiaoxi
Part of the image source: Network and Weiyou
New Media Editor: Zeng Huihui
First trial: Wang Fengrong
Re-examination: Huang Ranran
Final review: Chen Zengwei