Hachikoyama tofu

Among the ingredients created Chinese, tofu is the greatest one, and the profound tofu culture has been derived, and there is no second case in the world.

Legend has it that it was invented by Liu An, the king of Huainan in the Han Dynasty, who failed to refine Dan in Bagong Mountain, but pointed out tofu, and as a result, he could not think through it and went to rebel, but he was unsuccessful, so he had to commit suicide. Otherwise, tofu is a veritable longevity food, and it is not a problem for the old man to live for a few more years. Bagongshan tofu is famous all over the world. I have also tasted tofu feasts at Hachikosan.

It is probably also true that the tofu at that time was not very tasty. According to research, the large-scale popularity of tofu began in the Tang and Song dynasties, first into Japan, then into Korea and Southeast Asia, and also became their common ingredients.

All beans can be used to make tofu, but the most popular is still soybeans. Squeeze raw soy milk first, then boil, not rolling is not OK, too rolling will also go wrong. The final process is to point the brine, traditionally point gypsum or salt brine, the former is soft and slippery, commonly known as the south tofu, the latter is old and hard, the north is more common, but the Fujian coastal areas with seawater to point, close to the salt brine, north and south, not completely refer to the region.

What we call the taste of tofu, in addition to the bean flavor, is the taste of plaster and salt brine. The common lactone tofu in today's market is later improved, converting starch into gluconolactone, as a coagulant point out of the tofu, better than the water, extremely tender, some friends like, I always feel that it has no personality, fade out of a bird.

Of course, it is also related to the production of these tofus with ordinary tap water. Usually where the water quality is good, the tofu produced must be delicious, so the mountainous areas are more famous tofu, like one of the famous Lu dishes Taishan Sanmei, the local tofu, cabbage and water stewed together, very delicious, other places can not eat.

The family of tofu is very large, according to the texture, there are tender tofu, tough tofu, old tofu, frozen tofu, oil tofu, etc., if you count the extended products stinky tofu, dried tofu, vegetarian chicken, hundreds of leaves, tofu bamboo, simply innumerable, one by one introduction, you can write a book. But don't think that soy products only sell soy products, like the so-called Japanese tofu, which is actually made of eggs, not to mention what rice tofu, blood tofu, milk tofu and baked bran of noodle products.

Bring it into the dish, tofu can be described as an all-rounder.

Cut a peeled egg, sprinkle with green onions, drizzle with soy sauce and sesame oil, simple and simple, summer gifts, complex is Chen Mengyin's "Food Classic" recorded in the Taishi tofu, the ten pieces of tofu soaked in the whole chicken boiled soup simmered, luxurious. Tofu soup in Kyoto, Japan, only under the water and konbu, slowly rolling, when eating soy sauce, light taste out of the tofu flavor, Korean kimchi mixed with tofu, strong personality, but also easy to enter ah. How appropriate is it to stew fish at home and pour a box of tofu into it? Fried tofu balls or crispy tofu in the restaurant are sold to you as a big dish, which is still very suitable.

In short, tofu should be simple and complex, should be light and thick, should be the main, how you match, how to concoct.

The "Suiyuan Menu" records a dish of eight treasures of tofu, which was given to Wang Taishou by the Kangxi Emperor as a court dish, as follows: "Cut and crush with tender slices, add spice mushroom crumbs, mushroom crumbs, pine nut crumbs, melon seed crumbs, chicken crumbs, ham crumbs, put them into the thick chicken juice, and fry them in a pan." It is also possible to use rotten brains. Use a scoop without a spoon. "Maybe you think it's cumbersome, so it's good to reduce these crumbs to eggs and green onions, no chicken soup, a few drops of shao wine, and court cuisine is also a home-cooked dish." This dish was written by Mr. Liang Shiqiu in "Yashe Talks About Eating", known as "Chicken Planed Tofu".

There are many famous tofu dishes, familiar to the ear, all of a sudden can say that there are mapo tofu, crab powder tofu, Hakka stuffed tofu, mirror box tofu, three shrimp tofu, pot collapse tofu, etc., home-cooked tofu and so on is enough to make a table of tofu feast. But open the old recipes of the 70s and 80s, you will find some tofu dishes, almost to the point of being lost, such as lotus tofu, fried tofu pine, snowflake tofu, cinnabar tofu, micro-hole tofu, four seasons tofu, double duck tofu, honeycomb tofu, sunflower tofu, pocket tofu... Friends of the younger generation, don't talk about eating, never heard of it. Making these dishes into a tofu feast is rare.