Rural people grind tofu, and the last waste left behind is tofu residue, which is often not valued. Nowadays, the city regards tofu residue as a delicious healthy dish, and many diners flock to it. In my hometown, tofu residue is a good dish, and farmers love it. Every time we grind tofu, my mother will make a dish for us to eat, that is, boiled tofu residue.
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How is moldy tofu residuedelical food moldy tofu residue made?
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Before the Spring Festival, every household in Shaoyang County has three major events: killing pigs, steaming wine, and beating tofu. After the fermented tofu residue after the soy milk filter, it is kneaded into a ball, stacked in the bottom layer of the bamboo sieve, and then laid on the bacon bacon, and then the whole bamboo sieve is placed on the fireworks to smoke, and the lard that is smoked out of the bacon flows out of the bacon, drips onto the moldy bean residue and seeps into it, and slowly the mellow moldy bean residue is concocted.
The smoked moldy tofu residue is golden and delicate, changing the ordinary temperament of white tofu residue and revealing noble quality. Mom cut them into thin slices, melted the lard in an iron pot, and put the tofu residue piece by piece, and suddenly, the strange aroma wafted up in the air, which could cover the entire main hall of Kang Ji Tang, and then put in the shallots or herbs, which was incomparably delicious.
Let's miss the food together
Now back to the countryside,
It is rare for anyone to be willing
Make this moldy tofu residue to entertain guests,
Only occasionally in a verbal remembrance of it.