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The white jade tofu is evenly stacked piece by piece, covered with snow white or sauce purple fluff, and some of the fluff also has black particles looming...
Huizhou edamame tofu (also known as tiger skin edamame tofu, Huizhou mold tofu) is a unique flavor snack and traditional dish in Huizhou. For thousands of years, there have been a few proverbs circulating in the local area: "Huizhou's first monster, tofu long hairy fine dish" "Huizhou edamame tofu, slap a slap and do not spit out."
The temperate climate of southern Anhui not only promotes the idyllic and conservative temperament of the locals, but also guides the slow growth of microorganisms on the surface of tofu. This layer of white villi, which is about an inch long, is actually a white hyphae, formed by fermentation mold. During the fermentation process of tofu, protein is decomposed into a variety of amino acids, so compared to ordinary tofu, the taste of edamame tofu is more delicious. In Anhui, not all year round can make this delicacy, after entering the humid and hot summer, the fermentation process of tofu is difficult to control during the sauna days.
The origin of edamame tofu is not small, and the two versions currently circulating are related to Zhu Yuanzhang. First, according to legend, Zhu Yuanzhang once defeated Huizhou and fled to the Xiuning area, hungry and unbearable, ordered his entourage to look around for food, and accidentally searched for a few pieces of tofu hidden here by the fleeing people in the grass, but it had fermented long hair, because there was nothing else to eat, and the entourage had to put this tofu on a charcoal fire and bake it for Zhu Yuanzhang to eat. Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the chefs accompanying the army to make edamame tofu to reward the three armies, and edamame tofu was passed down in Huizhou.
Second, it is said that Zhu Yuanzhang did hard work in a rich man's house in his childhood, herding cattle during the day and working with long-term workers to make tofu for the rich man at night. Later, he was dismissed by the rich man and lived a life of begging along the streets, without food. Those long-term workers were very sympathetic to Zhu Yuanzhang, stealing meals and fresh tofu every day and hiding them in the grass stacks, and Zhu Yuanzhang quietly took food. Once, Zhu Yuanzhang went to the field to beg, did not return for a few days, after returning, found that the tofu grew a layer of white hair, but the hunger was unbearable, had to fry it and eat, but the fragrance was fragrant, and it was delicious and abnormal. After Zhu Yuanzhang became the commander of the anti-Yuan rebel army, he once led a 100,000-strong army through Huizhou, and ordered the cook to take local stream water to make edamame tofu to reward the three armies. Since then, fried edamame tofu has quickly spread in Huizhou and has become a delicious traditional dish.
If you want to make a good taste of edamame tofu, each piece of tofu must be just the right ratio, just the right spring water, just the right climate, just the right humidity, and 100% care. And these are just right, but they are the key points, one link has a problem, all of them are invalid. In addition, raw materials are also very important, soybeans should be personally purchased at the farmer's home, and the most pure and healthy farm beans should be selected to be full of grains and non-bad beans. The water is all derived from the mountain spring water on the mountain, which is rich in minerals and sweet and delicious. Only by grasping the raw materials well, the edamame tofu made will not be astringent and difficult to swallow.
The sales method of Huizhou edamame tofu is also unique, and many self-employed people set up stalls, frying tofu, knocking on bamboo boards, and humming a badge minor tune in their mouths to attract patrons. For this reason, hobbyists often chant: "Bamboo board sounds, throat itching, holding (eating) three pieces, six points of ocean (money); a pregnant wine, really comfortable." ”