About two years ago, I wrote an article titled "Time Trail · The North-South Dialogue of Dried Tofu]," comparing the smoked dried tea in the north with the dried tea (dried fragrant) in the south. This time, I began to write about dried tofu again, in order to be another member of the soy product family who are well-known in the jianghu.
Let's start with the most famous one: Tsuzu dried tofu.
"Who in the world does not know the king" (Source: Network)
Jinjin dried tofu is a specialty of Suzhou and is quite famous. When I was in college, I went to Suzhou and Hangzhou to play, and before I went home, my fellow foodies were not very interested in various local snacks, but I bought a lot of Jinjin tofu and dried back, saying that this wine was particularly good. I was impressed by this.
Probably because I am half Wuxi, I have a high acceptance of sweets. This brand of marinade dried tofu is mainly sweet, mixed with fresh, salty, sour taste, the taste is oily and cottony, and the juice is dripping. Delicious is not fake, to say that it is actually a little greasy. But I just like it. Although I didn't go back with it, I immediately opened Taobao to place an order after arriving home - if I remember correctly, I repurchased it several times.
Can't be found out by you that I'm a foodie (Image source: Internet)
Wu Nong soft language, Jiangnan water rhyme. Sweet dried tofu is soft and moving in both taste and texture, but it is not homely in the north. More often, as my friend said, make an appetizer at best. Therefore, when you eat seriously, you have to eat dried tofu and have to find it from somewhere else.
One option is the spiced dried tofu. However, how this thing should be made, where it is produced, and how to do it if you want to make it yourself, I still don't have a number in my mind. No one teaches it. However, Lao Luo talked about the practice of tea brine old tofu on the public account (see "Tofu is so brine, it may be the best to eat it!"). "Tea Marinated Old Tofu"), which can be bypassed. However, the marinated tofu is not the spiced dried tofu I said.
I have neither eaten nor learned, how do I know this thing? The laughter point is about to appear here - because of Qiong Yao's novel "Several Degrees of Sunset Red". In the book, there is a girl named Xu Heling:
“...... Thin and tall, dark skin, flat body, a simple Yin Dan Shilin cheongsam, a pair of myopic glasses on the bridge of the nose, at a glance is the kind of standard exile student. ...... The skin is dark, and the flat plate has no body, so the male students gave her a lack of moral nickname, called 'spiced dried tofu'. ”
When she read Qiong Yao's novel, she was still young, fifteen or sixteen years old, and lacked empathy. In addition, the focus is on the heroine, so there is no feeling for the supporting role of Xu Heling, so that later, I don't know how many years later, as soon as I saw "dried tofu", I reflexively remembered "spiced dried tofu Xu Heling". Now that I think about it, it's not good. It's not just fair-skinned, well-built girls who deserve attention. Looks shouldn't be a reason for anyone to be made fun of either.
That being said, it's also quite interesting to see the handsome men and women of the old era (image source: internet)
But what exactly is dried spiced tofu like? Unable to find the standard answer, I had to give up, and turned to two other kinds of dried soy products, which can also be regarded as members of the dried tofu family - vegetarian chicken and vegetarian ham. Both are more common in the south, but now the north can also buy it, but the practice is not exquisite.
Let's start with vegetarian chicken. The first time I heard about this thing was from my friend Brother C in Shaanxi. I remember that the eldest brother taught me to season vegetarian chicken in the way of oil and spicy seeds, but I had no interest in peppers or oil splashes, and the matter was not resolved. However, I recently learned about the "braised vegetarian chicken" that is used as a topping in the noodle restaurant, and I think it will probably be delicious.
Then there's the vegetarian ham. The definition of this soy product seems to be very ambiguous, and some simply roll up the thick rotten skin and wrap it tightly into the taste, even if it is done. But I remember that Jiang Yi used to talk about his cooking of vegetarian ham in the late-night canteen, it seemed that he wanted to tear the rotten skin to pieces, and then how to wrap it... How to roll... How's it going? I don't know.
The dialect version of Shanghainese, I pretend to be a Wuxi person to listen to it is not refreshing. I know it's a lot of work.
In Tianjin, vegetarian chicken and vegetarian ham are mostly made cold dishes. It is especially common in summer. And other green leafy vegetables, vegetarian jellyfish, konjac shreds, cowpeas, etc., add a little sesame sauce, soy sauce, vinegar, minced garlic, etc., mixed out all a taste, nothing more than the taste and nutrition of a soy product - it seems that Tianjin people have no more interest in dried tofu than smoked. Even if it is soy products, there are tofu to eat, there is soy milk to drink, there is a thick rotten skin (also called dry tofu elsewhere) that can be cut into strips and stir-fried cabbage, sliced under the hot pot, cut square rolls of Beijing sauce shredded meat, and live together.
Tianjin's shredded Meat with Beijing Sauce generally looks like this (bushi (Image: Internet)
But when it comes to eating, tianjin people's brain holes are actually not small. There is an ancient temple called "Great Compassion Temple" here, which was quite commercially conscious in the early years, and there was a special "department" for vegetarian research and development, which not only received fasters to the outside world, but also produced its own vegetarian products. I remember when I was a child, I could sometimes see the vegetarian meat of the Great Compassion Temple on the market, with yellow and red packaging, corresponding to different flavors, but they were very delicious. But for some reason, I can't see it now. Otherwise, open an e-commerce flagship store, operate on the shake, book, and maybe become an Internet celebrity product like Haihe Cocoa Milk (see "Milk, Love and White Moonlight").
Vegetarian meat is, of course, not a patent of Tianjin. However, the "vegetarian meat" of the north, south, and north, the shape and material of the raw materials, including the seasoning method, are different. The vegetarian meat of the Great Compassion Temple is made of a multi-fold, layered folded dried tofu as raw materials, cut into particles of about 1cm×2cm, and then flavored in a way that is about first fried and then brine, so the finished product is relatively dry, unlike the vegetarian meat in some places, a touch of oil juice - but people who will eat it understand that to burn the dried tofu to have a taste, the oil must not be less.
It is most similar to this vegetarian meat of Gong delin (Image source: Internet)
Among the dishes I learned, there is not much to do with dried tofu. Huaiyang cuisine is made of rotten skin roll vegetarian goose, and this dish is stewed with knotted hundred leaves to make braised pork; or it is wrapped with meat filling, roasted yellow pulp or double-grade soup, which is not related to tofu. Only the braised vegetarian goose mentioned above is correct: sliced, fried, and then made into a braised red sauce with thick oil. Very good and helpful.
First fry it, the internal structure has changed to be more flavorful (Image source: network)
Wanted to try this dish. I was supposed to buy vegetarian chicken, but I got up on a temporary note, bought the water yang dried that bamboo horse recommended before, thinking that it was dried tofu anyway, and I grabbed the medicine first and then burned it according to the prescription, that is. After receiving it, I found that the dried tofu over there was pre-seasoned...
Really, there are always such strange mistakes.
I had to make the vegetarian chicken a vegetarian pigeon, and so on.
July 31, 2021
The last thing that came out was something very strange: vegetarian ham made with braised vegetarian chicken and tea marinated old tofu square (laughing and crying)
【Words written at the back】
The title "Retirement" was written on a whim. It's not accurate enough. Because even now, I have only just begun to think about it; and if it is generalized, from the day I left Beijing, it can be regarded as a broad sense of "returning to the world and asking for rest and making a desperate trip".
There was a lot of chores at work this week. It's not heavy, but a lot of it helps me rethink – weigh – reflect on my own weight. In addition, I was re-brushing "Ode to Joy" when I was doing housework recently. It's good to see what the jianghu that doesn't belong to me is.
And then today I thought, it seems that since I came back, I haven't experienced any storms, right?
Work, tired and not tired, is always held aside by everyone to do things. No one is embarrassed, no one is harsh, and they have a good time in the company. In the past, I was always complacent about this, thinking that I didn't rely on anyone, and I started from scratch, and being able to do this level was a proof of my personal ability, and I deserved it - but recently, I thought, if I was thrown back to the kind of foreign company with thousands of employees, would I still be as refreshed as I am now?
Whether the work can be done well can still be said to be a matter of ability (and my ability may not be really strong); and the working atmosphere will probably not be like this... It's a bunch of crap... finish.
In the final analysis, where I am staying now, the volume is still relatively heavy. If I go back to where the law of the jungle comes first and become a piece of scale on some giant monster, can I still adapt?
I do not know. There are many things that cannot be assumed. Maybe some choices, after being made at the very beginning, a person, can never go back.
So, since you can't go back, why don't you just go further? Although this sounds like a fat jar fat fall (huh?). ）......
I laughed a little when I wrote this. Originally, I was talking about dried tofu.
There are always a lot of things hidden under my words, especially in the direction of eating. This is not a mystery, but purely because the trajectory of life, except for Buddha-figures, will not be really interested in anyone else, let alone the feelings and reflections that arise on its basis.
Sometimes, there are some words that cannot be said explicitly, and only the Spring and Autumn Brushwork. Anyway, as long as I can see it myself, I have achieved my goal. In the future, if you really need to review anything, flipping through your own articles is probably a reminder.
That's a bit much to say today. Probably the affairs and thoughts at hand make people heavy. But that's enough.
In the evening, when he first returned to Tianjin, the white golden bear boy sent by Haite clicked. I haven't taken care of it for more than a year, it is serious, and there is also a tendency to burst the pot, so I simply give it a non-broken: except for the trunk, all cut, clean, and cut. This thing is not very good to raise, if it goes well, after today's toss, you can get more than ten clean and neat sub-plants; if you are unlucky, it will basically be completely destroyed. But that's nothing. It's just a souvenir that has long since lost its meaning.
My life is always saying goodbye.
October 28, 2021