Tofu dumplings are the traditional Han snacks in Guiyang, Guizhou, among which Leijia tofu dumplings are the most famous. Lei family tofu dumplings are made of tofu as the main ingredient, and the cooking method is mainly soft fried, and the taste belongs to the home-style flavor.
Main ingredients
bean curd
peculiarity
Tender on the outside, smooth and fresh, appetizing and refreshing
classify
Qiancai, Ejiao
First, the practice
Practice 1
Ingredients: soybeans, alkali, green onion, ginger, monosodium glutamate, peppercorns, star anise, cooking oil, soy sauce, pepper noodles, green onions, sesame oil, vinegar, chili noodles
method:
1. The main ingredient is soybeans, in the production, first soak the soybeans for a period of time, grind into a pulp, make sour soup tofu, and then add soy milk, alkaline water, green onions, ginger, monosodium glutamate, peppercorns, star anise and other condiments according to a certain proportion, stir evenly, and then knead into an egg-sized round cake, so that the fried tofu balls are brown yellow in color, and the heart is like a honeycomb.
2. Before eating, first dip it in the soup made of soy sauce, pepper noodles, green onion, sesame oil, vinegar and chili noodles, and eat it crispy on the outside and tender on the inside, and its taste is delicious.
Practice two
Ingredients: 500 grams of sour soup tofu, 60 grams of folded ear roots, 50 grams of sour radish.
Seasoning: fennel powder, pepper powder, chili noodles, sesame oil, salt, monosodium glutamate, soy sauce, vinegar, alkali, ginger, green onion, dipping water and other appropriate amounts.
Production steps
1. Put the white tofu into a colander to strain the dry water, put it in a small pot and add an appropriate amount of fennel powder, pepper powder, salt, alkali to crush the tofu by hand and mix it evenly, rub it together with both hands into a mushroom shape, add the green onion and mix well.
2. Fold two sticks and cut into 8 mm long short sections, cut the green onion into green onions, chop the ginger into ginger, cut the sour radish into small cubes, add soy sauce, vinegar, sesame oil, minced ginger, pepper powder, and simmer chili noodles and mix into dipping water for later.
3. Knead the tofu into a 50-gram size round by hand, cook the vegetable oil under the pot until it is 70% hot, fry the dumplings, and fry it until the shell is brownish yellow to get out of the pan. Serve with a mixture of dipping water.
Technical essentials
To use sour soup tofu, after the rounds are cooked, they should be stirred in time with a colander to make the outer skin of the garden heat evenly.
Approach three
Main ingredients and accessories
10 pieces of tofu... 100 g
table salt..... 2 g
glutinous rice..... 150 g
soy sauce..... 10 g
Pork belly... 200 g
Green onion..... 25 g
Net fish meat.... 100 g
Ginger minced..... 5 g
Shrimp..... 10 g
Egg..... 1 pcs
Pepper.... 2 g
monosodium glutamate..... 2 g
Cooking method
1. Immerse the tofu in clean water, change the water two or three times, wrap it in gauze and put it in a basket to drain.
2. Wash the glutinous rice with water, put it in a pot of boiling water, cook it, and pour it with water until it cools.
3. Remove the pork belly from the skin and cut into diced meat, stir in 0.5 grams of monosodium glutamate, 5 grams of minced ginger, and 1 gram of refined salt to marinate. The fish steaks are chopped into mushrooms, soaked in warm water and swollen, then drained.
4. Pour the drained tofu into the basin, stir and stir, add the fish, monosodium glutamate, pepper, salt, eggs, ginger and shrimp, and then add the diced meat and stir well. Then add the glutinous rice and green onion and continue to mix well.
5. Rub the steamer basket with oil and sprinkle a little water to prevent sticking. Squeeze the mixed ingredients into egg-sized balls, stack them on the basket grid, steam them on high boiling water for 30 minutes, remove the yards into the dish, sprinkle with green onions and serve.
Process critical
1. Before the tofu is crushed, the outer skin should be torn off to reveal the white matter.
2. When the tofu is mixed into a paste, you can slowly add various ingredients until the tofu paste can be used.
Flavor characteristics
1. "Tofu dumplings" is one of the famous dishes of Hubei folk traditional flavor. "Tofu dumplings" are made of tofu as the main ingredient, steamed with glutinous rice, pork belly, fish, shrimp and other combinations.
2. "Tofu dumplings" into vegetable dumplings soft and tender loose foam, tender and delicious, melting in the mouth, rich taste, is a winter seasonal delicacy.
fold
Practice four
Ingredients: 1000 grams of tofu (north), 150 grams of glutinous rice, 200 grams of pork ribs (pork belly), 150 grams of grass carp. 10 grams of dried shrimp, 60 grams of eggs. 2 grams of salt, 10 grams of soy sauce, 25 grams of spring onion, 5 grams of ginger, 2 grams of pepper, 2 grams of monosodium glutamate.
operate:
1. Immerse the tofu in clean water, change the water two or three times, wrap it in gauze and put it in the basket to drain the water;
2. Wash the glutinous rice with water, put it in a pot of boiling water and cook it, pour it with water until it cools;
3. Remove the pork belly and cut it into diced meat cubes;
4. Stir in a little MSG, minced ginger and a little salt into the diced meat to marinate;
5. Slaughter and wash the grass carp, slice and clean the meat steak and chop it into mushrooms;
6. After soaking the dried shrimp in warm water and swelling the hair, drain the water;
7. Pour the drained tofu into the basin, stir and stir, add the fish, monosodium glutamate, pepper, salt, eggs, ginger and shrimp;
8. Mix well the tofu fish and then add the diced meat and stir well;
9. Finally, put the glutinous rice and green onion into the diced tofu fish and continue to mix well;
10. Wipe the steamer basket with oil and sprinkle a little water to prevent sticking;
11. Squeeze the mixed ingredients into egg-sized rounds, and stack them on the cage grid in order;
12. Steam on the steamer basket on high heat and boil water for 30 minutes, take out the yard and put it on the plate, sprinkle with green onion and serve.
Tips:
1. Before the tofu is crushed, the skin should be torn off to reveal white matter;
2. When the tofu is mixed into the paste, various ingredients can be slowly added until the tofu paste can be used.
Second, the history of development
Guiyang snacks are various, some old Guiyang must remember that before the liberation there was such a song about Guiyang snacks "shunkou slip": "tofu round balls intestines Wang noodles, lotus leaf rice cake shop; A big bag of brush handles, a big bag of wontons too master companion ..." And the tofu dumplings referred to in this "slip of the tongue" are the Lei family tofu dumplings founded in 1874. The following is the development history of "Lei Jia Tofu Dumplings", which is represented by tofu dumplings.
Tongzhi died and tofu dumplings were introduced
The time goes back to 1874 (the thirteenth year of tongzhi in the Qing Dynasty). After the death of the Tongzhi Emperor, the imperial court issued a nationwide "ban on slaughter" (no slaughter of pigs, cattle, sheep, chickens, ducks, etc.) for three days, and officials and people were not allowed to eat meat. Guiyang, located on the southwestern border, is no exception.
As soon as the "ban on slaughter" came out, the business of tofu workshops became prosperous. At this time, Lei Duanzao, whose ancestral home was Guiyang and made a living by opening tofu workshops, and his wife "Lei Santai" saw that this was a good time to expand their business. They thought that since the government did not allow the people to eat meat dumplings, they would simply take tofu to make dumplings. So, when making tofu, they tried to add an appropriate amount of salt, alkali and spices, green onions and other spices, mix well, knead into walnut-sized balls, and then fry them in a vegetable oil pot and sell them.
Surprisingly, this small fried tofu ball was loved by the people of Guiyang as soon as it came out. The shrewd "Lei Santai" clearly defines the division of production and management, and the business is becoming more and more prosperous. It was also at that time that "Lei Jia Tofu Dumplings" became a well-known snack in Guiyang.
The little tofu dumplings have gone through three ups and three downs
The shop of "Lei Jia Tofu Dumplings", from the first generation to the third generation, has always been located in the Three Arches (Zhonghua South Road) in Guiyang. Due to the strict material selection principles and production processes set by "Lei Santai", until the early liberation period, the business was very good. After the public-private partnership in 1956, due to the needs of work, the third generation of the Lei family, Lei Congxing and his wife, were transferred by the government to different units to take up jobs, and this family-style shop was not opened.
In 1960, the government called for the development of Guiyang's famous snacks, and taking this opportunity, Lei Congxing and his wife returned to their old business and restored the old store number of "Lei Family Tofu Dumplings". However, due to the demolition of the original shop due to road reconstruction, Lei Congxing and his wife had to operate at No. 102 Zhonghua South Road at that time. Although the reopening is in a narrow alley, it really confirms the old saying--- "wine is not afraid of deep alleys", after opening, it is still a customer surplus. It is worth mentioning that in 1960, when Premier Zhou Enlai came to Guizhou to inspect, he tasted the "Lei family tofu dumplings" and praised it.
In the 1980s, due to the death of the third generation of the Lei family's manager, his children did not continue to open the store. It was not until 1991, with the encouragement of the government and relatives and friends, that the fourth generation of the Lei family, Lei Shanxiang brothers, resumed operations at the old site of Zhonghua South Road.
In 1995, due to road reconstruction, the "Lei Jia Tofu Dumplings" storefront once again faced demolition. After that, due to the failure to find a suitable façade, "Lei Jia Tofu Dumplings" has been in a state of suspension. In 2000, the descendants of the Lei family found a façade of about 20 square meters on Yangming Road and began to operate again. At this time, the "Lei Family Tofu Dumplings" has been passed to the hands of the fifth generation of Lei Shi.
The fifth generation of people The small door face talks about the future
Recalling the glory of the past, Lei Shi, who was already in his inception, was still full of pride: "Not to mention my father's generation, that is, when we operated on Yangming Road, although each tofu ball only sold for 2 cents at that time, but every day from 3 pm to 6 or 7 pm, this short period of time, can sell more than 1,000 yuan ..."
In the traffic street snack city, the sign of "Lei Jia Tofu Dumplings" is not very conspicuous, and the storefront is only a few square meters. Lei Shi told reporters with some regret that due to the influence of factors such as the venue and terrain, the Lei family has not made tofu themselves, but he does not dare to be sloppy in the process passed down for a hundred years, and he has to go through several hours of careful ingredients every day.
Although the business is far from what it used to be, Lei Shi is full of confidence in the future of the "Lei family tofu dumplings": "Now I am looking for a good façade in a location, hoping to make this century-old brand a food culture group based on tofu dumplings, open branches in the streets and alleys of Guiyang, and rebuild the glory of the past."
Third, nutritional value
Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugars, vegetable oils and rich high-quality protein, known as "plant meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.
Tofu is a tonic and heat-clearing health food, often eaten, can supplement the qi, clear heat and dryness, quench thirst, clean the stomach and intestines. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach and stomach, and post-fever recuperators. Modern medicine has confirmed that in addition to the function of increasing nutrition, helping digestion and enhancing appetite, tofu is also quite beneficial to the growth and development of teeth and bones, and can increase the content of iron in the blood in the hematopoietic function; Tofu does not contain cholesterol and is a medicinal delicacy for patients with hypertension, hyperlipidemia, high cholesterol and arteriosclerosis and coronary heart disease. It is also a good diet for children, the sick and the weak and the elderly to supplement nutrition. Tofu is rich in phytoestrogens, which has a good effect on the prevention and treatment of osteoporosis. There is also the function of inhibiting breast cancer, prostate cancer and blood cancer, and the steroids and sterols in tofu are active ingredients in cancer suppression.
Tofu can also be used for dietary therapy and has certain medicinal value. Such as onion stewed tofu, can cure the beginning of a cold, eat 3 to 5 times a day; Crucian carp is co-cooked with tofu, which can cure measles and still has residual heat, and can also be used for lower milk; Fried tofu with onion, which can be used for edema swelling; Tofu radish soup, which can be used for phlegm fire roaring; Tofu brown sugar co-boiled, can be used to vomit blood and so on.
1. The protein content of tofu and tofu products is rich, and tofu protein is a complete protein, which not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the needs of the human body, and the nutritional value is higher;
2. Tofu contains phytoestrogens, which can protect the vascular endothelial cells from oxidation and destruction, and regular food can reduce the damage of the vascular system, prevent the occurrence of osteoporosis, breast cancer and prostate cancer, and is the protector of menopausal women;
3. Rich soy lecithin is beneficial to the development and growth of nerves, blood vessels and brain;
4. Soy protein can properly reduce blood lipids, protect blood vessel cells, and prevent cardiovascular diseases;
5. In addition, tofu is also very good for post-illness conditioning, weight loss, and delicate skin.
