When I was a child, every winter, my grandmother would take the soybeans from her home to make tofu, and then take the tofu home, half fried into oil tofu, and half made into tofu milk. The tofu milk on our side is white, but some families will sprinkle paprika on it to make it more heavy to eat.
Tofu milk is really a good thing, not only contains amino acids and other nutrients, but also a special appetizer. So a bowl of pickled rice + a piece of tofu milk in the morning of winter is really the beginning of a slow day.
Tofu milk, also known as curd milk, is a traditional Han cuisine that has been passed down for thousands of years in China, with good taste, high nutrition, smelly smell, and eat special fragrance, which is deeply loved by people.
Curd milk usually has three categories: green square, red square and white square. Stinky tofu belongs to the "green square"; "large pieces", "red spicy", "rose" and other "red square"; "sweet and spicy", "osmanthus flower", "five spices" and other "white square".
The representative of white curd milk is Guilin curd milk.
Guilin curd has a long history, and the Song Dynasty is very famous, as one of the "Three Treasures of Guilin".
Guilin curd milk has a complete set of processes from refining, filtration, shaping, to pressing drying and mildew, and the selection of materials is very exquisite. The tofu milk is small, the texture is smooth, the surface is orange and yellow, and the taste is incomparable. Not only can it help digestion, but it is also a condiment for enjoyment.
Red curd milk has undergone nearly 30 processes from material selection to finished products.
After the curd milk is loaded into the altar, the high-quality liquor is added to continue to moisturize, and it can be enjoyed after several months before the altar can be opened, which is the most traditional kind of curd milk.
Red curd has a red surface, a yellowish-white cut surface, and a mellow taste, which is often used in cooking condiments in addition to accompanying meals.
The raw materials for making red curd milk are not only soybeans, but also taro. Its composition also contains more protein, which is characterized by positive color, neatness, delicacy and no odor.
Green curd milk, also known as Qingfang, is commonly known as stinky tofu milk, "smelling and eating fragrant".
Qing curd milk is represented by Wang Zhihe, a century-old shop in Beijing, and Wang Zhihe, an Anhui native, is the inventor.
According to legend, Wang's father once opened a tofu factory in his hometown, Wang Zhihe learned to make tofu at an early age, and he rented several houses in Beijing after failing several examinations and made tofu for a living every day.
One day in the summer, the leftover tofu sold quickly became moldy and inedible. Reluctant to abandon it, he cut the tofu into small pieces, dried it slightly, and put it in a small jar and salted it. Many days later, Wang Zhihe opened the cylinder head, a smell came to the nose, took out a look, the tofu has turned blue-gray, after tasting the smell but contains a strong aroma. So he gave it to his neighbors to taste, and the neighbors praised it after eating it. Green curd milk has been passed down for more than 300 years.
Stinky tofu was once loved by Empress Dowager Cixi and given her name.
The rotten milk with bad rice is added to the bad side, the yellow wine is added to the drunken party, and the sesame seeds, roses, shrimp seeds, sesame oil, etc. are added for the flower color curd milk.
Curd milk in Shaoxing, Ningbo, Shanghai, Nanjing and other places is known for its delicate softness and sweetness; Tangchang tofu milk in Dayi County, Sichuan, is known for its spicy and fresh flavor; Cabbage tofu milk produced in Chengdu, Suining, Meishan and other places in Sichuan, each piece is wrapped in cabbage leaves, and the taste is fresh and spicy; The crispy curd milk in Zhecheng, Henan Province, is mellow and strong.
Tea oil curd milk is one of the curd milk, which belongs to the red curd milk class, and is produced in Yongzhou, Hunan, Guilin, Guangxi and other places.
Tea oil curd is made of soybeans as the main ingredient, after adding pepper and salt, it is soaked in tea oil, and the color is bright and the taste is fragrant and tender.
There are curd milk productions all over China, although the size is different, the ingredients are different, and the varieties are varied, but the production principles are mostly the same.
Soybeans are made into tofu, the blank is pressed into small pieces, placed in a wooden box, and after the strains of root mold or mucormycetes with strong protease vitality are issued, it enters the fermentation and pickling period. Then according to the requirements of different varieties of red yeast enzymes, yeast, aspergillus oryzae, etc., sealed storage can be.
In addition to being used as an accompaniment to meals, curd can also be used as a seasoning to make a variety of delicious dishes. Such as fermented milk steamed bacon, fermented milk steamed eggs, curd stewed carp, curd stewed tofu, curd milk rotten intestine, etc. The aroma of the dishes is very appetizing.