Vegetable tofu festival
The Qinling Mountains not only have obvious microclimates, there are ten miles of different heavens, and the differences in local languages are also very large, and it is perfectly normal to have different tones in ten miles. In addition to these two things are the difference in diet, any place, there are differences in the east, west, south and north, even the same diet has different practices, the vegetable tofu festival is an example.
The vegetable tofu festival is a delicacy for the people of the mountains, but this kind of ordinary food, as the name suggests, is also ambiguous. It can be understood as vegetable tofu and festival, and can also be understood as vegetables, tofu, and festivals. Let's talk about vegetable tofu first, one is to put cabbage or green vegetables into the pot when making tofu, the tofu is ready, and the cabbage and green vegetables are sandwiched in the tofu called vegetable tofu. The other is tofu ordered with pulp water soup, people in the Qinling Mountains call pulp water vegetables sauerkraut, and the tofu ordered with pulp water soup is also called vegetable tofu. There is also a kind of grinding beans, soy milk and bean residue together in the pot to heat, when it is about to boil, directly add the tofu flowers made of pulp and water vegetables, the people in the mountains called coarse old crown, also called vegetable tofu. Let's talk about festivals, which refers to noodles that are as thick as ordinary noodles but much shorter, including corn flour, soba noodles, bean noodles, and corn flour, soba noodles, bean noodles, and wheat noodles. The combination of these different vegetables and tofu and festivals is called the vegetable tofu festival.
The thick old crown is full of mouths, I didn't like to eat when I was young, and I grew up slowly, the living conditions improved day by day, and the time to eat the thick old crown gradually decreased, and finally I never ate the thick old crown for many years. I also gradually understood that the reason why I made a coarse old crown to eat was because there was a general shortage of grain in those years, and everyone was reluctant to throw away the okara, so I ate the soybean milk and sauerkraut together. Cabbage or green vegetables made of vegetable tofu is not common, I only occasionally ate a few times in a few townships in the western part of southern Shaanxi when I worked at the grassroots level, the taste is very good, but I think that the tofu is sandwiched with vegetables, skewers, and the palatability is much worse. Nowadays, whether it is a home-cooked meal or a street dish tofu festival, the store sells another kind of dish tofu festival, that is, the second understanding of the vegetable tofu festival I mentioned earlier - vegetables, tofu, festivals.
Dishes are a variety of side dishes. Leeks, bean sprouts, cucumbers, eggplant, kimchi, celery, bamboo shoots, toon sprouts, green peppers, shredded potatoes, folded ear roots, etc., increase or decrease with the change of the seasons, or cold mix or hot stir-fry, large pots and small bowls are placed in the shop, allowing diners to choose freely, picked into small bowls to eat. This is in the vegetable tofu festival shop, if you go to the farmhouse, in addition to a number of vegetarian dishes, the hospitable mountain people will also bring you a plate of tempeh fried bacon, yellow flower fried fungus or other hot dishes. I remember once with friends outdoors, in advance in a farmer's home contact vegetable tofu festival, during the meal, the enthusiastic farmer actually served more than a dozen small dishes, there are meat and vegetarian, there are cold and hot, making us very embarrassed. To be honest, many people eat vegetables and tofu festivals mainly for small dishes, like I am like this, small dishes poor shop I went to last time and never went again. Of course, the owner is also very aware of this, so he never objected to the selection of dishes by diners. Especially in the city, most of them eat vegetables better than festivals. Once was also outdoors, go to a farmer's house, a few families of people busy in the middle of the night, for us to do more than seventy people of the vegetable tofu festival, but the next day at noon festival left most of the half, small dishes are long gone, had to get again
The Qinling Mountains are rich in soybeans, local people call soybeans, spring and summer planting, autumn and winter harvest, every autumn to a piece of gold, full of mountains and fields. The ancestors took local materials, used stone mills to grind beans, filtered out the okara with a basket or cloth pocket, put the soy milk in an iron pot and heated it, lit the tofu flowers with a clear and bright syrup soup, fished it out and put it in a bamboo pocket, put it on a stone mill or other heavy object for a few hours, and the tofu was ready. This bean is harvested in their own field, the grinder is beaten by the stones in the mountains, and the pulp water soup is even more available in every household all year round, it seems that this pulp water tofu is really a local specialty of our Qinling Mountain people. Nowadays, tofu is rarely ground with stone, most of them are beaters, and the material for pointing tofu is not only pulp water, such as gypsum, grape acid lactone, etc., but Qinling Mountain people in addition to a few people use gypsum mostly or use pulp water to point tofu, the reason is very simple, a pulp water tofu is delicious, two is syrup water soup is cheaper than gypsum, and every family has it.
Corn, wheat, buckwheat and adzuki beans are the most common food crops in the Qinling Mountains, and they have naturally become raw materials for making festivals. It is traditional to mix wheat flour and corn flour to make a festival. Of course, there are also soba noodles and bean noodles on the street, and the price is particularly high, which was a stopgap measure in the era of food difficulties, but now it has become a rare thing. The corn and wheat flour are mixed in a certain proportion, mixed with water, and kneaded evenly, and then rolled open with a rolling pin, rolled thin, and finally all rolled on the rolling pin, cut along the rolling pin with a kitchen knife, and then cut horizontally into thin strips, becoming a knot. The best thing to cook is the tofu water after fishing out the tofu. One is the use of waste, the second is that the tofu water is refreshing and delicious, antipyretic and warm stomach, especially for people who do not have a good appetite or hangover, drinking a bowl of tofu water feels like a change of spirit. There are also boiled festivals, called the Water Festival, which is also a way to eat. The festival is cooked and fished in a bowl, and a few pots of shoveled tofu are covered on the top to eat with small dishes, which is today's vegetable tofu festival.
Vegetable tofu festival from the composition of raw materials is not difficult to see its advantages, high protein, low fat, carbohydrates, vitamins, trace elements are not lacking, is indeed a healthy dish of modern people. Nowadays, the vegetable tofu festival has gone out of the Qinling Mountains and into the outside world, more and more people are gradually falling in love with the food of their hometown, as the mother of the vegetable tofu festival, there is really a sincere pride.
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