Soy products as a healthy food recognized by everyone into everyone's family, whether the elderly or new human beings, in the morning like to grind their own cup of soy milk to drink. Soybean milk machine out of the soy milk often left more or less okara is thrown into the trash can. As everyone knows, in the past, in addition to making livestock feed, okara can also be made into chopped onion tofu residue, eggplant sauce tofu residue, tofu residue fried garlic seedlings, pot tofu residue and other kinds of delicious, by adults and children rushed to eat, I want to introduce this food has a strange name called "ant egg".
When I was seven or eight years old, there was still a production team in the village. There is a tofu factory in the village, and when it comes to the tofu residue, the housewives of each family will take a large bowl of coarse porcelain or an enamel jar with paint off the paint to the tofu factory to ask for some worthless tofu residue. The tofu residue that the housewives want to return is not used as feed, but must be used to make ant eggs.
The so-called ant egg is a folk snack steamed with millet and tofu residue as the main ingredients. People stir the tofu residue with soaked millet with chopped coriander and salt, roll them into balls, and steam them to eat. After the tofu residue mixed with black beans is steamed, the surface of the rice slag egg has small black spots, which resemble ants, and are called ant eggs. There are no ants in the ant eggs, and there are no ant eggs, but they are made out of nothing, how wise! The rich imagination of the folk can be seen.
Living diagonally opposite my family is a family surnamed Feng, who first opened a steamed bun shop to sell steamed buns. The Feng family originally sold white-noodle steamed buns, and due to the large population, they rarely ate steamed buns all year round. Yam noodle nest head, sorghum noodle cake, stick noodle nest head, grinning vegetable balls are commonplace. When I went to the Feng family to play, I watched their family eat dry food of various colors, which was rare and rare, and secretly swallowed saliva into their stomachs.
The rice dumplings made by Feng Jiafei have a unique flavor. She is also one of the neighbors who collect tofu residue from the tofu factory, and after retrieving the tofu residue, she scoops out a bowl of millet from the crock pot and soaks it in water. The millet is soaked in cool well water, and when it is soaked, it is time to make dinner. At this time, several daughters helped her build a stove in the courtyard and then scooped water into a large iron pot. Feng Jiafei mixed the tofu residue with the drained millet, and in the vegetable garden of the small courtyard, she plucked a few coriander trees and washed and chopped them, pinched a pinch of fine salt grains and stirred them together with the tofu residue. At this time, the water on the stove fire grunted and boiled the pot. She poured the basin into the corner of the pot, dipped her hands in water to form a ball of sticky rice and slag, placed them on the cage one by one, and steamed them on a high flame. The steamed rice residue egg rice flavor and bean flavor borrow each other's flavor, but without losing their unique mellow aroma. The unique taste of grains mixed with the fragrance of fresh vegetables, when eaten in the mouth, the aftertaste is endless. The "Chronicle of Zhao County", published in 1993, listed ant eggs as local snacks in Zhao County, along with dumplings, bitter tiredness, sticky cakes and pancakes.
From the perspective of nutrition, tofu residue can reduce the cholesterol content in the blood, reduce the consumption of insulin by diabetics, and is rich in food fiber, which has the effect of preventing bowel cancer and weight loss, so the humble tofu residue is gradually regarded as a new source of health food.