The crispy puning dried beans on the outside and tender on the inside have conquered the taste buds of countless Chaoshan people and even foreigners.
As long as there are Chaoshan people, there are Chaoshan snacks. Puning dried tofu is even more indispensable.
Puning local food stalls selling dried tofu can be seen everywhere on the street, and many people also regard dried tofu as a home-cooked dish. Chaoshan people who are good at business are often distributed all over the world, and homesick wanderers always feel intimate when they taste authentic hometown.
The reason why the Puning area can make such dried beans has a considerable relationship with the water quality of Puning. A piece of hot and spicy Puning dried tofu, crispy on the outside and tender on the inside, thick and sweet in meat. The name "gold and silver" also means promotion and wealth. Dipped in leek brine, one can cool down to remove the heat, and the other to enhance the taste.
One of the cheapest but most popular dishes in Teochew cuisine is Puning dried tofu. Puning dried tofu cut into pieces, fried in hot oil, dipped in leek brine when eating, crispy on the outside and tender on the inside, the flavor is quite unique. Because it is cheap and delicious, Puning dried tofu has become a must-order dish for many people to eat Teochew cuisine.
Puning dried tofu is not only the signature dish of Chaoshan Restaurant, but also a home-cooked dish of Puning folk, which can be bought in Yuxu, in the market, and in every corner of the township. Often, you can also in the rural village front alley, you can hear a vendor shouting, dried beans, buy dried beans... Puning dried tofu not only enjoys a high reputation in Chaoshan Province, but also very famous at home and abroad, in Shenzhen and Guangzhou Chao cuisine restaurant, in the Province outside the Chao cuisine restaurant, people can eat Puning fried dried beans. Overseas Thailand, Vietnam, Laos, Cambodia, Singapore and other places, there are also Puning overseas Chinese business to dry beans.
Puning dried tofu is square-shaped, there are yellow and white points, with yellow skin of Puning dried tofu is more common, can be baked, fried or fried, Puning fried dried beans on the use of oil frying method.
There are three main methods for Puning people to cook dried tofu:
The first is fried, that is, the dried beans are cut into small pieces, and after being fried in Dingzhong, the leeks are added and stir-fried, which is a Puning farmhouse home cooking and famous dish.
The second type is baking, that is, after cutting the dried beans into small pieces, adding a small amount of water, plus a little fish breast fried in oil, a few pieces of garlic white, after baking, it is a delicious and delicious dish.
The third is called fried dried beans, that is, put a piece of dried tofu into the oil, fry until the skin is red, then fish it up and cut into small pieces, and when eating it, it is dipped in raw garlic vinegar or leek brine and other spices. This tofu is made from soy and gypsum, and another is made from soybeans with potato flour!
Historical Sources:
Puning dried tofu was first made by a person from Guangnan Village, Liaoyuan Street, Guangdong Province, who learned to make dried tofu as early as the early Ming Dynasty. In the last year of the Yuan Dynasty, the masses were in full swing, and the Central Plains were in turmoil. Later, Chen Youyu was defeated by Zhu Yuanzhang, and his military master He Yeyun (known as Lice Mother Immortal), He Yeyun, who understood science and was proficient in geography, lived in the Puning area and helped the ancestors of Puning to choose land to build houses, build village gates, and repair tombs. After the death of the second aunt of the Chen clan in Liaoyuan Town, the Beishan Xu clan, when the earth master He Yeyun was wandering here, the descendants asked him to build a tomb for his grandmother, and then chose the place on the Iron Mountain Bang Boron Mountain, known as "Beauty Flower Offering". Because of the warm welcome from the host family. Feeling the hospitality of the host, I would like to repay the host's family again. After the completion, He Yeyun mysteriously asked the master: "According to the geographical characteristics of Guixiang and the feng shui aura of the ancestral tomb, the descendants of Guixiang will surely be rich and noble in the future." I don't know if you want to sunrise a thousand officials, or three years and one expensive?" Without thinking, the master casually replied, "Of course, it is better to have a thousand officials at sunrise." He Yeyun counted his fingers, knowing that it was a natural opportunity, and sighed with regret. Therefore, according to the local resources and water and soil characteristics, he taught the villagers in Guangnan the technique of making dried beans (the tide sound "dry" and "official" sound the same), in the name of "sunrise thousand officials".
Production fee:
The main raw materials of dried tofu are soybeans, potato flour, gypsum, and brine. The process flow is: soaking beans, grinding pulp, slag removal, boiling pulp, test powder, mixing gypsum powder, sprinkling brine, lumping, stamping, briquette cloud acid water, cooking, etc. Among them, the soaking time of beans should be timely, otherwise it will affect the quality of dried beans; Soybean milk test powder, the temperature of the plaster must be accurate, should be based on different powders, according to different temperatures, otherwise all destroyed; Sprinkle brine should also be timely; Water quality is the most important factor that determines the quality of dried tofu. Presumably this is the mystery, the scientific truth. Interestingly, the authentic Guangnan dried tofu, after being made, there is a small concave square seal in the middle of each piece of dried tofu, which symbolizes the official seal.
Heritage:
After the success of the production of dried tofu, it mushroomed and developed in Guangnan, not only becoming the main side business of Guangnan Village for hundreds of years, and gradually spreading to all parts of Puning, with the passage of time, it also spread widely from Puning to the whole chaoshan and even many places in China and overseas. The production process of Guangnan dried tofu is the strength of the number of people in Puning Guangnan for hundreds of years. Nowadays, Puning dried tofu has become synonymous with Guangnan dried tofu, some villages have surpassed the production technology of Guangnan Village, large towns and villages sell dried tofu stalls and small food shops dotted around, no matter who tastes dried tofu, especially fried dried tofu, are praised: fried dried beans, fragrant in the clear, supplement but not dry!
Historical Records:
For unknown things, people must look for the root causes, examine their provenance, and ask their sources. In the "Diet" section of "Qionglin of Kindergarten", it is said: "Corruption is the work of Huainan." According to historical records: "Liu An, the king of Huainan in the Han Dynasty, first ground beans for milk fat, known as tofu." Puning dried tofu, which is known as a treasure of Puning snacks, is made of soybeans, potato flour, gypsum, brine, water and other raw materials. Its production process is refining, slag removal, boiling pulp, paste, test powder, ginseng paste powder, mixing and setting brine, lumping, briquette, boiling. The biggest feature of making Puning dried tofu is to have suitable water quality. To identify the advantages and disadvantages of dried tofu, it depends on whether its outer skin is flexible and the inner meat is tender and smooth. At present, there are three main methods of cooking dried tofu in Puning: the first is frying, that is, cutting the dried beans into small pieces, frying in dingzhong, and infiltrating leeks, which is a puning farmhouse custom and a famous dish. The second type is baking, that is, after cutting the dried beans into small pieces, adding a small amount of water, plus a little fish breast fried in oil, a few pieces of garlic white, after baking, it is a delicious and delicious dish. The third is called fried dried beans, that is, put a piece of dried tofu into the oil, fried until the skin is red, it can be fished up and cut into small pieces, and when you eat it, dip it in raw garlic, leek brine or salty sauce with chili peppers, and it becomes a Puning dried bean that turns the taste buds!
For more Chaoshan cuisine, please pay attention to today's headlines.
(The pictures in this article are from the Internet, if there is infringement, please send private messages to the editor)
@ Toutiao Academy @ Toutiao @ Chaoshan Food Hui @ Chaoshan Food Circle @ Chaoshan Food Culture