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-Wind, scenery and words-
I like tofu very much.
I also want to cook some tofu dishes from time to time, such as:
Tofu, onion, tofu, preserved egg and tofu.
Chopped tofu, Mapo tofu, fried tofu, braised tofu.
Stewed bean curd with cabbage, fish head bean curd soup, steamed bean curd with eggs.
Three fresh tofu, sweet and sour tofu, fish-flavored tofu
Stuffed tofu, curry tofu and crab bean curd.
Sauté ed tofu with onion, shrimp tofu pot, home-made tofu.
……
But every time I go to the supermarket to buy tofu,
Will face an ultimate choice problem:
South tofu, north tofu ... which one to buy?
1 Where there is tofu, there are rivers and lakes. A netizen in Weibo once said: "Among the salty and sweet things of tofu brain, the difference between North and South is the most common ... I want to vomit when I see each other." The war situation can be seen.
Tofu brain can be regarded as an "intermediate product" for making tofu. Although there are differences, they are all family. Speaking of the "Civil War", tofu is not immune. From the classification of tofu in the supermarket alone, it can be seen that people compete to eat it every day.
What's the difference between north and south tofu?
South tofu, that is, gypsum tofu, commonly known as "tender tofu"
Gypsum is generally used in the production process.
Appearance and taste, soft and smooth texture, white color, elasticity, sweet and fresh taste.
The nutritional value of calcium is slightly lower than that of tofu.
The cooking method is suitable for cold salad and soup.
North tofu, that is, brine tofu, commonly known as "old tofu"
The production process is usually made of brine.
Appearance, taste, flavor, yellow color and low water content.
The nutritious food can supplement magnesium, calcium and other trace elements.
The cooking method is suitable for frying and boiling.
North-south tofu is also like the character of north-south people, one is tough and tough, and the other is delicate and soft. The difference in production technology and eating habits has created the difference between north and south of tofu. Where the north and south tofu is delicious can also be used as a topic for everyone to talk about.
The great "foodie" in history said that bird's nest was not comparable to tofu at all. According to Li Shizhen's Compendium of Materia Medica, "The method of tofu began with Liu An, the king of Huainan."
Yes, Liu An is the originator of tofu in China. Liu An, the grandson of Emperor Gaozu Liu Bang, believed in Taoism and was good at alchemy. He often gets together with relevant alchemists in Chushan to talk about immortals and Taoism. One day, when Liu An was dispensing an alchemist, he accidentally put gypsum into the soybean, and then a smooth and delicious lump was formed, which was fragrant and delicious, and tofu was born. At that time, Chushan, now Bagong Mountain, became the birthplace of tofu.
Tofu is a product of Taoism and a delicacy of Buddhism. The famous "Si Wen Tofu" was created by Si Wen, a monk in Yangzhou.
Many "foodies" in history are loyal fans of tofu. For example, Yuan Mei, a gourmet in Qing Dynasty, was willing to bend down to eat tofu. Tofu tastes better than bird's nest. He once expressed in the "Suiyuan Food List" that there are various ways to eat tofu, and everything can be eaten in tofu. At the same time, he also recorded various ways to eat tofu, such as assistant minister Jiang tofu, Yang Zhongcheng tofu, Qingyuan tofu, hibiscus tofu, etc ... And he likes to go to a friend's house to taste tofu dishes, taste them, write down good practices, and cook them himself when he gets home.
And Emperor Kangxi, just like tofu. The chefs in the royal chef have been thinking hard all day. Finally, tender tofu, sliced mushrooms, pine nuts, minced meat, ham and broth are mixed and boiled into soup, which is extremely delicious, smooth and rich in soup. The emperor was overjoyed and gave him the name "Babao Tofu".
3 mix tofu, the easiest way to eat tofu is cold salad. South tofu is used at this time. Slightly scalded with boiling water, or served with tender Toona sinensis, or sprinkled with shallots, or served with preserved eggs, or chopped mustard tuber and dried shrimps. Sprinkle with seasoning oil and stir a little to move chopsticks. Sweet, cool and tender. There is a two-part allegorical saying: "Onions mixed with tofu make one green and two white." I can see it's a daily dish, full of the smell of home.
4 Mapo tofu must be eaten before death. The famous gourmet Cai Lan once wrote in the list of "Must Eat Before Death":
The bean curd with bean products is represented by Sichuan Mapo, and the Mapo tofu made by each family is different. In one's life, one must go to Sichuan, the country of origin, to eat once before he knows what tofu is.
In the first year of Tongzhi in Qing Dynasty, the proprietress of Chen Restaurant in Chengdu created this dish. Because the proprietress is pockmarked all over her face, she is called "Chen Mapo", so this dish is called "Mapo Tofu". The taste of food is fresh, spicy and slippery, which can be called a fierce collision between taste buds and soul, sighing "I was conquered by you like this".
Later, Mapo tofu was not only famous in Sichuan, but also became a representative of Sichuan cuisine, and became a household name throughout the country. Even abroad, Mapo tofu is one of the most popular and accepted Chinese dishes with bent nuts. There is also a sentence "Who makes the food delicious?" Today, it is called Mapo.
As to whether to use north tofu or south tofu to make Mapo tofu, there are different opinions. Some people think that authentic Mapo tofu should be made of fresh old (north) tofu, which is fuller, more resilient and resistant to cooking. There is also a saying that tender (south) tofu tastes better, smooth and delicate, and it is easier to taste.
Stinky Tofu, the fifth inventor of China Tofu family, is an "internet celebrity". You must not forget this unique stinky tofu (where are the advocates of stinky tofu, please let me see your hands held high).
Stinky tofu is a traditional snack in China, which is made and eaten differently in different places, especially in the north and south. The only similarity is that "it smells bad and tastes delicious", which makes people want to stop and think after eating every day.
Generally speaking, stinky tofu can be divided into three schools, namely, stinky tofu in old Beijing and Wang Zhihe, stinky tofu in Shaoxing and stinky tofu in Changsha.
Wang Zhihe stinky tofu is a traditional food in Beijing and a kind of tofu. The appearance is dark blue, there is no frying, and there is no heavy soup and seasoning, but its taste is unforgettable, which can be described as "the smell is wonderful." Empress Dowager Cixi likes it very much. She was once called "Fang Yuqing".
Shaoxing stinky tofu is considered as a "compulsory course" for local cuisine. It is made of stinky amaranth stalks, steamed and fried, and fried is the most common. The stinky tofu in Shaoxing is square, golden yellow, crisp outside and tender inside. Smell it first, then savor it. It is also an unforgettable hometown flavor of Shaoxing people.
Mr. Lu Xun once recalled in the article "Stinky Tofu": "Tofu is made of moldy tofu, and there are two kinds of moldy tofu, each with a bonus. Moldy fragments, moldy amaranth stalks, moldy vegetable heads, thousands. These are all homemade at home, and they are renamed sauce tofu and stinky tofu outside. "
Changsha stinky tofu, Chairman Mao said yes after eating it! Changsha stinky tofu is a traditional snack in Changsha, Hunan Province, which is called "smelly dried fruit" locally. It is made of soybeans, and fermented soybeans, mushrooms, winter bamboo shoots, soda ash and salt are added to the brine. The appearance is dark, the entrance is crisp first and then tender, and then sprinkled with seasonings such as onion, garlic, mustard tuber and hot sauce. It's really smelly and fragrant, and it's very enjoyable.
6 "Tofu" is not tofu, but there is a kind of "tofu", which is not tofu under the name of tofu.
/Inner Mongolia Milk Tofu/
Milk tofu is a very common dairy product in Mongolian herdsmen's homes, which is called "Huluda" in Mongolian. It is a food made of milk, goat's milk and horse's milk through fermentation, cooking, filtering and drying.
The appearance is similar to ordinary tofu, so it is called "milk tofu". The color is milky white, the taste is delicate, or slightly sour, or slightly sweet, and the milk is rich in flavor. Chewing or soaking Mongolian milk tea directly is the most common way to eat. Milk tofu is also a delicious food used by enthusiastic Mongolians to entertain guests.
/Hubei Fish Cake/
If the shape is tofu, it is crystal white, fresh and delicious, smooth and elastic, and full of fish flavor-this is the "fish cake".
Fish cake is a famous specialty dish in Hubei province, which is steamed with minced fish, eggs and pork as the main raw materials. Especially in Jingzhou area, fish cake has become a local culture, known as "no cake, no table", and it is also delicious on holidays and when entertaining guests.
Steamed fish cake is wrapped in a thin layer of golden yolk, and the pores inside are small and uniform, fresh and tough, beautiful and delicious. You can cut it and put it on a plate. It can be used as a hot pot to rinse vegetables, and it can also be used to make soup, stir-fry and make porridge.
/almond tofu/
"Almond bean curd" is a popular traditional dessert in China. Grinding almond into pulp, filtering to remove residue, or adding water to boil, freezing and concentrating, or adding coagulant to form. Although the name has the word tofu, it is because the shape is similar, but in fact it has nothing to do with tofu.
Almond tofu is round and smooth, white and transparent, cool and sweet, which is very suitable for summer consumption. This flavor is found in Beijing, Sichuan, Guangdong and other places (so the question is, where do you think almond tofu is the best? )。
7 a piece of tofu, life's hundred flavors of tofu always show people in their true colors, inclusive and fresh, light and simple, but after eating it, it is full of saliva and is recognized as "Chinese flavor." Can be used as a banquet, but also as ordinary people's home cooking.
A simple piece of tofu is not only a wonderful ingredient, but also a yearning when you are far away from home, which is more like the introverted and generous character of China people. Although tasteless, it is also full of five flavors.