Tofu pudding has become a representative of Sichuan snacks because of its diversity in taste, and it is also the most famous local snacks in Chengdu and Leshan, Sichuan.

Tofu pudding is a folk snack with a long history. The earliest beancurd, like Dandan Noodles, mostly relied on carrying a hand and walking around the streets as its management means. Because of its cheap price and delicious taste, it is widely popular in rural areas and cities because it faces mostly working people.

Although there are many different tastes of tofu pudding, they all use the same method from materials to production. This kind of snack takes a lot of time to make, and it also has very strict requirements on the materials used.

When making bean curd, well water or river water must be used, and the first-class soybeans should be fully soaked, and the soaked soybeans should be finely ground into slurry on a hand mill. Then filter the soybean milk with fine gauze, put the soybean milk after removing the bean dregs into the pot, boil it and pour it into the wooden bucket prepared in advance. Finally, put the sweet potato starch mixed with water into gypsum water, rush it into the boiling soybean milk, and slowly stir it to make it coagulate into bean curd.

The freshly made beancurd is white, delicate and fragrant, and it has no taste. When eating it, you should add seasonings, which can be put according to your favorite taste. You can put sugar to make sweet and greasy beancurd, or you can put soup made of green vegetables or various meats, but most people still like to eat sour, hemp and spicy beancurd.

This kind of juice is the most used and complicated. Spoon a bowl of boiling bean curd, pour in the juice mixed with balsamic vinegar, pepper noodles, pepper noodles and soy sauce, and then add the bean sprouts, crispy soybeans, kohlrabi powder and chopped green onion, which is really hot and sour.

The best way to make hot and sour tofu pudding is the "Tan Douhua" in Chengdu.

The famous snack bar "Tan Douhua" in Chengdu, which was built in 1924, was the first to invite tofu pudding into the store. In the ancestral craft, it has been constantly innovated, and today there are more than 41 kinds of tofu pudding series with different tastes. This store has a variety of exquisite condiments, with exquisite production techniques and unique flavor. It was named as one of the eight famous foods by the Chengdu municipal government in 1956, and is known as "a must in Sichuan".

Dipping method and operation essentials of ancestral bean curd

Li Jing

Although Sichuan-style bean curd is a very common folk dish, it is unremarkable among many delicious dishes, but it can last for thousands of years, and its traces are all over restaurants, which is a great miracle in the catering industry. The author's ancestors used to run bean curd for many years, and the dish dipped in bean curd was quite unique, and it was passed on to the author through several generations. In order to carry forward the essence of Sichuan-style tofu pudding, the author will make the method of dipping the ancestral tofu pudding into the dish public for everyone to use.

raw materials: 151g lean pork, 151g Pixian bean paste, 111g pickled pepper, 51g home-made bean paste, 51g chili oil [1], 51g lobster sauce [2], 15g ginger rice, 5g garlic rice, 11g chopped green onion, 21g soy sauce, 31g fine pepper noodles, 15g monosodium glutamate, 11g sesame oil, 15g cooked sesame seeds, 25g refined oil, 111g

Method:

Chop the lean pork and use refined oil in the pot? Stir-fry until crisp and fragrant, and shovel out; Pixian watercress, pickled peppers and home-made watercress are all chopped into pieces.

2? Heat the wok, heat it with refined oil, and add 111g Pixian watercress, 91g pickled pepper and home-made watercress. When the color is red, shiny and fragrant, take out the pot and put it into a container.

3? Put the remaining Pixian watercress and pickled peppers into a container, add soy sauce, stir well, cover and seal for about 31 minutes, and then add? Crispy lean pork, ginger rice, garlic, lobster sauce, chili oil, fine pepper noodles, monosodium glutamate, sesame oil, cooked sesame seeds, etc., are fully stirred and sealed, so as not to make the fragrance overflow. When in use, they are directly scooped out and put into a flavor dish, and sprinkled with chopped green onion.

[1] Pepper oil residue is the residue obtained by removing red oil from refined red oil pepper.

[2] Chopped lobster sauce, that is, chopped lobster sauce, and then put it into the pot for refined oil? It is crisp and fragrant. In addition, seasonings such as vinegar can also be added to the dipping dish according to their own tastes.