Author: old maid

Tofu pudding is the representative of Sichuan snacks because of its diversified tastes, 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 started from the back of a chair and walked around the streets as a means of management. Because of its low price and delicious taste, it is very popular in rural areas and cities, because most of them are working people.

Although there are many different tastes of tofu pudding, the same techniques are used 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 tofu, 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 the bean dregs are removed into a pot, boil it and pour it into a barrel prepared in advance. Finally, put the sweet potato starch mixed with water into gypsum water, rush it into the boiled soybean milk, and slowly stir it to make it coagulate into tofu.

The freshly made tofu is white and delicate, fragrant and tasteless. Add seasoning when eating, and you can put it according to your favorite taste. You can put sugar to make sweet, greasy and slippery tofu, or you can put vegetables or soup made of various meats, but most people still like to eat sour and spicy tofu.

This kind of juice is the most used and the most complicated. Scoop a bowl of boiled bean curd, pour in the mixed juice of balsamic vinegar, pepper noodles, Chili noodles and soy sauce, and then add bean sprouts, crispy soybeans, kohlrabi powder and chopped green onion. It's really hot and sour.

The best way to make hot and sour beancurd is "Tan Beancurd" in Chengdu.

1924 Tan Douhua, a famous snack bar in Chengdu, was the first to invite Douhua into the store. Constantly innovating in ancestral crafts, there are now more than 40 kinds of tofu pudding series with different tastes. This shop has all kinds of exquisite condiments with exquisite craftsmanship and unique flavor. It was named as one of the eight famous foods by the Chengdu Municipal Government 1956, and was praised as "a must in Sichuan".

Dipping method of ancestral tofu pudding and its operation essentials

Gine Lee

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 have been dealing in tofu for many years, and the dishes dipped in tofu are quite unique and passed on to the author through several generations. In order to carry forward the essence of Sichuan-style tofu pudding, the author made the method of dipping ancestral tofu pudding into vegetables public for everyone to use.

Ingredients: lean pork 150g Pixian watercress 150g pickled pepper 100g home-made watercress 50g pepper oil residue [1] 50g douchi [2] 15g ginger rice 5g garlic rice 10g chopped green onion 20g soy sauce 30.

Method:

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

2? Heat wok, heat with refined oil, add 100g Pixian watercress, 90g pickled pepper, and make homemade watercress. When the color turns red, shiny and fragrant, take out the pot and put it in a container.

3? Put the remaining Pixian watercress and pickled pepper into a container, add soy sauce, stir well, cover and seal for about 30 minutes, then add? Crispy lean meat, ginger rice, garlic, lobster sauce, Chili oil, fine pepper noodles, monosodium glutamate, sesame oil, cooked sesame seeds, etc. , fully stir and seal, so as not to overflow the fragrance. When in use, directly scoop it out and put it into a seasoning tray, and sprinkle with chopped green onion.

[1] Zanthoxylum bungeanum oil residue is the residue obtained by decanting refined red pepper.

[2] Chopped lobster sauce, that is, chopped lobster sauce and then put it into a pot for refined oil? Crispy and fragrant. In addition, you can also add seasonings such as vinegar to the dipping dish according to your own taste.