Tofu brain [dê u f ǔ n m: o]:
I. Introduction:
Tofu brain, a famous traditional snack in China, is often mixed with tofu flower and tofu. According to different tastes in different places, the north prefers salty taste and the south prefers sweet taste, like some areas in Sichuan like spicy taste.
Tofu brain and tofu pudding are both intermediate products of tofu, and there is not much difference in ingredients. Tofu brain came out first, soft and tender, and it was difficult to pick it up with chopsticks. You need a spoon to hold it. Tofu solidified a little is tofu, which tastes smoother than tofu; Tofu is made by compacting and solidifying tofu in a mold.
Tofu brain and tofu belong to the same family, but there are differences. Tofu is solidified, and tofu brain is semi-solidified juice. Processing technology of tofu: firstly, grind washed soybeans into tofu, peel them, soak them in clear water for about 4 hours, take them out when the tofu swells to white, pour them into a refiner or a stone mill and grind them into fine soybean milk, filter the fine soybean milk with a cloth, pour the juice from bean dregs into an iron pot, boil it with strong fire, and pour it into a special bucket, then melt the gypsum plaster with clear water, put it into a crock, and pour the soybean milk in the bucket while it is hot for about 5 minutes.
Second, the historical origin:
Liu An, the king of Huainan, is the grandson of Liu Bang, the founder of Emperor Gaozu, whose capital is Shouchun (now Shouxian County, Anhui Province). According to legend, Liu An did not go into politics, but aspired high. He is not satisfied with being a king in name only. He always wants to seek a more prominent real role. He is also obsessed with the art of immortality and is eager to seek a panacea. So, he called warlocks and disciples to light a blazing fire at the foot of Bagong Mountain and creatively told them to make an alchemy with soybeans and brine. So, they "refined" the white and delicate tofu. Although it is not a panacea, it tastes delicious and unique. This thing soon spread and became popular all over the world. There is a poem to prove it: "It is difficult to raise peas and work hard." If I had known Huainan, An Sheng would have given me a spring cloth. "
Third, the characteristics:
The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so it is necessary to master the skills of brine. It requires a slow fire to cook the paste, and it can't overflow the pot (you can put a special defoamer for bean products to defoam, and cooking oil can also be used), so that the bean curd is not sticky, bitter or astringent, and the brine should be boiled with a quick fire. The brine should be cooked with fresh mutton slices and good soup, and the temperature should be controlled, so as to keep the brine fresh.
Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Braised tofu, old tofu with soy sauce and other vegetarian dishes. ) It is very popular in most parts of China. Different places have different flavors. Tofu brain is a highly nutritious food made of soybean protein. Mainly divided into sweet and salty two ways to eat. Generally speaking, sweets are mainly distributed in southern China (salty in the south of the Yangtze River), Hongkong and Taiwan Province Province, while salty food is in northern China. Tofu pudding is made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. Soybeans are soaked in water, beaten, filtered, boiled and then cooled to 90℃. The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and left to stand for 5 to 15 minutes. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.
Fourth, the development status:
Tofu brain is a traditional snack in Tianjin, breakfast. At that time, there was a children's song: "If you want to be fat, open a tofu shop and fill your stomach with hot tofu brain all day long." Tofu brain is white, soft and delicious.
Beijing's bean curd brain has a unique flavor, with no leakage of halogen, tender brain and lingering fragrance. There are also exquisite utensils, using casserole, which are light in weight and fast in heat conduction, and can especially maintain the original flavor and are not affected by metal utensils. In the early years, the tofu white in Qianmen Waimen Hutong and the tofu horse in Gulou were the most famous, and they were called "South White Horse Shell". The famous Mi brothers in Xicheng District are also from Xidan. There is also a family named Bai in Tianqiao, which has the reputation of tofu brain. The bean curd brain of Baijia Hutong in doorframe is really white as jade, tender as fat, melted in the mouth and fragrant with soybean milk. The marinated bean curd is the most exquisite, and its taste is different from that of Korea.
"Baiji bean curd brain" is halal marinade. The marinade made of fresh mutton slices, fine mushrooms, starch and soy sauce is bright orange and delicious. When eating, scoop up a piece of white tofu, pour a spoonful of concentrated salt water, then pour garlic juice or Chili oil, and eat it with freshly baked sesame biscuits. It tastes delicious.
"Shanghai Rongzhifang Tofu Brain" is made on the spot, which is characterized by: white, bright, tender but not loose, clear but not light, oily but not greasy; The aroma of food is tangy, fleshy but not fishy, spicy but not choking.