Because of the different materials of tofu, tofu is divided into north and south factions.
South tofu, also known as gypsum tofu, is soft and delicate with gypsum liquid as molding agent.
Beidoufu is solidified with brine, which has strong hardness, elasticity and toughness. Also called old tofu and hard tofu.
Northern Tofu-Tight Tofu
When I was a child, I was most afraid of the old tofu soup made by my father. I always felt a bitter taste. Whenever I see him pick up a piece of tofu, I will reflexively pick up the bowl and cover the whole bowl with my face, lest he accidentally throw it into the bowl.
The bad impression of tofu has changed from a vegetarian meal to a vegetarian meal.
I can't remember which old man's funeral I attended, and I can't remember the other dishes on the table when I was vegetarian. The only thing left in my mind is the last soup of the party-tofu soup. Cut tofu into pieces, fry in oil, add onion and ginger, add diced mushrooms, and add stock. When cooking, add salt, shrimp skin and pepper to the diced tofu, sprinkle a handful of garlic leaves in the pot and serve. My stomach got cold that day, so I stayed with the chef and stole this dish with this bowl of tofu soup.
Before the college entrance examination, I accidentally read Su Dongpo's Melody of Honey Wine, and suddenly I felt full of saliva. After reading the first two sentences: "preserved moss, roasted green and rotten steamed goose and duck are a pot", my stomach instantly became active. Mom listened, and quickly asked grandma to make me spiced tofu. The old tofu is tilted into a triangle, fried in medium heat until both sides are golden, and the rock sugar is oiled and then added with water. Put star anise, fragrant leaves, ginger slices, soy sauce and salt into the pot. Grandma marinated the tofu for a day, and it was full of five flavors from the inside out. In those days, I spent three very important days in my life happily, frying spiced tofu with green pepper and pork belly, mixed with the flavor of spiced and essential oil.
Hakka people use tender tofu blocks to dig holes and stuffed meat to make fermented bean curd. In Shandong cuisine, there is old tofu wrapped in starch and egg liquid, and its delicious root lies in frying. The oily tofu tastes crisp and layered, and it is easy to absorb the aroma of gravy and egg liquid, but it can still retain the original bean flavor. The bandit and I thought about writing "Besieged City in Fog", in which Min Hongyu regarded eating fried tofu as her best reward. At first glance, she smiled, but she can understand it on second thought. The scene of waiting for a string of fried stinky tofu at the gate of my alma mater is still in sight. "Boss, add more coriander and add some spicy!" How many cold winters, people stamped their feet and rubbed their hands and waited for stinky tofu, surrounding the night scene at the entrance of Nanyi Hospital.
Dongpo tofu
Fried tofu can not only be salty, but also sweet.
Slice tender tofu, coat it with flour, egg liquid and bread crumbs, fry until the surface is golden, let it cool and pour tomato sauce on it. Crispy outside and tender inside, sweet and sour. When my son Mao wants dessert, this is the fastest solution. Frying with sugar, similar to French fries and fried chicken wings, is something that children like to eat now, but it brings high calories and fat. Replacing it with tofu will not increase the burden on the body while satisfying the taste.
Even if it hasn't been fried, tofu is soaked with the spicy and fresh fragrance of Mapo tofu, kimchi tofu soup and tofu mixed with tofu after colliding with heavy spices, but its heart is still tender and smooth no matter how it collides and blends. The "poke tofu" in my hometown is to soak and mix the most innocent part of old tofu with soy sauce, sesame oil, coriander and mustard tuber. The word "poke" tells the simple preparation of this dish, but it is often a necessary dish in appetizing cold dishes, and the CD is the fastest.
During the Kangxi period, members of Jesuits in Jiangsu and Zhejiang recorded that the diet of ordinary people in China only included three kinds of food: tofu, vegetables and rice. Tofu is the biggest feature of ordinary people's daily diet in the eyes of foreigners. However, they only recorded the name tofu. In fact, China people have made great efforts in the tofu family. In addition to our daily tofu, there are tofu flowers, tofu skins, dried tofu, tofu bubbles and so on.
When I was studying in the Red Chamber, I specially studied the practice of two dishes. One is the "eggplant" that Grandma Liu ate when she entered the Grand View Garden. Unfortunately, it is complicated and expensive to make, so I have to give it up. The second is the "tofu skin steamed bread" that Baoyu wants to leave to Qingwen. It is said that bean curd skin is wrapped with ingredients such as gold needles, fungus, vegetables, mushrooms, pork, shrimps, etc., seasoned and steamed. Zhumen's diet is naturally not satisfied by a fried B or a fried B plus C. Ordinary people want to eat tofu skin, vegetarian tofu skin can be stewed with celery, and the string of tofu skin can be eaten with heavy taste. In short, the pursuit of tofu skin is thin and chewy. .
When I was a trainee in Wuxi, Chinese hamburger was the most common dish every day. It was placed in the window of the canteen of the Second Hospital together with the sauce ribs in Wuxi. Want to refuse, no way! Heavy oil, heavy color, heavy sugar, and weak stomach simply could not stand the temptation, often hesitated, and finally ate it. Looking back on this year in Wuxi, I still have a sweet feeling.
dried bean curd
After coding the text about tofu, I suddenly felt boring in my mouth. I tore open a bag of dried bean curd, which was spicy and refreshing. The alias "Su Chang" is real.