The first special food: Hakka bean curd brain. The processing technology of Hakka tofu is complicated. You need to go through a variety of processes such as soaking, grinding, squeezing, boiling, blending, pressing, cutting, frying, brewing, stewing, etc. to eat a delicious Hakka tofu. Briefly explain the production process of Hakka tofu.
"Soak": First, choose soybeans with full grains and no wormholes, and soak the beans with clear water the next night. The soaking time of beans should not be too long or too short, otherwise the beans will produce less pulp and affect the yield of tofu.
"Grinding": Grind the beans early the next morning, spoon the beans into the top of the stone mill with water, and turn the magic clockwise. Soymilk will slowly ooze from the stone mill and flow into the bucket along the groove. Grinding bean curd is very labor-intensive, and only in this way can the hand-made tofu taste good, because the stone mill can grind the soybean milk fine enough. Although there are electric stone mills on the market now, the speed of making tofu is too fast.
Squeezing: the process of filtering bean dregs through filter bags and squeezing out bean juice.
Boiling:? Pour the filtered bean water into a large pot and boil it with firewood. When it is cooked, it is what we call soybean milk.
Adjust: after boiling, pour the soybean milk into the ancestral vat and cool for a while. Then the brine is "modulated" into tofu flower. The preparation of brine is a key step. Tofu will get old if you put too much salt water, but it may not be made if you put too little salt water. So, use a spoon to drop the salt water into the soybean milk bit by bit and stir it slowly. After the brine is cooled, a layer of "yuba" will be formed on the surface. Every time Grandpa puts it on the shelf, he will show me the surface of "yuba". I like to dip in sugar. It tastes sweet and delicious.
"Pressing": It takes about half an hour to scoop the solidified soybean milk into the tofu shed covered with the filter bag and press the remaining water out with the heavy objects in the vat.
"cut":
Then cut the tofu into cubes, and the white tofu is ready. Cut it and put it in a basket to drain.
"Fry": Put the white tofu in the pot and fry until both sides are golden. When frying tofu, turn it over in time to prevent burning from affecting the taste. Be gentle in the process of turning, otherwise the tofu will be easily broken. Then cut the fried tofu in half with a knife.
Chop: choose a piece of semi-fat and semi-lean pork to remove fat, add a little mushrooms and a bowl of prepared salt water to make tofu stuffing. Every time grandpa cuts the meat by hand, he says that the taste of the machine outside is not as good as that of the manual chop.
"Fermentation": Hold the tofu with your hands and poke the pork into the center of the tofu block with your hands. Every time I poke tofu, the skin of tofu cooked by my grandmother will not break, so this "poke" meat should be skilled and skillful.
Braised in soy sauce:
Put all the "brewed" tofu into a large pot, cover the pot and simmer slowly. The heat must be moderate, not big or small, and "stew" the tofu until it is cooked. After cooking, you can eat fresh, juicy, memorable and rich Hakka tofu brain.
The second special food: Qingming Chai Qingming Chai is also called "Ai Chai" and "Youth League". Qingming Chai is one of Hakka cuisines. Every year, Grandma Tomb-Sweeping Day cooks Qingming Hairpins for us. "It rains in succession during the Qingming Festival". After the spring rain before and after Tomb-Sweeping Day, the wormwood in my hometown grows the most luxuriant and tender, plus
Qingming hairpin is made of glutinous rice flour and wormwood into dough and stuffed with peanuts, sesame seeds and brown sugar. The prepared Qingming hairpin can be steamed in a pot for 20 minutes. Soft and sweet, I want to eat when I think of it!
The third special food: fried oil fruit fried oil fruit is also called "fried pile". Every year before the Spring Festival, every household should make fried fruit. This is an essential special snack for every meal in the New Year. This method is relatively simple. Knead glutinous rice flour and sliced sugar into balls, then knead them into strips or circles, and fry them in oil pan until golden brown.
Presumably, every family has the hometown dishes you miss the most and the family you care about the most. If you are homesick, you can take time to go home and have a look, and you can enjoy the familiar taste of your hometown while accompanying your family!