Hejiang is an ancient county. In addition to rich history and culture, various snacks such as sauerkraut, bean curd, and bacon have also added endless interest to this ancient county. Hejiang tofu, commonly known as white water tofu, is also called vegetarian tofu. Although it can't be served on the menu and it is difficult to enter the elegant lobby of the hotel, it is very popular in Sichuan and Hejiang. Although meat tofu and various bean derivatives have been renovated, vegetarian tofu is still full of vitality and unique.
One of the characteristics is that there are a group of fairly stable diners. Grassroots people want to eat, and officials and families pursue fashion. Tired of eating big oil, I changed to the original ecology, and it is low in fat and high in eggs, which is in line with nutrition. Tofu shops in the streets and alleys of Hejiang County are sold from morning till night. At the wedding, diners are in an endless stream, which is very fashionable.
The second feature is exquisite materials. Before making, roll the soybean again, and don't let go of a rotten bean, a shell and a stone. Water comes from mountain springs or well water, which is pollution-free and rich in minerals and trace elements to ensure that tofu does not deteriorate.
The third feature is that the production process is in place. From soybeans to tofu pudding, there are generally several processes of "soaking beans, boiling pulp, ordering pulp and squeezing pulp". Soak the beans in warm water for about 4-6 hours until the crepe is wet. After that, there is no pulp, after that, there is no juice. After being beaten into puree by a stone mill or a steel mill, it will enter the pulping process. Boil the pulp until the foam is exhausted, otherwise the brown pulp is difficult to completely react with bile (brine) water, and the phenomenon of "slag dropping" will appear after eating. Slurry ordering is slow work, lazy people do it. Pour bile water slightly and stir repeatedly. The amount of bile water should be accurate to a drop. One more drop will pass, and one less drop will be unclear. Another link is that the grouting should be uniform and the strength control should be gentle. First, collect the sediment on the side of the pot, and then tamp the middle, so that the quality of the whole pot of bean curd is consistent and will not be scattered when it is clamped with chopsticks. The entrance is soft, thin, smooth, tender and delicious, and the taste is 100%. Finally, heat it with slow fire. That's all the details.
The fourth feature is complete seasoning. The biggest feature of Hejiang tofu pudding is also here. There are dazzling spices on the box. Pepper alone can produce spicy, greasy, hot sauce, Bazin pepper and old shells; Oils include vegetable oil, wood sesame oil, oil consumption, sesame oil and soybean oil; There are also coriander, kohlrabi, Jiang Mo, minced garlic, chopped green onion, chicken essence, monosodium glutamate, refined salt, pepper and peanut petals. Beat the seasoning yourself and choose according to your taste. This is the memorable place of Hejiang bean curd brain. A little spoon in the east and a little hook in the west, enjoying the process, eating in the mouth has an unspeakable sense of accomplishment.
The fifth feature is that Hejiang people have the habit of eating tofu pudding for breakfast. The breakfast in the city is generally based on pasta, and Hejiang is tofu pudding with rice, which is suitable for both men and women. What's more, people who are addicted to cups will take a sip and enjoy the happiness and harmony brought by the prosperous times.