Tofu has a north-south tofu, the main difference is that the point of tofu materials are different. South tofu with gypsum point system, because the solidified tofu flower with high water content and tender texture, moisture content in about 90%, North tofu with brine or sour paste point system, solidified tofu flower with less water content, the texture of the South tofu is older, the moisture content of about 85%, but due to the less water content, so the tofu flavor is stronger, tougher, and also easier to cook. Tofu is a traditional Chinese food that is flavorful and nourishing. Here's a look at China's best 10 tofu, see if there is your hometown, where you think the best.
1, Yunnan Shiping tofu
Shiping tofu, Yunnan Province, Shiping County specialties, Shiping underground well water point system of tofu to overcome the shortcomings arising from the use of a single coagulant point system of tofu, but also a combination of the advantages of a single coagulant to improve the traditional coagulant point system of soybean products are easy to dewatering, easy to rancidity, the quality of the defects of unstable, greatly improving the taste of Shiping tofu, quality. It is famous for its delicate and smooth, chewy and strong, with unusual flavor and rich local flavor.
2, Anhui Huainan tofu
Huainan tofu is a traditional Han Chinese soybean products in Huainan City, Anhui Province, where the Bakongshan tofu, also known as the four seasons tofu. It has long been famous, never get tired of eating, known as the ten whole food, dense white, both tender and tough, color and taste are good, to clear, clean, fragrant, elegant known, can be eaten in all seasons. Legend has it that Liu An, King of Huainan, and Bakong invented tofu by refining the elixir of immortality on Bakong Mountain. Liu An was so ecstatic that he immediately put the elixir into the tofu, stirred it and ate it with a big mouthful, and then his body was as light as a hair, and he floated up to heaven and became immortal.
3, Henan Kaifeng Weichuan tofu
When it comes to Weichuan tofu, it can be said in the local women and children, it has been more than 2000 years of history. Weichuan tofu is different, its surface is amber, pure white, hard texture, hand to take the catty block to the ground, no water, no burrs, not deformed, the tofu can be used to weigh hooks hanging, can also be used to wear twine to mention, to the pot of stew does not deform, cooking does not melt, and the more the stew more tendons.
4, Shaanxi Yulin tofu
Yulin tofu, Yulin City, Shaanxi Province specialty, China's national geographic indications products, Yulin tofu is used in Yulin peach blossom water and the local high-quality black soybean milling, through the kang sunshine, peeling, soaking, milling, filtration, cooking pulp, point pulp, pressed eight processes from the production of its unique features is to use the acid pulp (i.e., the production of tofu leaching out of the lactic acid bacteria-rich juice) "" point "tofu, without the use of the lactic acid bacteria-rich juice. Point" tofu, without the use of brine and gypsum, so as to maintain the original flavor of the soybean flavor and peach blossom water, the color of the tofu white, soft and tender, fine and tough. The fragrance is crisp and refreshing, and there is a slight sweetness to stay lips.
5, Hunan Youxian tofu
Youxian tofu fame far and wide, there are fragrant dry son, peach water of the hundred leaves of tofu, Huangtuling water tofu and yajiangqiao oil tofu, Youxian tofu production has a long history. According to the Records of Youxian County, during the Ming and Qing Dynasties, tofu in Youxian County flourished as an industry and became famous in Sanxiang. Many tofu masters in Youxian County have been taught by their ancestors for generations. The craft of making tofu is unique and fine. From the water, choose beans, grinding beans, steaming, point paste and other aspects of strict control, to ensure the quality, with its fresh and tender, warm color, fragrant and delicious and quite popular.
6, Sichuan Shahe tofu
Shahe tofu, Gao County, Sichuan Province, a specialty of China's national geographic indications products, Shahe tofu originated in the pre-liberation Republic of China thirty-five years (1946), a lot of Shahe people like to make tofu, tofu, Shahe tofu has a tender skin and meat, the color and lustre of the characteristics of pure. It can be cooked in nearly 100 kinds of delicious dishes, because of its aroma, crisp, tender, fresh, crispy, numbing, spicy, hot and other characteristics.
7, Shaanxi Luonan tofu
Luonan tofu, a specialty of Luonan County, Shangluo City, Shaanxi Province, China's national geographic indications products, Luonan tofu is made in the countryside with ancient crafts, stone mill grinding with pulp water point of the tofu. Soybeans soaked in water for a day, soybeans fully soaked and swollen, with L-type stone crutch mill grinding raw soybean milk. Soymilk filtered, into the pot to boil eight mature, with pulp water point pulp, boiling, fishing out the tofu brain, over the package pressure, water control, molding. The taste is soft, tender, smooth, sinewy, block shape complete, feel soft, delicate tissue, elastic.
8, Shaanxi Baishui tofu
Baishui tofu, is a gourmet specialty of Baishui County, Shaanxi Province. Because of the taste on the good, and well-known in the province and abroad, white water tofu is prestigious, has been more than 400 years of history, white water tofu white, fine, tender, tendon, soy flavor is fragrant. Knife cut tofu or slices, or blocks, or strips, stubble white and fine, soft and sinewy, cooked in the pot for a long time does not rot, put the frying pan and color yellow, false soft, eat both sheep and sinewy.
9, Inner Mongolia Zhenglanqi milk tofu
Zhenlanqi milk tofu, Inner Mongolia Autonomous Region Zhenglanqi specialties, China's national geographic indications products, Zhenglanqi milk tofu production has a long history of unique technology, delicious flavor, rich in nutrients, enjoys a good reputation both at home and abroad, there is a "Blue Flag Milk Food 甲天下", as the name of the beauty. Zhenglanqi milk tofu is white or milky white in color, with a strong milky fragrance and a compact texture.
10, new technology lactone tofu lactone tofu, change the traditional brine point tofu production methods, can reduce protein loss, and make the water retention rate of tofu increased than the conventional method of tofu nearly 1 times more than conventional methods of tofu, traditional tofu production, the use of gypsum, brine as a coagulant, the complexity of its process, low yield, short storage period, the human body is not easy to absorb. And gluconolactone as coagulant production of tofu, can reduce protein loss, improve water retention. Greatly increase the yield, and the tofu is white and delicate, glossy, good taste, long storage time.