Fried tofu with green onions. It reflects the taste of stone-ground tofu. It is tender on the outside and delicious on the inside. Qianxi Guizhou is one of the poor areas in Tangshan City, Hebei Province. It is located in the northeast of Hebei Province and at the foot of the Great Wall. , the bank of the Luanhe River is an ancient land, which also reflects the splendid civilization of the Luanhe River. This is the famous "Chestnut Country".

Using stone-ground tofu to make a delicacy is rare in cities and can only be found in some rural areas. This almost lost donkey-ground tofu can only be seen in rural areas. Early in the morning, at dawn, the donkey was wrapped up and started grinding tofu. Why is tofu ground by stone mill so delicious? Because stone grinding is finer, more fragrant and yellower. This also allowed me to witness the entire process of the ancient and traditional tofu grinding process.

In this way, the soaked soybeans are ground into white soy milk. Boil the soy milk, filter out the bean dregs, and pour the remaining tofu into a mold to press. Tofu is rich in nutrients and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6. It’s called “plant meat.” Tofu is a refreshing, heat-clearing and health-preserving food. Regular consumption can nourish the body, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. It is more suitable for people with hot constitution, bad breath, thirst, unclear gastrointestinal function, and people who are recuperating after having a fever.

Ingredients: green onions, stone tofu.

Cut the tofu into even thin slices and set aside. Cut green onions into small pieces and set aside. Stir-fry the sliced ??scallions into cubes and cook into the glutinous rice, oyster sauce and broth. Heat the pot, cool the oil in the hot pot, and fry the golden tofu slices on both sides. Add the fried tofu and place on top of the scallions. Add the soup to the tofu. Sprinkle an appropriate amount of water and starch to reduce the juice, remove from the pan and serve on a plate. Making a delicacy with stone-ground tofu is rare in cities, and only in some rural areas is an intercity side dish ready for all ages.

[Notes]: 1. When frying tofu, be sure to cook it in a hot pot with cold oil so that the tofu will not stick to the pan.

2. When frying tofu, sprinkle a little salt on the tofu when frying the first side. When frying this side, a non-stick pan will also taste better.

3 When making, add an appropriate amount of oyster sauce to enhance the deliciousness of tofu and the taste of seafood.

Small sticker 1. Eye observation method

Nan tofu, commonly known as water tofu, has no water lines, no impurities, and is of high quality; those with water lines, bubbles, small particles, and yellowish color are inferior tofu.

2. Needle identification method

Hold a suture needle in your hand, release it at a height of 30 cm from the tofu, and let the needle fall freely. If you can stick a needle into tofu, it's high-quality tofu. (Old tofu may not be suitable.).

3. Use a knife to cut it, otherwise it cannot be too old. Bright color and good taste.

4. Some gypsum tofu will feel like sand when eaten, because the gypsum is not too broken and is not delicious.