Ganxian tofu is one of the "Four Treasures of Ganxian". Although they all belong to Ganxian tofu, they have been passed down from generation to generation and developed into tofu with different tastes and store characteristics. Its tofu is not only delicate, but also tender and smooth, with high nutritional value, and it is a treasure in tonic. Most of the tofu in Ganxian county is made from river water. In recent years, it is mostly made of natural water. Although it is semi-solid, it is solidified but not scattered, and it is not broken when turned over. Gently scoop it into the bowl with a shallow spoon. If it is doubled, it will be folded continuously. Add salt, ginger, mashed garlic, soy sauce, spiced vinegar and spicy oil. It is really red and white, with a strong spicy taste, which greatly increases the appetite. Tourists at home and abroad should taste this kind of food when visiting Ganling. There are three well-known tofu shops in Ganxian: the entrance to the First Square, the entrance to experimental junior high school and the entrance to Moxi junior high school.
The preparation method of dried fresh tofu is to soak round soybeans in water, grind them into soybean milk, filter out the slurry, and add a proper amount of oil roots or gypsum after boiling to make the soybean milk coagulate into semi-solid, that is, white and tender tofu. When eating, scoop it into a small flower bowl with a palm-sized copper shallow spoon, and add refined salt, garlic paste, spiced mature vinegar, soy sauce and oil chili pepper. The red and white in the bowl set each other off, turning over without breaking, stirring without scattering. It is spicy, fragrant, fresh and delicious, which makes people appetite. Take a bite of tofu brain and a bite of dry pot helmet, which is both delicious and unique.
Dried and fresh tofu is the most famous tofu made by Liu Jiazi. The tofu he made is made of natural water, and the soybeans are picked up one by one and ground with a small stone mill. The tofu made in this way is bright in color, tender and soft, and fragrant and delicious after seasoning. In those days, when Chen Yi came to inspect the county seat, he entertained him with his tofu brain. Nowadays, tofu brain stalls can be seen everywhere in urban and rural areas of Ganxian County, and tofu brain has become a popular folk snack in Ganxian County. Features: white and clean, fresh and soft, full of bones and muscles, with a strong and spicy taste. Although it is semi-solid, it will move but not disperse, turn over but not break, and if it is gently scooped in a bowl, it will fold and remain.
Why is the bean curd brain in Ganxian so famous? It is because of his unique taste and his story.
During the Yongzheng period of the Qing Dynasty, Nian Gengyao, a military commander, was cruel, but he was very particular about eating and drinking. He held a banquet every three days. I'm tired of eating delicacies and ordered me to make a change. The chef has racked his brains, but it always doesn't agree with me. It's really hard to serve a chicken. I can't help it The leader in charge of catering visited famous chefs everywhere. He found a farmer in Ganzhou who was good at making tofu, so he ordered someone to take him to trial production. Nian Gengyao was so satisfied with it that he left the farmers to make tofu axils. Sometimes a special banquet is held to entertain colleagues to eat tofu brain. A few years passed quickly, and the farmer returned to his hometown because of his old age and weakness. The addiction of tofu brain came, so other chefs cooked it, but the taste was too bad. Killed the chef in a rage. I invited someone else to do it, but I was still not satisfied, so I killed several people in a row.
Cooks are on tenterhooks every day because they are afraid of death, so they invite people to invite farmers again. 1998 When I ate his tofu brain, it tasted really special, so I asked, "Why is your tofu brain so delicious?" The farmer said. "People in my hometown, both men and women, can make this kind of food. It is usually made of soybean juice and gypsum, and fish marrow is added for you, so it is delicious. "
During the Guangxu period, a farmer surnamed Mao in Jingyang County came to Ganxian because of the famine. People call him "Boss Mao". This man is honest and upright, and he is very skilled. He saw the business of tofu brain thriving here, and he learned from others for the sake of the family's livelihood. After a long time, he learned a set of techniques for making tofu brain, so he borrowed money to buy furniture and started the business of tofu brain. He does it in the middle of the night every day, goes out in the morning and goes home in the dark. He often sells less money than others and takes longer. He thought, if you want good business, you have to use your head. So he slowly pondered and improved his skills. He used river water instead of well water and added a small amount of chicken soup to the seasoning. The tofu made in this way is white, tender, strong, spicy and delicious. Every day, as soon as the burden of tofu brain is listed, customers will gather around to compete for food. Therefore, at that time, Mao Shi bean curd was the only one with a good reputation, which was widely circulated inside and outside the province.
Conclusion As a local specialty snack, Ganxian bean curd is deeply loved by urban and rural people and is an indispensable part of Ganxian people's diet every morning and evening. Its popularity spans gender, age, season and class, and it has never left people's lives in cold winter or hot summer. In addition, if readers are lucky enough to go to Ganxian to eat Ganxian tofu, they will also be served with local pot helmets (local specialty pasta), and the taste will be more refined.