Smoked Tofu Zhongshan Ancient Town is a famous historical and cultural town in China and a thousand-year-old town. Traditional folk snacks are all over the people, especially on bamboo slices. The golden and shiny square dried tofu-smoked tofu makes the tourists drool.
The production technology of fermented bean curd in Zhongshan is complex and exquisite. Soak soybeans in warm water first, then grind them into slurry with a stone mill, and then filter and boil the bean dregs. Then, use gypsum or salt water to turn soybean milk into tofu. Then use a rice sieve or cooking basket and a special wooden box to compact the tofu and cut it into several squares. Square tofu is coated with special spices, placed on bamboo slices and burned with charcoal.
Shiban Ciba Shiban Ciba is a famous traditional snack in Zhongshan Ancient Town, and it is one of many historical and cultural heritages in the ancient town. It is named after using slate as a pot and baking it hot. Soak the pure glutinous rice in warm water for about two days, steam it in a wooden steamer for two hours, put the steamed glutinous rice in a stone container, mash it with reed stalks, and finally put the molded glutinous rice on a big bluestone board, bake the glutinous rice inside, and add ingredients such as bean flour to eat.
In Zhongshan Town, Longdong, five kinds of grains, namely sorghum, wheat, corn, glutinous rice and sweet potato, are mainly used as raw materials. Steam until it is half cooked, mix it with pure natural koji medicine, put it in a pot or jar with a big belly, seal it with tung leaves or cabbage leaves to isolate oxygen, and then seal it with mud. Put it in a cave with low temperature and ventilation, and it will take several years to open it for drinking.
Tofu pudding is made of tofu, which contains no lactone or ordinary brine, but is called "bile water" as a unique brine of tofu. The raw materials of tofu are limited. Except beans, good tofu and tofu depend on water and halogen. The smell of bean curd with courage and the cold water are undoubtedly a delicious meal!
Wash garlic catfish catfish, marinate with cooking wine, and then add a little starch. Put a little oil in the pot, heat it in the pot, arrange the catfish and take them out. Stir-fry a lot of garlic and minced garlic, and then put them in Jiang Mo.
Stir-fry spicy bean paste, salt, sugar, monosodium glutamate, soy sauce, thirteen spices powder and cooking wine, then add catfish and broth and cook together. After the soup is boiled, reduce the heat and continue to stew for 10 to 15 minutes. Turn the fish over when stewing. When cooked, take it out and put it on a plate. Leave the soup in the pot, add chopped green onion, stir-fry it with Chili oil for a few times, thicken it with raw flour, and pour it on the fish.