Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. Around the early Ming Dynasty, Guizhou cuisine had become mature. Many Guizhou dishes have a history of more than 600 years. The familiar Kung Pao Chicken is a famous Guizhou dish with a long history. It was served in Pingyuan, Guizhou during the Xianfeng period of the Qing Dynasty. Created by Ding Baozhen's home cook, this dish is made by frying chicken balls in hot oil and adding spicy ingredients. Now it has become very popular.

Spice is the main feature of Guizhou cuisine. Most of the famous dishes are closely related to peppers, such as Kung Pao Chicken, various hot pots, Changwang noodles, etc., all need to be seasoned with peppers. Guizhou cuisine is spicy. The dishes have different tastes and are divided into several series: oily spicy, paste spicy, green spicy, sour and spicy, spicy, garlic spicy, etc. Some are spicy and sour, some are spicy and fragrant, and some are extremely spicy. People were speechless and sweating profusely.

Guizhou cuisine is particularly sour. There is a folk song in Guizhou that goes “without eating sour food for three days and walking in a hurry”. Sauerkraut is pickled in every family. It can stimulate the mouth and tongue, stimulate appetite and eliminate food. Eating it in summer can relieve the heat. Sour soup has the effects of refreshing and refreshing, sterilizing, removing greasiness and fat, strengthening the spleen and preventing stones. The main raw materials for pickling sauerkraut are radish, cabbage, cabbage, etc. The production of sour soup is divided into vegetable sour, fish sour, meat sour, rice sour, etc., which are completely made by natural biological fermentation.

Guizhou dishes pay attention to dipping them in water. The seasonings for dipping in water are mainly chili, minced garlic, minced ginger, chopped green onion, coriander, pepper, etc. Add or subtract as appropriate. Due to different methods of making peppers, dipping them in water can be divided into several types: glutinous rice cakes dipped in water - strong spicy aroma; paste peppers dipped in water - dry and rich aroma; green peppers and tomatoes dipped in water - refreshing and refreshing... and there are more sophisticated ones. , or add fried soybeans and peanuts to the dipping water; or mix fermented bean curd and sprinkle with some crispy soybeans and minced meat; or mix with some folded ear root, fennel, mint, bitter garlic...it will have a unique flavor.

The more famous rice tofu in Guizhou include Sinan rice tofu, Yinjiang rice tofu, Jiangkou rice tofu, Guiyang rice tofu, etc.

Authentic rice tofu can be found in Muhuang Town, Yinjiang County, and Fuxiang, Jiangkou County, Guizhou Province. Rice tofu is a specialty food in Chenzhou, Hunan. It is regarded as a non-staple food like noodles and noodles. It can also be used as a snack but is often not used as a dish. In Chenzhou Jiahe, Yizhang, Anren, etc., they can be seen everywhere and everyone can make them.

Guizhou often cooks it as a kind of dish. We also saw rice tofu in the movie "Furong Town". It is another way, but the way of eating it in Chenzhou, Hunan is also different. :

1. Use a knife or a mesh tool (a homemade tool specially used to cut rice tofu) to cut the cooled rice tofu. Weave the thin lines equally divided horizontally and vertically into a mesh and fix it on the wooden frame. (made from above)) cut into granular shapes about 1 cm long, 1 cm wide, and 1 cm high, and put into a basin filled with clean water so that they are not easily broken.

2. Pair with soup. Put salt, monosodium glutamate, oil, sesame oil, black soybean oil, chili powder, and pepper in a bowl, and mix it with boiling water to make a soup. Don't use too much water, just half a bowl.

3. Heat the rice tofu in boiling water, take it out for 2 minutes, and add it to the soup. Then add a small amount of green onion to the rice tofu to make it more fragrant.

4. Finally, put the prepared side dishes on top of the rice tofu, such as: shredded fungus pork, green pepper lean meat, etc. When eating, mix it with a spoon to make the taste more uniform and the color better.

This is done, and it tastes unique. The principle of Sichuan Dazhou rice tofu is similar to that of Sichuan Cangxi rice tofu. To make Cangxi rice tofu, soak alkali or firewood ash (the ashes after burning firewood, which must contain alkaline, such as yellow vitex branches, cypress trees, etc.) in water (can be filled in a small bucket), and then put the rice into a relatively Water-permeable bag, then place the bag in water. If it is alkaline, one day of soaking is enough; if it is wood ash, it will take about two days. Of course, the soaked wood ash will be more fragrant. There is also a technology that uses alkali to make it, which is not much different from the one made from firewood ash.

After soaking, it needs to be ground, and it needs to be ground into a paste. After grinding, you need to stir it in a pot. This process requires fire. The fire should be stronger at the beginning. Later, when the paste starts to dry, the fire will be lighter. After they are cooked, they start to blend. They can be made into an ellipsoid, or they can be made into something like glutinous rice balls, but larger than glutinous rice balls. After reconciliation, steaming began. First pour a few large ladles of water into the pot (to prevent the water in the pot from drying out during the steaming process and burning the pot). Place a steaming fence in the pot and spread a wet cloth on top (or spread it evenly with clear oil) , and finally put the reconciled rice tofu on top. When placing, pay attention to the spacing. Then steam it over high heat. After steaming, steam it for another half an hour. It's basically ready. You can poke it with chopsticks to see if it's cooked through.

After steaming, you can put it in one place and take it out for processing when needed. There are two main ways to eat it: one is to stir-fry, cut into thin slices of about 3mm, you can just stir-fry the rice and tofu, or you can add sliced ??meat and stir-fry it together, it can be salty or sweet; the other is to use it when making steamed vegetables This method is mainly used when holding banquets. The main method is to cut it into diamond shapes and put in the ingredients. The top can be local dumpling meat or crispy meat. All kinds of preparations are delicious. Rice tofu is a traditional specialty of Yuanling. It is a home-cooked delicacy and has been loved by people for a long time. It can be used as a home-cooked dish or sold on the market. Its production and processing technology mainly includes material selection, soaking, grinding and cooking.

Rice tofu is made from rice and lime.

Glutinous rice and japonica rice are not suitable for making rice tofu due to their high stickiness. For lime, it is better to choose quicklime or fresh slaked lime.

After selecting the ingredients, wash the rice first, then put it into a container and soak it with a certain proportion of lime. Generally, it is soaked for 3 to 4 hours. When the rice grains turn light yellow and half a grain tastes slightly bitter, take it out, rinse it with clean water, drain it and wait for grinding.

Grinding: Add water in a ratio of 1:2 between rice and water to grind finely. If the rice tofu is slightly yellow-green, you can add a little green leaf juice during grinding.

Boiling: After the rice milk is ground, it is boiled. When cooking the slurry, add an appropriate amount of water according to the consistency of the rice slurry, and use a clean iron pot to cook it. Start cooking over low heat and stir thoroughly to prevent burning or clumping. After half-cooked, increase to high heat and cook until cooked.

Forming: After the rice milk is cooked, put it into a prepared container (steaming grid) while it is hot, put a spray of cold water underneath, and squeeze the rice milk so that it comes out of the steaming grid. , into the shape of a big tadpole.

How to eat: Ladle into a bowl, then put the cut kohlrabi, salted vegetables, crispy soybeans, crispy peanuts, and chopped green onions on the rice tofu. Use a small bowl to add red oil, sesame oil, and peppercorn oil. , soy sauce, vinegar, ginger juice, garlic water and other seasonings are mixed into a sauce, and poured on the rice tofu. It tastes fresh and refreshing, and is especially delicious. 1. How to eat

Add some hot and sour seeds, sauerkraut grains, soy sauce, green onions, etc., and add them as appropriate according to your personal taste.

2. Method

Soak sticky rice and beat into pulp. Add appropriate amount of refined lime when cooking, take out and cool to form gelatinous rice tofu. Before eating, use a bamboo knife or string to cut it into small pieces the size of your thumb. Mix with chopped green onion, minced garlic, hot and sour seeds, pickled cabbage, soy sauce, minced onion and ginger, spicy pepper and soy sauce. It is hot and sour, soft and smooth, and is suitable for all seasons. Popular snacks. Hu Yuyin, the heroine of the movie "Furong Town", became famous because she once made a living from this business.

The raw materials for making tofu are generally rice, soybeans, and lime. Grind the rice and soybeans finely with a stone mill. Pour the ground rice milk or soybean milk into the iron pot. Start cooking over high heat. When it is half cooked, use low heat. Stir while cooking until it is cooked. When the cooked rice milk turns into a paste, put it into the prepared container while still hot. After cooling, the rice tofu will be golden in color, soft and smooth. Why is it yellow? This is because of the lime. It solidifies and adjusts the color.

You will encounter it in Longshan County, and every place says it is delicious. In Liye, Xichehe and Shaping, each has its own characteristics. Wherever the water is good, the rice tofu is also very delicious! Xiushan County is located in the Wuling Mountain District in the southeast corner of Chongqing. Rice tofu is one of the most distinctive snacks in Xiushan and is a well-known delicacy in Xiushan.

1. In the past

In the early years, due to economic constraints and in order to save money, people who wanted to eat rice tofu were basically processed and made at home, and the production methods were also rough. They were mainly based on Personal experience determines the proportion of raw materials, and the chili peppers used to eat rice tofu are also made randomly, so there is no specific flavor, and not many people are in the rice tofu business.

With the gradual improvement of people’s living standards, people who want to eat rice tofu basically go to buy it. Therefore, the business of making rice tofu is getting better and better. There are workshops and factories that specialize in making rice tofu. It also gradually developed and rose. Due to centralized production, it is also more conducive to the unified development and improvement of the flavor and technology of rice tofu, a special snack. After long-term accumulation and improvement, the color and texture of Xiushan rice tofu have formed its own unique flavor. In terms of eating methods, although there are some eating them directly, some adding vinegar, or adding spicy oil or even eating them in hot pot, most of them are eaten with rice tofu and chili. The rice tofu chili in Xiushan is especially worth mentioning. Xiushan people I am addicted to spicy food, so for this special snack, Xiushan people have put a lot of effort into rice tofu chili. The variety of rice tofu chili is really dizzying, but the mainstream rice tofu chili has the following types: "green pepper" "Chili flavor", "Chili flavored with black beans", "Chili pepper flavored with mountain pepper", "Chili flavored with garlic", "Chili flavored with Zheer root", "Chili flavored with coriander", each of these types of chili has its own characteristics, and each has its own characteristics. a different feeling. Therefore, when eating Xiushan rice tofu, you must not miss Xiushan’s rice tofu chili.

3. The future

After these years of development, Xiushan rice tofu has today’s unique flavor. I believe that in the future, Xiushan rice tofu will maintain today’s characteristics and will develop and improve even more. Well, we look forward to Xiu Shan Rice Tofu becoming better and more authentic. Xiangxi rice tofu is a traditional snack of the Tujia and Miao ethnic minorities in Xiangxi, Hunan, and is the most popular in summer. The raw materials for making rice tofu generally include rice, soybeans, and lime, which are roughly the same as other local rice tofu. The main difference is reflected in its ingredients. Xiangxi rice tofu is generally very green and bright in color, has a fragrant taste, is soft and tender. It can be stored for three days at 0 to 25 degrees Celsius without deterioration. It can be used for cooked or cold meals.

How to make Xiangxi rice tofu

First: wash the rice and soybeans and soak them for a day

Second: separate the rice and water, soybeans and water Use a stone mill to grind rice milk and soybean milk

Third: Pour the ground rice milk and soybean milk into the iron pot. Start cooking over high heat until it is about halfway cooked, then turn to low heat. Pay attention to the cooking time. Stir

Fourth: After cooking, it becomes a paste, pour it into a container, and then cool it

Ingredients Introduction

The rice tofu from various places is introduced above. The reason why it is different is that its ingredients are different. In the Xiangxi rice tofu dish, we added minced chili pepper, tomato sauce, minced ginger, chives, MSG and other ingredients. The main thing is that the minced chili pepper must be finely minced, so that it can be very delicious. It is easy to make the rice tofu taste better. Secondly, the tomato sauce will make the rice tofu taste more complete and look better in color. According to legend, when Qiao Long was the county magistrate of Fengguo County in Bajun (Laoguan Town, Langzhong) during the Han Dynasty, he boldly dissuaded Emperor Wu of the Han Dynasty Liu Che from expanding the imperial garden and was adopted. His theory of Hun Tian theory and the use of his "Tai Chu Calendar" gave rise to the Spring Festival that has been constant for more than two thousand years. A traditional delicacy in Qiaolong's hometown is hand-made glutinous and fragrant rice tofu using local rice (at that time, it was the imperial tribute rice "Fengguo Rice"). During the first Spring Festival, Qiaolong presented it to the emperor. The emperor was very pleased with the food and was very happy with it. The news quickly spread throughout their hometown. To celebrate the Spring Festival, the people of Fengguo County prepare rice tofu and other delicacies to entertain relatives and friends before the Spring Festival every year. Rice tofu, also known as "rice tofu" (homonym), There is a place of happiness and auspiciousness. Langzhong rice tofu is processed from local high-quality rice as the main raw material. For hundreds of years, it has been a must-have delicacy for people in Langzhong City to treat relatives and friends during festivals. It is exquisite, environmentally friendly, high-quality and low-priced. The advantages are passed down from generation to generation and it is a traditional food in Langzhong area.

Production process: The traditional way to make rice tofu is to soak the local rice in Langzhong with water and swell, grind it with a stone mill into rice slurry, and stir it over a warm fire to form a paste. After taking it out of the pot, dip your hands in alkaline water and pat it into small cylinders or cut into cubes, then steam it in a basket.

How to eat Langzhong rice tofu:

When eating, cut it into thin slices and stick it on the surface of the pot. Add clear oil until it is slightly yellow, then add salt, onion, spicy, Add Sichuan peppercorns and other spices to the pan and stir-fry well, and you will have a crispy, delicious, sweet, salty and spicy stir-fried "tofu". In addition to stir-frying with bacon and twice-cooked pork, rice tofu can also be fried, hotpot and other ways to eat. .