My hometown food?
My hometown is Tianzhu County, which is located in the east of Guizhou Province. It is a county under the jurisdiction of Qiandongnan Miao and Dong Autonomous Prefecture. This county is named after Zhuzi Mountain in the north of the city. On March 3, 2020, we withdrew from poverty-stricken counties and took off our hats. My hometown is a place with beautiful scenery. There are many delicious foods and scenic spots here. I want to introduce a delicious food, Yuankou tofu. ?
Yuankou Town is located in the southeast of Tianzhu County, bordering Dihu Township, Guangping Town and Paotuan Township in Huitong County, Huaihua City, Hunan Province in the east, Baishi Town in the south, Shexue Township and Panchu Town in the west and Zhu Lin Township in the north. This is my hometown, and most people in Yuankou can speak fluent sour soup. When it comes to Yuankou, most people think of Yuankou tofu, which can be said to be a business card. Go to many restaurants to eat. This is a signature dish and a necessary dish for people to come here. Can be made into various styles. ? The unique taste of yuankou tofu, which is soft, tough, tough, smooth and fragrant, has become the benchmark of Tianzhu cuisine. Yuankou Tofu is also called "Shui Pi" by local people. In the process of making far-mouth tofu, because of the unique technology of far-mouth people, far-mouth tofu itself has good juice absorption. Heat the local high-quality tea oil to the boiling point of the oil in an iron pan, then add the local coloring raw material yellow beads, and evenly cut the molded tofu into pieces and put it in a hot oil pan. When the color is golden, take it out of the pot immediately, soak it in warm water quickly, squeeze out the water, and then soak it in clear water. The soaked tofu skin is thin, flexible, tender and elastic.
The golden fried bean curd skin absorbs the thick soup in the hot pot. When you bite it down, you can't stop a hot air from spewing out. The white and tender tofu heart inside melts in your mouth with the high temperature. You should be especially careful not to get burned while eating. Its production process is also very complicated. Soak in warm water for 12 hours, completely soak soybeans in water, grind the soaked soybeans with a refiner, add a proper amount of water, and use a bucket; Filtering the ground soybean milk with gauze, heating in a cauldron, adding alkaline substances such as gypsum water, picking up the soybean milk when it becomes tofu, wrapping it with gauze, and draining to obtain tofu; Heat the local high-quality tea seed oil to about 160 degrees, cut the tofu into four to five centimeters wide, fry it in the oil for three to five minutes, and then take it out for later use. Soak the fried tofu in warm water, scoop up the extruded oil, then soak it in clear spring water until it is soft and delicate, and then it becomes tofu; Far-mouth tofu can be eaten in hot pot, directly eaten, fried, boiled, scalded and with different flavors. ?
Although a lot of tofu is not authentic now, and many are adulterated, there will still be authentic tofu. If you want to eat, go to Yuankou! Experience the enthusiasm of distant people!