Mother Soybean gave birth to seven children: the bean curd residue of the eldest brother, the bean curd skin of the second brother, the dried bean curd of the third brother, the old bean curd of the fourth brother, the oily bean curd of the fifth brother, the stinky bean curd of the sixth brother, and the tender bean curd of the seventh sister. They live together and are very happy.
Seven Sisters is full of tender tofu, so mother soybean is particularly concerned about Seven Sisters, and her brothers really take care of Seven Sisters in every way. Qi Mei's life is really "afraid of falling into his hand and melting into his mouth." Therefore, Qi Mei became very arrogant.
One day, my brother Liu moved in a basin of milk. One, two, three, four, five brothers and seven sisters want to take a bubble bath with milk. Seventh sister thought to herself, "I am my mother's most painful daughter. I'll wash it first." Then he went to get the milk. Brother Liu got angry and said, "Why did you wash first? I moved here, so I washed first. " "no! I'll wash first. Have you heard the story of "Kong Rong let pears"? You must respect me, your brother! " Fourth brother scrambled to say. "Bah! Shameless! " Six people said with one voice. Brother said half jokingly and half seriously, "Seventh Sister, you'd better not wash it. You are too delicate. What should I do if you go into the water in the future? " ? Let big brother wash first. "Then he went to grab the milk from his sister. Seventh sister got angry and said, "You are all useless things! Tofu residue is what you feed pigs, and my toes can't compare with it; You just took my tofu skin. Would you still be there without me? Dried tofu tastes better, but you are not good at all. What about you? ...
Several brothers were very angry and said in unison, "You think you are great!" "They all went to grab milk. With a bang, the milk was taken away.
Mother Soybean said, "Children, you should know that carrots and vegetables have their own love." Several people turned white and red after hearing this. They live happily together again.
Yong tofu
If health is greatly supplemented, eating tofu is better.
Thanks to Liu Angong, the originator of production.
Sichuan mapo is spicy, and Hebei is hard.
Raw onions can be mixed, and cooked onions should be fried and stewed.
Suitable for all ages, don't divide the cold and heat.
-Zhang Zhizhen
Tofu is one of the most widely consumed and popular cooking materials in China. It is produced all over the country, and there are many famous products and specialties. Such as "Bagongshan Tofu" in Shouxian County, Anhui Province; "Taian Tofu" in Shandong; "Fangxian Tofu" in Hubei; "Jiulong Tofu" in Yingde, Guangdong; "Futian Bridge Tofu" in Hunan; "Yulin tofu" in Shaanxi; Pingqiao Tofu in Huai 'an, Jiangsu; "Chuzhou Tofu" in Lishui, Zhejiang, and so on, are too numerous to mention.
However, some people divide it into two groups: North Tofu and South Tofu. The difference is roughly as follows: North tofu, also known as old tofu, is made of brine (magnesium chloride), with less water, milky white color and slightly sweet and bitter taste. Cooking should be stewed for a long time, including frying, collapsing, pasting, frying and stuffing; South tofu, also known as tender tofu, is made of gypsum (calcium sulfate) and contains 90% water. It is white, tender, sweet and fresh. Suitable for mixing, frying, stewing, boiling and soup making.
Tofu is delicate and white in texture. It has a variety of tenderness, no obvious taste, can be used with various meat and vegetable raw materials, and is suitable for various processing technologies (including stuffed vegetables, pills, cakes and vegetables, etc. ) and various cooking methods. It is suitable for all kinds of seasonings (including beet) and has a wide range of cooking applications. Can be used to make staple food, dishes, snacks and as stuffing. Cooking dishes can be made into cold dishes, stir-fried dishes, big dishes, soup, hot pot and other dishes, and can also be used as fillings. There are thousands of dishes made of tofu, which can be used as low-grade dishes such as "spring onion tofu" and "cabbage tofu". It can also be used as a banquet dish. Some dishes have become local or world famous dishes, such as "Mapo Tofu" in Sichuan; Jiangsu's "mirror box tofu" and "three shrimp tofu"; Shanghai "fried a hundred rotten pines"; Zhejiang's "casserole fish head tofu"; Anhui's "Huizhou hairy tofu"; Shandong's "pot collapse tofu", "three beautiful tofu" and "yellow croaker tofu soup"; "Cinnabar Tofu" in Beijing; "Sunflower Tofu" in Hubei; "Steamed Bun Tofu" in Xiangtan, Hunan; Jiangxi "gold inlaid with jade"; Fujian's "Nostoc flagelliforme Tofu" and "Yuzhan Tofu"; Guangdong "oyster sauce tofu"; Shanxi "vegetarian sweet and sour tofu jiaozi"; Jilin "casserole old tofu"; "Orchid Tofu" in Henan; "steamed tofu balls" in Guangxi and "pocket tofu" in Sulai; Kong Fulai's "Taste Tofu" and so on. Some chefs specialize in tofu dishes and even create a "tofu feast". There are also many snacks made of tofu, such as the famous "Fire Palace Stinky Tofu" in Changsha. Guizhou "Miao tofu balls"; Tianjin "Shrimp Seed Tofu Brain"; "Taishan Tofu Noodles" in Tai 'an, Shandong Province and "Tofu Pouring" in Linqing; "Plant Tofu" in Europe and the Western Han Dynasty; Hangzhou "dish marinated tofu" and so on. Tofu has a beany smell and can be removed by sweating or cooking before cooking. In addition, it can also be made into frozen tofu, which has a unique flavor.
With the increasing modernization of tofu production technology, new varieties of tofu delicacies are constantly emerging at home and abroad, such as tofu powder, tofu brain, spherical tofu, sponge tofu, liquid tofu and vegetable tofu, egg tofu, coffee tofu, seaweed tofu, milk tofu, vitamin fortified tofu and so on.
How can fresh tofu become stinky tofu? During the Guangxu period of Qing Dynasty, there was a scholar named Wang Zhihe in yanshou temple Street outside Qianmen, Beijing. He opened a tofu workshop at home. Once, he made too much tofu, but it was moldy because he didn't sell it. He was reluctant to throw it away. He tried to sprinkle salt and Chili powder on the moldy tofu and then moved it to the backyard. One day, when Wang Zhihe went to the backyard to learn to appreciate flowers, he accidentally found that the mold on the tofu was gone. He felt very strange and tasted it. It's delicious. Since then, stinky tofu has become "notorious" and spread all over the homes of ordinary people.
More importantly, Wang Zhihe entered the official career because of stinky tofu, and achieved success. Words one year, Wang Zhihe took part in the Shuntianfu after having obtained the provincial examination. He opened the test paper and saw that it was a question of "knowing the taste and getting off the bus". He thought of his own "stinky tofu" and wrote a five-character poem entitled "Stinky tofu with national fragrance":
Obviously stinky tofu, the name is exactly the same; There is no reputation since ancient times, and there is no disguise today. The nose smells strange and the entrance is strange; The aftertaste is mellow, and the black fragrance is tangy. The rich are exquisite, and the poor are easy to play; It can not only hold the demon family, but also accompany the wine pulp. If you have a meal, there will be no feast like yours; Saving money is both practical and enjoyable.
When the examiner saw this answer sheet, he flew into a rage, reprimanded Wang Zhihe for being cynical and even accused him of being guilty. Zhang Zhidong, a court minister, didn't think too much after learning about it. On the contrary, he said: "Many people see that the examination questions are' knowing the taste and getting off the bus', and most of them are poems about drinking wine, which is monotonous. Only students should be from stinky tofu, with different styles and open-minded words, so they should be discussed separately. " Colleague Li Ciming and others also agree with this suggestion. Therefore, Wang Zhihe won an award for a stinky tofu poem, which made the magistrate of Tieling in Fengtianfu know about Henan, and later he was promoted to be the magistrate of Weihui, Henan. Zhang Zhidong specially wrote the plaque of "Su Chunfang" for the stinky tofu shop in Wang Zhihe, and Huang Fangfang also sent a "notorious" plaque. Stinky tofu was recognized by court officials, and its value has greatly increased since then.
Later, this stinky tofu with a special smell entered the palace and became the imperial meal. Folk people, especially every household, have become snacks with unique flavor.
Tofu culture
Yes, tofu in China can be eaten by everyone regardless of gender, age, nationality and religion. This white, tender, healthy, long-lived and cheap tofu has also spawned a "tofu culture".
The first problem of tofu culture is the birthplace of tofu. China is undoubtedly the hometown of tofu, and its hometown is Huainan, Anhui. According to the Records of Five Metabolism in the History of Song Dynasty, "The technique of tofu has never been heard of in three generations. This thing didn't begin to spread to the world until the time of the Han and Huainan kings. " Zhu, a Dali scholar in the Southern Song Dynasty, also wrote in Selected Poems of Su: "When planting peas, I was exhausted and my heart was rotten; If I had known the art of Huainan, I would have got the spring cloth early. " At the end of the poem, I note: "Tofu handed down from generation to generation was originally the technique of Huainan Wang."
China Tofu Culture Festival
First meeting: 1992
Time: 9. 15
Venue: Huainan and Taipei will be held simultaneously.
"China Tofu Culture Festival" is referred to as "Tofu Festival", and its English name is: China Tofu Culture Festival.
China Tofu Culture Festival is an international business travel culture festival, which integrates culture, tourism, economy and trade, jointly organized by the former Ministry of Commerce, the former Ministry of Internal Trade, the former State Bureau of Internal Trade and the China Chamber of Commerce with the Anhui Provincial People's Government and the Huainan Municipal People's Government. It is held on September 6 +05 every year on both sides of the Taiwan Strait (Huainan and Taipei).
Although tofu has now entered the dining table of thousands of households, there are not many enterprises that actually produce tofu. Jiang's tofu is a processing enterprise specializing in the production of bean products. Jiang's tofu was founded in 1997, with a history of more than ten years, and it has become increasingly mature in technology and management. At present, our company has dozens of bean products production technologies, such as south bean curd (soft bean curd, tender bean curd), north bean curd (hard bean curd, old bean curd), colored bean curd and Japanese bean curd (lactone bean curd), which can meet the tastes of different consumer groups, and has now become the leader of bean products industry in China.
Based on the tenet of "service-oriented, honesty first, customer first" and the concept of scientific and technological innovation, the company will always be at the forefront of the bean products industry.
Tofu legend
Dr. Sun Yat-sen advocated eating more tofu, and even wrote it into the Outline of the Founding of People's Republic of China (PRC). Many scholars in the past dynasties have also written many articles about tofu. Yuan Mei was a talented scholar in Qing Dynasty and a gourmet in prosperous times. In his "Suiyuan Food List", which has influenced him to this day, he described a piece of "Jiang Tofu": "The tofu is peeled on both sides, each piece is cut into sixteen pieces, dried in the sun, boiled with lard, smoked before the tofu is served, and slightly sprinkled with a pinch of salt flowers, and then turned over with a glass of sweet wine and 120 shrimp; If there are no big shrimps, use 300 small shrimps; First soak the shrimp for an hour, take a small cup of autumn oil, then roll it once, add sugar, roll it again, and slowly take out the pot with half an inch of shallots 120. "
This dish is also discussed in modern works such as "Cold Night Comes" and "Big Belly". This is a delicious dish. Tofu is peeled and sliced, fried in pig, and cooked with sweet wine and shrimp. This dish was performed at Chongji Restaurant in Hong Kong. They use good Annan shrimp, marinate it with distiller's grains and cook it with tofu. It can be called a classic dish carefully developed by Chongji.
Lu You called tofu "Li Qi" and Yuan Dynasty poet Yu Ji called tofu "Lai Qi", which is actually similar to the name of tofu in Sichuan dialect. Tofu is popular because of its tender and fragrant bean flavor, and it can cook countless delicious dishes. Among many tofu dishes, "Mapo Tofu" of Sichuan cuisine is the most popular. The founder of Mapo Tofu is Chen Mapo, whose birthplace is Wanfuqiaotou outside the north gate of Chengdu. At that time, the old shop was a two-bedroom shop with a square table and a long bench, which was quite simple, but its products left endless aftertaste for people. Chen Apo has some pockmarked faces, which were named by people at that time. The tofu she made was carefully selected and matched, and cooked with beef. It tastes tender, smooth, hemp, fragrant and spicy, so it is famous all over the world. The author once talked with the chef of Sichuan cuisine in Chengdu about this dish, and learned that it takes three times to thicken this tofu in order to achieve the best effect.
Some people say that tofu can relieve alcoholism because soybean protein and vitamins in tofu have the function of decomposing alcohol. In ancient times, there was a folk prescription that sliced tofu was attached to drunkards to relieve drunkenness. Whether this folk prescription works or not, just try it. However, this therapy may be used in summer. It is a matter of course to get drunk and stick tofu skin. Cold tofu can absorb the heat of the human body and is definitely comfortable.