Today I would like to introduce to you the delicacies on the tip of your tongue, Huizhou Hairy Tofu, a delicacy from Anhui, China. Huizhou Hairy Tofu is also called moldy tofu. It is a very unique delicacy in Huizhou.

The history of hairy tofu is still connected with Zhu Yuanzhang, the founder of the Ming Dynasty. According to legend, when Zhu Yuanzhang was defeated in Huizhou, he fled around the Huizhou area. He was helpless and had nothing to satisfy his hunger, so he only got it from the hands of the local people who fled. I got some fermented tofu, and the tofu was covered with mycelium. Zhu Yuanzhang had no choice but to bake it and eat it, and found that the hairy tofu was very delicious. After Zhu Yuanzhang won the battle in Huizhou, he ordered the chef to use this kind of tofu full of mycelium to reward the army. Hairy tofu has been handed down in Huihuizhou area.

The unique geographical environment and humid climate in Huizhou have also created this unique delicacy. The warm and humid climate in southern Huizhou promotes the reproduction and growth of microorganisms such as Mucor on tofu, but when the weather is hot and humid, In summer and cold winter, when the temperature exceeds 30 degrees Celsius and is below 25 degrees Celsius, Mucor will no longer reproduce and grow, and the hairy tofu will no longer exist. Mucor is a lower filamentous fungus that decomposes soy protein and produces a large amount of amino acids and minerals during its growth and reproduction.

The production process of hairy tofu is very particular and complicated. First, you need to select the best soybeans, soak them for several hours, mix them with water, and grind them into soy milk in a machine. The cooled soy milk is then dotted and solidified, and then Mucor mold powder is added to the solidified soy milk. The Mucor mold will gradually emulsify the tofu under the conditions of suitable temperature and humidity, and finally form delicious and tender hairy tofu.

Mao tofu is rich in nutritional value and tastes more delicious than ordinary tofu. Under the action of Mucor protease, the tofu decomposes the protein into a variety of amino acids needed by the human body, and the decomposed protein is more easily absorbed by the human body. It is absorbed by the human body and is also rich in vitamins, unsaturated fatty acids, soy isoflavones, saponins, lecithin, sugars and trace elements.

The main ways to eat hairy tofu are dry-fried or braised. Dry frying is to fry the edamame in a pan until golden brown, then serve it with spicy sauce for dipping. Braised is to fry the tofu in a pan until golden brown, add soy sauce, rice wine and other seasonings, and finally add chili sauce.

China's working people have created unparalleled delicious food with their own work and wisdom. This is nature's last feedback to them.