Puningshou

The earliest people who made dried tofu were Guangnan Village, Liaoyuan Street, Guangdong Province. They learned to make dried tofu as early as the early Ming Dynasty. At the end of the Yuan Dynasty, heroes of the Central Plains came forth in large numbers, and wars were raging. Later, Chen Youliang was defeated by Zhu Yuanzhang, and his military advisers He Ye Yun (known as the "mother louse fairy") and He lived in Puning area, helping Puning's ancestors choose land to build houses, build gates and repair graves. After the death of Xu Shi, the second ancestor of the Chen family in Guangnan, Liaoyuan Town, it happened that the local teacher lived here, and later generations asked him to repair the tomb for his ancestor, so he chose the land on the Boron Mountain in Tieshanbang, named "Beauty Offering Flowers". Because of the hospitality of the host family. Feeling the hospitality of my host, I really want to repay my host again. After the completion, He Ye Yun mysteriously asked his master, "According to the geographical features of your hometown and the geomantic omen of your ancestral grave, the descendants of your hometown will flock in the future. I don't know if you want to do it at sunrise and rest at sunset, or if it costs a lot every three years? " The host replied without thinking: "Of course, a thousand officials a day are better." He Ye Yun BanZhi a calculate, know that this is a secret, sighed with regret. Therefore, according to the local resources and the characteristics of water and soil, he taught the villagers in Guangnan the technology of making dried tofu (the sound of "dry" is the same as that of "official"), so as to round up the saying of "a thousand officials at sunrise".

manufacture

Puning dried bean curd

The main raw materials of dried bean curd are soybean, potato flour, gypsum and salt water. Its technological process includes: soaking beans, grinding, deslagging, boiling, powder testing, mixing gypsum powder, sprinkling salt water, wrapping, stamping, pressing acid water, cooking and so on. Among them, the soaking time should be timely, otherwise it will affect the quality of dried beans; In the experiment of soybean milk powder, the stirring temperature of gypsum must be accurate, and it should be determined according to different powder quality and palm temperature, otherwise the whole will be destroyed; Sprinkle salt water in time; Water quality is the most important factor to determine the quality of dried tofu. Perhaps this is the mystery and the scientific truth. Interestingly, after the authentic Guangnan dried bean curd is made, there is a small concave square seal in the middle of each dried bean curd to symbolize the official seal.

Teach and inherit

After the successful production of dried tofu, it has mushroomed in Guangnan Village. It has not only become the main sideline of Guangnan Village for hundreds of years, but also spread to all parts of Puning. With the passage of time, it also spread from Puning to Chaoshan, and even to many places in China and overseas. The processing technology of Puning Guangnan dried bean curd has a history of one hundred years. Nowadays, Puning dried bean curd has become synonymous with Guangnan dried bean curd, and the production technology of some villages has surpassed Guangnan village. There are stalls and snack bars selling dried tofu all over the country. No matter who tastes dried bean curd, especially fried dried bean curd, they all praise it: fried dried bean curd is fragrant, but not dry!

record

mankind

For the unknown, we should get to the bottom of it, test its source and ask its source. The article "Diet" by studying in Qionglin said: "Corruption is caused by Huainan." According to historical records: "Liu An, the king of Huainan in Han Dynasty, began to grind beans into paste, which is called tofu." Puning dried bean curd, known as Puning snack treasure, is made of raw materials such as soybeans, potato flour, gypsum, brine and water. The production process includes grinding, slag removal, decocting, paste making, powder inspection, ginseng paste powder, mixed marinating, wrapping, briquetting and cooking. The biggest feature of making Puning dried tofu is that the water quality is suitable. To distinguish the advantages and disadvantages of dried tofu, it depends on whether its skin is flexible and its meat is tender and smooth. At present, there are three main ways for Puning people to cook dried tofu: the first way is frying, that is, cutting dried tofu into small pieces, frying it on a tripod and infiltrating it into leeks, which is a folk dish and famous dish of Puning farmers. The second kind is baked, that is, cut the dried beans into small pieces, add a little water, add a little fried preserved fish and a few pieces of garlic, which is a delicious appetizer. The third kind is called fried dried beancurd, that is, pieces of dried beancurd are put into an oil pan and fried until the skin is red, and then they can be picked up and cut into small pieces. When eating, dip raw garlic, leek or pepper in salt water, which has become a famous dish in Puning with a unique taste. Puning fried dried beancurd is famous for its crispy skin, tender and smooth meat, refreshing taste, and frequent eating. Many social elites in Puning who work outside the home will have a fried dried bean curd every time they go home. Comrade Du Tong, who used to work in Jinan University, once took the working group of the Provincial Department of Education to Puning to inspect the work, and specially took his colleagues to the quicksand snack bar to eat fried dried beans.

2 historical source editing

Puning dried bean curd

It is a kind of tofu, but it is more delicate and troublesome to eat than tofu. Puning first made dried tofu in Guangnan Village, Liaoyuan Town, and learned to make dried tofu as early as the early Ming Dynasty. At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, where did his strategist go to Puning? In addition to building houses, doors and graves for candidates, he also has a unique skill of making dried beancurd. At that time, the second grandmother in Guangnan Village died, and He was asked to choose a place to build the tomb. At the same time, he also taught Guangnan people to make dried tofu. Since then, people in Guangnan Village have started to make dried tofu and sell it in the market. The bean dregs left after making dried tofu are used to feed pigs. Therefore, making dried tofu and raising pigs has become the main sideline of Guangnan Village for 600 years. Nowadays, there are many people who can make dried tofu in Puning, and the production technology in some villages has surpassed that in Guangnan Village. There are many stalls and snack bars selling dried beancurd in towns and villages, and this snack has been introduced to all Chaozhou restaurants in Chaoshan and even at home and abroad. The main raw materials of Puning dried bean curd are soybean, potato flour, gypsum, brine and clear water. Puning is a relatively developed agricultural area. Sweet potatoes and soybeans are often planted by farmers, so for Puning people, dried beancurd can be made from local materials. Its production procedures are grinding, deslagging, decocting, making paste, testing powder, mixing paste powder, mixing brine, making blocks, pressing blocks, cooking, and some of them are colored with gardenia (commonly known as "Huangzhi") after cooking. The biggest feature of making dried tofu in Puning is that the water quality is suitable. Puning is located in the hilly area, surrounded by mountains and waters, so the water quality in Puning is very clear and sweet, just as sweet as mountain spring water. This kind of water is very suitable for making dried tofu. Puning dried bean curd can be eaten by frying, roasting and frying. Stir-frying means cutting dried beans into small pieces, frying them in a tripod, and then soaking the leeks in them. This is a farmer's folk dish, "leek pressed against dried bean curd", and the bean flavor of dried bean curd and the clear flavor of leek make it delicious. Roasting is to cut the dried bean curd into small pieces, put it in a pot, add a little water, add a little fried preserved fish and a few pieces of garlic white after the water boils, or add some thin seaweed pieces and a few pieces of celery powder, so that the baked soup is fragrant and sweet, which is very delicious; Frying is the most famous, that is, frying the whole piece of dried tofu in a boiling oil tripod. As soon as the dried tofu entered the oil tripod, it began to bubble and sizzle. After a while, it will be fried, and the skin is red and yellow. You can pick it up and cut it into four small pieces with a knife. At this time, the dried tofu was crisp outside and white inside, steaming hot. Pick it up with chopsticks and dip it in raw garlic, leek salt water or salt brine with pepper. Because the skin of Puning dried bean curd is flexible, the meat inside is tender and smooth, and frying is even more difficult. The skin is tender and smooth, and the taste is soft, and the fragrance lingers between the lips and teeth for a long time, which makes people never tire of eating. People just need to write a poem "Fried Dried Beans" by Chaoshan scholar Zhang Huayun:

Crispy meat is steaming and dipping in Chili.

Frequent swallowing difficulties, the stomach will sweat slightly when swallowing.

It is advisable to drink three glasses of warm wine and laugh at vanity.

Delicacies and seafood are everywhere, and the taste of hometown is the most affectionate.

Another scholar, Hong Chao, also wrote Fried Dried Beancurd:

There is a stall at the intersection in front of the village, and dried beans are fried in an oil stove.

This sauce is hot and sweaty in cold weather, so people and officials can taste it.

enjoy a high reputation

Puning dried bean curd not only enjoys a high reputation in China, but also is a famous dish abroad. For example, in Thailand, Vietnam, Laos, Cambodia, Singapore and other places, overseas Chinese are engaged in dried tofu business in Puning. 1986 10 Mr. Ye Zhikun, an overseas Chinese in Puning Fish Village, specially invited someone who knows how to make dried tofu in his hometown to teach him the whole set of techniques for making dried tofu. It turns out that he intends to run the business of making dried beans after returning to Canada!

Interesting words

Puning dried beancurd can be eaten in the streets of Puning, and Puning dried beancurd has become a brand of Chaoshan cuisine. You can eat Puning dried beans as soon as you enter any popular restaurant in Puning. Bean dry rice has also become a signboard for many restaurants to attract business. Puning dried bean curd is also a home-cooked dish of Puning people, which can be bought in markets, towns and villages. In rural areas, you can often hear vendors selling dried tofu at the entrance of the village ... Puning dried tofu enjoys a high reputation not only in Chaoshan, but also at home and abroad. People can eat Puning fried dried beans in Chaozhou restaurants in Shenzhen and Guangzhou and Chaozhou restaurants outside the province. Overseas in Thailand, Vietnam, Laos, Cambodia, Singapore and other places, there are also overseas Chinese in Puning who are engaged in dried tofu business.

3 practice editing

Grinding, deslagging, boiling, paste mixing, powder testing, paste mixing, mixed marinating, wrapping, briquetting, cooking, and some of them are colored with gardenia after cooking.

Four-course function editing

The outer skin is flexible and the inner meat is tender and smooth. There are three main ways for Puning people to make dried beans: frying, roasting and frying. Fried dried beancurd is the folk flavor of Puning. Its skin is crisp, its meat is tender and smooth, and it is fragrant in the clear. Dip in Chili vinegar, it is more delicious. Some overseas Chinese brought the production technology of Puning dried bean curd abroad to run this business.

5 nutritional value editor

nutritional ingredient

Every100g contains protein 36.3g, fat18.4g, carbohydrate 25g, calcium 367mg, phosphorus 57 1 mg, iron 1 1 mg, carotene 0.4mg and thiamine 0.79mg. It also contains lecithin, soybean soaps A, B, C, D, E and other substances.

food therapy

1. Enhance immunity

500g of functional soybean contains protein content equivalent to1000g of lean meat or1500ml of eggs or 6000ml of milk. At the same time, it also contains a variety of essential amino acids, which have important nutritional effects on human tissues and cells and can improve human immune function. [ 1]

2. Prevention of arteriosclerosis

Lecithin in soybean can remove cholesterol attached to blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart. Lecithin in soybean can also prevent the accumulation of excessive fat in the liver, thus effectively preventing fatty liver caused by obesity.

3. Promote bone development

Soybean contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly.

Guide defecation

Soluble fiber contained in soybeans can relieve constipation and lower cholesterol.

5. Anti-iron deficiency anemia

Iron in soybean is not only rich, but also easily absorbed by human body, which has certain curative effect on iron deficiency anemia.

reduce the blood sugar

Lipid-lowering soybean contains a substance that inhibits pancreatic enzyme and has therapeutic effect on diabetes. Saponins contained in soybean can obviously reduce blood lipid, inhibit weight gain and reduce lipid content and fat content in serum and liver.

7. Antioxidant and anti-aging effects

Soybean saponin can significantly antagonize the increase of serum alanine aminotransferase and aspartate aminotransferase caused by adriamycin, and has a significant protective effect on the death of mice caused by adriamycin.