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Ganzusi Baode Ganzhou bean curd
Tofu brain and tofu belong to the same family, but there are some differences, that is, tofu is solidified and tofu brain is semi-solidified juice. The production process of tofu is as follows: firstly, the washed soybeans are ground into tofu, peeled, soaked in clear water for about 4 hours, then taken out when the tofu swells and turns white, poured into a refiner or a stone mill to grind into fine soybean milk, filtered with cloth, poured the juice from bean dregs into an iron pot, boiled with strong fire, and poured into a special bucket, then the gypsum is melted with clear water, put into a crock, and the soybean milk in the bucket is poured while it is hot for about 5 minutes.

After being made, the color is white, soft and smooth, and it can be turned over and kept stirring. When eating, scoop it up with a spoon and put it in a bowl, pour a proper amount of mixed soup, and then sprinkle with seasonings such as soybeans, coriander, mustard tuber powder and Chili oil. It is red and white, unique in flavor, salty and spicy, smooth and delicious. Therefore, not only domestic tourists like Ganzhou bean curd brain, but even foreigners often sit around the stalls and eat it with relish.

Legend has it that when Ganling was built, foot soldiers used soybeans to grind the gate into soybean milk and cooked it. Later, someone accidentally poured gypsum into soybean milk, which solidified. Some people dare to taste its delicious food. After that, they deliberately added a proper amount of gypsum to the soybean milk to solidify it, and a new food was produced. Because it looks like brain marrow, it is named bean curd, which has been passed down to this day.