White as jade tofu block evenly yards, covered with either snow-white or soy-purple fuzz, some of the fuzz and black particles hidden in the ...... to "fresh" word known as hairy tofu, attracting a batch of diners gourmets competing for the A taste of its details:

The thick fuzz on the tofu brings people a wealth of associations, such as animals.

There is indeed life here, and the white filaments are the mycelium of the Trichoderma fungus, which gives the tofu its new vitality.

It's hard to imagine how this food came to be.

The Trichoderma fungi secrete proteases that degrade soy protein into small peptones, peptides and amino acids.

This series of transformations gives the tofu its exceptional flavor.

This rich flavor is known to Huizhou people as the "taste of home".

The tiny particles between the mycelium are scattered spores, a sign that the tofu has matured.

During the fermentation process that precedes the making of the tofu, hairy threads grow, which are edible bacteria rich in amino acids and vitamin B12. But the problem is that amino acids are instantly dispersed when exposed to high temperatures, so what to do?

Mao tofu frying oil temperature must be as high as 100 degrees or more, until the oil is a little smoke, we will have the hair side of this into the raw iron pot first frying, because in the high oil temperature, raw iron pot pot pot gas atomization, Mao tofu pot in just a few seconds after the fungus can instantly knotted into a pot, that is, in the exterior of the Mao tofu to form a layer of crispy skin, we also call it the tiger skin. It is this skin that locks in the tenderness of the tofu and the fresh flavor of the amino acids."

Pan-fried Mao Tofu

Ingredients: Huizhou Mao Tofu, chili sauce, ginger, garlic, scallions, canola oil, sugar

Practice

1, ginger, garlic, diced; chopped scallions, standby;

2, the pot of canola oil, oil is hot, sautéed ginger, garlic, popping aroma into the chili sauce, sugar, sautéed, then sheng, standby;

3, the pot of canola oil, canola oil, canola oil. When the oil is hot, put the hairy tofu fried to the surface into the appropriate amount of chili sauce, fried tofu surface becomes golden brown, sprinkle a little green onion garnish;

4, out of the pan, plate, can be eaten.