Mother Soybean had seven children: big brother Tofu Dregs, second brother Tofu Skin, third brother Dried Tofu, fourth brother Old Tofu, fifth brother Oil Tofu, sixth brother Stinky Tofu, and the youngest was the seventh sister Tender Tofu. They lived together and were very happy.
Seven sisters is tender tofu, so soybean mother especially care about seven sisters, several brothers on the seven sisters is really a lot of care. The seven sisters' life is really "in the hand afraid of falling, in the mouth afraid of melting." So the seventh sister became very arrogant.
One day, the sixth brother brought in a tub of milk. The first, second, third, fourth, fifth brothers and the seventh sister especially wanted to take a bubble bath with the milk. Seventh sister thought to herself, "I'm mom's most beloved daughter, so I'll wash first." With that, she went to get the milk. Sixth brother got angry and said, "What for you wash it first, I moved this so I wash it first." "No way! I'll wash it first. Have you heard the story of Kong Rong giving up his pear? You have to respect me, your elder brother!" Fourth brother grabbed it. "Yuck! Shame on you!" The six said in unison. Big brother said half-jokingly, half-seriously, "Seventh sister, you'd better not wash, you're so delicate, what if you dissolve into the water later? Or let big brother wash first." Said and went to grab the milk beside the little sister. The seventh sister got angry and said, "You are all useless things! Tofu dregs you originally is fed to pigs to eat, my toes are not comparable; tofu skin you are only my body off, without me there will be you? Dried tofu you merely taste better, but you have no benefit at all; and you ......
Several brothers were angry and said in unison, "You think you're great!" Said they all went to grab the milk. The milk was snatched away with a thud.
The mother of the soybean said, "Children, you must know that each turnip has its own favorites." A few of the men's faces turned white and red as they listened. They lived happily together again.
Aria Tofu
To nourish your life if it is a great tonic, there is nothing better than eating tofu.
Thanks to Liu An Gong, the ancestor of the production.
Sichuan Ma-Po is spicy, Hebei Bai-Lao is bitter.
It can be mixed with scallions when it is raw, and should be fried and stewed when it is cooked.
It is suitable for both young and old, and is not divided into cold and summer.
--Zhang Zhizhen
Tofu is one of the most widely eaten and popular cooking ingredients of the Chinese people, and it is widely produced all over the country, and there are many famous products and specialties. Such as Anhui Shouxian "Bakongshan tofu"; Shandong "Taian tofu"; Hubei "Fangxian tofu"; Guangdong Yingde "Kowloon tofu "; Hunan "Futianqiao tofu"; Shaanxi "Yulin tofu"; Jiangsu Huai'an "Pingqiao tofu"; Zhejiang Lishui The "tofu of Zhejiang Lishui" and so on, the list goes on and on.
But some people will be divided into two major groups of tofu, south tofu, the difference is roughly: north tofu, also known as the old tofu, salt brine (magnesium chloride) point system, containing less water, milky white color, taste slightly sweet and slightly bitter, cooking is suitable for a long time with a thick stew, including frying, collapsing, sticking, frying and stuffing, etc.; south tofu, also known as the tender tofu, to gypsum (calcium sulfate) point system, containing up to 90% of the water. Color white, tender texture. Taste sweet and fresh. Cooking is suitable for mixing, frying, braising, blanching, burning and making soup.
Tofu texture delicate white. With a variety of softness and tenderness, their own no apparent flavor, can be used with a variety of meat and vegetarian ingredients, suitable for a variety of processed (including meat dishes, pills dishes, cake dishes, etc.) and a variety of cooking methods. Suitable for a variety of flavoring (including beets), cooking applications are very wide. It can be used to make staple food, dishes, snacks and used as fillings. Production of dishes, can be made into cold dishes, stir-fry, dishes, soup, hot pot and other dishes, can also be used for filling. There are thousands of dishes made with tofu, which can be used as low-grade dishes such as "mixing tofu with scallions" and "boiling tofu with cabbage", as well as for banquets. Some dishes have been formed into local or world famous dishes, such as Sichuan "Mapo tofu"; Jiangsu "mirror box tofu", "three shrimp tofu"; Shanghai "fried hundred rotten pine"; Shanghai "fried hundred rotten pine"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; "tofu"; and "tofu". Fried Pork Pine"; Zhejiang "casserole fish head tofu"; Anhui "Huizhou Mao Tofu"; Shandong "pot collapsed tofu", Shandong, "tofu in a pot", "three beautiful tofu", "yellow turtle tofu soup"; Beijing, "vermilion tofu"; Hubei, "sunflower tofu"; Hunan Xiangtan "Baozi Tofu"; Jiangxi "Gold and Jade"; Fujian "Hair Vegetable Tofu", "Yujan Tofu" Guangdong "oyster sauce tofu"; Shanxi "clear vegetarian sweet and sour tofu dumplings"; Jilin "casserole old tofu"; Henan "orchid tofu "; Guangxi "steamed bean curd round" and Su Lai "pocket tofu"; Kongfu Lai "Pin tofu" and so on. Some cooks specialize in tofu dishes, and even created a "tofu feast", with tofu made snacks are also many, well-known as Changsha "Fire Palace stinky tofu"; Guizhou "Miao family tofu meatballs "; Tianjin "shrimp seeds tofu brain"; Shandong Taian "Taishan tofu noodles" and Linqing "pouting butt tofu"; Ou Xi Hanzhong "vegetable tofu"; Hangzhou "vegetable marinated tofu" and so on. Tofu has a soy flavor, blanch with sweat before cooking or steaming can be removed. In addition, can also be made of frozen tofu to eat, a unique flavor.
With the increasing modernization of the tofu production process, the emergence of new varieties of tofu delicacies at home and abroad, such as tofu powder, tofu jelly, ball-shaped tofu, sponge tofu, liquid tofu and vegetables and lei tofu, egg tofu, coffee tofu, seaweed tofu, milk tofu, tofu, vitamin-enhanced tofu and so on.
How does fresh tofu become stinky tofu? During the Guangxu period of the Qing Dynasty, there was a scholar named Wang Zhihe on Yanshousi Street outside the Qianmen Gate in Beijing, whose family operated a tofu workshop. Once, too much tofu was made, not sold and moldy, and could not throw it away, he tried to sprinkle salt and chili powder on the moldy tofu, and carried it to the backyard to put it away. One day, Wang Zhihe to the backyard reading flowers, inadvertently found that the mold on the tofu disappeared, he thought it was very strange, tasted a mouthful of mellow flavor, very tasty. From then on, stinky tofu became "famous" and spread throughout the common people's homes.
What's even more strange is that Wang Zhihe also entered the civil service because of the stinky tofu, and rose to great heights. It is said that one year Wang Zhihe to participate in the Shuntian Province township examination, he opened the examination paper, only to see a "know the flavor of the car" questions, he thought of his own "stinky tofu", he wrote an original five-character poem entitled "national fragrance of stinky tofu":
The name "stinky tofu" is quite the same as the name of the product; since ancient times, we have not been fishing for reputation, and there is no disguise nowadays. It has a strange odor in the nose and a strange fragrance in the mouth; it has a mellow taste and a black odor. Delicacies are interesting to the rich, and wild food to the poor; they can be used as a demonic race, and can also be used for wine. If you have your food, you can have a great feast; save money and get a good deal, and enjoy your heart.
The examiner saw this answer sheet, furious, scolded Wang Zhihe cynical, but also take him to ask for punishment. The court minister Zhang Zhidong learned of this matter, do not think too, but instead of dredging, said: "all the students see the test question for the 'know the flavor of the car', more than wine as a poem, thousands of the same, boring. Only the student to stinky tofu destiny, style is very different, the word is open-minded, should be considered separately." His colleague Li Ciming and others also agreed with this idea. So Wang Zhihe with a stinky tofu poem won the lift, released to Fengtian Province Tieling governor, and later promoted to Henan Weihui governor post. Zhang Zhidong and specially for Wang Zhihe's stinky tofu store writing plaque "vegetarian mellow Square", Huang Tifang also sent a plaque "stinky fame". Stinky tofu, recognized by the court officials, from then on the value of a great increase.
Later, this fragrant stinky tofu into the palace, become the imperial food. Folk people, but also households with, become a unique flavor snacks.
Tofu culture
Not bad, China's tofu - men and women, young and old, regardless of ethnicity, religion, everyone can enjoy. This white, tender, strong, healthy, life-prolonging, inexpensive and delicious tofu has also led to a "tofu culture".
The first question in the culture of tofu is where it originated. China is undoubtedly the hometown of tofu, its old home is in Anhui Huainan. According to the five metabolic nick "Song Gleaner Records", "the art of tofu, three generations before and after the unheard of. This thing to Han Huainan King also began to pass its art in the world." Zhu Xi, a great rationalist of the Southern Song Dynasty, also wrote in his "Vegetarian Poem", "The beans are planted and the seedlings are scarce, and the heart has rotted with exhaustion; if I had known the technique of Huainan, I would have been able to get the spring cloth." At the end of the poem, he wrote: "Tofu is rumored to be the art of the king of Huainan."
China Tofu Culture Festival
First: 1992
Time: 9.15
Place: Huainan, Taipei at the same time
"China Tofu Culture Festival," abbreviated as "Tofu Festival," English name: China Tofu Culture Festival, or "Tofu Festival" for short. Both sides of the Taiwan Strait (Huainan, Taipei) organized at the same time, set culture, tourism, economic and trade in one of the international business and cultural festivals, since 1992 has been held continuously in Huainan to date.
Tofu although now has come into the thousands of households on the table, but the production of tofu real enterprises are not a few, Jiang's tofu is a specialized production of soybean products processing enterprises, Jiang's tofu was established in 1997, now has more than a decade of time, in technology and management continue to mature. The company currently has dozens of soybean products production technology, such as southern tofu (soft tofu, tender tofu) north tofu (hard tofu, old tofu), colorful tofu, Japanese tofu (lactone tofu), to meet the different tastes of the consumer groups, has become China's soybean products industry leader
Company in line with the "service-oriented, honesty first, customer first!
The legend of tofu
Mr. Sun Yat-sen advocated eating more tofu, and even wrote it into the Founding Outline. Throughout the ages, many literati have also written many articles about tofu. Yuan Mei, a Qing Dynasty scholar, was a gourmet during the Kangxi and Qianlong Dynasties, and in his influential "With the Garden Food List", he recounted a "Jiang Shilang Tofu": "Tofu peeled on both sides, each cut into sixteen slices, dried, boiled in lard, clear smoke before the next bean curd, sprinkled with a pinch of salt flower, turned over, with a good sweet wine a teacup, one hundred and twenty large shrimp; if no large shrimp, with small shrimp three hundred; first shrimp rolling soak an hour, a small cup of oil in the fall, and then rolled back, add sugar to mention, and then rolled back, with a fine green onion half an inch long, one hundred and twenty segments, and slowly start the pot."
This dish is also discussed in modern writings such as "Cold Night Visitors" and "Belly Bigger than Life". It is a delicious dish made from peeled and sliced tofu, pan-fried in lard and cooked with sweet wine and prawn rice. This dish has been interpreted in Hong Kong Yung Kee restaurant, they use the best Annam prawn rice, after the wine lees marinade, and tofu *** cooking, can be described as Yung Kee elaborate a classical dish.
Lu You called tofu "Li Qi", the Yuan Dynasty poet Yu Ji called "Lai Qi", in fact, are similar to the Sichuan dialect of tofu. Tofu to tender and smooth, soy flavor is more popular, it can be cooked out of countless dishes. Among the many tofu dishes, the Sichuan dish "Mapo Tofu" is the most popular. The founder of Mapo Tofu is Chen Mapo, who originated from Wanfu Qiaotou outside the north gate of Chengdu. At that time, the old store was a two-room store with square tables and long benches, quite simple, but its products left people with endless memories. Chen's old woman had some pockmarks on her face, and people used this as a name for her. She did the tofu, fine selection of materials, pay attention to matching, using yellow beef cooking, taste taste to achieve tender, smooth, numb, fragrant, spicy, so a famous world know. I once in Chengdu and Sichuan cuisine teacher to talk about this dish, learned that the concoction of this tofu, hanging gravy also need 3 times, to achieve the best results.
Some people say that tofu can relieve alcohol, because the soy protein and vitamins in tofu have the effect of breaking down alcohol. In ancient times, there is a recipe, is to use thinly sliced tofu paste in the body of the drunkard, this move can alleviate the "drunkenness" after the wine. Whether this recipe works or not, we'll know when we try it. However, this recipe may be used in the summer, the skinned tofu pasted on the body of a hot drunkard, cold tofu, can absorb the body's heat, certainly comfortable, this is of course.