Fushun tofu pudding dipped in water is a delicious traditional snack, belonging to Sichuan cuisine. It has the characteristics of fragrant, spicy, fresh, mellow, bright and transparent color, and its appearance is beautiful and generous. Legend has it that it originated in the Three Kingdoms period.
Production method
Choose some excellent peppers, soybean oil, watercress and vegetable oil.
To prepare Fushun tofu pudding dipped in water, you should use sea pepper. Soak the sea pepper in hot water until it feels crisp with your fingers. After picking it up, press it with a chopping board, remove the water and put it into a jar. First, put the spices such as pepper, anise and star anise into a stone trap in proportion to be mashed, then pour the sea pepper and put salt in proportion to be mashed together. The finer the better, pour the douban and sesame that have been crisped with vegetable oil.
Soybean oil plays an important role in soaking Fushun bean curd in water. Put some soybean oil in a big vat, wrap a proper amount of clove, fragrant incense, cinnamon, pepper, prickly ash, aniseed, Amomum villosum, Arnebia euchroma, Gan Song and licorice in gauze, soak for four to five days, then fry the soybean oil in a pot and boil it. Finally, scoop the soybean oil into a small crock and add monosodium glutamate, pepper and other spice powder.
When dipping in water, set the dishes, first scoop the soybean oil, then put the sea pepper, and then pour the cooked oil.
The way to eat tofu pudding is also particular: first, put tofu pudding into a spoon or rice bowl, then put a little dip of water on it with chopsticks, then swallow it with rice, and then take a sip of cellar water. In this way, the soul can be lost and the aftertaste is long.
Historical origin
During the reign of Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, succeeded his father and was named King of Huainan. He likes to recruit talented people, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they invented tofu by using the condition of producing salt and using brine as coagulant in Huaihe River Basin. During the Three Kingdoms period, the technology of tofu production spread to Yizhou (including present-day Sichuan and Chongqing), and it was very popular in Jinchuanyi area of Jiangyang County (present-day Luzhou City) (present-day Fushun County). Because it is also an important salt producing area, there is a rich salt well that produces the most salt. At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, which is suitable for soybean growth. Fushun, because of its salt production, has frequent business contacts with neighboring areas, and its popularity is very strong. The catering industry is extremely developed, and tofu, a fresh food, is naturally put on people's tables. By the time the Northern Zhou Emperor Tianhe set up Fushun County for salt in the second year, the salt production here had been ranked first in Jiannan Road (equivalent to parts of eastern Sichuan and Chongqing). With the increase of manual workers, residents and merchants in salt industry and convenient land and water transportation, the demand for tofu food has increased greatly. In an accidental situation, some guests waiting for dinner really didn't have the patience to wait for the tofu to be shaped and then processed into dishes, so they ran to the kitchen and asked the shopkeeper to sell it to them when they saw the tender tofu still simmering in the pot. Because it was not fully solidified, they couldn't fry it, so they had to dip it in salt and water to make "next meal".