| Tofu in the north and south, fighting in the dark |

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- I like tofu very much

I also want to cook tofu dishes from time to time. For example:

Tofu with Tofu with Tofu with Tofu with Tofu with Onion, Tofu with Preserved Eggs

Minced Tofu with Meat, Tofu with Mapo, Fried Tofu with Sauce, Tofu with Stewed Cabbage, Tofu with Fish Head Soup, Steamed Tofu with Eggs

Three Fresh Tofu, Sweet and Sour Tofu, Fish-flavored Tofu

Stuffed Tofu, curry tofu, and Crab Tofu

. 1 where there is tofu, there are rivers and lakes

It is a cliche about the "bitter-sweet dispute of tofu brain". A netizen in Weibo once said: "In the salty and sweet things of tofu brain, the difference between North and South is the most common ... I want to vomit when I see each other." The war situation can be seen.

Tofu brain can be regarded as an "intermediate product" of making tofu. Although there are differences, they all belong to the same family. When it comes to the "North-South War", tofu is not immune. From the classification of tofu in the supermarket alone, we can see that people are fighting for it every day.

what's the difference between north and south tofu?

South tofu, or gypsum tofu, is commonly known as "tender tofu".

The production process is generally made of gypsum.

The appearance and taste are soft and smooth, the color is white, elastic, and the taste is sweet and fresh.

The nutritional value is slightly lower than that of North tofu.

Cooking practice is suitable for cold salad and soup.

North tofu, or brine tofu, is commonly known as "old tofu". Low water content

Magnesium, calcium and other trace elements can be added to foods with nutritional value

Cooking methods are suitable for frying and frying

Tofu in the north and south are also like the characters of people in the south and north, one is tough and tough, and the other is delicate and soft. The difference in production technology and eating habits has created the difference between the north and the south of tofu. Where the tofu in the north and south is delicious, it can also be used as a topic for everyone to talk about. 2 The great foodie in history said that bird's nest can't compare with tofu at all < P > According to Li Shizhen's Compendium of Materia Medica, "The method of tofu began with Liu An, the king of Huainan."

Yes, Liu An is the originator of tofu in China. Liu An, the grandson of Emperor Gaozu Liu Bang, believed in Taoism and was good at alchemy. He often gathered with relevant alchemists in Chushan to talk about immortals and Taoism. One day, Liu An accidentally put gypsum into the soybean when he was dispensing an alchemist, and then a smooth and delicious lump was formed, which was delicious and delicious, and tofu was born. At that time, Chushan Mountain, now Bagong Mountain in Anhui Province, became the birthplace of tofu.

Tofu is a product of Taoism and a delicacy of Buddhism. The famous "Wensi Tofu" was created by Wensi, a monk in Yangzhou.

Many foodies in history are loyal fans of tofu. For example, Yuan Mei, a gourmet in Qing Dynasty, was willing to bend his back for tofu. Tofu tastes better than bird's nest. He once expressed in the "Suiyuan Food List" that tofu can be eaten in all kinds of ways, and anything can be eaten in tofu. At the same time, he also recorded various ways to eat tofu, such as Assistant Minister Jiang Tofu, Yang Zhongcheng Tofu, Qingyuan Tofu, Furong Tofu ... Moreover, he likes to go to his friends' homes to taste tofu dishes, taste them, write down good practices, and cook them himself after he gets home.

And Emperor Kangxi, just like tofu, the chefs in the imperial kitchen spent all day thinking about it, and finally boiled it with tender tofu, mushroom crumbs, pine nuts, minced meat and ham mixed with broth, which was extremely delicious, smooth and rich in soup. The emperor was overjoyed and gave him the name "Babao Tofu". 3 Mix tofu, the simplest way to eat tofu is cold salad. At this time, use south tofu.

blanch with boiling water, or mix with tender Toona sinensis, or sprinkle with green shallots, or add preserved eggs, or add mustard tuber and dried shrimps. Sprinkle with seasoning oil, mix it a little and you can move chopsticks. It is fragrant, refreshing and tender. There is an allegorical saying: "Young onion mixed with tofu, one green and two white." It can be seen that it is a daily dish, full of the taste of home. 4 Mapo tofu must be eaten before you die

Cai Lan, a famous gourmet, once wrote in the list of "Must Eat Before You Die":

The bean curd dishes made of bean products are represented by Sichuan Mapo, and each family makes Mapo tofu differently. In a person's life, he must go to Sichuan, the country of origin, to eat once before he knows what tofu is.

In the first year of Tongzhi in Qing Dynasty, the proprietress of Chen Xingsheng Restaurant in Chengdu created this dish. Because the proprietress has a pockmarked face and is called "Chen Mapo", this dish is called "Mapo Tofu". The taste of the food is fresh, spicy and smooth, which can be called a fierce collision between the taste buds and the soul, sighing "I was conquered by you like this".

Later, Mapo Tofu was not only famous in Sichuan, but also became a representative of Sichuan cuisine and a household name in China. Even abroad, Mapo tofu is one of the most popular and acceptable Chinese dishes with crooked nuts. There is also a "who keeps the food fragrant?" Nowadays, it is known as Mapo everywhere.

as to whether to use north tofu or south tofu to make mapo tofu, there are different opinions. Some people think that authentic Mapo tofu should be made with fresh old (North) tofu, which is more full, more resilient and resistant to cooking. There is also a saying that tender (south) tofu is better in taste, smooth and delicate, and easier to taste. 5 stinky tofu, the fifth greatest invention of China people

The "online celebrity" of the tofu family, you must never forget this stinky tofu with its own flavor (where are the advocates of stinky tofu, please let me see your hands held high).

Stinky tofu is a traditional snack in China, which is made and eaten in different places, especially in the north and south. The only similarity is that "it smells bad and tastes good", which makes people want to stop and think about it every day after eating.

Generally speaking, stinky tofu can be divided into three schools, namely, stinky tofu in old Beijing and Wang Zhihe, stinky tofu in Shaoxing and stinky tofu in Changsha.

Wang Zhihe stinky tofu is a traditional food in Beijing, a kind of bean curd. The appearance is dark blue, not fried, and there is no heavy soup or seasoning, but its taste is unforgettable, which can be described as "there is a strange fragrance in the smell." Empress Dowager Cixi loved it so much that she was once named "Yu Qing Fang".

Shaoxing stinky tofu is considered as a "compulsory course" for local cuisine. It is made of stinky amaranth stalks, which are steamed or fried, and fried is the most common. The stinky tofu in Shaoxing is square and golden yellow, crisp outside and tender inside. Smell it first, then taste it carefully. It is also the unforgettable hometown flavor of Shaoxing people.

Lu Xun once recalled in the article Stinky Tofu: "Tofu is made of moldy tofu, and there are two kinds of moldy tofu, including moldy thousand pieces, moldy amaranth stalks and moldy vegetable heads. These are homemade at home, and they are renamed as sauce tofu stinky tofu outside."

Changsha stinky tofu, Chairman Mao said it was good after eating it! Changsha stinky tofu is a traditional specialty snack in Changsha, Hunan Province, which is called "stinky dried fruit" locally. It is made of soybean, and fermented soybean, mushrooms, winter bamboo shoots, soda ash and salt are added to the brine. The appearance is dark, the entrance is crispy first and then tender, and then sprinkled with seasonings such as onion, garlic, mustard tuber and hot sauce. It is really smelly and fragrant, which is very enjoyable. 6 "Tofu" is not tofu

There is another kind of "tofu", which is covered with the name of tofu, but it is not tofu.

/ Inner Mongolia Milk Tofu /

Milk Tofu is a very common dairy food in Mongolian herdsmen's homes, which is called "Huruda" in Mongolian. It is a food which is fermented, cooked, filtered and dried by milk, goat's milk and horse's milk.

It looks like ordinary tofu, so it is called "milk tofu". The color is milky white, the taste is delicate, or slightly sour, or slightly sweet, and the milk fragrance is rich. Chewing or soaking Mongolian milk tea directly is the most common eating method. Milk tofu is also a delicious food used by enthusiastic Mongolians to entertain guests.

/ Hubei Fish Cake /

It looks like tofu, crystal white, tender and delicious, smooth and elastic, and full of fish flavor-this is the "fish cake".

Fish cake is a famous special dish in Hubei, which is steamed with minced fish, eggs and pork as the main raw materials. Especially in Jingzhou area, fish cake has become a local culture, known as "no cake, no table", but also delicious on holidays and when entertaining guests.

The steamed fish cake is wrapped in a thin golden yolk with small and even pores inside, which is tender and tough, beautiful and delicious. It can be cut and eaten directly on a plate. It can be used as a hot pot to rinse vegetables, and it can also be used to cook soup, fry and make porridge.

/ almond tofu /

"almond tofu" is a very popular traditional Chinese dessert. Grinding almonds into pulp, filtering off the dregs, or adding water to boil and then freezing and condensing, or adding coagulant to shape, and it is made. Although the name has the word tofu, it is because of its similar appearance, and it has nothing to do with tofu in fact.

almond bean curd is round, smooth, white and transparent, cool, sweet and refreshing, which is very suitable for eating in summer. This flavor is found in Beijing, Sichuan, Guangdong and other places (so the question is, where do you think almond tofu is the best? ）。 7 a piece of tofu is full of flavors in life

Tofu always shows people in its true colors, which is full of flavors, light and simple. After eating it, it makes your mouth water, and it is widely recognized as "Chinese flavor". It can be used as a feast and a home-cooked dish for ordinary people.

A simple piece of tofu is not only a wonderful ingredient, but also a miss when you are far away from home, and it is also like the introverted and generous character of China people. Although tasteless, it is also full of flavors.