Mao Tofu is a famous vegetarian dish from Anhui province, which has a layer of dense pure white hairs on the surface, with some black particles evenly distributed on the top, and is very delicious when made into a dish!

Who tastes better?

Hairy tofu tastes similar to regular tofu and has no special odor. Stinky tofu smells bad, but tastes good in your mouth.

Who invented the tofu?

There are many different stories about the origin of the tofu. There are two versions.

One is that Zhu Yuanzhang was poor when he was a child, he had cattle grinding tofu, a rich man's family had a long laborer pitied him, so he often stole some tofu to give him, until his parents died and then became a monk. Once, because he was busy with the temple things delayed for a few days, back, take out the grass in the pile of tofu, the top has grown a layer of white hair, but he was thrifty, can not throw away, will be fried to eat the tofu, who wanted to taste surprisingly fresh and delicious. This legend, there is also a version that Zhu Yuanzhang defeat, fled to Huizhou, hungry, ate the people fleeing from the long hair hidden in the pile of tofu came. But when it comes to later he became the emperor, and often instructed the imperial kitchen to make hairy tofu for him to eat, there is no difference between the two versions.

Another legend says that once upon a time, there was a tofu factory in the capital that produced exceptionally good food, and it was on the imperial menu. At that time, there was a scholar in Anhui called Sun Jiading, but also gave a couplet to the tofu workshop, the invention of hairy tofu Wang Zhihe's name embedded in the joint, the Wang Zhihe, it is the foot of the Huangshan Mountain out of a scholar. At that time, he participated in the imperial examinations, repeatedly failed, and finally gave up the Beijing examination, focusing on the family business of bean curd.

Selling tofu is the most fearful of hot weather, customers and less light, tofu sold out will be folded. Once Wang Zhihe encountered the weather suddenly turned hot, tofu and not sold, he had to sell the leftover tofu spread on the grass, sprinkled with salt water, one to prepare for self-food, and hope to extend the storage time. Three days later, this batch of tofu became sticky, long hairy, Wang Zhihe would like to throw them away, but a smell of some aroma, so boldly fried to eat, dipped in chili pepper, it is very delicious. So in the tofu workshop grand launch, and even get the neighborhood's favorite, and finally more and more fire.

The practice of Siniperca chuatsi fish originated, and gross tofu has the same flavor. It is also said that the fishmongers are afraid of the fish put bad, so put the salt in the urn transportation, but happened to the hot days, after six or seven days of fish stink. Only the gills are still red, and the scales did not fall off, the fish did not deteriorate, and became a fragrant smelly Mandarin fish.

hairy tofu is not suitable for those who eat

gout patients: patients suffering from gout disease can not eat tofu, because the pathogenesis of gout is the metabolic disorders of purine, but also hyperuricemia as an important feature. That is to say, high protein, high fat foods are gout patients need to prohibit the consumption of.

People with poor intestines: easy diarrhea, bloating, spleen deficiency, is not unable to eat more tofu.

Peptic ulcer people: peptic ulcer patients should try to eat less soy products in their daily lives, especially some of the more serious peptic ulcer patients, soy products should be prohibited from eating. This is because in the soybean products contain a lot of purine, this material has vinegar chicken gastric juice secretion effect, if the gastric juice large secretion, then it will stimulate the gastric mucous membrane and lead to the worsening of the ulcer.

People who take tetracycline drugs: If you are taking tetracycline drugs, it is not advisable to eat tofu, because the food made with tofu contains more calcium, salt brine made of gypsum contains more magnesium, tetracycline meets the calcium, magnesium will react, reduce the bactericidal effect.