Speaking of hairy tofu, everyone must know that it is a special food from Huizhou. So how did the magical delicacy of hairy tofu come into being? What's the story of its origin? Let's discuss it together today.

Huizhou hairy tofu is named after its surface has a long layer of white fluff (white hyphae). This kind of hair is made of fermented mold, so it is also called moldy tofu. During the fermentation of tofu, protein is decomposed into various amino acids, which is more delicious than ordinary tofu.

One legend is that ...

Version 1: It is said that Zhu Yuanzhang was defeated in Huizhou once and fled to Xiuning. He was hungry, so he ordered his followers to look for food everywhere. A follower searched in the haystack and found several pieces of tofu hidden here by fugitives, but it was fermented and hairy. Because there was nothing else, his followers had to roast it on charcoal fire for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, the army chefs were ordered to make hairy tofu to reward the three armies, and hairy tofu was handed down in Huizhou.

Version 2: It is said that Zhu Yuanzhang was a slave in the rich man's house when he was young, herding cattle during the day and making tofu for the rich man with long-term workers at night. Later, he was dismissed by the rich man and lived a life of begging along the street. Those long-term workers are very sympathetic to Zhu Yuanzhang. They steal rice every day, hide fresh tofu in the haystack, and Zhu Yuanzhang feeds it quietly. On one occasion, Zhu Yuanzhang went to other places to beg and didn't return for a few days. When he came back, he found a layer of white hair on the tofu, but he was so hungry that he had to fry it. Unexpectedly, it is delicious and delicious. After Zhu Yuanzhang became the commander-in-chief of the Anti-Yuan Rebel Army, he once led a hundred thousand troops through Huizhou, and asked the cook to take the local streams to make hairy tofu as a reward for the three armed forces. Since then, fried hairy tofu has spread rapidly in Huizhou and become a delicious traditional dish.

The practice of Huizhou hairy tofu

raw material

0/0 piece of tofu/kloc-0 (about 500g), 5g of chopped green onion, 5g of Jiang Mo, 25g of soy sauce, 2g of refined salt, 5g of sugar, 0.5g of monosodium glutamate, 0/00g of stock 100g of rapeseed oil 100g.

manufacturing method

1. Wash the selected high-quality soybeans with water, remove impurities, wash and soak for 6- 10 hour until the watercress is fully swollen and there is no hardness in the middle, and grind it on the machine; Simultaneously injecting soaked soybeans and water into a hopper of a mill according to the weight ratio of 2 parts of water:1part of soybeans, and mixing and grinding; Discharging soybean milk and bean dregs respectively; Heating soybean milk to boiling, and naturally cooling to 75 DEG C plus or minus 5 DEG C;

2. Take the dripping water during solidification in the traditional tofu making process and leave it for 3 days. According to the weight ratio of 7 parts of soybean milk: 0.8- 1.5 parts of slurry spraying water, the standby slurry spraying water is injected into the slurry barrel, and it is uniformly stirred and solidified for 12- 16 minutes;

3. Mold filling, molding and cutting: injecting the solidified slurry into a mold box filled with filter cloth, pressing and molding, and then discharging the mold; Cut into small pieces; Collect the next rain in Mao Mao;

4. Emulsification: put the cut tofu pieces on bamboo strips, leaving gaps between each piece, and set the ambient temperature to15℃-25℃; After 3-5 days, even and delicate fluff grows on the surface of tofu and is emulsified and matured;

5. Prepare cooking accessories according to the following parts by weight: 2 parts of Polygonatum sibiricum, 0 part of American ginseng/kloc-0, 0.5 part of Chinese angelica, 2 parts of ginger/kloc-0, 2 parts of garlic, 2 parts of Chinese prickly ash, and a proper amount of salt and sugar;

6, according to one of the following two ways for packaging:

1. Cooking and packaging: Oil the emulsified tofu with edible vegetable oil to make the surface crisp and golden, then take it out and cook it with various cooking accessories in water. Tofu and cooking accessories are composed of tofu 10 and cooking accessories 1 0 according to the weight ratio, and the amount of water added is the same as the total amount of tofu and cooking accessories. After the water is boiled, sprinkle with chopped green onion and serve. Secondly, sub-package tofu and cooking accessories: oil the emulsified tofu with edible vegetable oil to make the surface crisp and golden, and then directly vacuum package it after taking it out, and then sub-package the tofu and the prepared cooking accessories according to the ratio of 10 and 1 0.

Cooking requirements of Huizhou hairy tofu

1. Dried tofu needs to be fried in a small amount of oil with medium fire until both sides are golden, with uniform color and not easy to break.

2. It is not advisable to add too much soup in the firing process, and it is advisable to add 80g- 100g.

3, the dish is not thickened.

Characteristics of Huizhou hairy tofu

Color: sauce red, not dark.

Smell: It has the unique smell of hairy tofu, and has no peculiar smell.

Taste: salty and slightly spicy.

Form: the strip is complete.

Texture: the texture is soft and tender.

Tips: When traveling in Huizhou, you can see Huizhou hairy tofu in many scenic spots. For example, Tunxi Old Street. Therefore, as a popular snack, it is very convenient to buy. If you want to cook by yourself, you can easily find it in the market. So people who like or want to eat hairy tofu don't have to worry about finding hairy tofu.