The soybean mother gave birth to seven children: the bean curd residue of the eldest brother, the bean curd skin of the second brother, the dried bean curd of the third brother, the old bean curd of the fourth brother, the oily bean curd of the fifth brother, the stinky bean curd of the sixth brother, and the tender bean curd of the seventh sister. They live together and are very happy.
Seven Sisters is a tender bean curd, so mother soybean is particularly concerned about Seven Sisters, and her brothers really take care of Seven Sisters in every way. Qi Mei's life is really "afraid of falling in his hand and melting in his mouth", so Qi Mei became very arrogant.
One day, Brother Liu moved in a basin of milk. One, two, three, four, five brothers and Seven Sisters want to take a bubble bath with milk. Seventh sister thought, "I am my mother's most painful daughter. I'll wash it first." Then he went to get the milk. Brother Liu got angry and said, "Why did you wash first? I moved here, so I washed first. " "no! I'll wash first. Have you heard the story of "Kong Rong let pears"? You must respect me, your brother! " Fourth brother scrambled to say. "Bah! Shameless! " Six people said with one voice. Brother said half jokingly and half seriously, "Seventh Sister, you'd better not wash it. You are too fragile. What should you do when you get into the water? " ? Let big brother wash first. "Then he went to grab the milk around his little sister. Seventh sister was angry and said, "You are all useless things! Tofu residue is what you feed pigs, and my toes can't compare with it; You just took my tofu skin. Would you still be there without me? Dried tofu tastes better, but you are not good at all. What about you? ...
Several brothers were angry and said in unison, "You think you are great!" "They all went to grab milk. With a bang, the milk was taken away.
Mother Soybean said, "Son, you should know that carrots and vegetables have their own love." A few people turned white and red. They live happily together again.
Yong tofu
If health supplements, it is better to eat tofu.
Thanks to Liu Angong, the originator of production.
Sichuan Mapo is spicy, and Hebei is dry in vain.
Raw onions can be mixed, and cooked onions should be fried and stewed.
Suitable for all ages, don't divide the cold and heat.
Zhang Zhizhen
Tofu is one of the most widely consumed and popular cooking materials in China. It is widely produced all over the country, with many famous products and specialties. Such as "Bagongshan Tofu" in Shouxian County, Anhui Province; Shandong "Taian Tofu"; Hubei "Fangxian Tofu"; Guangdong Yingde "Jiulong Tofu"; Hunan "Futian Bridge Tofu"; Shaanxi "Yulin Tofu"; Jiangsu Huai 'an "Pingqiao Tofu"; "Chuzhou Tofu" in Lishui, Zhejiang, and so on, are too numerous to mention.
But some people divide it into two categories: north tofu and south tofu. The difference is roughly as follows: North tofu, also known as old tofu, is made of brine (magnesium chloride), with less water, milky white color and slightly sweet and bitter taste. Cooking should be stewed for a long time, including frying, collapsing, pasting, frying and stuffing; South tofu, also known as tender tofu, is made of gypsum (calcium sulfate) and contains 90% water. It is white in color, fresh in texture and sweet and fresh in taste. Suitable for mixing, frying, stewing, boiling and soup making.
Tofu is delicate and white in texture. It has a variety of tenderness, no obvious taste, can be matched with various meat and vegetable raw materials, and is suitable for various processing techniques (including vegetables, meatballs, cakes and so on). ) and various cooking methods. It is suitable for all kinds of spices (including beet) and is widely used in cooking. Can be used to make staple food, dishes, snacks and as stuffing. Stir-fried dishes can be made into cold dishes, stir-fried dishes, large dishes, soups, hot pots and other dishes, and can also be used as fillings. There are thousands of dishes made of tofu, which can be used as low-grade dishes such as "spring onion tofu" and "cabbage tofu". It can also be used as a banquet dish. Some dishes have become local or world famous dishes, such as Sichuan "Mapo Tofu"; Jiangsu "mirror box tofu" and "three shrimp tofu"; Shanghai "Fried Hundred Rotten Pines"; Zhejiang "casserole fish head tofu"; Anhui "Huizhou hairy tofu"; Shandong "pot collapse tofu", "three beautiful tofu" and "yellow croaker tofu soup"; Beijing "cinnabar tofu"; Hubei "sunflower tofu"; Hunan Xiangtan "steamed stuffed bun tofu"; Jiangxi "gold inlaid with jade"; Fujian "Nostoc flagelliforme Tofu" and "Yuzhan Tofu"; Guangdong "oyster sauce tofu"; Shanxi "Vegetarian Sweet and Sour Tofu jiaozi"; Jilin "casserole old tofu"; Henan "Orchid Tofu"; Guangxi "steamed tofu balls" and Sulai "pocket tofu"; Kong Fulai's "Taste Tofu" and so on. Some chefs specialize in tofu dishes and even create a "tofu feast". There are also many snacks made of tofu, such as the famous "Fire Palace Stinky Tofu" in Changsha. Guizhou "Miao tofu balls"; Tianjin "Shrimp Tofu Brain"; Tai 'an, Shandong "Taishan Tofu Noodles" and Linqing "Pouring Tofu"; "Vegetable tofu" in Europe and the Western Han Dynasty; Hangzhou "dish marinated tofu" and so on. Tofu has a bean smell, which can be removed by sweating or steaming before cooking. In addition, it can also be made into frozen tofu with unique flavor.
With the increasing modernization of tofu production technology, new varieties of tofu delicacies are constantly emerging at home and abroad, such as tofu powder, tofu brain, spherical tofu, sponge tofu, liquid tofu and vegetable tofu, egg tofu, coffee tofu, seaweed tofu, milk tofu, vitamin fortified tofu and so on.
How can fresh tofu become stinky tofu? During the Guangxu period of the Qing Dynasty, there was a scholar named Wang Zhihe in yanshou temple Street outside Qianmen, Beijing, who opened a tofu shop at home. Once, he made too much tofu, which was moldy because it was not sold. He didn't want to throw it away. He tried to sprinkle salt and Chili powder on the moldy tofu and carry it to the backyard. One day, when Wang Zhihe went to the backyard to learn to appreciate flowers, he accidentally found that the mold on the tofu was gone. He felt very strange and tasted it. Delicious. Delicious. Since then, stinky tofu has been "notorious" and spread all over the homes of ordinary people.
What's more, Wang Zhihe entered the official career because of stinky tofu, and made some achievements. Words one year, Wang Zhihe took part in the Shuntianfu after having obtained the provincial examination. He opened the test paper and saw that it was a test of "knowing the taste and getting off the bus". He thought of his own stinky tofu and wrote a five-character poem entitled "stinky tofu with national fragrance":
Obviously stinky tofu, the name is exactly the same; No reputation since ancient times, no disguise today. The nose smells strange and the entrance is strange; The aftertaste is mellow, and the black fragrance is tangy. Delicate the rich, the game is lighter than the poor; Can not only hold the demon family, but also accompany the wine pulp. If you have a meal, there will be no feast like you; Saving money is very practical and enjoyable.
When the examiner saw this answer sheet, he flew into a rage, reprimanded Wang Zhihe for being cynical and even accused him of being guilty. Zhang Zhidong, the court minister, didn't think much after learning about it. Instead, it said, "Many people see that the test questions are all' getting off the bus after knowing the taste', and most of them are poems chanting wine, which is monotonous. It's just that students should be born with stinky tofu, with different styles and open words, so they should be discussed separately. " Colleague Li Ciming and others also agree with this proposal. So Wang Zhihe won an award for a stinky tofu poem, which made the magistrate of Tieling in Fengtianfu know about it. Later, he was promoted to the position of magistrate of Weihui in Henan. Zhang Zhidong specially wrote a plaque "Su Chunfang" for the stinky tofu shop in Wang Zhihe, and Huang Fangfang also sent a plaque "notorious". Stinky tofu was recognized by court officials, and its value has greatly increased since then.
Later, this particularly fragrant stinky tofu entered the palace and became a royal meal. Folk, especially every household, has become a unique flavor snack.
Tofu culture
Yes, everyone in China has tofu, regardless of gender, age, nationality or religion. This white, tender, healthy, long-lived and cheap tofu has also spawned a "tofu culture".
The first problem of tofu culture is the birthplace of tofu. China is undoubtedly the hometown of tofu, and its hometown is Huainan, Anhui. According to the Records of Five Metabolism in Song Dynasty, "The technique of tofu has never been heard in three generations. This thing began to spread to the world when it arrived at the King of Huainan in the Han Dynasty. " Zhu, a Dali scholar in the Southern Song Dynasty, also wrote in Su Wen Shi: "Growing peas is exhausting and rotten; If I had known the art of Huainan, I would have got the spring cloth early. " Note at the end of the poem: "Tofu handed down from generation to generation was originally the skill of the king of Huainan."
China Tofu Culture Festival
First meeting: 1992
Time: 9. 15
Venue: Huainan and Taipei are held simultaneously.
"China Tofu Culture Festival" is referred to as "Tofu Festival", and its English name is: China Tofu Culture Festival.
China Tofu Culture Festival is an international business tourism culture festival, which integrates culture, tourism, economy and trade, jointly organized by the former Ministry of Commerce, the former Ministry of Internal Trade, the former State Bureau of Internal Trade and the China Chamber of Commerce with the Anhui Provincial People's Government (Crab) and the Huainan Municipal People's Government (Crab). It is held in September 15 every year on both sides of the Taiwan Strait (Huainan and Taipei).
Although tofu has now entered the dining table of thousands of households, there are not many enterprises that actually produce tofu. Jiang's tofu is a processing enterprise specializing in the production of bean products. Jiang's tofu was founded in 1997, and it has been more than ten years now, and it is mature in technology and management. At present, our company has dozens of bean products production technologies, such as South Bean Curd (soft bean curd, tender bean curd), North Bean Curd (hard bean curd, old bean curd), colored bean curd, Japanese bean curd (lactone bean curd), etc., which can meet different tastes of consumer groups, and has now become the leader of bean products industry in China.
Based on the tenet of "service first, honesty first, customer first" and the concept of scientific and technological innovation, the company will always be at the forefront of the bean products industry.
Tofu legend
Dr. Sun Yat-sen advocated eating more tofu and even wrote it into the outline of the founding of the People's Republic of China. Many scholars in the past dynasties have also written many articles about tofu. Yuan Mei, a talented scholar in Qing Dynasty, was a gourmet in prosperous times. He described a piece of "Jiang Tofu" in "Suiyuan Food List" which has influenced so far: "The tofu is peeled on both sides, each piece is cut into sixteen pieces, dried in the sun, cooked with lard, smoked before serving, and sprinkled with a pinch of salt flowers. After turning over, use a glass of liqueur and 120 shrimps; If there are no prawns, use 300 shrimps; First soak the shrimp for an hour, take a small cup of autumn oil, roll it again, add sugar, roll it again, use half an inch of shallots and 120 pieces, and slowly take it out of the pot. "
This dish is also discussed in modern works such as Cold Night and Big Belly. Tofu peeled and sliced, fried in pig and boiled in shrimp with sweet wine is a delicious dish. This dish was performed at Chongji Restaurant in Hong Kong. They use good Annan shrimp, marinate it with distiller's grains and cook it with tofu. It can be called a classic dish carefully developed by Chongji.
Lu You called tofu "Li Qi", and Yuan Dynasty poet Yu Ji called tofu "Lai Qi", which is actually similar to the name of tofu in Sichuan dialect. Tofu is popular because of its tender and fragrant bean flavor, and it can cook countless delicious dishes. Among many tofu dishes, "Mapo Tofu" of Sichuan cuisine is the most popular. The founder of Mapo Tofu is Chen Mapo, whose birthplace is Wanfuqiaotou outside the north gate of Chengdu. At that time, the old shop was a two-bedroom shop with a square table and a long bench, which was quite simple, but its products left endless aftertaste. Old lady Chen had some pockmarks on her face, so people named her at that time. The tofu she made is carefully selected and cooked with beef. It tastes tender, smooth, spicy and famous all over the world. The author once talked to the chef of Sichuan cuisine in Chengdu, and learned that it takes three times to thicken this tofu to achieve the best effect.
Some people say that tofu can relieve alcoholism because soybean protein and vitamins in tofu have the function of decomposing alcohol. In ancient times, there was a folk prescription that sliced tofu was attached to drunkards to relieve drunkenness. Whether this folk prescription works or not, just try it. However, this therapy may be used in summer. It's a matter of course to stick hot and drunk tofu skin. Cold tofu can absorb the heat of the human body and is definitely comfortable.