What is the original old tofu? Does it taste good？

Original old tofu. Plain old tofu, as one of the traditional famous foods in the plain, has a history of hundreds of years. There is no difference in appearance between plain old tofu and "bean curd brain", but old tofu is by no means comparable to bean curd brain. In the production of tofu, the tofu brain is slightly tender and the old tofu is slightly old; In the production of soup, bean curd soup is mainly soy sauce water, while old bean curd soup is made by adding several ingredients and carefully cooking.

Pingyuan tofu

The characteristics of plain old tofu: white and bright. Tender but not loose, oily but not greasy, spicy but not choking. The oil is clear, but not light. It smells like meat, but it doesn't smell like fish. Put it in a bowl, tofu is like snow jade, halogen is like tortoise shell amber, red and white, red and white. The food smells good.

Ethnicity

When Liu Bei was a county magistrate in the plain of Han Dynasty, one morning in winter, Liu Lianwu came back and saw 128 women crying in the street and asked why. He replied: My family is poor, and I make tofu for a living. I played yesterday and lost the bean wrap (a tool for making tofu). Today, I only made bean brains. His father was in a hurry and hit them. Liu pitied his poor family and took their money, so he added clear sauce (now soy sauce) to eat bean brain, which made him happy. He thought it was delicious, so he called it "Su Lao Tofu". Continue to this day. After thousands of years of operation, the production technology of plain old tofu is becoming more and more unique.

"Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and passed by the Dezhou Plain to eat old tofu. On the spot, he ordered people who made old tofu to enter the palace and join the chef "Tofu Gang". Old tofu took root in Beijing and was named "Beijing Old Tofu". The real old tofu is still from Shandong Plain. According to the descendants of the people who entered the palace at the beginning, they were afraid to use all the secret recipes for fear of being sorry for their ancestors. In this way, "Ode to the Gourmet in the Old Capital" also praised Beijing's old tofu: "Cloudy skin and flowers look different, throwing books into dreams, like a semi-old beauty, but still coquettish." Old tofu is slightly harder than tofu brain, but it has the same shape. Tofu brain is like a girl, and old tofu is like a semi-old beauty. "It's humorous.

manufacturing method

Production of traditional plain old tofu: bean selection, water selection, pulp filtration, preparation (plain old tofu generally does not use gypsum), pulping, and brain tapping. This process is similar everywhere. The uniqueness of plain old tofu lies in: water is the water in a deep well beside the Yellow River; Of course, some brine tofu.

The subtlety of plain people's old tofu lies in its halogen and oil, and its making method is unique and quite skillful. Add soy sauce, salt and water to the brine, add more than a dozen seasonings such as onion, pepper, star anise, fennel, clove, cinnamon and ginger, then add old duck and a kind of shredded pork (the old man himself said he forgot what shredded pork was) and boil it. Boil oil with high quality cottonseed oil on warm fire to remove oil foam and impurities; After a few hours, add onion, sweet sauce, pepper, fennel and other seasonings. In addition, prepare Chili oil cooked with high-quality peppers. When the ingredients are in the bowl, put a small amount of chicken essence (generally no coriander). Put the tofu block into a bowl with a flat spoon, and add the halogen and oil.

affect

In the plain area, some residents basically have old tofu for breakfast, which is delicious and affordable. Perhaps for people in other places, Su Lao tofu is no different from other tofu brains (indicating that he has never eaten it). But I have a very special feeling for ordinary people. How many wanderers (including overseas Chinese) came back from ancient times and drank a bowl of vegetarian tofu first.