Hairy tofu is a famous traditional dish in Huizhou area. It is a kind of mould product with inch white hairs on its surface. It is often called hairy tofu in Huizhou. Do you know the source of Huizhou hairy tofu, the method of Huizhou hairy tofu, the cooking requirements of Huizhou hairy tofu, and the characteristics of Huizhou hairy tofu? Let's have a look.
The origin of hairy tofu in Huizhou characteristics of hairy tofu in Huizhou
The source of hairy tofu in Huizhou
Huizhou hairy tofu is named after a layer of white fluff (white hypha) with inch long handle on its surface. This kind of hair is made by fermentation and mould, so it is also called mould tofu. In the fermentation process of tofu, protein is broken down into a variety of amino acids, which is more delicious than the general tofu.
Legend
Version 1: it is said that Zhu Yuanzhang once defeated Huizhou and fled to Xiuning. He was hungry in his stomach. He ordered his entourage to look for food everywhere. One entourage found several pieces of tofu hidden in the grass. However, they had fermented long hair. Because there was nothing else, the entourage had to bake the tofu on a charcoal fire for Zhu Yuanzhang to eat. Unexpectedly, the tofu was delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, the army chef was ordered to make maotofu to reward the third army. Maotofu was handed down in Huizhou.
Version 2: it is said that in his childhood, Zhu Yuanzhang worked hard in a rich man's house, herding cattle in the daytime and making tofu together with the long-term workers. Later, he was dismissed by the rich man and lived a life of begging along the street. He was hungry. Those long-term workers sympathized with Zhu Yuanzhang very much. Every day, they stole food and fresh tofu and hid them in the haystack. Zhu Yuanzhang ate quietly. Once, Zhu Yuanzhang went begging in other places, but he didn't return for several days. When he came back, he found that there was a layer of white hair on the tofu, but he was starving, so he had to fry it and eat it. Unexpectedly, it was fragrant and delicious. After Zhu Yuanzhang became the commander-in-chief of the anti yuan uprising army, he led 100000 troops through Huizhou at one time, so that the cooks would reward the third army with maotofu made from local streams. From then on, fried tofu quickly spread in Huizhou and became a delicious traditional delicacy.
The practice of hairy tofu in Huizhou
raw material
10 pieces of tofu (about 500g), 5g of chopped shallot, 5g of chopped ginger, 25g of soy sauce, 2G of refined salt, 5g of sugar, 0.5g of monosodium glutamate, 100g of broth and 100g of rapeseed oil.
Making method
1. Select high-quality soybeans for pulping, wash them with water, remove impurities, wash and soak them for 6-10 hours until the soybeans are fully expanded, and there is no hard grinding on the machine in the middle; the soaked soybeans and water are injected into the hopper of the mill at the same time according to the weight ratio of two parts of water and one part of soybeans, and mix and grind; the soybeans and dregs are discharged separately; heat the soybeans until they boil, and naturally cool them to 75 ℃ & plusmn; 5 ℃;
2. Take the drenching water that drips out during the solidification of the conventional tofu production and place it for 3 days for standby; according to the weight ratio of 7 soybean milk: 0.8-1.5 drenching water, inject the standby drenching water into the milk barrel, mix and coagulate evenly for 12-16 minutes;
3. Mold setting and cutting block: pour the solidified slurry into the mold box which is placed with filter cloth, pressurize and form, and then take out the mold; cut into small pieces; collect the pouring water for the next time to use
4. Emulsification put the cut tofu pieces on the bamboo strips, leave a gap between each piece, and set the ambient temperature to 15 ℃ - 25 ℃; after 3-5 days, the tofu surface grows uniform and fine fluff, that is, it has been emulsified and matured;
5. The components of each cooking auxiliary material prepared according to the following weight parts are: 2 parts of Rhizoma Polygonati, 1 part of American ginseng, 0.5 part of angelica, 1 part of ginger, 2 parts of garlic, 2 parts of chili, proper amount of salt and sugar;
6. Package in one of the following two ways:
First, after cooking and packaging: the emulsified tofu is oiled with edible vegetable oil to make the surface crispy and golden. After being fished out, it is cooked together with all kinds of cooking accessories and water. The composition of tofu and cooking accessories by weight ratio is: 10 parts of tofu and 1 part of cooking accessories. The amount of water added is the same as the total amount of tofu and cooking accessories. After the water is boiled dry, it is sprinkled with chopped green onion, sealed with cooked vegetable oil. Vacuum packaging means Into; second, tofu and cooking accessories subpackage: emulsified tofu with edible vegetable oil over oil, so that the surface is crisp and golden, scooped out directly vacuum packaging, and then according to the weight of tofu 10 parts, cooking accessories 1 part of the proportion of tofu and the prepared cooking accessories subpackage into.
Cooking requirements of Huizhou hairy tofu
1. Stir fry the tofu with a small amount of oil over medium heat until both sides are golden, uniform in color and unbroken.
2. In the process of cooking, the amount of soup should not be too much, and 80g-100g is suitable.
3. A dish does not thicken.
Characteristics of hairy tofu in Huizhou
Color: Sauce red, not dark.
Fragrance: it has the unique flavor of hairy tofu, without peculiar smell.
Taste: salty, fresh and spicy.
Form: complete bar.
Texture: soft and tender.
Warm tip: in Huizhou Tourism, many scenic spots can see the figure of Huizhou hairy tofu. For example, on the old street of Tunxi. So 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 tofu don't have to worry about it because they can't find it.