Tofu is hailed as the oriental dinosaur, originated from the Western Han Dynasty, and originated in Anhui Bagongshan. In the Eastern Han Dynasty, Zhuge Liang’s Northern Expedition Cao Cao, the 9th Central Plains Expedition, trained soldiers at Jianmen Guan Tun, and the production of tofu settled at Jianmen Guanan. After more than 1800 years, people changed the "dining dish" of tofu into "Chinese banquet".
As the saying goes: “Green bean curd is safe and safeâ€, the health care function of tofu has been recorded in many Chinese medicine books: tofu, sweet and cool, with the effect of Qi and the detoxification of Sheng Jin and Sheng Jin. So far, tofu and its products have become a large group of raw materials for our daily diet, can cook a variety of dishes, snacks; it can be a separate dish, can also be used as main ingredients, accessories, or as a seasoning It can be used for a variety of cooking processes, cut into pieces, slices, strips or diced, or stewed, or fried, cold dishes, hot dishes, soup broth, hot pot everything can be, so folk have "tofu taste, far "Sweet bird nest".
Taiwanese claypot tofu
To eat Taiwanese food, tofu must be eaten, and there is no time limit. The signature Taiwanese tofu soup is steaming and rich in ingredients: tofu was fried in advance, golden golden brown, scallion, lobster sauce, onion and pepper are smelted together. It is beautiful. One-third of the oyster sauce is a sauce that penetrates inside the bean curd, so that the tofu is crispy and tender inside. Although this is a spicy dish, it is good for people who are afraid of spicy food: it is salty and hot, it is relatively easy to accept, and it is very hot. After you understand that it is hot, the oysters eat almost. Now.
Yunnan broth tofu
This dish is quite elegant and the tofu has been cut into small pieces and small pieces. A small amount of pine nuts and meat grains paved the surface. Only a few slices of chili peppers were decorated. However, after serving, everyone has a little worry: Wow, is it really plain and innocent? It was a little rude to have a big spoonful to eat, and the tofu was slippery and slipped down the throat. Eat must be accompanied by broth to eat, because the so-called broth, is cooked with meat, egg white, sweet pepper, thick flavor, but also the main source of tofu flavor.
Farmhouse fried tofu
The farmer's style is to savor the mouth, but the ordinary tofu is used. It is difficult to hollow out the inside and stuff the fresh meat into the mud! It is said that after the brewing, in order to maintain the box shape of tofu, soaked in water before frying, the guests ordered, immediately simmered with iron, hot, fragrant, fresh enough. And, in most restaurants, the price of this dish is around $10, which is absolutely affordable.
Northeastern pot collapse tofu
In the northeast area, coarse grains, wild vegetables, and large meat are the main ones, giving a rough impression first. However, there is no lack of exquisite dishes in the Upper North East Restaurant. For instance, this potted tofu brings us a little surprise. It is mainly made from eggs and tofu. What's special is that a large piece of round tofu is stuffed and stuffed in the egg juice completely. Because it is fried in a big pot and served in a big dish, it scores a lot. Interestingly, it is clearly the Northeast Restaurant. The dish served with cutlery is a bit like eating pizza. It's also interesting to cut it in. The fried egg and stuffed tofu are almost as thick as you like. Take a sip and try to slip inside. There is a thick egg in the light! This bean curd uses Japanese bean curd and is golden-fried with a powdered cream sauce. It is crispy outside and light inside. Interestingly, the method of eating is similar to that of a suckling pig: tap some salt and salt or sweet sauce, and if it doesn't taste the sauce, eat its fragrant creamy flavor. The dishes are very simple, but they can both serve as a main dish and serve as a side dish.
Henan muddy drilled bean curd
Mud-drilled tofu is a folk traditional flavored dish with a strong local flavor. It has been produced in many places, but it is particularly famous for folk making in Zhoukou, Henan.
Legend has it that in the past, the ancestral home of Zhoukou Temple Street, there was a fisherman named Xing Wenming. He used to catch fish and shrimp for a living. When he was fishing, he often caught some loach and often sold larger loach. The rest of the little ones didn’t care, and had to take home to cook. On one occasion, he flipped through the patterns for taste adjustments, simply spewed mud from the small loach at home in the basin, and bought some tofu, onions, ginger and other seasonings from the street. Because the loach was small and difficult to pick up, he took away. Cover the pot with ginger and garlic and tofu. After uncovering the pot, it was found that the small loach had gone into the tofu, but the tail was left outside. This law soon spread in the local folk, namely the name "muddy drill tofu."
Muddy drilled tofu, due to its high nutrition and tonic effect, has become a famous dish on feast banquets after several improvements by the chef. For specific cooking, the small loach shall be placed in the clear water basin with egg white liquid to remove the dirt and wash it. The casserole shall be filled with cold ribs soup, and the whole block of soft tofu and loach shall be placed and covered with slow-simmering for a short time. The loach shall be The hot gas is forced into the tofu to hide, until the soup is boiling all hot in the tofu, and then after a small fire and add a variety of blending seasoning cooking. Tang Qing bottomed out, very beautiful, fresh and delicious, can be called a must.
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