Hakka spiced bean curd

Hakka tofu has a long reputation. It is one of the three famous dishes of our Hakka cuisine. Speaking of Hakka bean curd, many places say that their home is the authentic Hakka bean curd. For example, Dongjiang bean curd in Huizhou is indeed the most famous of all Huizhou Hakka dishes. Tofu brewed in Heyuan garage is as popular as the old dragon beef tendon cake. They are brewed with fried tofu, which is also known as a local specialty. Hakka bean curd brain is the best in Wuhua bean curd brain, and it is also a necessary signature dish for welcoming guests and a necessary dish for festive days. When you taste Wuhua Hakka bean curd produced by Wuhua, it will definitely subvert your imagination. It's a perfect encounter between tofu and meat. Mellow beans and delicious meat are not just a mixture of tofu and meat. After hundreds of years of inheritance, Wuhua fermented bean curd has become the most famous fermented bean curd in Hakka area.

Wuhua is located in the mountainous area, with fresh air, less pollution and many mountain springs. Spring water is sweet and tofu is fresh, sweet and smooth, so there is a lot of research on the cooking of tofu. There are braised, fried, boiled and steamed. But no matter what cooking method, you can keep the true color of tofu fresh, sweet and smooth, and you can never get tired of eating it.

Authentic Hakka bean curd is made of soybeans without any additives. Generally, fresh and mature soybeans picked from their own fields are used, then the soybeans are dried in the sun (because of the beany smell), soaked for several hours the next day, then put into a stone mill, ground with water until the beans are squeezed out, and the remaining bean dregs can be used as porridge and other foods. Then pour the bean water into a large pot and cook it, including tofu with water.

? Then there is the important "brewing". . "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing". The stuffing should be fresh pork belly with a little mushroom, squid, shrimp, monosodium glutamate and salt. Or fry Dawu's boneless salted fish in oil, cut pork belly and mix with salted fish, add seasoning, add potato powder and a little water, and stir to make elastic meat stuffing. Brew the stuffing into a tofu block the size of a matchbox. Hold the tofu tightly with one hand, and embed the meat in the tofu with chopsticks with the other hand, much like wrapping jiaozi. Gently press the soft and smooth tofu, and a white and tender tofu baby will succeed. Because tofu is white and tender, the process of "brewing" should be skillful. Then put the meat face down in the pot, fry it until golden brown with slow fire, transfer it to the casserole, add seasoning, stew it with medium-slow fire for 10 minute, sprinkle with chopped green onion, and put it on the plate in the original pot. When eating, keep up with lettuce and purple pepper sauce as seasoning to make it have a special flavor.

Hakka tofu is rich in nutrition and has an endless aftertaste. It represents the simplicity, honesty, diligence and housekeeping of Hakka people, as well as Hakka culture and historical heritage. If you like to go for a walk in Wuhua, Meizhou, Hakka people welcome you.