Where is the specialty of hairy tofu?

Hairy tofu is a special food in Huangshan area. As the name implies, it is tofu with hair. In fact, the fluff on the surface of hairy tofu is produced by artificial fermentation, and the white filament is the mycelium of Mucor, which gives tofu new vitality. These attached white hyphae can produce protease, lipase and other enzyme systems, giving food better flavor and nutrition.

Protease decomposes protein in tofu into small peptides and amino acids, lipase hydrolyzes fat into glycerol and fatty acids, and amylase decomposes starch into monosaccharides and oligosaccharides, which makes the nutrients in tofu more easily absorbed by human body and tastes more delicate and delicious.

Fermented hairy tofu will be fried in a raw iron pot. Put the pot on the fire and pour in rapeseed oil to increase the flavor of the ingredients. When the oil is burned to 70% maturity, put the hairy tofu into the pot, and the fluff on the surface will gradually dissolve and adhere to the surface of the tofu with the increase of the temperature in the pot. When the skin is wrinkled, cover it with sauce, sprinkle with chopped green onion, and put it on the plate. Fresh and refreshing, the fragrance is attractive.