Gourmet

Fermented tofu is a dish with a long history and is a must for any Hakka banquet.

20 18 "Chinese Cuisine" was released for the first time to the whole world and was on the list of large-scale exchange meetings of classic famous dishes and banquets in provinces and regions across China.

Legend has it that tofu comes from "teasing the husband"

According to legend, tofu was created by Liu An, the king of Han Huai, and Liu An was also considered as the ancestor of tofu. Others believe that tofu was created by working people. There is a story among the people that a wife teases her husband. It turns out that tofu is called "teasing husband".

Legend has it that in ancient times, people only ground beans into soybean milk to drink. There is a family of three, and the young couple are loving and harmonious, serving their old mother together. But this mother-in-law usually lives frugally and doesn't let her daughter-in-law make soy milk easily. One day, the daughter-in-law took advantage of her mother-in-law to go out to visit relatives and began to grind soybean milk. The soybean milk was ground and was about to get a bowl and spoon when footsteps came from outside the door, thinking that her mother-in-law had suddenly returned. At this time, she was afraid that her mother-in-law would be angry when she saw it. In desperation, she poured the soybean milk into the jar next to the stove and covered it.

She hurried out of the door and saw that her husband had come back from working in the field, so she took her husband back to the house to drink soybean milk together. The husband opened the lid of the jar and saw that the soybean milk had turned into a snow-white solid. "Don't tease me, where did this soybean milk come from?"

It turned out that the jar was soaked in sauerkraut, and there was some salt soup in it, which is now called brine, so the soybean milk became solid after it was poured in. The couple tasted it, felt fresh and tender, and then they often cooked it. At first, this new food had no name. After a few days of whispering, they named it "teasing husband". Later, because this is a bean food, it was called "tofu" over time.

As for tofu, it is said that it is related to jiaozi in the north: the ancestors of Hakkas once lived in the Central Plains, where wheat was produced and flour was often used to make jiaozi. Later, due to war and other reasons, Hakka ancestors moved to the south to live. In Lingnan area, rice is abundant, wheat is less and flour is less. Fermented tofu has replaced jiaozi as food. Hakka ancestors thought of chopping pork into stuffing, replacing flour with tofu and stuffing it into tofu, just like jiaozi. Because of its delicious taste, it has become a famous Hakka dish, and now it is also a home-cooked dish on the Hakka table.

There is also a folklore:

A long time ago, there were two good brothers who had a conflict when ordering food. One wants to eat pork and the other wants to eat tofu. Later, the clever restaurant owner came up with a way to kill two birds with one stone and made fermented bean curd.

Freshly baked Hakka sufu is soft, tough, tender, smooth, fresh and fragrant, and its color is light yellow. Tofu is tender and smooth, the meat is delicious, and the soup is rich and mellow, which makes people drool.

There are many ways to make delicious food, and the most common methods are listed here.

food

400g of tofu, 200g of pork, 6 shiitake mushrooms, rapeseed 1, salt 1 teaspoon, ginger 1, soy sauce 15ml, oyster sauce 10g and vegetable oil 1 tablespoon.

step

1. Cut the tofu into triangles (cubes are also acceptable), put the minced mushrooms into the minced meat, and add a little soy sauce and salt to taste.

2. dig a hole in the middle with a spoon and insert the seasoned minced meat.

3. Wipe a small amount of oil in the pot, and put the tofu blocks into the pot to fry. After the other sides are browned, turn over the side with meat stuffing and fry it a little.

4. While frying tofu, make decorative green flowers and cut off the roots of vegetables with scissors.

5. Blanch the cauliflower in boiling salt water.

6. After the tofu is fried, take it out for use. Boil the seasoning juice in a pot, and then pour it on the fried tofu.

Tofu contains magnesium chloride and calcium sulfate, plus oxalic acid contained in spinach, which can produce magnesium oxalate and calcium oxalate. These two kinds of white sediments can not be absorbed by human body, which not only affects the absorption of calcium by human body, but also easily leads to lithiasis.

Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef; It is not advisable to drink a lot of tea after eating pork.

Tofu has the reputation of "vegetable meat" and is rich in nutrients such as iron, calcium, phosphorus, magnesium, sugar, vegetable oil and protein. Sweet and cool in nature, it enters the spleen, stomach and intestines, and has the functions of invigorating spleen and qi, invigorating spleen and promoting diuresis, and clearing away heat and toxic materials. It has a great effect on weakness, shortness of breath, anorexia, hypogalactia, kidney deficiency, short and frequent urination, turbid urine, spleen and stomach heat accumulation, acne, dry mouth and throat, lung heat cough, abdominal distension and dysentery after illness.

Copper in pork has an important influence on the development and function of internal organs such as blood, central nervous system, immune system and kidney. The fat in pork can maintain body temperature and protect internal organs, provide essential fatty acids, promote the absorption of these fat-soluble vitamins and increase satiety; Protein in pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Wheat alcohol contained in mushrooms can be converted into vitamin D, which can promote the absorption of calcium in the body and enhance the disease resistance of the human body; It contains adenine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, and also prevent diseases such as arteriosclerosis and cirrhosis. Polysaccharide can improve the activity of helper T cells and enhance the humoral immune function of human body. It also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving the adaptability of the body.

After the invention of fermented bean curd, it became the symbolic food in Hakka diet and the favorite of Hakka people. When ancient Hakkas left their hometown, they especially cherished tofu and other hometown dishes. The appearance of hua county bean curd brain is due to the homesickness of people far away from home. The reason why we have to "stew another bowl of tofu and cook it at home" every time we eat is because we are fleeing abroad and miss our hometown, and our strong hometown feelings make tofu appear in Huaxian County.

Now, making tofu has become the symbol and pride of Hakka diet.