Gaoping Yakudofu Essay 400 Words

When we talk about Gaoping, we have to mention Gaoping Yakudofu, the history of Gaoping people eating Yakudofu can be traced back to the Battle of Changping in 260 B.C. The history of Gaoping people eating Yakudofu can be traced back to the battle of Changping. In that year, Zhao Kuo was defeated by the Qin general Bai Qi in one fell swoop, and 400,000 Zhao soldiers were killed by Bai Qi's pit. Bai Qi's brutality provoked the hatred of people in later generations, so they compared the tofu to Bai Qi's meat, and ate it with fire and water to vent their anger. Unexpectedly, people felt fresh after eating it, and it had a unique flavor, so "burnt tofu" was passed down in the territory of GaoPing.

In the village of Gokou in Gaoping City, there is a temple, because it looks like a skeleton and named "Skeleton Temple". The "Skull Temple" is the only temple in China that commemorates the deaths of soldiers and generals from the Warring States period. The most authentic place to make tofu in Gaohei is Gukou Village, where every family makes tofu.

Tofu, the first ingredient in the roasted tofu, is the soybeans used to make the tofu. The soybeans used to make tofu are local soybeans from Gaoping. How well the tofu is made is directly related to the taste of the roasted tofu. Rural people go to bed early, around nine o'clock every night, and before they go to bed they soak the local specialty soybeans in a bucket to make the beans swell.

At 0:30 a.m., they get up and light a fire to boil water. While the water is boiling, the pre-soaked soybeans are used in an electric grinder to break them into a pulp that is accessed into a bucket. Then pour this raw soybean paste into a large tank, and when the water in the pot boils, pour all the boiling water into the tank full of raw soybean paste.

The raw soybean milk in the vat is then filtered through a homemade strainer made from gauze barrel frames. Using a drumstick, the soy milk is squeezed into the basin below. The fresh, creamy, raw soybean paste fills the entire tub, and only a few "scraps" remain in the gauze at the end of the process.

The seasoning for the tofu comes from these "dregs," which are stirred together with ginger, garlic and a pinch of salt, the ingredients used to make the tofu.

The raw soybean milk in the pot is then put into the pot and boiled, and what comes out is the soybean milk we usually drink.

The soy milk is then poured back into the pot, and the tofu is dipped in pre-mixed gypsum. Gypsum pointing tofu is a very magical process, soybean milk in the gypsum powder under the catalytic effect of a full tank of soybean milk slowly turned into tofu flower, and this time the tofu flower, is what we usually drink tofu brain.

Finally, these soymilk flowers are then poured into homemade wooden molds for settling, and after being left for about three hours, these loose soymilk flowers are transformed into a whole white tofu.

At 11:00 a.m., the soybean flowers that have been pressed for three and a half hours have been transformed into a block of tofu. And that's when it's really time to move on to the baking and broiling of the tofu.

The tofu is taken out of the molds, cut into 3-centimeter-thick, 6-centimeter-square cubes, and neatly arranged on top of a bamboo board. A charcoal fire is best for roasting the tofu. Place a wire rack over the carbon fire, and then evenly yard each cut block of tofu onto the rack. While grilling, you will need to turn each piece of tofu until each piece is grilled to a golden brown color.

Like the Small Hands workshop, up to 300 pieces of barbecued tofu are baked each day for 50 cents a piece.

Baked tofu is a popular local specialty that has a strong popular base in Gaoping. Rich or poor, young or old, women or children, office workers or passers-by, as long as they pass by a roasted tofu stand, they will stop and spend a few minutes to taste a few pieces of roasted tofu.