Development history of tofu

Tofu has a long history. According to legend, it was invented by Liu An, grandson of Liu Bang, Emperor Gaozu of China, in 164.

When Liu An was burning medicine and alchemy on Bagong Mountain at the junction of Shouxian County and Huainan, Anhui Province, he accidentally ordered bean juice with gypsum, thus inventing tofu.

Yuan Hanqing believed that tofu only existed in the Five Dynasties.

According to Qing Louis written by Gu Tao in the Five Dynasties, Japanese scholar Shinoda believes that tofu originated in the late Tang Dynasty.

1960 The stone mural found in the tomb of the Eastern Han Dynasty in Dahuting, Mi County, Henan Province once again set off the debate about whether tofu originated in the Han Dynasty.

Huang Xingzong, the author of the book "Fermentation and Food Science" in the fifth volume of Needham's History of Science and Technology in China, thinks that the murals of the Eastern Han Dynasty in Dahuting depict the process of making tofu instead of brewing wine.

However, he believes that the tofu invented in the Han Dynasty did not heat soybean milk, but was primitive tofu, and its coagulability and taste were not as good as the current tofu, so it failed to enter the mainstream of cooking.

Tofu didn't become an important food until the Song Dynasty.

Lu You, a poet in the Southern Song Dynasty, recorded that Su Dongpo liked to eat candied tofu tendons. Wu's Dream records that restaurants in Lin 'an, the capital, sell tofu and fried tofu.

According to the traditional Japanese view, monk Jian Zhen brought the technology of making tofu to Japan when he traveled to Japan in 757 AD, and the Japanese believed that Jian Zhen was the founder. However, scholars have not found any evidence that tofu existed in Japan in the Tang Dynasty.

1 183, there was a record of "Tang rot" in the diary of Japanese court administrative officer Zhongfu. About half a century later, Suridov appeared in a letter from a Japanese monk, Rilian, which may be a kind of tofu.

In the14th century, the words "Tang Fu" and "Tangbu" appeared many times in Japanese literature, and the word "tofu" did not appear in Japan until 1489.

In the second year of Tian Ming (1782), Osaka Zengguchuan published a cookbook called "Tofu Hundred Treasures", which introduced many cooking methods of tofu 100.

Tofu was introduced to Korea in the Song Dynasty, and it was not introduced to Europe, Africa and North America until/kloc-0 at the beginning of the 9th century.

Tofu has become one of the main foods in Vietnam, Thailand, South Korea, Japan and other countries.

/kloc-Domingo ferná ndez de navarrete, a Dominican in 0/665, first introduced to Europeans a kind of food-tofu, which was eaten by emperor China and ordinary people, and introduced the method of making tofu.

In the mid-20th century, western countries were not familiar with tofu. With the cultural exchange between China and the West, vegetarianism and healthy food became more and more important, and tofu was widely eaten in the West at the end of the 20th century.

Tofu can now be bought in western Asian product markets, agricultural products markets, health food stores and large supermarkets.

In supermarkets in China, you can find four or five kinds of tofu with different hardness.

In modern times, tofu making can't be done by manpower alone. Tofu processed by modern science and technology has the characteristics of beautiful appearance, high nutritional value and rich products.

A long time ago, the method of making tofu relied entirely on manpower, and grinding soybean milk, filtering bean curd residue, pressing water and so on were very laborious.

Modern science and technology make the assembly line production of tofu possible. All kinds of electric refiners, paddlers and dryers have made the daily output of tofu from soaking soybeans to finished products more than four times than in the past.

At the end of 20 12, a new type of household tofu machine was developed, which can easily make tofu at home.