What is plain old tofu and is it delicious?

Tofu is found in every place, and every place is not different, only the difference between those who love to eat it and those who don't like to eat it, and they also have their own taste. Now a lot of tofu is very fashionable to cater to the public, but there is a kind of tofu that has gone through thousands of years, still exudes a strong feeling, although it is not outstanding, but it is moving, it is the plain old tofu, not arrogant or impatient, quietly, standing into a posture of its own.

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In the plains, some residents basically eat old tofu for breakfast, which is delicious and affordable, and they never get tired of eating it. Maybe for people in other places, plain old tofu is no different from other tofu brains or something (which means that he hasn't eaten it). But it has a very special feeling for the plains.

The first thing that many wanderers (including overseas Chinese) do when they return from ancient times is to drink a bowl of plain old tofu first.

The production of traditional plain old tofu: bean selection, water selection, slurry, preparation (plain old tofu generally does not use gypsum), pulping, and brain. This process is almost everywhere the same, and the uniqueness of plain old tofu is:

The water is the water in the deep well on the edge of the Yellow River. Of course, you have to order tofu with brine.

The subtlety of the old tofu of the plains lies in the fact that the marinade and oil of the old tofu are unique and skillful. Add soy sauce and refined salt to water, add more than a dozen condiments such as green onions, peppercorns, star anise, fennel, cloves, cinnamon, ginger, etc., and then add the old female duck and a kind of shredded meat (the old man himself said that he forgot what shredded meat) boiled.

The oil is boiled with high-quality cottonseed oil on a warm fire to remove oil foam and debris. After a few hours, add the green onions, sweet sauce, peppercorns, fennel and other condiments. Spare chili oil made from high-quality red peppers.

When the ingredients are in a bowl, add a small amount of chicken bouillon. Put the tofu brain into a bowl with a flat spoon, add marinade and oil.

Since we talk about old tofu, we can't talk about its historical development.

In the Han Dynasty, when Liu Bei was doing the county order in the plains, one early morning in winter, Liu Guanzhang and the three returned from martial arts, and saw a 28 woman crying on the street, asked the reason, and replied: The family is poor, make tofu for a living, play yesterday, lose the bean wrapping cloth (a tool used to make tofu), and today only do the bean brain, the father is anxious, and beat it. Liu Guanzhang took pity on his poor family, took silver and two funds, and then added clear sauce (that is, the current soy sauce) to eat bean brain, Dayue, thought it was a delicacy, prepared its name, and said "plain old tofu".

It continues to this day. After thousands of years of operation, the production technology of plain old tofu has become more and more unique.

In the Qing Dynasty, Emperor Qianlong went down to the south of the Yangtze River and passed through the Dezhou Plain to eat old tofu once, and ordered the person who made old tofu to enter the palace on the spot and joined the imperial kitchen "Tofu Gang". Since then, the old tofu has taken root in Beijing and has been named "Beijing Old Tofu". The real authentic old tofu is still from the Shandong Plain, according to the descendants of the original palace people, at that time, I was afraid of being sorry for the ancestors, and did not dare to use all the secret recipes.

In this way, in "Hundred Songs of Food in the Ancient Capital", Beijing old tofu is also praised: "The appearance of cloud skin and flowers is uneven, and when I throw away a book and fall asleep, I look like a beautiful woman called half-old, and I can still scratch my head and make a style." Meaning to say:

Old tofu is slightly harder than tofu brain, but the shape is the same. The tofu brain is like a young girl, and the old tofu is like a half-old beauty, "can be described as witty."

What is plain old tofu ah is delicious, plain old tofu. As one of the traditional famous foods of the plains, the plain old tofu has a history of hundreds of years, and there is no difference between the plain old tofu and the "tofu brain" from the appearance, but the old tofu is by no means comparable to the tofu brain. In the production of tofu, the tofu brain is slightly tender, and the old tofu is slightly older; In terms of soup making, the soup used with tofu brain is mainly soy sauce water, while the soup of old tofu is carefully boiled with several ingredients.

The characteristics of plain old tofu: white and bright. Tender but not loose, oily but not greasy, spicy but not choking.

The oil is clear but not light. It has a meaty taste but is not fishy. Put it in a bowl, the tofu is like snow like jade, the halogen is like tortoiseshell amber, the red is translucent and white, and the red and white are alternate.

The aroma of food is tangy.

Texas' snacks are not well-known in the country, but this is not the reason why they are not delicious, the real reason is that these snacks have not gone out of Texas, nor have they formed a scale, most of them are small self-employed, with low cost and little profit, and Texas does not have the ability to package these snacks and promote them to the whole country, which makes Texas' various snacks not famous. But under the current operation of the market economy, lack of packaging, lack of promotion, how many years can these snacks exist? Nowadays, the old tofu in Texas is most famous for the plain old tofu and the Xiajin old tofu, each with its own characteristics but both are delicious.

Every morning, people in Texas get up early, but many of them don't eat at home, especially office workers and students, but go to the nearby old tofu shop or stall to buy a bowl of old tofu and eat it with a big fire. Although it is very cheap, it is comfortable to eat and eat freely, and the soup of old tofu can be added casually, and the taste of a bowl of old tofu depends on the quality of the soup.

Everyone has eaten old tofu for so many years, so the old tofu first appeared in **? According to the information I can find, the old tofu appeared in our Texas, it is said that the Qianlong Emperor who liked to go down to the south of the Yangtze River in the Qing Dynasty wandered around, and came to Texas on this day, so the emperor who ate all the big fish and meat in the palace found a small stall and began to look for fresh things to eat, which happened to be the old tofu we ate in Texas, so I was amazed when I ate it, and recruited the chef who made the old tofu into the palace on the spot, and specially made the old tofu for him. Many people who don't know old tofu think that old tofu is tofu brain, but they are actually very wrong, from the production process to the configuration of seasonings and even the taste and appearance are completely different.

The difference between tofu brain and old tofu lies in the raw materials of the "coagulant" used in this "point halogen". Tofu brain is marinated with "gypsum", and the texture of the soybean milk after coagulation (edible gypsum) is delicate, quite similar to the "brain pulp" of white flowers, which is probably the reason why it is called "tofu brain". Old tofu is marinated with "salt brine", (the brine block formed by magnesium chloride crystallization is a commonly used coagulant for making tofu) after solidification, and the texture is old and tough, quite similar to tofu, so it is called "old tofu".

Plain old tofu is one of the traditional snacks in the plain area, has a history of 100 years, the taste is slightly older than the tender tofu, but very oily but not greasy, tender but not loose, spicy but not choking, the overall taste is very delicious and surprising.

The so-called plain old tofu is actually the tofu brain produced in the plain area, and people also call it bean curd. Tofu brain can be said to be a must-have food for breakfast in the Northeast. Tofu brain is rich in soy isoflavones and lecithin, which is very beneficial to the human body, and the entrance is very smooth.

I haven't eaten it, so I don't know if it should be a certain place in Liaoning The tofu brain tastes very delicious, add some green onions, ginger and garlic.

The old tofu of the plain is very delicious, it has a history of hundreds of years from ancient times to the present, there is no big difference between the appearance and the tofu brain, the main seasoning flavor is soy sauce, coriander, ginger, onion and garlic, the taste is very delicious and mellow.

In the case of old tofu, he generally adds more gypsum, and he ferments for a long time, and the taste of old tofu is relatively rough, but the taste is still very fragrant.

In fact, the plain of the plain old tofu refers to the well, the Northeast Plain, what else is the North China Plain, and so on, this kind of plane actually has no effect, that tofu, some people like to eat old, some people like to eat tender, but now most people like to eat tender tofu, tender braised tofu or minced meat tofu.

Many counties and cities in Dezhou and the surrounding areas hang signs of plain old tofu to attract business, and it has been a traditional food for hundreds of years. Its characteristics: multi-flavor condiments carefully boiled soup stock, tofu white and bright, tender but not loose, brine clear but not light, oil fragrant but not greasy, meat but not fishy, spicy but not choking.

Pingyuan old tofu is one of the traditional famous foods of Shandong Plain, which is very delicious and has a history of hundreds of years. In appearance, there is no difference between plain old tofu and "tofu brain", but old tofu is by no means comparable to tofu brain. In the production of tofu, the tofu brain is slightly tender, and the old tofu is slightly older;

The real authentic old tofu is still from the Shandong Plain, and the traditional production methods of the plain old tofu are: bean selection, water selection, slurry, preparation (plain old tofu generally does not use gypsum), pulping, and brain.

Different definitions. Tofu brain: Tofu brain is a famous traditional snack of the Han nationality, often mixed with tofu flowers and tofu flowers.

Depending on the taste, northerners prefer salty food, while southerners prefer sweet food, and some regions such as Sichuan people prefer sour and spicy tastes. Old Tofu: Old Tofu, also known as Northern Tofu, originated as a traditional snack in Shandong Province.

The product is similar to tofu brain, but is more complex and technical in the production process, and tastes older than tofu. The old tofu is white and bright, tender but not loose, the brine is clear but not light, and the flavor is unique.

Different characteristics, tofu brain: The biggest feature of tofu brain is the tenderness and softness of tofu, so it is called tofu brain. Therefore, we should master the skills of halogens.

It requires fire-resistant burning, the pulp is burned with a slight fire, can not overflow the pot, can be added to the special defoamer for soy products to remove the foam, edible oil can also be used, so that the tofu is not mushy, not bitter, not astringent, when using brine, hot pot is urgent. The brine should be cooked using fresh lamb slices and a good grinding broth. The heat should be well controlled.

Brine should not be boiled by the method of stewing to keep the brine fresh. Due to the raw materials, tofu is tasteless. Old Tofu:

The old tofu is white and bright and tender but not loose, the brine is not light, the oil is fragrant and not greasy, the food is spicy, the meat is not fishy, and the spicy is not choking.

Different nutritional values: Tofu brain: Tofu is rich in nutrients, including iron, calcium, phosphorus, magnesium and other essential trace elements for the human body, as well as sugar, vegetable oil and rich in high-quality protein, known as "plant-based meat".

The digestion and absorption rate of tofu is 95% uuu, come on. Two small pieces of tofu can meet a person's daily calcium needs. Old Tofu:

Generally, it is made of brine, that is, magnesium chloride, which has high hardness, strong toughness, low water content, and a very "rough" taste, with a slight sweet and bitter taste, but the highest protein content. Although northern tofu is a bit bitter, it is higher in magnesium and calcium. It can help lower blood pressure and vascular tension, prevent cardiovascular disease, and strengthen bones and teeth.

They are very different, although they are all called tofu, but tofu brain it is a traditional snack, very delicate, but the old tofu is a snack in Shandong Province, its texture is very old, its color is very white, and it is not greasy to eat in the mouth.

The taste is different, the taste is different, the production method is also different, the ingredients used are different, the tofu brain we often drink is relatively simple, and the old tofu in the plain is more thick.

The main difference is the difference in taste, taste, quality, softness, and interval, which are all more significant differences.