Stewed bean curd

Stewed bean curd

Introduction:

"Tofu's fragrance and taste are incomparable to meat. In China, tofu has a history of thousands of years. It is said that tofu was created by Liu An, the king of Huainan. Liu An was the grandson of Liu Bang, the emperor of the Western Han Dynasty. He was granted the title of king of Huainan in 164 BC. His capital is located in Shouchun (now Chengguan, Shouxian County, Anhui Province). Bagong mountain, which is famous in ancient and modern times, is on the edge of Shouchun city. Liu Anya is good at Taoism, and wants to live forever. He spared no effort to recruit alchemists. Among them, Su Fei, Li Shang, Tian you, Lei Bo, Wu Bo, Jin Chang, Mao quilt and Zuo Hao are more famous, known as "eight masters". Liu Anyou, accompanied by eight masters, ascended the north mountain to build a furnace and refine the elixir for longevity. They took the clear water from the "Pearl", "Daquan" and "Mabou" springs in the mountains to grind soybean juice, and then used it to cultivate danmiao. Unexpectedly, they could not make alchemy, and the soybean juice and salt were halogenated to form a fragrant, white and tender thing. The local bold farmer took it and ate it. It was delicious, so it was named "tofu". Since then, Beishan has been renamed "Bagongshan", and Liu An has become the ancestor of tofu. Since the invention of bean curd by Liu An, the vast villages and towns in Bagong mountain have become the "hometown of bean curd". Jianzhen, the great monk of Tang Dynasty. In the 12th year of Tianbao (757 AD), Jianzhen went to Japan and brought the method of making tofu. So far, Japanese tofu packaging bags still have the words "dried tofu in Tang Dynasty, huangboshan Yuqian huainantang system", and many tofu recipes directly use Chinese names. Such as "husband and wife tofu in January", "Li Bao tofu in February", "fried tofu in March", "kebab tofu in April", "tuanyu tofu in May" and so on. After Japan, North Korea, Thailand, Malaysia, Singapore, Indonesia, the Philippines and other neighboring countries also learned tofu making skills from China. Later, with the footprints of a large number of Chinese laymen, Chinese tofu went to Western Europe and North America, and almost all countries in the world had soybean food production and sales. "

Production steps:

Step 1: wash the tofu and cut it into pieces

Step 2: add a little oil into the pot, add scallion, minced garlic, and stir fry tofu until fragrant

Step 3: add a little soy sauce and stir fry until yellowish

Step 4: add water without tofu

Step 5: when the water is about to dry out of the pot

Materials required:

Tofu: one jin

Scallion: right amount

Minced garlic: right amount

Salt: right amount

Soy sauce: right amount

Precautions: 1. Buy old tofu for tofu; 2. Don't stir fry tofu with a spatula to avoid breaking tofu; 3. Stir fry tofu until yellowish to prevent paste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh