Huizhou has double odor, one is stinky salmon, the other is edamame tofu, both are the products of fermentation. Huizhou is rainy, the temperature is high and the air is humid, people have to think of other ways in order to store food, but they have achieved these two delicacies. Gangnam cuisine is based on freshness and avoids mildew. This time, edamame tofu justified this, broke the rules and regulations, and became a faction of its own, dominating one side.
Cut the white degreased tofu into pieces, lay flat on top of the washed straw, place it in a damp, dark but suitable room, cover it with objects, and lock it at a constant temperature. After waiting for a few days, I opened the object and looked at it again, and I actually gave birth to white hairs that were as long as inches, as white as snow, connecting the originally spaced tofu blocks into a piece, soft as a silk quilt, and as light as smoke clouds, ethereal and ethereal. At this moment, the spectator atmosphere did not dare to come out, afraid of hurting it, soft as the small family jasper in Jiangnan, Wu Nong soft language, playing the pipa, is a commentary, the voice comes from Lin Sister's hometown. Take a closer look, the white fluff occasionally or some black mold spots, as if in the background, suddenly have a bottom, as if from the inside rose a flexible force, mist dissolved, wisps, such as Jiangnan soft poetry, the face is exquisite, but the bottom is the wind bone.
Generally, the room where edamame tofu is made is simple and closed, and in it, there is an inexplicable sense of unreality, a bit like a half-immortal body in the practice, stacking straw and tofu together, exhaling a fairy breath, and waiting for the elixir that metamorphoses -
Dan Yao is this moldy tofu, but it is exactly what Jiangnan diners need. This time mold is no longer hated by people, but a touch of addition that changes the original taste of tofu -
Soybeans, after foaming and then grinding, precipitation, filtering, boiling, pointing and finally finalized as tofu, and now covered with a layer of mildew, this layer of progression, is its little bit of forging, conscientious, meticulous, no matter which process is biased will fall short.
At this moment, if it is made into curd milk, it needs to continue to be salted and marinated, and if it is pushed now to meet diners, it is the famous Huizhou dish - edamame tofu.
This edamame tofu has begun to take shape, and the rest is left to the chef to fry and stir-fry to achieve a dish full of color and flavor. The cooked edamame tofu washes out the lead, without the original inch of white fluff, becomes lead gray, and sometimes braised to brown, the taste is smooth as cheese, more than a unique taste, melting in the mouth, lips and teeth remain fragrant.
Anhui people's edamame tofu, the taste of tofu is not aggressive, the taste of edamame tofu is obviously much more active, the entrance will begin to grab people's taste buds, no matter what matches, edamame tofu must be the protagonist, firmly occupy the main position in the mouth, unceremoniously. In the amazement of diners, the flow on the tip of the tongue slowly turns into invisible, without residue, satisfying the diners' mouths and sighing its fragrance.
The allusion to Huizhou edamame tofu
Legend has it that Zhu Yuanzhang once defeated Huizhou and fled to Shexian County, hungry in his belly, ordered his entourage to look around for food, and searched for a few pieces of tofu hidden here by the fleeing people from the grass pile, but it had fermented long hair, because there was nothing else, the entourage had to put this tofu on a charcoal fire and bake it for Zhu Yuanzhang to eat. Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, he ordered the chefs accompanying the army to make edamame tofu to reward the three armies, and edamame tofu was passed down in Huizhou.