Tofu introduction:
There are many records about the method of making tofu in some ancient books after the Ming Dynasty. In Li Shizhen's Compendium of Materia Medica, the rapid production of tofu and the use of coagulants are elaborated in detail: "The method of tofu can be used for all black beans, soybeans, white beans and mung beans. Methods: Soaking in water, pulverizing, deslagging, cooking, and precipitating with brine or alum juice or vinegar.
Others use gypsum as the final harvest in vats. Generally, salty, bitter, sour and bitter things can be restrained. Those things that condense on its surface are exposed and dried, which is called tofu skin. It tastes delicious and smells sweet, salty and cold. "Bittern is a concentrated solution of magnesium chloride, magnesium sulfate, sodium chloride and other ingredients; Alum juice is a mineral containing heavy water salt, such as potassium alum; Gypsum is hydrated calcium sulfate; Sour vinegar is edible vinegar.
Most of these coagulants are still in use today. In the Ming Dynasty, Wu's "Mo E Shan Ji" said: "Anyone who makes tofu will mix mung beans with each liter of soybeans and cook them in brine, which is very tough and secret. "It means: when making tofu, add one-tenth of mung beans to soybeans, and the tofu made is particularly tough. This is also worth studying and studying now.
Su Bingheng, a poet in the Ming Dynasty, wrote: "Huainan is the most sophisticated technique, and the fading of the skin shows the essence. A round of grinding nectar, boiling soup rolling snowflakes. Toad dipped in a tile has a shadow, but a golden knife cuts jade without blemish. Who knows the taste, mostly in monks and Taoists. "
The description of the invention, production method, characteristics and dietary customs of tofu in the poem is concise, flexible and vivid, and the admiration is vivid and intriguing.
Some poems in Li's Tongshan Poetry in Qing Dynasty highly summarized the production of tofu, tofu skin, spiced dried tofu, stinky tofu and tofu milk. Wang Rizhen said in Tiger Tooth: "Soymilk is decomposed with gypsum or brine.
What you don't order is called tofu pulp; After ordering, the cloth is wrapped into a whole piece of dried tofu; Put the tofu box on the square board and call it the whole box. Slightly tender water tofu, especially tender ... into soft pieces, also known as water tofu and pot tofu. The most tender kind can't be confused, called tofu flower or tofu brain. The lower layer of fine cloth splashes pulp, and the upper layer of fine cloth is handed over and pressed into pieces, which is called thousand pieces, also called venetian blinds.
Its pulp surface, Yui, is pulled into pieces, called tofu coat; Dry rot is cut into small squares and stewed in oil. The clothes outside are hollow, called oil tofu, and cut into triangles, called horn tofu. "