Jianshui Roasted Tofu is a local specialty. Watertown streets, food markets, night markets and tofu stalls in scenic spots are bustling and become a beautiful scenery.
The stinky tofu blocks of Jianshui Tofu, each one inch square, are small and exquisite, just like "rubbing", very cute. Cook it slowly on a charcoal fire, and it will swell up as soon as it is cooked, soft and delicious. Brush some oil on the surface of tofu when cooking, and the aroma of tofu floats far away. After cooking, it is often not enough to eat dozens at a time and burn your mouth, either eating the original flavor or dipping it in.
The most interesting thing about eating roasted tofu in Jianshui is that the iron drawer on the charcoal fire is very big and the tofu is piled in a corner. Diners sit around drawers, pick one when it is cooked on the fire, and then put raw tofu on the fire, endlessly. The stall owner sat in a position facing south, constantly turning and brushing oil. There are several small pots in the corner of the drawer, one for each diner. Every time he eats a bean curd, the stall owner throws one into the pot. After eating, he will count the grains in the pot and collect money, which means "scattering beans to make money"
Hong he Jian shui Bao Jiang tofu
Tofu wrapped in Jianshui County, Honghe Prefecture, Yunnan Province is famous for its unique taste. As the folk saying goes, stinky tofu is called Lin 'an House (Lin 'an House is Jianshui). Smells stinky, tastes delicious, and goes up and up in Huang Cancan. Its four corners and octagons make people think, and they don't eat three meals.
Jianshui wrapped tofu is handmade, and the water used to make tofu comes from Dabanjing, Ximen, Jianshui, which is famous in Yunnan. Technically, the wrapped tofu has to go through the covering process after the normal production process, which is equivalent to rapid fermentation. Put the tofu blocks neatly into a sieve, wrap them tightly with white gauze and homespun, and put them in a ventilated place. If it is cold, cover it with fresh straw; if it is hot, cover it with gauze.
There is no shortage of tofu at the barbecue stalls in the booming night market. Tofu man squatted on the barbecue grill and looked unremarkable. A few minutes later, the wrapped tofu brain began to sing, steaming one after another, scrambling to show off its gradually expanding and punctured body, and the skin turned golden yellow. At this time, dipped in ingredients such as halogen rot juice, the aroma began to flood.
Put a trembling wrapped tofu on it and dip it in juice, and the tofu will begin to shrink and slowly absorb the juice. When I put it in my mouth again, a tender pulp poured into my mouth, and I didn't have to chew it at all. In this way, it slides into your stomach with the heat of charcoal fire, and then chews the skin carefully, which is another delicious food.
Hong he Shi ping tofu skin
Farmers' native soybeans and local natural well water have made Shiping tofu skin. Shiping bean curd skin is a famous traditional bean product in Yunnan, and it is also an excellent ingredient for entertaining tourists from afar.
Bean products are recognized as high-protein nutritious foods, while the nutritional content of bean curd skin is higher than that of soybean milk, which is over 40% in protein, twice that of beef and six times that of rice. It is a "star" ingredient in vegetarian dishes and a good product for women, children, the elderly and the weak.
Tofu skin needs to be soaked in warm water for 3 to 5 minutes before eating until it becomes soft and white, and cut into strips or blocks. There are different ways to eat according to personal preference. Use it to hot pot, you can eat it in 3 minutes; Cold salad, with sesame oil, pepper, vinegar, sesame and other seasonings, the beans are tender and smooth, spicy and refreshing; Stir-fried with vegetables, green peppers and other ingredients, the taste is not lost to meat products.
Oily bean curd
Oil tofu, also known as bean curd foam, is mainly made from soybeans by grinding, pressing and frying. The bean curd block is about 8 cubic centimeters in size, with golden color, smooth skin, silk screen inside, softness and elasticity. Once kneaded into a ball, it will be released and recovered, and it will not be moldy for a month.
Oil tofu can be used as the main course of steaming, frying and stewing, and can also be used as the ingredient of many kinds of meat. Whether it is a meat banquet or a vegetarian banquet, it is a good product: steamed with meat stuffing; Cut into pieces as an ingredient for cooking soup and stew, the soup tastes fragrant and won't rot for a long time; Shredded with shredded pork, bean sprouts and vermicelli, stir-fried or cold, its taste is fresher.
Oil-brine rot
Oil-soaked rot is an important variety of pickled products in Yunnan, and its production methods, varieties and tastes are diverse. In Yunnan, whether it is a prosperous city or a remote mountain village, you can eat cheap oil and halogen rot.
The pickling of oil and halogen rot is mainly stinky tofu made of soybeans. Stinky tofu requires fine texture, uniform block and uniform thickness. The stinky tofu is dried in the sun, drained of external moisture, soaked in proper amount of Chinese liquor, then wrapped with white sugar, refined salt, pepper, star anise and pepper powder, soaked with refined vegetable oil and pickled. Yunnan oil-bittern rot is welcomed by people inside and outside the province for its color, fragrance and taste.
Yuxi oil rot is very famous in Yunnan. Yuxi oil rot is characterized by bright appearance, soft and yellowish interior, and egg yolk fragrance after eating, which will not deteriorate after long-term storage.
Qujing Xuanwei Tangtanghuang Tofu
It is common to interplant thick and straight soybeans in the mountainous area of the pond, but when it meets the Huangshi slag spring flowing out of the valley, the most wonderful chemical reaction takes place, and yellow tofu is born, which makes Ruotang people proud for 300 years.
Ruotang Town is a small town in Xuanwei, Yunnan, which is famous for producing yellow tofu. This kind of tofu is dark yellow, two inches square. Looking at it, delicate and dripping, appetite greatly increased; Eat it, it's tender and delicious, and it smells delicious. Ruotanghuang tofu is famous for its rare raw materials and unique processing methods. For more than 300 years, its fragrance has not diminished.
Picking beans is the most ceremonial moment in the process of making yellow tofu. Apart from withered and malnourished beans, full and insect-free soybeans proudly announce their existence in the dustpan.
Before grinding beans, they must be shelled and then soaked in mountain spring water. This is a process of witnessing miracles. Sweet spring water gently melts the rough skin of beans and completely releases their soft souls. This is the unique "delicious secret" of Ruotang.
Speaking of eating, if the pond yellow tofu is enough to satisfy most of your imagination of cooking, it will be delicious if it is dried; Stir-fried with vegetables, tough, fragrant and pure; Fried parts, oily but not greasy; Barbecue dry dip, pull Xiang Ying mouth; Use a platter to add color and fragrance.
White tofu
Beans are a good source of protein. People use wisdom to grind beans into pulp and make them with gypsum or brine. After a long time of transformation, they finally become white tofu that everyone likes now.
A small white square, like a blank sheet of paper, can create pictures of various landscape figures. White tofu, because it is simple, has only bean flavor, but it is easier to be transformed and create all kinds of delicious food.
tofu
Soak soybeans in water, grind and filter out soybean milk, and add bittern or gypsum to soybean milk, which will condense into a very thin and soft solid-tofu. Tofu brain, also called tofu flower, is a snack made of soybeans, and individual tofu brains are made of peas, broad beans and other beans.
Whether it is salty bean curd or sweet bean curd, it must be eaten while it is hot. The simplest sweet bean curd with white sugar, advanced can also add brown sugar, red beans, taro, coconut; Salted tofu can be added with coriander, onion, leek, soy sauce, Chili oil, sesame oil, etc.
Vegetable tofu
In Yunnan people's recipes, vegetable tofu is a common dish, which is very common in some farmhouses or restaurants that operate simple meals. Tofu brain is also called fishing dregs, and the whole plate is eaten with soup and dregs.
The method of making vegetable tofu is relatively simple. Soak soybeans in water for a while, and then grind them into soybean milk with a traditional hand-pulled small stone mill or beater. Don't filter the bean dregs after beating. Put the water and bean dregs into the pot and cook until they are 80% mature. Then add vegetables such as cabbage or pumpkin, and then start to put salt water, and the bean dregs will take shape. In this way, this dish made of soybean milk and vegetables without filter residue is the authentic "residue stain"
Vegetable tofu is properly "spotted" with salt water, and the "residue" made is very textured, sweet and delicious, and rich in nutrition, which greatly increases appetite.