Hanzhong Vegetable Tofu
Hanzhong Vegetable Tofu, also known as vegetable tofu porridge, has a long history of making. It was originally a delicacy used to entertain guests in Hanzhong. So it's a popular food. The main raw material for making it is soybeans, which are soaked and ground into a pulp. The bean dregs are filtered out with a fine basket or gauze, boiled, and then the pulp, water, vegetable and sour soup are added to clear it. When tofu is formed, the tofu is filtered out and pressed into pieces. The tofu is tender in texture, as white as jade in color, and rich in protein. The way to eat it is sour and sweet. Add the remaining physalis water to rice and cook it. When it is almost cooked, add the tofu. It is sour and delicious. Especially when eating sour tofu, it is paired with fried chili peppers, minced garlic and other side dishes. After eating, it is fragrant and refreshing, with an endless aftertaste.
The origin of Hanzhong dish tofu
It is said that during the prosperous Tang Dynasty, there lived a young couple who were childhood sweethearts in Sangyuan Village, Xixiang County, Hanzhong City. The man was named Zhao Shanshun, and his wife was named Xuelian. They fell in love with each other after marriage. Xuelian gave birth to a fat boy, but she was very weak after giving birth and had no appetite, and she did not want to eat white rice or noodles. Shanshun cooked a bowl of tofu and brought it over, but Xuelian only took a few bites and pushed it aside, saying, "The tofu is too hard and I can't swallow it. It would be nice to make soft tofu flowers and add some green cabbage leaves." ".
One day, when he was cooking rice porridge, he was still thinking about making soft tofu curds. Only when the porridge overflowed the pot did he realize that he was busy ladling water into the pressure cooker. The water in the pot was gone. He was so anxious that he scratched his head and scratched his cheeks. . Seeing her husband's anxious look, Xue Lian quickly reminded him: "Pour the bowl of soy milk on the chopping board quickly." Shan Shun hurriedly poured the soy milk into the pot. After a while, he opened the pot and saw layers of tofu flowers floating on it. Shan Shun was surprised and happy. He quickly sprinkled the chopped green vegetables into the pot. When they were cooked, he scooped out a bowl and gave it to his wife. After Xuelian ate, she kept saying yes. She ate three bowls in a row and still didn't have enough. On the day when the child was one month old, Shanshun made a pot of green vegetables, soft tofu and flower rice, and invited relatives and friends who came to congratulate him to taste it. Everyone said that the rice was delicious, and they all asked Shan Shun how to make it and tried to imitate it. In this way, green vegetables, soft tofu and flower rice spread throughout the local urban and rural areas and spread to all parts of Hanzhong, where people called it "vegetable tofu".
How to make Chinese tofu
. Wash the soybeans and soak them for an hour or two until they are fully swollen. 2. Soybeans are usually beaten with a stone grinder. Of course, you can also use the beater , but the stone grinder tastes better. 3. Filter with a fine basket or gauze. Drain the paddle evenly and remove the bean dregs. Of course, the bean dregs can also be eaten. 4. Boil the soy milk. Pour in the slurry water, and the soy milk will quickly agglomerate into tofu curd . There are also ways to order tofu with brine, vinegar, etc., but slurry is undoubtedly the best. The filtered tofu soup can be reused to cook porridge, and it tastes delicious. 5. Strain out the clumped tofu and press it into blocks. 6. Add the remaining slurry to rice and cook porridge. When the porridge is almost cooked, add the pressed tofu. Cooked. 7. Served with chili peppers prepared with coriander, chili peppers, onions, garlic, etc. eat.
