Tofu originated in our country. It is a food with a long history and rich nutrition, suitable for all ages and young people. People's love for it has greatly promoted the production process of tofu, making it appear on the Chinese dining table in various ways.
in Midu , Miyi Tofu is well-known, its bean taste is original, mellow in the mouth, and sweet aftertaste. This is not only suitable for the wise and diligent men and women, but also from this spring.
Pearl Spring, because water droplets of different sizes rise from the bottom of the spring all year round, like strings of pearls, hence the name Pearl Spring. It is located at the entrance of Wensheng Street, Yonghe Village Committee, Mizhi Town, about three meters deep The spring water is warm in winter and cool in summer, clean and sweet.
This was once a must-pass place for the ancient Tea-Horse Road in western Yunnan, and it was a place where horse-driving people often eat water. Now that the horse gang is gone, the first person to visit here every morning is the tofu shop in the village. According to relevant experts, the minerals contained in the Pearl Spring Water is moderate. The tofu made from it has the best appearance, color and sweet taste. Sweet and moist.
Nie Lei, who lives at the end of Wensheng Street Village, has been making tofu with his grandmother since he was in his teens. Now he is forty years old and has independently supported his grandmother's tofu workshop with his wife. In order to ensure the taste of his ancestors, although tap water has been installed at home, He still carries a load through this narrow and long ancient post road every day. When he comes here, he has to wash about 300 kilograms of soybeans at most.
Soybeans soaked and baptized by pearl spring water, grinding them with traditional stone mills is the greatest respect for the production of Mizhi tofu. In Nie Lei's memory, I often hear my grandmother say that on the distant ancient road, the horse gang came, the guest rooms in Niejiama shop were full, and the tofu racks in the grandmother's tofu shop were empty...
Grinded soybean paste beans The smell is released and the texture is thick. With the help of the leach rack and leach pat, the smooth soy milk is separated from the white bean dregs in an orderly manner. Soy milk is the direct raw material for making tofu, while bean dregs have become the most ideal feed for livestock at home.
points tofu is the most critical step in the tofu making process, and it is about success or failure. Using brine tofu is the biggest difference between Mizhi and other places to make tofu.
The heated brine is poured into the boiled soy milk in proportion. For 2 or 3 minutes, the protein in the soy milk instantly solidifies and forms. At this time, Nie Lei wanted to drain a or two scoops of tofu water from tofu flower and pour it into the old brine, with the purpose of making this pot of brine that has not been replaced all year round for a long time.
Under external force extrusion, the tofu is formed after 5 minutes. The tofu drawn with brine contains less water and has a soft and tough taste, and has a strong bean aroma and a sweet aftertaste. As the saying goes, "When you arrive at Midu, you don't want your wife." Mizhi Tofu, under the skillful hands of Midu's wives, has transformed into a table of rich tofu dishes.
45-year-old Li Deling worked as a waiter in a hotel in Midu County for two years. With the development of tourism resources in her hometown, she returned home and opened a farmhouse to meet the guests from all over the world. She used local tofu as the main ingredients and started the famous Miyi tofu feast.
Happy tofu is the most popular dish in her store. Fresh tofu is opened, stuffed with simple seasoning meat filling, wrap the noodles with flour and fry them in the pan. After frying, stir-fry with green peppers and red peppers. It is fragrant and spicy, making people happier the more they eat.
Creative vegetable spicy tofu rounds, mash the fresh tofu, mix well with fresh meat, small powder, eggs, and salt, hand-rooted into balls, and fry them in a pan to make them burnt on the outside and tender on the inside. Cut the fresh tomatoes into pieces and stir-fry them. Add some crumbs, chili and season them. Add water to mix the sauce, and add fried tofu balls and cook them together. Under the action of high temperature, the tofu Yuanzi tried her best to suck the soup. Sour, sweet and spicy, the taste of traditional tofu balls has become richer.
On Li Deling's tofu feast , in addition to seeing creative dishes like pot stickers tofu , spicy and sour rice balls, and happy tofu, you can also taste traditional dishes commonly eaten by local villagers at home, such as steamed edamame , pure tofu, green garlic boiled edamame, etc. She used all the methods of cooking, such as stir-frying, frying, boiling, steaming, and cold salmon, and exquisitely cooked tofu dishes teasing the taste buds of diners and comforting the nostalgia on the tip of her tongue.
When Li Deling, the owner of the farmhouse in the village at Wensheng Street, sent away a wave of customers, in the tofu workshop at the end of the village, Nie Lei's wife laid clean straw in the tofu frame making edamame and cut the remaining tofu into appropriate sizes in the tofu workshop at the end of the village. , After drying for a long time, wait in the dark for the transformation of time to bring them to another delicious world.
People say that secret water is easy to nourish people. Perhaps it was the clear spring in Wensheng Street that moistened this unique water quality, nurtured the top ten sisters who were sweet and beautiful, and also made the famous secret tofu, and had the confidence and domineeringness to achieve this tofu feast.
Source: Dali Radio and Television Station Yang Wanqing Zhao Yungui Shan Zhixiong
Editor/Ma Xiaoyan
Editor/Xiang Xiaoying
