There are countless foods in Wuzhou
Which one is your favorite?
has such a delicacy
is unique to Wuzhou
"It will change when you leave the dragon island"
guess which delicacy is?
(hint: Guangxi pig liver)
This style is produced by 135 editor, and no third-party editors are allowed to plagiarize it. Offenders must correct it.
is right,
, the answer is tofu liver".
How to make such magical bean curd residue
delicious? The editor strongly recommends this
Baihua stuffed bean dregs roll
Baihua stuffed bean dregs roll
material
tofu residue, pork, fish
Make
Make a piece of tofu residue into a sheet with a thickness of about 1 mm
z 0zz Pork and fish minced meat
·Slowly roll up the tofu dregs coated with minced meat, deep-fry them in a frying pan until they are colored, and then simmer
·Pour with egg white and other toppings made with Baihua Gorgon sauce
is out!
The taste of tofu residue and meat filling
blend with each other
perfectly!
diners point to comment
citizens Ms. Lin
tofu dregs is a characteristic of Wuzhou, and there is no tofu dregs outside of Wuzhou. The bean dregs roll made by Huifengyuan Restaurant is equivalent to stuffed bean curd dregs. It is cut into slices and then rolled with some meat and some mushrooms. It is really delicious.
as a senior gourmet (chi) editor (huo), I heard that this tofu residue can only be made in Wuzhou, and cannot be copied elsewhere. For decades, people from Guangdong and Guangxi have come to Wuzhou to "learn from experience" and learn how to make tofu residue. Although the technology has been mastered, there have been no successful production examples. Therefore, there is a saying among the folks that "Wuzhou bean curd residue cannot be produced in Longzhou."
"Eggs and delicacies"
Speaking of the origin of Wuzhou bean curd residue, there is a legend. It is said that more than 100 years ago, there was a poor family in Bingquan, Wuzhou, who often had no food and clothing. They depended on charity or tofu dregs bought at a low price to feed their hunger. Once, he took home a lot of tofu residue and couldn't finish it for a while, so he put it in the cupboard. A few days later, he found that the tofu residue had grown a layer of yellow mold and had condensed into lumps. The owner felt that it was a pity to discard it, so he wanted to try to see if it could still be eaten. After cooking and tasting, it was unexpected that these moldy and hairy tofu residues are more delicious than fresh tofu residue.
After painstaking research and repeated trial production, he finally produced a kind of "mold tofu residue" that is soft and elastic, shaped like a rice cake, and covered with pink fimbriae on the surface. After the citizens bought it and cooked it, they were full of praise. , And soon became a popular item. During the period of the Republic of China, the famous Liurong Temple in Guangzhou once specially sent people to buy tofu residue from Wuzhou to make high-quality vegetarian dishes. Since then, Wuzhou tofu residue has become popular in Guangdong and Guangxi.
The legend is inexhaustible. The food is delicious.
I wonder if you are tempted by this food?
might as well find a time to cook
yourself or invite friends and relatives to the restaurant
in any case
is good (yi) good (qi) product (zhang) taste (pan)!
reporter, Wang Weihong, Huang Wei
editor, Lin Jiaxuan
review, Zhou Chunbo, Tan Jiaolong
producer, Dong Min
