Guangdong Heyuan Hakka bean curd, bean flavor rich, long cooked not paste, long steamed not rotten, have you ever eaten?
Release Time：
2019-10-08 15:42
Source：
Bean curd, also known as bean curd skin or tofu skin, is a very popular traditional Hakka food. With mild climate, abundant rainfall and sunshine, Lonchuan County in Guangdong Province has a unique Hakka culture, where the craft of bean curd has been handed down from generation to generation. The Hakka bean curd of Heyuan is yellowish white, oily and shiny, with a rich bean flavor and unique taste. After boiling the soymilk and keeping it warm for a period of time, a thin film is formed on the surface, which is then picked out and dried to form branches. The shape resembles a bamboo branch, so it is called bean curd. Longchuan bean curd, also known as Hakka bean curd, is a special food of Longchuan County, with a long history of tradition and unique local characteristics. The bean curd is a major industry in the rural areas of Longchuan County, good quality and quantity, very famous in the Pearl River Delta and Jiangxi Ganzhou. The first thing you need to do is to make sure that you have a good idea of what you are doing.
The most important thing is that it is the best way to get the most out of your life. Longchuan dried bean curd is known for its golden color, strong bean flavor, thick flesh, non-paste, non-shattering, and non-staining soup. The main reason for these characteristics of Longchuan bean curd is that they are made with the right materials, tools and methods. The so-called careful use of materials, that is, more locally produced soybeans, and must be grown in clay soil; the so-called careful tools, that is, the production of bean curd with cast iron pan, preferably a mixture of copper and cast iron, this kind of pan fast heat conduction, cooking pulp is not easy to paste, and there are a variety of metal substances required by the human body, this kind of pan to make the bean curd, bean fragrance and excellent taste; the so-called careful method, that is, the use of hard tree The process of wrapping the pulp is the most special, which creates the different taste of Longchuan bean curd.
Guangdong Heyuan Hakka traditional bean curd is less water, easy to preserve, soaked in water has very good toughness, long cooking does not paste, long steam does not rotten, soft and flexible, using such bean curd cooking, very delicious. The following is to see how to do cold tofu!
Ingredients: 300g of tofu, 30g of soy sauce, 2g of salt, 15g of oyster sauce, 6 cloves of garlic, 2 stalks of cilantro, 1 spoon of chili oil, 15g of rice vinegar.
Method.
1: Soak the bean curd in cold water for about 1 1/2 hours and cut into sections.
2、Boil water in a pot and add salt, pour the tofu into it and cook for about 3 minutes, soften it and then take it out and put it into the prepared cool boiling water to cool it, take it out again and drain the water.
3、Cilantro chopped, garlic chopped into garlic, soy sauce and oyster sauce mix well in advance.
4、Reheat the pot, add oil and stir-fry the minced garlic, add soy sauce and oyster sauce, add the tofu, add cilantro, vinegar and chili oil and mix well to serve.
Guangdong Heyuan Hakka bean curd, made with mountain spring water, selected high-quality soybeans, natural drying and become, light wheat yellow color, glossy, easy to break, neat shape and good quality, with a strong bean flavor, high nutritional value, known as the "meat of the vegetarian". Guys, have you ever eaten Guangdong Heyuan Hakka bean curd?
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