Huizhou Maotofu (Mount Huangshan specialty)

What is Huizhou hairy tofu? Authentic Mount Huangshan specialty: Huizhou Maotofu? This article is a special article that introduces the special product of Mount Huangshan in Anhui Province - Huizhou Maodouin detail. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Huizhou Maodou. The reading time of the full text is about 6 minutes, mainly including the basic introduction of Huizhou Maodou and what is the nutritional value of Huizhou Maodou? How did the history of Huizhou hairy tofu come about? The production method and tasting method of Huizhou hairy tofu

Basic Introduction of Huizhou Mao Tofu

Mao Tofu, also known as moldy tofu, is a traditional famous dish of the Han ethnic group in the Huizhou region. It is a moldy product with white hairs on its surface.

. The main method is to cut tofu into chunks, ferment it to grow about inches of white fur, then fry it in oil until both sides are slightly charred, and then braised. The most interesting way to eat is when you encounter street vendors walking around, picking dry firewood and hairy tofu on one end, pouring sesame oil and chili paste on the other, and chatting while eating in an oil pot. It is both delicious and has a unique flavor. Huizhou people who have been living out of town for a long time will feel a strong sense of homesickness when it comes to hairy tofu

The production method of Huizhou hairy tofu

a. Pulping

Select high-quality soybeans and wash them with water to remove impurities. Soak them in water for 6-10 hours until the bean paste is fully expanded, without any hard material in between; Soak the soybeans and water in a weight ratio of two parts water and one part soybean, and inject them into the hopper of the grinder at the same time, mix and grind them; Soybean milk and soybean dregs are discharged separately; Heat soybean milk until boiling, and cool it naturally to 75 ℃± 5 ℃

b. Drip the sauce

Take the water that drips out during the solidification process of regular tofu production and let it sit naturally for 3 days for later use; According to the weight ratio of 7 parts of soybean milk: 0.8-1.5 parts of drenching water, inject the spare drenching water into the milk bucket, mix and solidify for 12-16 minutes

c. Mold shaping and cutting

After solidification, the slurry is injected into the mold box with filter cloth, pressed and molded, and then released from the mold; Cut into small pieces; Collect the dripping water for the next batch of slurry to use

D. Emulsification

Place the cut tofu pieces flat on bamboo strips, leaving gaps between each piece, and set the ambient temperature to 15 ℃ -25 ℃; After 3-5 days, the tofu surface will grow uniform and fine hairs, indicating that it has been emulsified and matured

E. Prepare cooking ingredients according to the following weight parts

The composition of each cooking ingredient is: 2 parts of Polygonatum sibiricum, 1 part of American ginseng, 0.5 parts of Angelica sinensis, 1 part of ginger, 2 parts of garlic, 2 parts of chili pepper, and an appropriate amount of salt and sugar

f. Packaging should be done in one of the following two ways:

First, after cooking, packaging: emulsified tofu should be soaked in edible vegetable oil to make the surface crispy and golden. After removing, it should be cooked together with various cooking ingredients and water. The weight ratio of tofu to cooking ingredients is 10 parts tofu and 1 part cooking ingredient. The amount of water added should be the same as the total amount of tofu and cooking ingredients. After boiling, sprinkle with chopped scallions, seal with cooked vegetable oil, and vacuum package it

Secondly, tofu and cooking ingredients packaging: Emulsified tofu is soaked in edible vegetable oil to make the surface crispy and golden. After being removed, it is directly vacuum packaged. Then, tofu is packaged with the prepared cooking ingredients in a ratio of 10 parts by weight tofu and 1 part cooking ingredient

Tasting and eating methods of Huizhou hairy tofu

Tofu: Tofu should not be cooked with spinach and scallions, as it can produce calcium oxalate, which is prone to forming stones; Tofu should not be consumed with honey, water bamboo shoots, bamboo shoots, or pig liver