Gusu Fragrant Rot [Guangdong Chaozhou Specialty]

What is Gusu fragrant rot? Authentic Guangdong Chaozhou specialty: Gusu fragrant rot

Content summary:Do you want to know what Gusu fragrant rot is? This article is a detailed introduction toGuangdong Chaozhou specialty - Gusu fragrant rot. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gusu fragrant rot. The full text takes about 8 minutes to read, mainly including the basic introduction of Gusu fragrant rot and its nutritional value? What are the characteristics of Gusu fragrant rot products? How did the history of fragrant rot in Gusu come about? The production method of Gusu fragrant rot, etc

Basic Introduction to Gusu Fragrant Rot

Tofu Legend was invented by alchemists under Liu An, the King of Huainan in the Han Dynasty, and has a history of two thousand years. Tofu is a national food, and the way Teochew people call tofu is slightly different from that of other places. In Teochew people's minds, tofu with soup and water is called tofu pudding from other places. In the past afternoon, people would stroll through the streets and knock on a copper gong (called "Tofu Empty") to sell tofu. Tofu can be eaten with sugar or served as soup with diced vegetables for dinner, but now it has gradually faded from people's sight. People from other places called Tofu Chaoren as "dried tofu (pronunciation officer)", and people from other places called Tofu Chaoren as "fragrant rot", so the black dried bean curd introduced into Chaozhou from Suzhou is called "Gusu fragrant rot"

Chaozhou Gusu Xiangdu is most famous for its Laojun Hall. Mr. Huang Meicen wrote in "Chaozhou Street Talks": "In the past, Sanjia Lane was Xiashuimen Street (horizontal road), and in front of it was Xiadongping Road (also known as' Xiadongdi '). There is a section of alley here called Laojun Hall Lane, which is 63 meters long." Haiyang County Annals, Volume 217, Historical Relics Brief "records:" Yuanmiao Temple, also known as Tianqing Temple, was built on Chengdong Street during the Song Zhihe period and is now abandoned. It was rebuilt during the Qianlong period of the Qing Dynasty and is now called Laojun Hall "... In the early Qing Dynasty, a wandering Taoist from Gusu came to stay in the hall and stayed there for a long time. Now, everyone has a certain emotional connection and teaches the refined and fragrant methods of their hometown to the Taoists in Laojun Hall... Then the Taoists in the hall teach nearby residents and shops, such as the' Li Caili 'brand, because its production method is derived from the Taoists in Gusu, so it is called' Gusu Fragrant Rot ' What is the nutritional value of Gusu fragrant rot

2. The soybeans used to make tofu contain about 18% oil, most of which can be transferred to the tofu. The proportion of linoleic acid in soybean oil is relatively high, and it does not contain cholesterol, which is beneficial for the growth and development of the human nervous system, blood vessels, and brain

3. Tofu does not contain cholesterol. It is a Tonic Diet for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease

The surface of the finished product has a brownish red luster, with a sweet and salty taste that blends the aroma of various secret spices and the unique bean aroma. It is delicate, soft, and elastic when tasted

How to make Gusu fragrant rot

1. First, select high-quality soybeans, squeeze them into soybean milk, and then boil soybean milk

2. Sterilization, heating causes protein denaturation, which is beneficial for the "sterilization" process (protein) to easily solidify

3. After soybean milk is boiled and barreled, the next process is "bittern"

4. It is to make the proteins inside coagulate and form flowers. It can be pressed into dried tofu after a while. It solidifies like tofu pudding and takes about half an hour

5. After half an hour of "bittern", soybean milk is condensed into white and tender tofu flowers, which can then be pressed into dried tofu, and then the pressed dried tofu are cut into an inch sized piece

6. Halogen production. This process requires adding various ingredients such as white sugar, soy sauce, and spices, repeatedly marinating and drying

7. This sauce is made by using brown sugar to make red soy sauce, so every time it is cooked, the color becomes darker, and the final color is black. It needs to be cooked 5 or 6 times, each time taking half an hour<8. The braised sister-in-law has a shiny color and is rich in braised sauce. It is fresh, sweet, soft, and sticky, leaving an endless aftertaste. Can be eaten