Tofu can be divided into south tofu and north tofu, and the key to the difference lies in the different materials used to order tofu. South tofu uses gypsum as coagulant, and the tofu made is bright, smooth and white as jade. Except for some ways of eating tofu, South tofu is far superior to North tofu in cold dishes and soup. But bite, mellow, fried, home-cooked tofu and other dishes are not as good as northern tofu. The coagulant used by Beidou Fu is the brine that Yang Bailao drank when he committed suicide in the movie "White-haired Girl", which is used as a teaching material for classroom education. After reading Wang Zengqi's prose, he said that the North Tofu is so firm that you can even hook a piece of tofu with a scale and walk for dozens of miles. I don't know if this is true, but I'm ignorant and don't know the details. However, it's not a pity if you don't have the chance to taste this unbreakable northern tofu like the friendship between China and North Korea. This should be a good thing.
In Guizhou, ordinary families make tofu? Tofu factory doesn't mass produce? The coagulant used is neither gypsum nor salt water, but sour soup. What is this sour soup? Is it the light yellow tofu water that was scooped out when making tofu last time? People call it? Store the draft in a sealed way, and let it ferment and turn sour. This is a coagulant. When in use, mix with clear water, adjust to proper acidity, slowly pour into boiled soybean milk, and gently stir. Soybean milk gradually condenses into tofu, and when inserted vertically with a chopstick, it means that tofu begins to coagulate. This kind of sour soup tofu is characterized by: mellow, fragrant, white, tender, fresh, bright, crystal clear and comfortable to look at. Anyone who has eaten sour soup tofu can ignore the so-called north-south tofu. The tofu used in Zunyi bean curd rice and bean curd noodles is sour soup tofu.
However, the acidity or concentration of this sour soup is not quantified, so it is difficult to grasp. I once asked an experienced rural aunt, but she couldn't answer, so she mixed sour soup herself. She fiddled for a while, carefully distinguished the taste, and then added and subtracted to win. She giggled and said, here, that's it. ? I took a sip of the bowl, but the unmeasurable acid concentration was still confusing, and I could only shake my head and sigh with a wry smile.
Tofu Corner, a street snack popular in Guiyang for decades, uses this sour soup tofu. If you switch to gypsum tofu or brine tofu, you can be sure that no one cares.
Love tofu fruit is a famous street snack in Guiyang. Its main ingredient is white tofu with sour soup cut into rectangles. When making, put oil on the iron baking bed, use chaff shell as fuel, smoke and bake slowly, and constantly turn the tofu blocks to make them evenly heated. Inside, the bean curd brain is white, hot and steaming, and the skin outside is shiny and Huang Liang, and the fragrance is overflowing, which is the finished product. When eating, mix the seasoning and dip it in water. The seasoning is made of soy sauce, monosodium glutamate, balsamic vinegar, chili sauce, sesame oil, chopped green onion, Jiang Mo, litsea cubeba, cocklebur root, bitter garlic, etc. Sour, spicy, fragrant, fresh and salty, the taste is endless. Its characteristics are crisp outside and tender inside, salty and spicy, smooth, full of fragrance, cheap and good, and can be seen everywhere in the streets. It is a popular snack in Guizhou. Although it is very popular in Guizhou, to be honest, the taste of love tofu horns in various counties is far less than that in Guiyang, and eating love tofu horns is still superior to Guiyang.