Secret old tofu

Overview

Nanaya sometimes gets hot-headed and comes up with some strange questions for no apparent reason, such as: Why do I like to eat bitter melon, which is so bitter? Why do mosquitoes bite me but not others even if I have type O blood. . . . . But what Cai Cai Wu is most puzzled about is why none of the dishes is our national dish. Just like kimchi is to Korea; sushi is to Japan; Song Dan is to Thailand. Is there a dish that spreads throughout the southeast, northwest, and even small towns across the country? Well, it seems like there really isn't. . . . . . However, there is one dish that Cai Caiwu has always eaten since I was a child, and my family and friends also love to eat it. It can be served cold, braised, souped or stewed, and there are differences between the south and the north due to regional differences. Tofu is something everyone is familiar with. From a small soybean, after soaking, grinding, slurrying, and simmering, tofu and tofu skin emerge as the times require. In my impression, my grandma grinded the tofu bit by bit with a stone grinder. She scooped the soybeans and water into the stone grinder with a spoon and turned the stone grinder. As the stone grinder rotated, the white bean juice and bean dregs flowed out from the cracks of the stone grinder. Time is always given the taste of memory by food. At that time, the tofu and bean curd were all freshly ground by ourselves, and the rich flavor of soy milk filled the whole house. In the blink of an eye, the green years flew by. My grandmother was old and could no longer push the stone mill. The unused stone mill was already covered with moss. Looking back on the past, those feelings that marked the green years and simplicity seemed so precious. I have eaten so much tofu. The tofu recommended by Cai Cai Ya today does not need to be cut with a knife, just tear it by hand. Without the contact of the knife, the tofu is more tender. Paired with Thirteen Incense, the color is not bright, but the flavor is rich, making it a perfect addition to rice.

Tags

• home cooking
• private kitchen
• old man
• summer recipes
• lunch
• dinner
• lao doufu
• lean meat
• onions
• oyster sauce
• pepper noodles
• thirteen incense
• garlic
• pepper

Ingredients

Steps

1. 1 Prepare raw materials in advance

   

2. 2 Tear the tofu into triangular pieces by hand; cut the green onion into flowers; chop the lean meat into mince; mince the garlic and set aside

   

3. 3 Blanch the tofu in boiling water with salt

   

4. 4 Pour oil into the pot and heat it up, add chopped green onion and garlic and sauté until fragrant, then add minced meat and stir-fry until fragrant, then add oil, Sichuan peppercorns and thirteen spices

   

5. 5 Put the tofu into the pot and stir-fry gently, then pour in appropriate amount of water and simmer until the soup thickens

   

6. 6 Just before serving, add salt and pepper to taste, sprinkle with chopped green onion and serve