Qingfang (method of making Qingfang fermented bean curd)

This food meansqingfangIs stinky tofuqingfang, and although stinky tofu smells rather stinky, it tastes special.qingfangIt is fragrant, and this is also a local specialty in Hunan. This food is fermented bean curd. It can be said that the name of the Empress Dowager Cixi is also very appropriate.qingfangIt also made this food high-end. There is a problem with the topic. Cixi died in Guangxu in the 34th year of Puyi's accession to the throne and the new year's name was changed to "Xuantong". The topic should use solesqingfang; I studied wholeheartedly, and gradually forgot about this matter and even resumed my old business in the autumn. I suddenly thought of the small jar of tofu. I hurriedly opened it and found that the stench was overwhelming. The tofu had turned green. It was a pity to abandon it. I boldly tasted it for a unique flavor. So I sent it to my neighbors to taste it, and they were all surprised that Wang Zhihe failed repeatedly. So I worked hard to manage the stinky tofu and introduced it into the royal dining room of the palace in the late Qing Dynasty. It became a daily dish for the Empress Dowager Cixi. The Empress Dowager Cixi gave it the name" Qingfang", which doubled its value; In ancient China, the eight positions were named "Qingfang","Yangwei","Xunfang","Zhufang","Yanfang","Kunfang","Baifang","Sufang","Qianfang", in the north,"Xuanfang", and "Yinwei", in the northeast,"Genfang". In ancient Chinese culture, the positions were rich and diverse and had profound connotations. The east was the place where the sun rose, symbolizing vitality and hope,"Qingfang."

Sufu is one of the traditional foods in China. Green side and white side are the two main production methods. In the production process of green side sufu, it is emphasized that natural fermentation is used to produce this kind of sufu. When making this sufu, relatively primitive techniques will be used to naturally infect the tofu with microorganisms. After a long fermentation process, it will produce a unique aroma and taste. Because the fermentation time is long, green side sufu usually has a deeper taste and unique taste. White side; Qingfang fermented bean curd, also known as stinky tofu, is a unique fermented bean curd product. This fermented bean curd is famous for its special odor and unique blue or bean green color. The main raw material is high-quality Heilongjiang soybeans, supplemented by Wutongqiao Mucor fermentation and self-prepared high-quality stewed soup production process includes multiple steps such as pulp grinding, pre-fermentation, pickling, and post-fermentation. The whole process lasts for 160 days. During this process, the role of Mucor; The green side and white side in fermented bean curd represent different flavors and production processes respectively. Green side and green side fermented bean curd, also known as stinky fermented bean curd. It is characterized by its unique processing process and obvious hydrogen sulfide odor and ammonia odor. During the curing process, bitter pulp water and salt water will be added, so that the finished product has a more thorough fermentation of bean green color and rich amino acid content, especially higher content of alanine and esters, so it has a special sweetness and ester aroma; Green fermented bean curd refers to stinky fermented bean curd, also known as Qingfang. It is made by adding bitter pulp water and salt water during the curing process. Therefore, the fermentation process of bean green stinky fermented bean curd is more thorough than other varieties, so the amino acid content is richer, especially It contains more alanine and esters, which makes people feel special sweetness and ester aroma when eating stinky fermented bean curd. However, because this type of fermented bean curd is thoroughly fermented, the sulfur amino groups and amino groups of some proteins are freed after fermentation.

Qinglan Project Qingfang is not an apprentice. This person's nickname is Qingfang Qinglan Project Qingfang refers to the person. This person's nickname is Qingfang Science and Technology Innovation Team Training objects The research direction belongs to key areas of economic and social development or major scientific and technological cutting-edge issues have clear innovation goals and technical routes, and the research work to be carried out can produce new technologies, new processes, new products, patents, and other innovative achievements. The team leader is highly advanced; Basic introduction to Qingfang fermented bean curd. According to legend, Qingfang fermented bean curd was first famous in the Beining period and has been loved by people to this day. It is soft and delicate in texture, delicious in taste, unique in flavor and rich in business. It is easy to be digested and absorbed by the human body. It has won the Provincial and National Quality Silver Award. It is a famous and special product of Xuzhou. Xuzhou Qingfang fermented bean curd is made of soybeans, soaked, ground, pressed into tofu, and then cut into small pieces. It is put into the fermentation room for pre-fermentation. After that, it is reprocessed; In ancient documents, the concept of green square was often used to refer to the East, which played an important role in astronomy and feng shui in ancient China. In the Song Dynasty Fu Rui Zhi, a miracle about the connection of green square and red square was recorded. At that time, the auspicious sign of Jingyun appeared. Among them, the red square qi and the green square qi complemented each other. Two stars appeared in the red square, while only one star in the green square. This phenomenon is regarded as an auspicious omen, reflecting the ancient people's understanding.

The difference between green square and red square is different in color and different in smell. 1 Green square is stinky tofu, green gray, as shown in the figure below. Red square and red square are red tofu. Red square is red, as shown in the figure below. 1 Green square smells smelly. 2 Red square has no peculiar smell, and the texture is fine and neat in shape; Yes, there is a very interesting story about why it is called Qingfang. It is said that after Wang Zhihe invented stinky tofu, he opened a Wangzhi and Nanjiang Garden in the Qianmen area. At that time, it could be said that it was popular all over the capital. Even the Empress Dowager Cixi was alarmed. He was not an ordinary person. He ate delicious food all over the world. She praised Wang Zhihe's stinky tofu and later gave it the elegant name "Qingfang" because of its boxy gray character; Green side fermented bean curd, also known as green tofu stinky tofu, is a traditional fermented bean product with a long history in China. Its production method is unique, delicious in taste and rich in nutrients. It is deeply loved by people. The production method of green side fermented bean curd will be introduced in detail below. First, we need to prepare the following raw materials, soybean gypsum powder, salt, pepper powder, star anise, fragrant leaves, grass fruit, cinnamon and other spices to soak the soybeans in clear water in advance for the soaking time; Jiangsu Xuzhou specialty Qingfang fermented bean curd is a kind of bean product with unique flavor and rich nutritional value Basic introduction Qingfang fermented bean curd was first famous in the Beining period. It has soft and delicate texture, delicious taste, unique flavor, and rich nutrients. It is easy to be digested and absorbed by the human body. It is a famous and special product in Xuzhou. It uses soybeans as raw material, and is soaked, ground, pressed and fermented to make nutritious green bean curd, the raw material of dried bean curd with nutritional value.

"Green Fang Returns to Liushi" comes from Xiang Anshi's Night Rain in the Song Dynasty "Green Fang Returns to Liushi" The whole poem Night Rain in the Song Dynasty Xiang Anshi didn't know the rain at night. The first sight of the mud and green Fang returns to Liushi in the early morning, and the red has not yet reached the peach grower far away from the water. The rope is drawn back to the rope. The deserted staff greets the old servants, and happily hoeing and plowing the night rain together. Xiang Anshi Translation Appreciation and Poetic Night Rain is a poem written by Xiang Anshi, a poet of the Song Dynasty. The poem depicts the scene of night rain in concise language; 1 ** Qingfang ** Qingfang, which is what we often call stinky tofu, shows a bluish-gray color! Green square #2 ** Red square * Red square refers to red fermented bean curd, its color is red! Red square #Smell difference 1 ** Green square * Green square * Green square will smell a unique stench 2 ** Red square * Red square has no peculiar smell, fine texture and neat shape, nutritious tofu, whether it is green square or red square.

Green fermented bean curd, also known as stinky fermented bean curd or green fang, is added with bitter syrup and salt water during the curing process, so it presents a unique bean green color. The fermentation process of this fermented bean curd is more thorough than other varieties, so it contains more abundant amino acids, especially the more alanine and esters, which makes people feel the special sweetness and ester aroma when eating it. However, due to its thorough fermentation process, there will be some protein sulfur after fermentation; Qingfang is a kind of fermented bean curd. According to legend, Wang Zhihe entered Beijing in 1669 in the eighth year of Kangxi of the Qing Dynasty, and failed to participate in the imperial examinations. He stayed in the capital. In order to make a living, he started a tofu business. While making a living, he studied hard to prepare for the origin of the next department. The tofu he made had not been sold out. It was midsummer. He was afraid that it would go bad, so he cut it into square small pieces, add salt, pepper and other seasonings, and put it in a small jar to marinate. From then on, he stopped grinding, concentrated on studying, and gradually forgot about this matter.