Unit 2 Composition Puning Dried Bean Curd, Volume 2, Grade 6
The earliest person who made dried beancurd was Guangnan Village, Liaoyuan Street, Guangdong Province. He learned to make dried beancurd as early as the early Ming Dynasty. At the end of the yuan dynasty, there were many heroes in the central plains, and wars continued. Later, Chen Youliang was defeated by Zhu Yuanzhang. His military adviser He (known as the mother louse fairy) and people who were familiar with scientific geography lived in Puning area, helping the ancestors of Puning to build houses, build doors and repair graves. After the death of Xu Shi, the second ancestor of the Chen family in Guangnan, Liaoyuan Town, it happened that the local teacher lived here. Later generations asked him to build a tomb for his ancestors, so they chose the land on the Boron Mountain in Tieshan List, named "Beauty Offering Flowers". Because of the hospitality of the host family. Feeling the hospitality of my host, I really want to repay my host again. After the completion, He Ye Yun mysteriously asked his master, "According to the geographical features of your hometown and the geomantic aura of your ancestral grave, the descendants of your hometown will be in droves in the future. I don't know if you want to do it at sunrise and rest at sunset, or is it expensive every three years? " Without thinking, the host casually replied, "Of course, a thousand officials a day are better." He Ye Yun BanZhi a calculate, know that this is a secret, sighed sadly. Therefore, according to the local resources and the characteristics of water and soil, he taught the villagers in Guangnan the technology of making dried tofu (the sound of "dry" is the same as that of "official"), so as to round up the saying of "a thousand officials at sunrise".
The main raw materials of dried bean curd are soybean, potato flour, gypsum and brine. The technological process is: soaking beans, grinding, deslagging, boiling, powder testing, mixing gypsum powder, sprinkling salt water, wrapping, stamping, pressing acid water, cooking and so on. Among them, the soaking time should be timely, otherwise it will affect the quality of dried beans; Soy milk powder test, gypsum mixing temperature must be accurate, should be based on different powder quality, palm according to different temperatures, otherwise the whole will be destroyed; Salt water should also be sprayed in time; Water quality is the most important factor to determine the quality of dried tofu. Perhaps this is the mystery, that is, the scientific truth. Interestingly, after the authentic Guangnan dried bean curd is made, there is a small concave square seal in the middle of each dried bean curd to symbolize the official seal.