How to make Huizhou hairy tofu
Huizhou hairy tofu is a traditional dish in Huizhou, Anhui Province, famous for its unique flavor and production technology. In recent years, as short video platforms pay attention to traditional cuisine, hairy tofu has become a hot topic again. This article will introduce in detail the production method of Huizhou hairy tofu, and attach relevant data for reference.
1. The origin and characteristics of Huizhou hairy tofu
Huizhou hairy tofu has a history of more than 600 years. It is characterized by the surface being covered with white mycelium (commonly known as "hair"). It has a dense texture and a light fermentation aroma. Douyin data in 2023 shows that the topic #毛豆奶# has been played more than 120 million times, making it the TOP3 most popular Anhui cuisine.
| Platform | Related topics | Popularity in the past 10 days |
|---|---|---|
| Douyin | #Huizhoufood | 35.8 million views |
| #traditional tofu recipe | 425,000 discussions | |
| little red book | Homemade hairy tofu recipe | 12,000 collections |
2. Preparation of production materials
Traditional recipes require strict selection of local ingredients:
| Material | Dosage | special request |
|---|---|---|
| soybeans | 500g | Huizhou local new beans of the year |
| mountain spring water | 3000ml | pH value 6.8-7.2 |
| brine | 15g | Magnesium content ≥28% |
3. Detailed production steps
1.Soaked beans:Soak soybeans for 8-10 hours (need to be refrigerated in summer)
2.Refining: Bean to water ratio 1:6, grind with stone mill, modern wall breaking machine can be used
3.boil pulp: Bring to a gentle boil and maintain at 92°C for 15 minutes
4.Order the marinade: Slowly add salt brine at 85℃ and let stand for 30 minutes to form.
5.Cut into pieces: 6×6×3cm standard block, weight error ±5g
6.fermentation: Temperature 18-22℃, humidity 75%, duration 5-7 days
| fermentation stage | time | hyphal state |
|---|---|---|
| Early stage | 24 hours | Tiny white spots appear |
| medium term | 3-4 days | Mycelium length 2-3mm |
| mature stage | 5 days later | Mycelium is dense and velvety |
4. Cooking skills
1.Fried: Heat rapeseed oil to 180℃ and fry for 3 minutes on one side until golden brown
2.sauce: The traditional version uses Huangshan chili sauce + minced garlic + light soy sauce, the new version can add honey
3.side dishes: It is recommended to pair it with Huizhou dried bamboo shoots or Keemun black tea to relieve tiredness.
5. Things to note
• Avoid contact with raw water during the fermentation process to prevent bacterial contamination
• Modern families can use yogurt machines for constant temperature fermentation
• The 2023 Anhui Provincial Quality Inspection Report shows that the protein content of qualified tofu should be ≥12.5g/100g
According to food big data, searches for hairy tofu will increase by 300% during holidays, especially around the Spring Festival. Mastering how to make this traditional delicacy not only allows you to experience Huizhou food culture, but also adds special flavor to the family table.
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