Zhuxi bean curd is very special in both color and taste. Smell the aroma, look attractive, and eat a refreshing appetizer. It has the effect of appetizing and stimulating appetite, and it makes people memorable after eating. When I was a child, I had to have tofu milk every time I ate. Even now, I still have a soft spot for tofu milk. As long as there is tofu milk, the rice is particularly delicious.
Tofu milk, some people call it moldy tofu and milk rot. It is one of the traditional fermented foods with a history of more than 1 years, and it is produced all over the country. However, due to different regions, the taste and color of tofu milk are also different. In terms of taste, there are salty, sweet and spicy flavors; In terms of color, there are red, white, blue, sauce, and colors. Zhuxi's bean curd is a kind of mixed bean curd, which is full of color, flavor and taste.
The reason why Zhuxi bean curd has good quality and delicious taste is because of its unique production environment. Zhuxi is a mountainous county with a forest coverage rate of over 77.5% and no industrial pollution. This makes its water quality excellent, the air fresh, and the four seasons are distinct, which provides convenience for the seasonal production of tofu milk. Every winter, after the ninth festival, every household will start processing tofu milk, and will never do it again after the ninth festival. Especially in packaging, local earthenware jars are mainly used, which effectively protects the natural fragrance of bean curd.
The production process of Zhuxi bean curd is very particular, and every procedure is well done. When I was a child, my mother told me that you must be careful when making tofu milk. You can't be careless. If you are careless, it will go bad, vomit and even be inedible.
The production of Zhuxi bean curd is very technical, and it takes one and a half months to produce it once. Its procedures are as follows: the first step, choose the best soybeans to soak, grind, boil, order, filter, and finally press dry to form. The formed tofu should have a certain hardness and contain much less water than the usual tofu. After these are completed, put them in the shade for a few days to ferment and then move them to the outdoor sun to bask in the sun. At this time, the first process is completed. The second process is adding ingredients. Mix the sun-dried tofu with minced red pepper and put it in the jar, adding various seasonings. All the red pepper powder is ground manually, so the bean curd produced is bright red in color and pure in taste. The third working procedure is altar filling. After the jar is filled (loosely filled with bitter fleabane bitter fleabane), add low-alcohol liquor and seal it. It can be eaten after a month, but the longer it is kept (the sealing is better, otherwise it will go bad), the more beautiful it tastes. Eating in summer is more conducive to digestion. Some people also add snow, and the bean curd made of snow is cooler and more delicious than ordinary bean curd. Because of its exquisite operation technology, most people don't use this method to process. The whole processing process is all manual operation, without adding any chemicals, and it is a pure natural food.
range of origin
the range of origin of Zhuxi sufu is 15 towns in Zhuxi County, Hubei Province. They are: Jiangjiayan Town, Zhongfeng Town, Longba Town, Chengguan Town, Shuiping Town, Xianhe Town, Xinzhou Township, Yingbing Town, Tianbao Township, Huiwan Town, Eping Township, Quanxi Town, Fengxi Town, Taoyuan Township and Xiangba Township.