Ganxian bean curd brain is one of the "Four Treasures of Ganxian County". Although they all belong to Ganxian bean curd brain, they have been passed down from generation to generation and developed into bean curd brains with different tastes and different store characteristics. Its tofu is not only delicate, but also tender and smooth, with high nutritional value, and it is a treasure in tonic. Most of the tofu in Ganxian county is made of river spring water. In recent years, it is mostly made of natural water. Although it is semi-solid, it is solidified but not scattered, and it is not broken when turned over. Gently scoop it into the bowl with a shallow spoon. If it's double, keep folding. Add salt, ginger, mashed garlic, soy sauce, spiced vinegar and spicy oil. It's really red and white, and it's spicy and appetizing. Tourists at home and abroad should taste this kind of food when visiting Ganling. There are three famous bean curd shops in Ganxian county: the entrance to the first square, the entrance to experimental junior high school and the entrance to Moxi junior high school.
Dry fresh tofu is made by soaking round soybeans in water, grinding into soybean milk, filtering out the slurry, boiling, and adding appropriate amount of oil roots or gypsum to coagulate the soybean milk into semi-solid, that is, white and tender tofu. When eating, spoon it into a small flower bowl with a palm-sized copper shallow spoon, and add refined salt, mashed garlic, spiced aged vinegar, soy sauce and oil chili pepper. The red and white in the bowl set each other off, turning over without breaking, stirring without scattering. Spicy and fragrant, fresh and delicious, tempting appetite. Take a bite of tofu brain and a bite of dry guokui, which is both delicious and unique.
Dried and fresh tofu is the most famous one made by Liu Jiazi. The tofu he made is made of natural water, and the soybeans are picked up one by one and ground with a small stone mill. The tofu made in this way is bright in color, tender and soft, and fragrant and delicious after seasoning. When Chen Yi visited the county, he entertained him with his bean curd. Nowadays, tofu brain stalls can be seen everywhere in urban and rural areas of Ganxian, and tofu brain has become a popular folk snack in Ganxian. Features: white and clean, tender and soft, full of bones and muscles, with strong and spicy taste. Although it is semi-solid, it will move but not disperse, turn over but not break, and if it is lightly scooped in a bowl, it will break but not exist.
Why is the bean curd brain in Ganxian so famous? Because of his unique taste and his story.
During the Yongzheng period of the Qing Dynasty, Nian Gengyao, a military commander, was cruel, but he was very particular about his diet and held a banquet every three days. Tired of eating delicacies, he was ordered to change his tactics. The chef racked his brains, but it always didn't agree with me. It's really hard to serve a chicken. I can't help it The leader in charge of catering visited famous chefs everywhere. He found that a farmer in Ganzhou was good at making tofu, so he ordered someone to try it out. Nian Gengyao was very satisfied with this, so he left the farmer to make tofu brain. Sometimes I also hold a banquet to entertain my colleagues to eat tofu brain. Several years passed quickly, and the farmer returned to his hometown because of his old age and infirmity. The addiction of tofu brain came up, so other chefs cooked it, but it was terrible. In a rage, Nian killed the cook. I found someone else to do it, but I was still not satisfied, so I killed several people in a row.
Every day, the cooks are afraid of death, so they find someone to invite the farmer again. 1998 When I ate his tofu brain, it tasted really special, so I asked, "Why is your tofu brain so delicious?" The farmer said. "People in my hometown, both men and women, can make this kind of food. It is usually made of bean juice and gypsum, and it adds fish marrow to you, so it is delicious. "
During the Guangxu period, there was a farmer named Mao in Jingyang County, and his family came to Ganxian County because of successive years of famine. People call him "Boss Mao". This man is honest and capable. He saw that the business of tofu brain was booming here, and he learned from others for the sake of the family's livelihood. After a long time, he learned a set of techniques for making tofu brain, so he borrowed money to buy furniture and started the business of tofu brain. He does it in the middle of the night every day, goes out in the morning and goes home in the dark. He often sells less money than others and takes longer. He thought: if you want to do business well, you have to use your head. So he slowly pondered and improved his skills. He used river water instead of well water and added a small amount of chicken soup to the seasoning. The bean curd made by this method is white and bright, fresh and tender, spicy and delicious. Every day, as soon as the baggage of tofu brain comes on the market, customers will gather around to compete for food. So at that time, only Mao's tofu brain had a good reputation and spread far and wide inside and outside the province.
Conclusion As a local specialty snack, Ganxian bean curd is very popular in both urban and rural areas, and it is an indispensable part of Ganxian people's diet every morning and evening. Its popularity spans gender, age, season and class, and it has never been out of people's lives in cold winter or hot summer. In addition, if readers are lucky enough to go to Ganxian to eat Ganxian bean curd brain, they will also be accompanied by local pot helmets (local specialty pasta), and the taste will be more refined.