Shanghe old tofu is well-made, exquisite in eating and unique in flavor, and is deeply loved by hometown people. The name is "old tofu", but it is actually "tender" tofu. How tender is tofu? White and crystal clear, tough but not loose, scoop a spoonful to the throat, delicate and smooth, soft as nothing. Therefore, people who used to walk around the village selling old tofu were shouldering heavy burdens. At one end are bottles and jars filled with various condiments, and at the other end are old tofu that has just come out of the pot. Old tofu is delicious only when it is cooked that day. So people who make old tofu have to get up in the middle of the night and start working. It was just dawn when the tofu came out of the pot. Put fresh tofu in a special thermos bucket and pick it out early for sale.

Old tofu is a very popular snack in Shanghe County.

Its method is basically the same as making bean curd brain, but it tastes different because of different seasonings. Because of its high quality and low price, it is very popular with the masses. Old tofu said in "A Hundred Chants of Gourmet in the Old Capital": "Cloudy skin and flowers look different. When you throw a book to sleep, it looks like a beauty claiming to be semi-old, which is still worthy of coquettish." Note: "Old tofu is slightly harder than tofu brain, but it has the same shape. Tofu brain is like a girl, and old tofu is like a semi-old beauty. Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Cured tofu brain, old tofu with soy sauce and other vegetarian dishes. "

Old tofu is white in color, spicy and delicious, fresh and tender.

Raw materials:

Sesame paste, soybean, cooked gypsum powder, garlic, Chili oil paste, oil, bean curd, refined salt, pickled leek flower.

Production method:

Make soybeans into pulp juice and old tofu with plaster of Paris juice.

Add refined salt to sesame paste, then add cold boiled water and mix well; Mix garlic paste with cold boiled water to make juice; Tofu is diluted with cold boiled water.

Put the old tofu into a bowl, and pour in sesame sauce, bean curd juice, Chili oil, soy sauce, garlic juice and pickled chives.