Fenyang shrimp tofu

□ Wenfeng

Fenyang shrimp sauce stir -fry tofu, when it originated, where it originated, it is really difficult to verify. However, Fenyang people think that this is a famous dish of Daoyang, and it is also the preferred dish for Fenyang to test the standard of chefs. For me, it is the favorite on the tip of the tongue. The shrimp tofu made by my grandma is the memory of the carved into the bones.

Grandma is different from the restaurant chef, which is unique and unique. The first is that tofu must go to Taihe Bridge. The old -fashioned Fenyang people never said that they bought tofu. They all said that tofu or tofu cut tofu. To buy the sugar and wine non -staple food stores in Liumen City or Gulou, usually take a canned bottle and buy the bulk shrimp sauce installed in the black porcelain cricket under the counter. This kind of shrimp sauce smells stinky and tastes fragrant, and the taste is the most authentic.

My grandma made shrimp sauce tofu is cut onion, shredded and garlic, and did not put ginger. The slightly smaller tofu than the mahjong block, the more tender it is, the best state is white and pure, trembling, and the whole body is a trachoma. It will be scattered, then the shrimp sauce is dispersed with hot water. The hot oil in the pot is fried onion and garlic, pour into the shrimp sauce while it is hot. The tofu poured in, stir -fry the high heat for three or two minutes, and finally hook up thinner, bubbling in a blink of an eye, burning people hot fire, and the salivated Fenyang shrimp tofu was successful. This is my most beautiful tongue memory so far. After the grandmother died, the old mother who got her grandmother's true biography played the practice of shrimp tofu to the extreme. The family usually gathers the Spring Festival reunion, and the mother's shrimp sauce fried tofu must be the finale.

After I attended the work in the county government office in the 1980s, friends and classmates had a party to eat, and my colleagues worked overtime to eat. Shrimp tofu must be my must -order. I remember the most commonly gone is Xiu Ling Hotel and Yaosheng Hotel at Taihe Qiakou, as well as the Tianlong Hotel of Zhu Laojiu. At that time, there was only a salary of more than 50 yuan per month. Each dinner shop had eight cents of shrimp tofu. The entrance door came to the restaurant owner and drank "moving a sea flavor", and the boss immediately led the gods. There was a joke. When Fenyang City had just eaten Wang Bayi just now, I asked everyone to dinner. When I entered the door, I told the boss to make a sea flavor. The boss deliberately made the bad bad, and said to me, "Let's be a king?" I had to ask him: "Are there really?" He said, "Yes!" I said, "Then stew a heavy weight of Wang Ba." He grinned, "This is really not." I quickly said : "Then stir -fry the tofu of shrimp sauce!" Everyone laughed. So far, the old guys still talk about jokes when they eat. In the future, as long as I am here, shrimp tofu must be a must -order.

After the 1990s, traveling in foreign countries, many restaurants have the dish of shrimp and tofu, and they also keep pace with the times. The taste of yang shrimp tofu. As you get older, you realize some philosophy of life in shrimp sauce tofu. You think the white and tender tofu, boil in boiling water, drift in cold water, roll in hot oil, infiltrate the shrimp sauce, be delicious in square cubes, form it deliciously It is enviable, why isn't life like this? One side raises one person, and one party has achieved one food. Some people say that a shrimp sauce tofu coincides with the many personalities of Fenyang people. The appearance is calm and the heart is hot. It loves the face and is more concise. Especially when I was waiting for retirement, I went home at noon every day. My wife stir -fry Fenyang shrimp tofu, cut a Sanquan convex meat, adjusts mung bean rotation, mix a fan bean sprout, and purses two or two old Bai Fen, The three -color noodles on the bowl of the bowl, one day is enough, how can the husband recover!

- END -