Recommended Drunk Beauty Potal Point | Phoenix Miao Family Tofu Heritage Etiquette Culture

The Miao family is famous for enthusiastic hospitality. On the feast of the guests, the most important vegetarian dish is tofu in addition to chicken, duck, and fish. A saying says that "the guests enter the house and make a table of tofu in Lalhan Terrace, Fenghuang County, Xiangxi Tujia Miao Autonomous Prefecture, Hunan Province. If you go to the Miao family as a guest, the owner has a table of tofu specifically for you, which is enough to explain the degree of importance to you. Today, the Miao family of Laer Mountains still maintain this traditional daily habits and etiquette culture and customs.

Filter soybean mashlite lime and thunderbuilding

Tofu ingredients are soybeans and water, and the auxiliary materials are plaster. High -quality tofu has high requirements for the quality of soybeans and water. The Miao family has a set of scientific soybean planting techniques: preferably small granules, light green leather, and oval traditional old breeds soybeans, keep planting by themselves to ensure that the seeds are pure without mutation; make full use of the open space in front of the house. "Dou", choose a dry land with deep soil layers and soft soil to obtain high yields; the use of family fat grass and gray vegetables as fertilizers, no harm and pollution, to ensure ecological and environmental protection; depending on the growth period of corn and soybeans "When the soybeans are wrong, plug in the vanada, weeding and catching insects are managed simultaneously. The dry cracks leak water, and when the rice is mature, it can also blow down the stalks. The soybeans grown in the Miao family of Laler Mountains have long soil fertilizers, long varieties, and long light. The fruit is full and the quality is excellent.

Plaster water is poured in soy milk Chen Guanghui

The Miao family made tofu completely using traditional methods, and the process and flow were more complicated: select soybeans, tilt the tablet dustpan tilt, and leave it full and round; soak the soy beans with springs, wash away the turbid water, and then re -use spring water. Soak for a day, make the soybeans swell, and then grind it by hand with stone grinding and grind them into soy milk; mix a suitable amount of spring water, boil it with a large iron pot, and then scoop it on the home weaving. , Filter soy milk into the big wooden barrels below; burn the gypsum into powder in advance, stir and dilute it with water, pour the gypsum water in the soy milk of the wooden barrel, gently stir it, observe the condensation of the soy milk; finally Use a scoop to scoop the tofu brain into the large wooden box with the home weaving, gather the cloth edge, cover the pressure plate, stones on the plate on the pressure plate, and push out the excess water in the tofu brain. Tofu.

The Miao family tofu production is passed down from generation to generation to the generation of Miao family. The girl Miao family regarded tofu and female red together as the basic skills of holding housework. She was taught by her grandmother and grandmother since she was a child. Today, the production of the photographer's shooting Miao family tofu is also recording the inheritance of the national tradition. (Text/Zhang Han Yan)

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