Source: Qinhuangdao Evening News
Qinhuangdao is located on the coast of the Bohai Sea, and the seafood is very popular among local people with its own cooking style. Its cuisines combine local flavor with dietetic fashion, from Laodoufu and Boluo Pie, the dishes originate from the countryside, to the new fashionable Michelin high-end restaurants, Qinhuangdao people perceive the world with food and see the past from the food.
Laodoufu---Delicacy in Qinhuangdao. In Qinglong Manchu Autonomous County of Qinhuangdao, there is a traditional food that has been inherited for more than 300 years, which is an indispensable dish to treat the relatives and friends every holiday--it is Qinglong Laodoufu.
We recorded the process of making Qinglong Laodoufu in Aunt Xing’s house, an ordinary farmer family of Shannan Village of Qinglong.
Soybeans should be carefully selected, washed and then put into the electric grinder, adding water, and fresh raw soybean milk is done. Aunt Xing told us that soybean milk should be ground twice, so that the Laodoufu tastes smooth and pure.
Before the raw soybean milk is put into the pot, you must first brew it with boiling water. Aunt Xing can't tell how come it is, but she inherits the skill from the ancestors.
After the hot water is brewed, the bean dregs are filtered with fine gauze cloth, and the filtered soybean milk can be cooked in the pot. Whether it's making Laodoufu or cooking meals, the taste of the food made by the wok of chopping wood is much better than that made by the liquefied gas.
After the boiling, the soybean milk slowly cooled, a layer of oil slowly formed, and this is the most nutritious part of the soybean in the process of making Laodoufu.
As the Chinese old saying goes, everything has its vanquisher. Brine is the one in making soy milk into Laodoufu, how to use brine properly is an important part of it, which determines the taste of the Laodoufu.
The key is that the temperature of the soybean milk should not be too high, you also need to be very patient and careful, and a pot of Laodoufu is slowly forming.
Self-made pickles, served with diced meat, chili, garlic, coriander, mushrooms, etc. mixed together as raw or cooked sauce.
As for traditional Qinglong people, sorghum rice and Laodoufu is the perfect match forever. Self-breeding pigs, mushrooms picked from the mountain, and fried tofu balls, make a feast for Qinglong people to celebrate the New Year, family and friends gathering in every holiday or party.
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