Speaking of Jiande famous snacks, the first thing that comes to mind is Jiande tofu buns. Gently break it open, and the tofu will overflow.
Jiande tofu bun is different from Hangzhou southern bun, its spicy is very memorable. Slightly spicy, not Sichuan's spicy, nor Guizhou's sour and spicy, but very special fresh and spicy.
Be sure to eat it while it's hot, the soft and chewy dough is wrapped in tender and flavorful tofu, and the entrance is called a fresh fragrance, and the spicy taste reaches the stomach, and the whole body is warm!
Carefully calculated, Jiande tofu bun has a history of more than 800 years and is an intangible cultural heritage delicacy of Jiande flavor.
has been on the list of CCTV's "Hometown to Taste" and "Taste" two food columns.
Jiande Meicheng is a newly developed scenic spot in the local area in recent years, the old street looks, the popularity is very strong, and there are several tofu bun shops along the way. Many locals will line up in front of the steamed bun shop early.
There's another allusion here. Legend has it that when the Southern Song Dynasty poet Lu You was the governor of Yanzhou (now Jiande), he once came to a tofu shop and asked the owner: "I heard that the tofu here is very famous, do you have any snacks made of tofu?" ”
The shopkeeper took a basket of hot tofu buns, Lu You was overjoyed, ate them all, and put up his pen to say "the first bun in Yanzhou".
In word of mouth, there is the fame of Jiande tofu buns, and it also gives the good meaning of "doufu" buns.
In recent years, Zhang Jingwei, vice president of Jiande Tofu Bun Association, has invested in the creation of a tofu bun brand, and is determined to promote Jiande tofu bun to the whole country.
In 2020, he opened his first tofu bun shop in Xiasha, Hangzhou, hoping to let Jiande snacks go out of Jiande. Invested 2 million yuan in product research and development, and cooperated with doctors and professors from the School of Food and Biological Engineering of Zhejiang Gongshang University, and finally made an authentic Jiande tofu bun that can be delivered to your home.
Zhang Jingwei. A small tofu bun is not easy to make well:
1.Ingredients: Tofu is soaked in water from the Xin'an River in Jiande. Here we have to talk about the geographical advantages of Jiande, Jiande is on the side of the Xin'an River, with beautiful scenery and excellent water quality, and then upstream is Qiandao Lake (that is, Nongfu Spring Production Base).
Tofu made in this natural environment is chopped but not chopped, steamed but not melted.
2.Seasoning: Fresh tender tofu shipped back every day, cut into small pieces, pour salt, soy sauce, chili powder, etc., stir evenly according to a certain proportion, and marinate to taste.
Then sprinkle with a layer of oily green shallots, a layer of bright yellow mustard, and a layer of red chopped peppers, the color is very attractive.
And then there's the main thing. With a "si-la" sound, hot oil is poured over the process, which brings out the aroma of green onions and chili peppers.
3.Making dough: The dough pays attention to the "three lights". The hands should be smooth and clean, the basin should be clear and not left, and the dough should be fine and free of impurities, so as to make a good tofu bun.
The weight of each dough is about 40g, and the inexperienced master is really not sure.
4.Steamed buns: Wrapping tofu buns is more difficult than ordinary buns, because tofu is easy to slip out, and it all depends on the experience of the masters to wrap the tofu buns with neat folds and good quality.
5.Steamed buns: It is also a technical work, an improved single-hole dense steamer, after repeated tests, at most only six baskets, and only three buns in one cage.
This is more conducive to water vapor circulation, and the steamed tofu buns are more delicious.
Tofu buns are packed in independent trays, 6 pieces per box, 12 pieces in two boxes, and the preferential price is 48 yuan. All fresh tofu is used, handmade. Cryostore directly after receipt.
There is no need to thaw when steaming, and it is OK to steam for about 10 minutes after the water is boiled. The steamed tofu bun is soft and chewy, and it also has its own aroma. You don't have to queue up at the breakfast shop in the morning, you can easily come to one at home, don't be too happy!
Xiaoxue: A little chef in Hangzhou who loves food.
Jiande tofu buns are often bought to take home, and the next day as breakfast, now there are frozen, which is more convenient.
I like the soft and slightly spicy taste of the tofu bun, it will not be greasy, and it is very suitable for breakfast. This tofu bun is just seasoned, slightly spicy, with the aroma of rapeseed oil, and it can be done by steaming in a pot for 10-15 minutes.
Text: Zhang Wanru.