Gelding chicken tofu original point in the hotel generous Red House, its production method is to use the local quality soybean, soybean milk to be ground into a sour soup castrated local pork or chicken Roumo points from the system, in order to accompany the production process lobster generous made of pepper, color flavor the United States, high nutritional value, is appreciated by guests, the local reception for friends and family to share. Generous "geld chicken Point tofu" chicken tofu mixed into one, tofu white and delicate, fragrant and delicious chicken, broth sweet and refreshing, there really is a delicacy.

The specific method of "King chicken point tofu" is: first kill the koji chicken, remove the hair and peel the bone, cut it into shredded meat or diced meat, put it in seasoning, and squeeze the green onion to prepare the juice. After peeling and peeling the soybeans, grind them into soymilk with a hot water foam stone to filter and remove the residue. Pour the soymilk into a large casserole and boil it to a low heat. Then put the marinated chicken in the pot and add the green onion juice. , After the chicken is cooked, use sour soup to make chicken strips (D) tofu, congeal and squeeze to shape. Dip the peppers in water, and you will enjoy the taste of "Kimchi tofu". The generous "Kim Tofu" chicken tofu blends into one, the tofu is white and tender, the chicken is fragrant and delicious, and the clear soup is sweet and refreshing. It is a delicious dish.

But this dish needs to be tasted in a decent way to get the most authentic taste. In other places, even if the same person made the "Kimchi Tofu" in the same way, the taste, taste and nutritional value are not generous. Why is this? Okay, let me ask. There is a "Red House" hotel in the south of Dafang City, and its "Kimchi tofu" is a must. If you ask, he will tell you the answer.

It turned out that after years of testing, the generous well water and soybean tofu were the best.

There are ninety-nine wells in Dafang County, known as "Wumeng Well City". "Flame-like flute, flowing water when mingqin" (He Shaoji), "Spraying jade and adding celery rain, Liuxiang also gives rice japonica wind" (Yin Fande), "Qu Yan Fang Tang opened in a mirror, clear spring Poems such as "Heart Comes" (Li Zuzhang), "Stone Dark Spring is cold, and the moss is deep and grassy" (Zhou Wanru) are all chanting famous springs. Generous well water is rich in minerals, used to push tofu can make tofu tender, flexible and delicious.

Thanks to the water quality, Dafang Soy Products became famous and special products, and Dafang became the "Hometown of Soy Products in China".

Yuan Yunduan female poet Zheng Yunduan's "Tofu" poem: "Planting beans in the south of the mountain, frost wind and old pods are fresh. Grinding the jade milk, cooking and clearing the spring. The color is crisper than the earth, the fragrance is more firm than the stone. Do n’t pass on food. "

The ancients praised it and did not fully know its beauty. It was discovered by later scientific research that in addition to being rich in protein, the soybean contains saponin which has the effect of reducing cholesterol in the body. The calcium and phosphorus contained can prevent rickets in children, decalcification of bone in the elderly and neurasthenia. Deficiency, the iron contained is very beneficial to children in growth and development and patients with iron deficiency anemia. Therefore, soy products are beneficial foods for cardiovascular patients such as hypertension, arteriosclerosis, heart disease, and it is no wonder that men who love tofu are the strongest, women who love tofu are the most beautiful, and those who love tofu are the healthiest and Children who eat tofu are the smartest!

The method of making tofu is believed to be the same in many places, but water and soybeans are different. The generous soy beans come from the natural non-polluting organic soil in the northwestern plateau of Guizhou and are the best raw materials for making soybean products. The generous well water and the tofu from the generous soybeans are fresh and delicious, soft and delicate, refreshing, and chewy.

In addition, the draught tofu must be dipped in tempeh spicy water. It is said that the ancestor Zhu Yuanzhang once asked Guizhou Xuanwei to make extravagant incense: What are the names of the tofu slices boiled soybean sprouts and tempeh spicy water dipped in water tofu? Both of these are ordinary dishes that are more common than ordinary folks. There is a name for them, but the extravagant flavors adapt randomly. Answer Zhu Yuanzhang said: Tofu slices boiled yellow bean teeth This is a "golden hook hanging jade plate", tempeh spicy water dipped in water tofu This is "White horse rolling black mud". Zhu Yuanzhang listened and thought that both dishes had good names. The spicy and generous chicken claws are spicy (scientific name wrinkled peppers, generously known as the "hometown of wrinkled peppers in China"). The spicy taste is moderate, using generous specialty tempeh and chili sauce (also known as spicy water), spicy and fragrant , Very delicious.

Chicken is a castrated rooster. I remember when I was a child, it was common for the kimchi to go to the village and make a small gong. He asked the pigs, chickens and even the cattle and sheep to hear the invitation. The craftsman's tools, a pair of small knives, small pliers and tweezers, hang from the buttocks and beat. I've seen the mule: the spinner pinned the rooster's head under the chicken wings, left foot on the wing, right foot on the paw, the scalpel cut a small hole in the side of the rooster, and then used a two-headed The arched wire of the hook stretches the mouth open, and then a small spoon is extended into the mouth to take out the testis and remove it. The purpose of the mule is to make the rooster clean and unsympathetic, to grow faster, fatter and tenderer. Therefore, the more tofu the kimchi order, the softer the soup, and the more fresh the soup.

Tofu has a history of more than two thousand years in our country, and the history of mussels is more than three thousand years. Two ancient ingredients are combined into one, and they are innovative. They have crystallized the "Kimchi tofu" cuisine, one oil and one vegetarian, both are natural, which is more in line with the appetite and pursuit of today's health.