舌尖上的中国第1季第38期:转化的灵感(12)（打印版）

To the mother and the elder sister, the tofu workshop has already become a major part of their lives. 对于妈妈和姐姐来说，生活的很多部分已经和豆腐坊牢牢长在了一起。

Fang will not make hairy tofu in the sultry summer. 方兴玉是不会在湿热的夏天做毛豆腐的桑拿天里

We can't control the fermentation of tofu in sauna days. 人们很难控制豆腐发酵的走向。

But in other seasons, the warm and humid environment in Huizhou makes micro-organisms ferment properly. 但是在其他的季节里，徽州温润的环境却能引导微生物们走上发酵的正轨。

Fang hopes her daughter can learn and understand everything about making tofu. 方兴玉希望与这有关的一切，自己的女儿都能够学习和领悟到。

The hair is actually fungi, the index showing whether yeast and germs are growing harmoniously. 这些绒毛，它们是霉菌酵母菌和细菌们是否和谐生长的指标。

It decides the progress of fermentation and whether the final product is delicious or not. 这直接关系到发酵的进程以及最终味道的鲜美与否。

Huizhou people who are gourmets can truly appreciate hairy tofu. 深谙美食的徽州人是毛豆腐的知音。

You can have it in a simple or complicated way. 吃法可繁可简。

In the mind of old Huizhou people, a bit of chili sauce goes best with roast tofu. 在老徽州眼中，一点辣酱就可以让炭火上的豆腐锦上添花了。

The interior of tofu is completely different. 豆腐的内部已经大为不同了。

Mucor secretes proteinase, making soy protein degrade into smaller molecules of peptone, polypeptide and amino acid. 毛霉菌分泌蛋白酶让大豆蛋白降解成小分子的胨类、多肽和氨基酸。

This series of transformations gives tofu an incomparable flavor. 这一系列转化赋予了豆腐异常的鲜美。

Huizhou people call the strong flavor a flavor of hometown. 这种浓郁的风味被徽州人称作“家乡的味道”。