How to make dried tofu and how to make dried tofu

The moisture content of dried tofu is 40%-50% of that of tofu. Here's how it is made: <>

1) Preparation. 3 kg of fine soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of chives, 10 grams of monosodium glutamate.

2) Refining. Wash the soybeans first, soak them in water for a day and night, then grind them into a pulp, filter the residue and set aside.

3) Boil the pulp. After the ground raw soybean milk is boiled in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of doubt, so that the formation of protein coagulation network is slowed down, and the wrapping of water and soluble matter is reduced, so as to facilitate the smooth discharge of water during pressing.

4) Coagulation. When the slurry temperature drops to 8 0 -90, the slurry can be spotted with brine.

Attention should be paid to uniformity when dispensing the slurry, and it should be stirred frequently, but it should be prevented from stirring.

When the pulp appears sesame-sized particles, stop the point, cover the lid for about 30-40 minutes, and when the pulp temperature drops to about 70 C, the bag is loaded.

5) Brainstroke. Before wrapping, the tofu should be crushed, which is not only conducive to breaking the network to release the water, but also can make the tofu brain evenly spread on the cloth, and the quality of the product is tight, which can avoid uneven thickness and more gaps.

6) Wrapping. First spread the cloth on the grid (the grid on the board is formulated according to the size of the dried tofu required), and then add the tofu brain to the cloth, so that a layer of tofu brain is added to the cloth, the tofu brain should be evenly paved, a few millimeters higher than the grid, the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then wrap the cloth tightly, press and mold, remove the wrapping cloth after 1 hour, use a knife to cut the dried tofu according to the grid print, soak the bag in clean water for about 30 minutes, and then take it out.

7) Soaking. First, put 500 grams of refined salt in 3 kg of water and stir well, then put the cooled dried bean curd in the dry salt water tank, soak for half a day, then remove and drain the water. Take 7 kilograms of water and pour it into the pot, and put 100 grams of refined salt

Diced ginger, cinnamon (packed in a gauze bag), soy sauce, chives, monosodium glutamate, to make a brine.

8) Cook dry. Return the made brine to the pot and boil it, add the dried beans, cook for about 30 minutes, take a dried bean curd and observe, if the color is brown and red, the taste is fragrant, you can take it out.

The process of making dried tofu is as follows:1. Prepare the tofu.

2. Cut the tofu into larger, thicker pieces.

<>4. When the volume of tofu becomes several times smaller, it can be hard to touch with your hands.

Famous dried tofu, Guangling dried tofuSpiced dried tofu is a traditional product of Guangling County in the northern region, which has a production history of more than 100 years and is well-known in Yanbei, Datong, Hebei and other places. In 1981, at the Shanxi Provincial Non-staple Food Appraisal Conference, it won the first place in export products.

In addition to the traditional craftsmanship, the quality of Guangling spiced tofu is outstanding, but also because of the excellent water quality. There is a Huliu River in the local area, the water quality on the south bank of the river is excellent, and the tofu made is outstanding in flavor; Except for a few places on the north bank of the river, the flavor of dried tofu on the south bank of the river is not as good as that of dried tofu.