How to make oil brine curd? Do you know?

The production of Yuxi oil brine rot pays special attention to quality: the production time is selected from December to February of the second year every year. During this time, the climate is cool and dry, and the temperature is suitable, which is the best season for making oil brine curd; The raw materials are high-quality soybeans with full grains and juicy white juices; The water used to make tofu should be clean well water; According to the specifications of 4-5 cm square and 2 cm thick, fermented edamame tofu is made; After the edamame tofu meets the health standards after the epidemic prevention inspection, it is turned and dried in the sun, and the skin is "firm", the inside is soft, and about 20% of the water is removed (about 80 catties are left after drying every 100 catties of edamame), that is, it becomes a yellow-white and soft product; Then the vegetable oil is boiled and cooled, the chili noodles, star anise, brown sugar, refined salt and other condiments are stirred together in proportion, the edamame tofu is soaked in oil and then wrapped in condiments and strictly packed into a clay pot, and the vegetable oil is injected to make it overflow through the marinade, and then sealed and stored for 4-6 months before eating.

Edamame tofu can also be dried a little and then made into wine marinated curd according to the above method. The main difference is that the vegetable oil soaking will be changed to grain liquor soaking, but its sealing degree is more stringent. This kind of marinated curd is not only fresh and tender when eaten, but also has a wine aroma.

If you use green cabbage leaves to wrap the wine and marinate curd one by one, and put it in the jar to wrap the wine and marinate curd. When eaten, it not only has the aroma of wine, but also has a complete shape, which is not easy to break, and the leaves also have a unique flavor when eaten.

The characteristics of Yuxi oil brine curd are that the appearance is shiny and bright, the inside is soft and light yellow, the taste is fragrant and tender, there is a fragrant aftertaste of egg yolk after eating, and it will not deteriorate if stored for a long time. Due to the long history of Yuxi oil brine curd, good color, fragrance and taste, since 1982, it has been continuously awarded the title of excellent product of the provincial commercial system, and has become a well-known traditional food exported to Beijing.

Yuxi oil marinated curd is said to have been made in the Ming and Qing dynasties, when every household in the territory pickled it as a household pickle, or as a gift to relatives and friends in other places. Later, it developed into small commodity production. The pickling of oil marinated curd is based on stinky tofu made of soybeans, which requires a delicate texture, uniform lumpy shape, and consistent thickness.

Stinky tofu is exposed to the sun, the outer layer of water is discharged, the different flavors are different, and the appropriate amount of grain liquor is soaked, and then rolled in the skin with white sugar, refined salt, chili, high-quality star anise, Sichuan pepper powder, etc., and infiltrated with refined vegetable oil, pickled. Yuxi oil brine curd is welcomed by the masses inside and outside the province for its color, fragrance and taste, and is exported to Beijing, and has won the title of excellent product of Yunnan Province's commercial system.

Gorgeous like a begonia, delicate like egg yolk; <>

Yuxi oil marinated curd, fresh, soft, spicy and fragrant.

This is a poem impromptu by a foreigner who tasted Yuxi oil and braised curd with deep feelings.

Among the local residents of Yuxi, almost every family will pickle oil and marinate curd, the method and ingredients are similar, but the taste has its own characteristics. The emergence and spread of this traditional food accompaniment in the folk can be traced back to the Ming and Qing dynasties. After the founding of the People's Republic of China, the state, on the basis of the original individual and collective management, summed up the experience of the people in pickling for many years, invested in the construction of factories, and expanded the operation, so that it became perfect day by day.

As a result, it has developed rapidly, and the highest annual output of Yuxi pickle factory alone can reach 920,000 catties. [1]

Oil selection: Frying oil is mainly soybean oil, rapeseed oil, and peanut oil.

There are two ways to make fried blanks.

1. Grind a pound of dry beans to 9 pounds of pulp, first mix the second slurry and the third slurry and cook together, do not boil, boil to between 85 degrees and 90 degrees to stop heating out of the pot, and then mix the first raw pulp (the raw pulp is relatively thick) with the slurry out of the pot, and wash it with coagulant after flushing. Squat on the frame for about 15 minutes, press down about half of the upper orbit, and the water content of the fried tofu blank is between tofu and dried tofu.

2. The water content of fried tofu blank is between tofu and dried tofu. The concentration of soybean milk is the same as that of dried tofu, and cold water is added when the slurry temperature drops to about 80 after filtering, and it drops to 70 o'clock. Add 10 kg of cold water, 100 grams of soda for every 100 kg of soybean milk, and point it with brine; Or add no soda to the soy milk, add 15 kg of cold water for every 100 kg of soy milk, and use brine to point it.

The brine should be slow, and the pulp should be slow. The brain should be tenderer, and the squatting time is a little longer. Point the back of the head on the model pressing, the pressed blank should be bright on the surface without pitting, a pound of dry beans out of about two pounds of blanks.

Frying method. A two-step method is adopted: the first stage of frying, the first stage is fried with a lower oil temperature, and when the oil is warm, the moisture inside the blank vaporizes and expands, and the surface slowly loses water, so that the tofu billet slowly expands. The second stage is the high-temperature shaping stage, the purpose of which is to fully expand the billet on the basis of the initial expansion, and the oil temperature is generally controlled between 160 degrees and 180 degrees, and it is fished out after frying.

After frying, it should be noted that the water content of the tofu blank is too low, or the agitation is too large during frying, or the surface of the blank is not smooth, or the frying time in the oil temperature is too long, which is easy to produce tofu bubbles and drink oil. The oil temperature should be well controlled, if the oil temperature is too high, it is not easy to bubble, causing "foaming", which is very unsafe.

Common quality problems with fried tofu.

1. There are three main reasons for the over-dense fried tofu blank, including high solidification temperature, long solidification (when standing) time, and large concentration of soybean milk. In order to ensure that it can be foamed during frying, the soybean milk should be adjusted first, the temperature of the newly cooked soybean milk is high, and the solidification temperature of the fried tofu should be 70 to 75 degrees.

2. The influence of temperature during frying When the tofu blank is fried in the pan, the oil temperature should be mastered at about 120 degrees to make the tofu blank expand, deform and bulge. When the oil temperature is lower than the requirements, the tofu billet should be less down, and the tofu billet should be fried until it is bulging and set, and then put it in the 180 degree high temperature to fry it thoroughly, remove the oil control, cool, and do not store it in a large pile to avoid extrusion deformation, so as to get the ideal foaming effect.

Step abruptly. Step 11 of the preparation of braised tofu. Ingredients: Oily tofu is ready.

Step 22 of braised tofu. Ingredients: Anise and honey ready.

Step 33 of the preparation of braised tofu. Method: Pour into a pot, bring to a boil, pour in the tofu brain, cook for a while, remove and set aside.

Step 44 of the sauce marinated tofu. In another pot, add water, add star anise, pour in light soy sauce and dark soy sauce, add salt, chicken powder, sugar, and tofu.

Steps to marinate tofu with sauce. Cover and bring to a boil over high heat, simmer for 20 minutes until the soup is thick, remove the lid, pour in the honey and mix well.

Step 66 of braised tofu. The marinated tofu is served, and the branches are sprinkled with chopped green onions.

How to make tofu 77 with marinated oil? Finished product.

Ingredients for braised tofu:

Ingredients: 500 grams of tofu (north).

Seasoning: 3 grams of cinnamon, 2 grams of Sichuan pepper, 5 grams of green onions, 8 grams of salt, 3 grams of star anise, 2 grams of fennel seeds [cumin seeds], 10 grams of ginger, 10 grams of sesame oil, 2 grams of monosodium glutamate, 100 grams of peanut oil.

Preparation of braised tofu in oil:

1.Put the tofu in a pot of cold water, add refined salt, put it on medium heat and burn it until the dust rises from a slight boil, and drain the surface water; Cut the tofu into centimeter-thick slices. The above spices are bandaged with gauze.

2.Put the wok on a hot fire, pour in the peanut oil and cook to 180 degrees, put the tofu into the oil pan several times, and fry it until golden brown.

3.Heat 100 grams of bottom oil in a wok, put in the old green onion section, fry the ginger pieces (pat loose) slightly until fragrant, add 500 grams of fresh soup, put in the spice bag, tofu blocks, add refined salt, change to low heat and soak the brine for about half an hour, and then add monosodium glutamate. When eating, take the tofu cubes and put them on a plate, pour a little marinade, and drizzle with sesame Hukai oil.

4.Tofu is soaked in cold salted water, one can remove the beany smell of tofu, and the other can make the color of tofu white.

5.Tofu should be fried until golden brown and should not be too tender or too old.

6.Tofu should be marinated over low heat.

Ingredients: 500 grams of old tofu, 200 grams of leeks.

Ingredients: a little oil, Sichuan pepper, star anise, dark soy sauce, light soy sauce, sugar, monosodium glutamate, 2 cups of water.

How to make brine:

1. Use old chicken, soup bones, and longan to make a thick soup.

2. Pour the cooked soup into the bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce to make the soup light brown color, add salt, slightly salty, and add spices (ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass fruit, liskin, sand ginger slices).

3. Bring the soup to a boil and pour in sesame oil.

Braised tofu making:

1. Wash the leeks and drain the letter manuscript in dry water, put them in boiling water and boil, take them out and pour a little oil, and put them on a plate to the bottom.

2. Cut the old tofu into 5 pieces and fry them in an oil pan until golden brown. Then put it in the prepared brine, boil and simmer for 15 minutes on low heat, and soak it for another 10 minutes after turning off the heat.

3. Cut the braised tofu into small pieces and lay them on top of the leeks, drizzle with a little marinade, and eat them cold or hot. Szechuan pepper and star anise are ground into the end, add dark soy sauce, light soy sauce, sugar, monosodium glutamate, and water and mix well as a seasoning to dip in.

Ingredients: 3 pieces of fried tofu.

Star anise 1 capsule.

Red pepper 1 2 sprigs.

1 green onion 2 slices of ginger.

Seasoning: 1 2 tsp salt.

1 tbsp soy sauce.

1 teaspoon caster sugar.

1 tablespoon rice wine.

Water 800ml

1 teaspoon dark soy sauce.

Preparation of marinated tofu.

Cut the red pepper in half, cut into long sections, and cut the green onion into sections.

Heat a pan with a little oil and fry the chives, ginger, red pepper and star anise.

Method 2: Add all the seasonings and bring to a boil, then add the fried tofu and marinate over medium-low heat for 15 minutes.

Lazy steps: All ingredients are boiled in one pot.

1. Boil the cut tofu with boiling hot water in a pot, adding salt to the water when cooking.

2. Cook the tofu cubes, pour dry water and set aside. Cut the garlic into minced garlic and put it in a small bowl, add light soy sauce and mix well, add less orange and sugar.

3. Cut the celery and laughing cabbage into sections and fry them in oil until they are cooked for 7 minutes, add an appropriate amount of salt, and set aside.

4. Pour oil into the pot, stir-fry the ginger slices until fragrant, pour in the pork belly and fry until it is 9 minutes cooked, and pour in the boiled tofu cubes.

5. Carefully turn the tofu and minced pork belly, slowly add the eggplant with light soy sauce and garlic juice, and pour it into the tofu and minced pork belly.

6. Wait until it is fully cooked, then pour in the water starch juice (pour it in three times).

7. Finally, pour in the celery and stir well, and serve on a plate.