How to make dried tofu, how to make dried tofu

Dried tofu is a specialty of the Northeast, also known as "Northeast Dry Tofu", also known as (tofuer) is a tofu product pressed into thin flakes. It is not only different from the tofu skin and Qianzhanger produced in the south, but also different from the yuba and dried tofu (the dried tofu in the Northeast is thinner than the Qianzhang, and can be eaten raw and cooked).

Production method: The production method of dried tofu is the same as that of making soybean curd in the early stage. The first thing to do is to wash the tofu buns.

The difference is that the dried tofu is made of the same long roving white cloth, about half a meter wide and dozens of meters long. The tofu bun made of soybean curd is a very large square and coarse gauze, with a side length of about two meters. Wash the tofu buns, dry them and set aside.

The soybeans are soaked, ground and pulled into soy milk, and boiled in a large pot until they boil and stop the fire. At this time, it is necessary to wrap it to separate the tofu residue from the soy milk. Hanging a cross on the shed and hanging a square tofu bun from the four corners of the cross creates a large net pocket.

The boiled soy milk is poured into the tofu bun one by one, and the other person shakes the tofu bun one by one, so that the pure soy milk leaks out of the tofu bun and flows into the vat below. To a certain extent, use a splint to clamp the remaining tofu residue in the tofu bun and squeeze the remaining soy milk. Until all the soy milk has been packed, the tofu residue is completely separated from the soy milk.

After putting the soy milk in the large vat to cool it a little, start to order brine. Tofu Dou put the brine in a small bowl, pour a little inside, and stir it in the soy milk with a spoon, always keeping an eye on the changes in the soy milk. Add a little more brine and stir again until you are satisfied.

This is the most critical skill in making tofu, and not everyone can know it. Every tofu chef has his own know-how, and the secret is not passed on to others, because the more people know this skill, their own rice bowl will not be secure.

At this time, close the lid of the jar, wait for a while, and see that the soy milk has become a brain, and there are tofu flowers one by one in it, and when it is accompanied by water, that is, when the soy milk is separated into tofu flowers and water, you can press tofu or dry tofu.

How to eat: There are many ways to eat dried tofu. In addition to being served cold, it can also be eaten with other foods, such as "Kyo Sauce Shredded Pork" wrapped in dried tofu for the best taste.

In addition, it can also be used as an ingredient in stir-frying, stir-frying, cooking, and almost anything, the most famous is the "stir-fried dried tofu with sharp peppers". In the deli making, there is also a spiced tofu roll smoked with dried tofu, which also tastes good.

How to cook dried tofu? Shred the tofu skin, blanch the water for one minute, prepare after the pot, stir-fry the chives, ginger and chili peppers, and stir-fry the seasoning and the bean skin together.

Cut the dried tofu into thin strips, put it in the bowl and cut the seasoning, finally drizzle it with hot oil and fry until fragrant, add the shredded green onion and minced garlic, and mix evenly.

The practice of pouring oil and dried tofu is spicy and delicious, and the barbecue flavor is strong.

Dried tofu does this and the restaurant has a taste, especially with rice.

Dried tofu is more fragrant than meat.

A dry tofu recipe that the whole family loves.

Preparation of dried tofu.

Ingredients: Appropriate amount of fresh tofu, appropriate amount of salt, a little soy sauce, 15 peppercorns, 1 large ingredient, half a tangerine peel.

1. First of all, prepare an appropriate amount of fresh tofu, and the tofu must be selected fresh and then cut into pieces.

2. Then put the salt, soy sauce, Sichuan pepper, spices, tangerine peel and diced tofu into the pot and cook thoroughly, close the fire and marinate for about 15 minutes to ensure that the flavor of the soup enters the tofu.

3. Put the cooked tofu into the oven and bake for 15 minutes, bake together at 200 degrees, turn over and bake for another 15 minutes. This is to accelerate the water loss on the surface of the tofu and prevent hairy hair on the surface from drying for too long.

4. Take out the dried baked tofu to dry, pay attention to turning it several times in the process of drying, although it is baked, it will still get wet, generally turn it three times a day, it is best to put it in a sunny and ventilated place.

5. Dry until both sides are in the state shown below, and soak it in hot water when eating.

Here's how to make dried tofu delicious:1. Dry clean the tofu, cut it into small cubes and put it in a basin for later use.

2. Cut the onion into strips, chop the green onion, ginger, garlic and green chili into minced pieces, break the red pepper and put it on top of the dried tofu together, pour in an appropriate amount of aged vinegar and cold soy sauce, and then put the salt, pepper and noodles on top of the minced garlic.

3. Next, fry the peanuts with oil, pour them directly into the vegetable pot after they are fried, the temperature of the peanuts is very high after they are fried, and the small ingredients just now will be scalded out of the fragrance, and wait for the peanuts to cool down for about five minutes.

4. Chop the coriander, put it in a pot, and stir well, this dish needs more aged vinegar, so you need to taste it, if the taste is insufficient, add some salt and vinegar to it.

Cut the dried tofu into thin strips, put it in the bowl and cut the seasoning, finally drizzle it with hot oil and fry until fragrant, add the shredded green onion and minced garlic, and mix evenly.

The dried tofu is blanched first, and then mixed like this, it is too delicious.

Dried tofu does this, delicious.