Who knows the ingredients and methods of Chaoshan ci flour dried tofu

A method of making dried spiced tofu, which includes the following steps: select high-quality soybeans for washing, and then soak for 8 to 12 hours; The soaked soybeans are crushed and pulped, and the okara is separated; The separated soybean milk is boiled at high temperature by steam, and the boiled soybean milk is made into tofu brain through brine, and then the tofu brain is put into the mold for filtration and pressure gate, and after 3 5 hours of gradual filtration and pressure gate, it is dried white billet tofu; Put the formed dried tofu into a soup containing an appropriate amount of star anise, cloves, cinnamon, salt, sugar, and MSG for marinating, at a temperature of 60 80 and a time of 5 8 hours; The marinated dried tofu is vacuum-packed, and the finished product is sterilized at high temperature or ultraviolet light after packaging.

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, add 20 -25 water 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, cut the dried tofu with a knife according to the grid print, soak the bag in water for about 30 minutes and 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, put 100 grams of refined salt, diced ginger, cinnamon (packed in a gauze bag), soy sauce, chives, and monosodium glutamate to make brine.

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

Puning dried tofu looks golden ** yellow, fried to crispy on the outside and soft on the inside, hot and delicious!

Puning dried tofu, which is known as a treasure of Puning snacks, is made of soybeans, potato flour, gypsum, brine, water and other raw materials. The biggest feature of making Puning dried tofu is that it must have suitable water quality. Puning first made dried tofu was a native of Guangnan Village, Liaoyuan Town, who learned to make dried tofu as early as the early Ming Dynasty.

At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, his military advisor He Yeyun (known as the lice mother fairy) was exiled to the Puning area. In addition to building houses, building gates, and repairing graves for people, he also has a set of crafts. At that time, the second grandmother of Gwangnam Village passed away, and He Yeyun was asked to choose a place to build a tomb.

At the same time, he also taught the main side hustle of Gwangnam Village for 600 years. Nowadays, there are many people in Puning who can make dried tofu, and some villages have surpassed the production technology of Gwangnan Village. There are many stalls and snack shops selling dried tofu in large towns and villages, and whoever tastes dried tofu, especially fried tofu, praises it

Deep-fried dried tofu, clear and fragrant, replenishing but not dry!

The production process is: refining, slag removal, boiling pulp, paste, powder test, paste powder, mixing and halogen, lump, briquetting, cooking, and some are colored with gardenias after cooking. It is characterized by a flexible outer skin and a tender inner meat.

There are three main ways to cook dried tofu in Puning City: frying, baking, and frying. Deep-fried tofu is the folk flavor of Puning. The skin is crispy, the meat is tender and smooth, and it is fragrant.

Dip it in minced garlic for a more delicious taste.