The production process of dried tofu in western Liaoning, and the production method of dried tofu in

1. Make soybean curd.

Although I haven't done the tofu method, I saw the tofu guy do it when I cut the line. If you want me to try it now, I'll do it.

The first thing to do is to wash the tofu buns. It depends on whether to make dried tofu or large tofu. To make dried tofu, it is a long roving white cloth, about half a meter wide and dozens of meters long.

The tofu buns used to make tofu are very large and square, also coarse gauze, and the side length is about two meters. Wash the tofu buns, dry them and set aside.

Soak the soybeans for about one night, grind them into soy milk, and boil them 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 the tofu.

First, put the wooden frame of the pressed tofu in place, use the kind of large tofu bun, that is, the extremely wide square tofu bun in the wooden frame, and start scooping the tofu flowers into the wooden frame one by one, and the water flows out from below, and the tofu flowers are deposited in the wooden frame. When the tofu flowers in the wooden frame are full, turn the four corners of the tofu bun over, wrap the tofu flowers, press the top with a wooden board, and then press the top with a stone. When the tofu is not old and tender, uncover the wooden board and tofu bag, and the tofu is ready.

If you cut it into pieces with a knife, it is delicious tofu.

You are talking about the dried tofu of Gaoqiao in western Liaoning, the main feature of Gaoqiao's dry tofu is thin, that is, tendon, and not afraid of stewing, it used to be splashed by hand, one by one, as far as I know, now it has been changed to machine production, and I can't find the secret recipe.

Northeast dried tofu, soy sauce dried tofu can be made into sauce stewed dried tofu.

Materials. 300 grams of dried tofu (soy sauce dried tofu), 100 grams of green peppers, 20 grams of chopped green onions, 20 grams of garlic, 20 grams of dark soy sauce, 100 grams of oil, 50 grams of starch.

Preparation of braised dried tofu in sauce:

1. Put oil in the pot, add chopped green onion and stir-fry until fragrant, pour in an appropriate amount of dark soy sauce and water (about the amount of dry tofu to be put after the end), 2. Add the dried tofu and stir-fry twice.

3. Cover the pot and simmer over medium heat, 4. Cut the green pepper obliquely into rings.

5. Put it in a pot and continue to simmer.

6. When the water is almost dry, add the garlic slices and stir-fry.

7. Add an appropriate amount of water starch to thicken, and remove the juice from the pot Tips.

If you like soft, you should use fresh dried tofu, and if you like chewy, freeze the fresh dried tofu first and then use it If you don't like the strong flavor of dark soy sauce, you can replace it with light soy sauce, or a combination of light soy sauce + dark soy sauce Don't save this step, it's very delicious!

Just leave the tofu out for a few days.

Ingredients: 2 sheets of dried tofu (tofu skin).

200 grams of pork tenderloin.

2 peppers.

Sichuan pepper: two or three grains.

Garlic 2 cloves. Salt a pinch of salt.

Essence of chicken a little.

Water starch to taste.

The preparation of dried tofu with Northeast sharp pepper.

Cut the pork loin into thin slices, add light soy sauce, cooking wine, water starch, and salad oil and marinate for a while.

Cut the pepper into hob pieces.

Cut the dried tofu into diamond-shaped cubes and slice the garlic.

When the oil is hot in the pot, add Sichuan pepper and garlic slices and stir-fry until fragrant, then add pork tenderloin and stir-fry until it changes color.

Add the dried tofu and stir-fry evenly, add two tablespoons of water and simmer for two or three minutes until the soup is dry.

Add the pepper and stir-fry quickly over high heat for two minutes, add salt and chicken essence to taste, and add the lake to thicken.

Tips: 1. When marinating meat, adding a little salad oil can make the meat more tender, and it is okay not to add it;

2. Adding some peppercorns before stir-frying meat is not easy to stick to the pot (I used star anise to look good when I took pictures, hehe, I should put peppercorns); I usually don't add peppercorns and garlic slices when I stir-fry, and it's delicious to add a little dark soy sauce to color.

3. Dried tofu is called tofu skin in other places, but I am always not used to it, and I still think the name of dried tofu is the most appropriate.