Wrapped pulp tofu, a special snack in Jianshui County, Honghe Prefecture, Yunnan Province. The main ingredients are tofu made of soybeans and large plate well water, which has a salty taste. Folk song cloud: stinky tofu, to count Lin'an Province (Lin'an Province is Jianshui), smell the smell, eat incense, swell and round yellow candy, four edges and octagons to please people, three meals do not eat panic.
Bao pulp tofu has enjoyed a high reputation in Yunnan since the middle and late Qing Dynasty, its selection of high-quality materials, all hand-brewed, and the only thing in the world is the tofu water from the Jianshui Ximen Dabanjing water, which is known as Guijia Quandian.
First of all, from the perspective of workmanship, it must go through the process of covering after the production process of the normal program, which is equivalent to rapid fermentation. The specific method is: the tofu blocks are neatly stacked in a sieve, wrapped tightly with white gauze and soil cloth, and placed in a ventilated area; if it is a cold day, it must be covered with fresh straw, and if it is hot, it must be covered with a sand net. This process generally takes 2 to 4 days, and when it is raw, it is sour and hard, and it is too soft to bake.
After cooking, the tofu should be picked out and slowly roasted over a charcoal low fire, preferably baked naturally without oil. Add dried chili peppers, peppercorns, fennel seeds, peanuts (crushed), sesame seeds, salt and MSG powder baked with charcoal ash and dipped in hot and put in your mouth, that fragrant!