Serve the fried tofu fruit and let it cool well before serving, or put it in the refrigerator to store the rest of the month.
After hard work, get a dustpan full of tofu fruit semi-finished products, waiting for the pot.
Knead the tofu, add the glutinous rice and grasp well.
Roll the well-grasped tofu and glutinous rice into round balls.
After frying in the pan for nearly 30 minutes, the skin of the tofu fruit shows a beautiful golden brown, and the food is about to come out of the pot.
At 6 o'clock in the morning, just after dawn, Wei Xiaomei, who lives in Sanyuantun, a civilized village in Sanhuang Town, Yongfu County, braved a light rain to come to the kitchen outside the house, beat the soybeans soaked overnight into soy milk, made tofu, and then pressed heavy stones on the boxed tofu, in order to fully drain the water of the tofu and obtain the main raw material for making tofu fruit - dry water tofu.
After a busy morning, take out the dried water tofu after controlling the moisture, and you can start making tofu fruit. Hearing that Wei Xiaomei was going to make tofu fruit, it attracted enthusiastic neighbors, and everyone sat around and chatted about homely things while making tofu fruit.
"There are also people who call it tofu balls, and we often make them and eat them." Grandma Gong Xiuqiong, who is 78 years old this year, told reporters that tofu fruit is a traditional snack of the Three Emperors, although she does not know who invented tofu fruit, but since she was a child, the family will make a lot of tofu fruit every New Year and put it on the table as a Chinese New Year's Eve dish. The tofu fruit that was not finished that night can not only be eaten from Chinese New Year's Eve to the fifteenth day of the first month, but also stored for a long time in a cool and ventilated place, without worrying about spoiling, as long as someone in the family wants to eat it can be used to relieve hunger at any time.
Everyone was chatting, and their hands were not idle. "This glutinous rice must be rounder, large grains, and it tastes good." Wei Xiaomei crushed the dried water tofu into small pieces by hand, then added the "big glutinous" with full particles, and then fully mixed and grasped the two ingredients until the tofu turned into tofu puree, and the "big glutinous" showed a state of "you have me and I have you", you can "rub round".
"When rubbing, you should hold it vigorously, rub and press at the same time, the shape should be round and firm." Wei Xiaomei said, and rubbed one for the reporter to see. The reporter also did not hesitate to experience it. It looks very simple, but the tofu puree is a little disobedient in the hand, and I want to rub the tofu puree round, but it is not tight enough, the shape is tight, and the shape is not very good... After nearly 40 minutes of hard work by three neighbors, the tofu fruit was finally rubbed and two dustpans were filled with local waterpans.
The next step is to fry the tofu fruit. Wei Xiaomei knows the "gourmet code" of firewood cooking, light the firewood, pour in wide oil, heat the oil pot, and after bubbling slightly in the pot, put the white and clean tofu fruit into the pot. Fry for about half an hour, then you can remove the tofu fruit and let it cool. The original white skin of the tofu fruit has turned into a beautiful golden yellow after being baptized by the oil pan, and the original soft and sticky surface has become a crispy shell when the tofu fruit is picked up with chopsticks. The reporter picked up a tofu fruit that was still steaming hot just out of the pot, broke it vigorously, and the inside showed a white "honeycomb", and took a bite, the outer skin was crispy, and the inside could also eat the fragrance of tofu.
Wei Xiaomei told reporters that in addition to being eaten directly as a snack, tofu fruit can also be cut for stir-frying, or eaten as a hot pot hot dish. Surprisingly, even after cooking, its skin can still maintain a certain degree of crispy and burnt aroma, and the inside retains the original taste and aroma of tofu, tender and delicious, coupled with the blessing of large particles of glutinous rice, the taste is very rich and the aftertaste is long.
A snack that can be enjoyed after simple preparation and cooking, but it carries the memories of generations and the inheritance of thrifty family customs.
Source: Guilin Daily