Pallet tofu is a famous snack loved by the people of Linqing, which can generally be seen on both sides of the street, near the bazaar and residential areas.
The master who sells tofu puts the watery, tender, white, hot water tofu that has just been made on an eight- or nine-inch-long wooden board, and uses a knife to beat it into the size of a domino, and the customer eats it with his hand on the wooden board, and its bean flavor is fragrant, tender and delicious, and rich in nutrition.
The main raw materials for making trobet tofu are soybeans (local seasonal soybeans), water (mineral water or dried tap water), brine, etc.
The production tools include stone grinding, hometown earth pot, firewood, yarn curtain, wood plank mold and so on.
The production of tofu on the pallet goes through several processes such as sieving, foaming, grinding, filtering, boiling, pointing, and pressing. Because in the entire production process of pallet tofu, time, heat and ordering will directly affect the taste and quality of pallet tofu, so the quality of its production skills is very important.
The production of pallet tofu, first of all, the best soybeans, filter impurities, sift out the full soybeans into the pot to soak, the time of soybean soaking changes according to the season and the change of the season, until the soybeans fully absorb the water after fishing out.
The soaked soybeans are placed on the stone mill for grinding, then the bags, hanging bags and swing bags are put on, the pulp juice is filtered out, the filtered pulp juice is poured into the earth pot, and the firewood is lit and slowly boiled.
In the process of boiling, special attention should be paid to the control of the heat, to always observe the change of soy milk in the pot, in order to prevent the overflow of soy milk, when boiling to eight ripe, you need to raise the pulp. Boil until nine ripe when the foam is killed, and after the soy milk is cooked and buried in the fire, the soy milk is foamed again and the pulp is cold.
Pick one or two bean skins during the cold pulp process.
After the cold pulp is completed, the next step is to order tofu, this step is also the essence of the entire tofu production process, first pour a small amount of brine into the container, through the master's hand evenly sprinkle the brine into the pot, sprinkle while stirring, to stir evenly after the lid of the pot, a little wait...
In the process of waiting, another earth pot is propped up, and the mold is placed on the ground pot and the yarn bag is laid.
After the soybean milk forms a bean flower, the bean flower is scooped into the mold, and after shaking, wrapping, and boarding, a large piece of masonry is placed on the board to compact the bean flower.
About half an hour later. Then pour the pressed tofu into a rectangular wooden board, cover the film, and a large piece of hot, tender and raw tofu is made.
Master Zhou Haizhou, known as the "King of Tofu" in Linqing, is a representative inheritor of the tofu making skills of the intangible cultural heritage project, and has now brought out his apprentices Tian Peilou and Zhang Shufang. He has been in the industry for more than 40 years, and not only has admirers from all over the country come to taste Linqing Zhouji pallet tofu. In addition, in 2013 CCTV-9 "Walking Table", 2016 CCTV-10 "Taste", Shandong Television Agricultural Channel "Rural Monsoon", Liaocheng TV and many other media above the municipal level, filmed a feature film of "Zhou Ji Pallet Tofu".
In people's daily life, everyone will see such a phenomenon, in front of Master Zhou Haizhou's fixed stall, every afternoon there will be many diners who come here early and wait for the arrival of Master Zhou Haizhou.
When he comes to the stall and just parks the cart pulling the tofu, the diners will rush to the front and can't wait to "drink" the "pallet tofu" of Master Zhou. At this time, I saw Master Zhou take out the tofu knife and sharply cut a piece, put it on a long thin board, and then simply cut a few knives, form a strip, and hand it to the diners.
Master Zhou not only moves quickly and smoothly, but even the rhythm and sound of beating tofu with a knife are so cheerful and pleasant...
Source 丨 Cultural Tourism Linqing
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