Rice tofu is the protagonist of the cold flour stalls in the streets and alleys, and the bright yellow rice tofu with fiery red pepper oil is drooling. When I was a child after 70, I lacked clothes and food, and after school, I went to a food stall with my classmates to eat a bowl of soft and smooth rice tofu, which was a very happy thing, and the more I couldn't eat, the more people would remember and feel delicious.
In the 1970s and 1980s in the northwest of Qianxi, traffic was blocked, the land was barren, the main production of rice fields was corn, bud rice Yangyu silk sauerkraut bean rice was the main hit on the table every day, the rice supplied by the ticket was Chen rice, the cooked rice was very unpalatable, many years later I learned that this kind of rice was called Gui Dynasty (some write Gui Dynasty, Gui Chao) rice, Gui Dynasty rice is early indica rice, because of the rough taste is generally not suitable for cooking, but it is a special rice for making rice tofu, rice flour, rice skin, cold cake, cold shrimp, hair cake, intestinal powder. Guichao rice is a very old rice species, low yield, not hybrid rice, planting less and less people, now this kind of rice is mainly planted in Shaanxi Hanzhong area, is Shaanxi, Guizhou, Sichuan, Chongqing, Hunan and other provinces of the favorite, it is a god-like existence in the rice world, you think it is the bronze in the rice, but it is the king of rice, it can be surpassed, but it has never been replaced.
Gui Chao rice, rice tofu special rice, finished q bullet has toughness, to use a year of old rice
There are many delicacies made by Gui Chao Rice, which are my favorites
Guizhou is a karst terrain, rich in limestone, the quality of lime is very good, which is also one of the reasons why Guizhou rice tofu is delicious. People have the impression that lime is a building material, but they do not know that lime is also a natural edible alkali, coagulant, lime tofu, cool ice powder, and rice tofu will use lime, lime made of food with a fresh and pleasant bright yellow, as well as a natural fragrance.
The following details the production process of rice tofu:
Material: Chen rice a pound of quicklime a piece (to buy on a treasure, it is best to choose to buy rice to send lime to the store)
Tools: a thick bottom stainless steel pot (the thicker the better, it is best to use a home pressure cooker) Filter spoon Silicone spatula (like to do food recommended to buy this white silicone spatula, you can 360 degrees to scrape the rice batter batter very clean, very practical) Large round bowl a spatula (wooden spatula is best) Stone grinding (or blender)
Filter spoon, silicone spatula, make a must-have tool for gourmet friends
Stainless steel pot thicken the bottom, boiling time will not be paste bottom
1. Soak the Guichao rice for a few hours in advance, and soak the rice to the point of crushing it in one twist;
Soaked cinnamon rice
2, wash the stone grinding, add water to grind the soaked rice into a pulp, the ratio of rice to water is about 1:3, the more delicate the rice milk is milled twice, the better, the rice milk is better than the soybean milk grinding a lot (soy milk will continue to produce foam, let people grind very hard), rice milk grinding after filtering with a filter spoon filter again, if you want to finish the q bullet soft and smooth must filter;
Rice milk is easier to grind than soy milk, and it is polished three times to get a silky milk
The ground rice milk is filtered again, and the finished product is soft and smooth
3, if you like to eat intestinal powder or rice skin, you can reserve a little rice milk steamed intestine powder (rice skin), hand-ground rice milk as silky as satin, just add a little salt can make q elastic tough intestinal powder (rice skin);
Mipi
4, before boiling, first pour hot water into the lime powder, lime powder out of the hot gas dissolved and dispersed, the boiled lime water with a filter spoon filter poured out the surface of the clear water, you can prepare more, so as not to be busy enough, the remaining lime water can be poured into the pot of mud after doing and the pH of the soil, there is a insect-proof effect, be careful to stay away from the roots of the plant; pour the rice milk into the thick bottom pot, the pot must be thicker the better, the thin pot will be boiled for a while to dip the bottom of the pot into a pot.
When the lime is heated, the water dissolves and hot gas will bubble up
On the left is filtered lime water
5. Prepare a bowl filled with finished rice and tofu, and use a round bowl to facilitate shaping. Boil rice milk on high heat, while cooking while constantly stirring in a clockwise direction, slowly pour in clear lime water when cooking, lime water to be added slowly, while adding while watching the change in the color of rice milk, turn light yellow when pause, use chopsticks to point a little pulp to taste the taste, if you feel that it is not alkaline enough, continue to add slowly, rice milk is pleasing to the eye bright yellow that is enough. The way to judge whether the lime water is enough: one is to see the color, the other is to taste the taste; if you are not careful to thicken a little, it does not matter, we can add more vinegar when we eat, or cook it with sour soup to eat, neutralize its alkaline;
Stir clockwise while cooking, slowly add lime water, see the color, taste the taste
6, stirred for a while, the rice milk will become a paste, stirred up more and more difficult, then if there are a lot of knots to show that the rice milk is too thick, you can first turn off the fire, add some water to dilute it, use a silicone spatula to crush all the knots, must be crushed, the really suitable thickness of the rice milk is stirred up smoothly can flow naturally, there will be no knots in the state, you can also lift the silicone shovel to see, if the rice paste sticks to the shovel in an inverted triangle shape naturally falls, it is the most appropriate concentration, do other bean cold powder can also be judged by this method;
The appearance of rice bumps indicates that the rice paste is thick, and the ceasefire is diluted with some water to crush the knots
The proper consistency of the rice paste is to lift it up and fall in an inverted triangle, and the appearance of large bubbles is a sign of quick ripening
7, stir the bubble again, then it is almost the same, in order to avoid uncooked uneven, stir a little more, you can turn off the heat, pour the rice milk into a large bowl while it is hot, draw concentric circles with chopsticks, and then use a silicone shovel to smooth the surface;
A large bubble indicates that the rice paste is cooked, and then cook for a while to turn off the heat
The boiled rice paste slides off like silk when poured out
Pour it out and use chopsticks to make a few circles in the bowl to make the shape smoother
8, let stand for a few hours (do not put in the refrigerator, will become hard) spread cold, gently reverse it and pour it out, and then match the sauce according to your preference, but the red oil can be mixed cold, and can also be boiled to eat.
Mouth-watering rice tofu
9. If you like to eat cold shrimp, you can use the cold shrimp tool to squeeze out the rice paste, and leak into a large tadpole shape in a basin filled with water to cool it.
A large-eyed colander for cold shrimp
Brown sugar cold shrimp
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