#打卡美好生活 #
"Eighteen monsters in Yunnan, Shiping tofu roasted and sold." In Yunnan, as long as it comes to tofu, it must be indispensable to Shiping wrapped pulp tofu! One by one, the tofu was roasted golden and swollen, and the irresistible aroma came to the nose.
When there is residual temperature, a piece is clipped, and the secret sauce is dipped in the mouth, and the softness of the tofu and the spicyness of the dipping sauce travel between the lips and teeth.
Unlike ordinary tofu, no matter how brown the outer skin is, the inside of the tofu is still as tender as the tofu brain, and this is the unique characteristics and charm of Shiping tofu.
Shiping County is located in southern Yunnan, northwest of Honghe Hani and Yi Autonomous Prefecture. The four seasons are like spring, the climate is pleasant, which provides a good climate environment for the production of Shiping tofu, and is the famous tofu town of Yunnan.
Shiping Tofu, a national geographical indication product of China. It has a history of more than 400 years, and during the Qing Dynasty, it was also used as a tribute and became a delicacy on the royal table.
Selected high-quality raw materials, full of particles, bright yellow color of Northeast African transgenic soybeans. Remove the hull of high-quality soybeans and make only the beans. This results in a softer taste
The exquisite use of water is the key to the fame of pulp tofu. In other places, tofu is generally made of gypsum or salt brine points, and the tofu is made of underground well water points unique to Shiping.
This kind of water has a slight sour taste and cannot be drunk directly, so it is called "sour water", but it naturally contains brine, which can replace the gypsum paste, and the tofu made of the pulp is tender and smooth, and the fresh flavor is delicate and tender for other tofu can not be.
The literati inker even commented, "The water point Qiong Pulp is strange in the world, and the divine turtle tofu is fragrant in the world." ”
Shiping tofu contains a variety of nutrients such as carbohydrates, proteins, and fiber, which is about twice as high as beef and about 6 times that of rice. The protein in tofu is easily absorbed and digested by the human body, which is very suitable for the elderly and children to eat, and enhance immunity
Unlike other pulp tofu, Shiping tofu has no fishy taste and bitter taste, a mouthful of bursting pulp, fresh and pleasant, and not easy to stick to the pan, not burned after baking, elastic, whether it is made into fried tofu, baked tofu, or boiled hot pot, are very delicious.
explode
The fried golden tofu is crispy on the outside and soft on the inside, and it is a temptation that everyone can't refuse with spicy dipping sauce between the lips and teeth!
fry
The tofu between the square inches turns golden and swollen in the oil until it cracks and is put into the mouth with homemade dipping water. Underneath the light bite is a layer of crispy crust, and the irresistible aroma bursts down the tip of the tongue, bursting in the mouth and reaching the nasal cavity, this moment is full of satisfaction.
roast
After baking, the tofu slowly becomes smooth and full, and the color also turns golden, and when you break it open, the air holes of the cooked tofu are densely perfumed.
When the tofu is fried, it should be eaten hot, and when it is grilled, it should be waited for a while. The aroma of the toasted and fried tofu is overflowing with a carefully prepared sauce to keep you up to your stomach.
Directions for consumption:
deep-fry
1, the oil in the pot temperature heated to 220 °C, tofu in pieces, put in turn;
2, fry for 1 minute, 30 seconds apart, and fry again for 45 seconds;
3, dipped in chili noodles, how to eat is not greasy.
Baked
1, electric oven: electric oven fire to medium heat, put the tofu evenly on the top, timely flip the heat evenly after turning the heat down, bake until both sides are golden.
2, charcoal: prepare charcoal and charcoal, plus layer with holes in thin iron plate baking. Put the tofu evenly on top, use chopsticks to flip, turn more times, so that the tofu can be golden and not burnt, and the inside can be pulped.