Puning quicksand Dongpu, made Puning dried tofu is notoriously delicious. However, with the emergence of various industries such as industry and service industries and the industrialization of soy products, there are fewer and fewer people who make dried tofu by hand.
The family that the sister of the master went today was eliminated in the long river of history for more than ten years, and now he is back to the handiwork of Han Sheng.
Puning Dried beans
Production process
Every step is crucial and closely related.
Puning dried tofu making process
01
Grouting and slag removal
Slowly pour the fresh soybeans into the refiner,
Under the action of a specific mechanism, it is divided into two,
On one side is thick and light yellow soy milk,
On one side is soft paste of okara.
Okara
soy milk
A bucket of soybeans has to be filtered 3 times, and the plump soybeans are pressed into a pool of dry crumbs, so that all the essence and nutrients are left in the soy milk. The crumb-like okara, as pig feed, enters the stomach of domestic pigs.
soy milk and okara,
are arranged one by one,
Maximize the value of soybeans.
02
Boil the pulp
Boil the pulp, as the name suggests, boil the soy milk, that is, 100 ° C.
boiled pulp
Used to boil soy milk with wood fire,
And the advent of electric heating rods,
This caused the stove to be withdrawn from the stage.
Heat soy milk with an electric hot bar,
Convenient and practical,
Nor did it foam like it had been burned by a wood fire.
03
cooling
Cooked soy milk must be cooled to sixty or seventy degrees Celsius to be able to carry out the next step of the process, and most of the cooling is based on cool water cooling to achieve the effect.
Divide the soy milk into buckets and then put it in cold water to cool down.
Ice cooling? Don't even think about it! Ice cubes and boiled soy milk are polarized, and the texture of soy milk will become different after mixing with each other.
(Always grasp the temperature)
Cool water cools down, which is already the fastest way to do it without destroying the quality of soy milk.
When it is cooled, the rotten bamboo formed on the surface can also be eaten
04
Mixed with gypsum powder
Gypsum powder is made by adding a certain proportion of potato flour to gypsum.
The proportion of the blend depends on the degree of rawness and ripeness of the gypsum.
The old man said: "If the plaster is too raw, the dosage must be reduced, otherwise it will condense too quickly; if the plaster is too ripe, it will condense too slowly, and it will be more." ”
05
Mix and set the brine
The quality of dried tofu is good or bad,
The main step is to stir the brine.
The soy milk that can be stirred up can make a good dried tofu.
Mix the ingredients and water into a powder paste,
Then pour into the soy milk that has cooled.
Stir well with a dish similar to a large spatula,
With feelings and years of experience,
Make adjustments, corrections as appropriate.
Finally sprinkle with salt brine,
Wait for the soy milk to congeal from top to bottom,
That is, it is a fixed halogen.
06
Package blocks
The half-cooked tofu flower condensed from soy milk is the protagonist of this link.
Lay the gauze flat on the mold,
Scoop the tofu flowers on the mold with a special flat spoon,
Lay the mold flat and correct it with a copper shell.
Then fold the gauze in half,
That's how a basket is done.
07
Briquettes
Next up is the briquette
Basket after basket,
Put it on the machine,
Then press the planks.
Hang stones every once in a while, determine the number of stones according to the number of baskets, and remove excess water from the dried tofu.
The role of the briquette is to control the moisture of the dried tofu and stamp.
08
Cooking
Finally, stack a basket of dried beans on top of the gas engine, and when the water in the machine is boiling, put the dried beans in the water and steam for 20 minutes.
Take it out, remove the gauze and cut into small pieces. Then drain on the iron fence, you can go out on the street~
Cut the freshly made dried beans into 4 pieces and fry them in a hot oil pan, golden brown on both sides, crispy on the outside and tender on the inside.
Coupled with garlic and salt with good brine, it is crisp and soft, and it would be better if you could add some green onions