Peel the dried beans
Wrapped in a small cloth during the production process, "cloth tofu" got its name.
Freshly baked cloth dried tofu wafts out the rich bean aroma.
The crispy and tender dried cloth tofu is an exclusive delicacy of Jiexi Street.
Cloth dried tofu, named because it is wrapped in a small cloth when it is made, is a traditional snack in Jiexi, with a crispy outer skin and tender inner meat. In the markets of Jiexi Mian Lake, East Garden, Tatou, Ash Village and other places, you can see some small stalls of fried dried beans, spend a few yuan to buy a copy, and enjoy the crisp and tender taste in the steaming heat, which is a unique delicacy belonging to the streets of Jiexi Town.
Uncover the production process of dried tofu. First, the soybeans are soaked for 2 hours and then ground into a pulp by machine (in the old days, it was necessary to use stone grinding to grind the pulp by hand, which was extremely labor-intensive). The second step is to boil the soy milk and add potato flour and gypsum proportionally when it is cooled to a certain temperature. The third step is to add salt brine (mixed with table salt and water), the role of salt brine is to promote soy milk coagulation. The fourth step is to spread a special small gauze on the dried tofu grid, and then hand scoop the condensed soy milk into the cloth and wrap it by hand. The fifth step is to press the block into shapes, placing an empty dried tofu grid on the dried tofu grid filled with dried tofu so that the lower tofu is pressed into a square in the lattice. The sixth step is to steam the formed dried beans in a steamer basket, about 15 minutes. The seventh step is to take out the dried beans to dry, at which point the cloth is uncovered and ready to eat. Freshly steamed dried cloth bean, used to dip in soy sauce, is fragrant, smooth and delicious, and has another flavor.
In terms of production method, The dried tofu of Jiexibuzai is similar to that of Puning dried tofu. The difference is that the proportion of potato flour in the cloth bean dried tofu is slightly higher than that of puning dried tofu, so the cloth bean jerky is softer, smoother, and easier to deform. Although both kinds of dried tofu are wrapped in cloth during the production process, Puning dried tofu is boiled in the pot after the briquette is formed, and the dried tofu is steamed together with the cloth, and it is not unpacked until it is sold or fried, so as to protect the dried tofu from deformation.
After the dried cloth beans are made, they are also fried, so that the taste is the best, and only a small number of people buy it home and fry it themselves.
Carefully uncover the small cloth to take out the dried beans, put them in the oil pot and fry, the dried beans in the oil pot makes a "nourishing" sound, and then the bean aroma gradually drifts out. When the skins of the beans on both sides are golden brown, they are scooped up with a colander, placed in a tin mesh along the pan to drain and cool down, and in the process of frying, the green onion must be cut into pieces, with salt and warm water to make the shallot salt water for dipping dried beans. When the slightly cooled dried tofu is brought to the cutting board and cut into small pieces, the tender white dried tofu meat is exposed, mouth-watering. Use chopsticks to pick up a small piece of dried tofu, dip in both seasoning and can make the dried tofu cool down the onion brine, put in the mouth, at this time the dried tofu temperature is just right, not hot but retain a hot taste, crispy bean skin is very smooth and tender and sweet, let people both cheeks stay fragrant, can not bear to put chopsticks.