Old tofu is a unique traditional dish of Han nationality in Shanghe, Shandong Province. It has a long-standing reputation for its white as jade, fine as coagulated fat and tender as running water, and has become the favorite of local residents for breakfast. Visitors from other places or passing through here will eat it to satisfy their appetite. Old tofu is white and bright, tender but not loose, clear but not light, oily but not greasy; The aroma of food is tangy, fleshy but not fishy, spicy but not choking. Old tofu is made of selected high-quality soybeans. Peel and crush soybeans, soak them in sun-exposed storage water (only made of local water in Shanghe), and grind them into pulp with a stone mill after eating. After foaming, wrap (filter residue), boil in a pot to get bean juice, cool, put it in a bucket or can, light salt water, and seal for 20 minutes to get tofu. Note: "Old tofu is slightly harder than tofu brain, but it has the same shape. Tofu brain is like a girl, and old tofu is like a semi-old beauty. Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Cured tofu brain, old tofu with soy sauce and other vegetarian dishes. " Old tofu is white in color, spicy and delicious, fresh and tender.
1. Bean selection: In the process of harvesting, drying, threshing, bagging, storage and transportation, soybeans will be mixed with grass roots, bark, soil, sand, stones and metal chips. Therefore, before use, all impurities, broken beans, moldy beans, moth-eaten beans and miscellaneous beans in soybeans must be removed and then ground into soybean powder.
2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is directly related to the quality of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quality of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, it can be tested with test paper, and water with pH value of 5-6 can produce acid-base reaction.
3. Filtering: the bean flour and water are stirred into paste according to the ratio of 1: 5, and poured into a filter sheet; Then gradually add 13 parts of water in several times. Stir while adding water. Until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils.
4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify directly in soybean milk and must be made into slurry before use. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make it into paste. Carefully grind with hands or tools, smash and dissolve, and add a small amount of water to dilute. Wait a moment, the gypsum with coarse particles will precipitate downwards, and take its suspension for later use. Repeat many times.
5. Pulping: the raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with good taste can be made.
6, point brain: tofu is to pour the coagulant into the container, fully stir, and the cooked pulp immediately rushes in, which is called anti-point. Stamp immediately after clicking. After swelling for about 10 minutes, soybean protein can be solidified to make delicious and nutritious tofu.
7, the practice of tofu brain halogen:
First, water the yellow flowers and fungus, and cut some shredded onion and Jiang Mo.
Then marinate, and the production method is as simple as the marinade of the noodles. Pour the base oil into the pot. When the oil is hot, add shredded lean meat, shredded onion and Jiang Mo. Add proper amount of water, yellow flowers, auricularia auricula and starch to thicken, and beat in eggs.
Heat tofu in water and add marinade.
Add shallots and Chili oil according to your or everyone's taste.
Old tofu is a very popular snack in Beijing. Its practice is basically the same as making tofu.
But because of the different seasonings, the taste is different. Because of its high quality and low price, it is very popular with the masses. Old tofu said in "A Hundred Chants of Gourmet in the Old Capital": "Cloudy skin and flowers look different. When you throw a book to sleep, it looks like a beauty claiming to be semi-old, which is still worthy of coquettish." Note: "Old tofu is slightly harder than tofu brain, but it has the same shape. Tofu brain is like a girl, and old tofu is like a semi-old beauty. Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Cured tofu brain, old tofu with soy sauce and other vegetarian dishes. "
Old tofu is white in color, spicy and delicious, fresh and tender.
Raw materials:
Sesame paste, fried soybean, cooked gypsum powder, garlic, Chili oil paste, oil, bean curd, refined salt, pickled leek flower.
Production method:
Make soybeans into pulp juice and old tofu with plaster of Paris juice.
Add refined salt to sesame paste, then add cold boiled water and mix well; Mix garlic paste with cold boiled water to make juice; Tofu is diluted with cold boiled water.
Put the old tofu into a bowl, and pour in sesame sauce, soy bean curd juice, Chili oil, soy sauce, fried soybeans, garlic juice and pickled leeks.
Let's look at the sesame seed cake again.
It is also super delicious with this sesame seed cake.