Detailed video tutorial, containing the fire temple palace tofu Detailed video, fried tofu, fried tofu Changsha Huogongdian regular formula and other tutorials.
Video Tutorial links: http://www.admin444.com/P-c91f2289
Video Tutorial links: http://t.cn/AilOe2AD
Dishes origin
Tofu
A statement
Saying that the emperor was born poor, beggars and monks had been when young, hungry due Once intolerable, people pick up discarded expired tofu, willy-nilly, to fried, the one in his mouth,
The kind of delicious taste unforgettable. He later became a military commander, the army all the way to successfully hit Anhui, rejoicing, the army command were to celebrate eat tofu, tofu and finally the reputation spread far and wide.
Argument 2
The Ming Dynasty scholar what China and Japan already in the works, said at the time, Yixian County like the salt in the summer and autumn color tofu raw wool, cleaned into boiling oil frying, there is the taste of the sea crocodile.
About tofu
In the past, tofu generally is considered "unhealthy" foods now, but transformed into something good. According to Taiwan's "Healthy" magazine, tofu is rich in vegetable lactic acid bacteria, has a good regulation of intestinal and stomach effect.
Tofu with high-quality soybeans as raw materials. More complex production process, after screening soybeans, dehulled, soaked, refining, filtration, boiling syrup, slurry, molded, cut into several blocks, ten fermentation processes. Chenggong tofu soft, smooth texture
, Distribute fragrant. Ancestors praise goes: "more than the United States, Yushi and do not pass the smell." It not only has a high nutritional value, but also has good medicinal value. Ancient medical records, the tofu may be cold Qi, and stomach, eliminate pain, heat the blood scattered, the aggregate of the large intestine. Those who eat it regularly, can enhance physical fitness, bodybuilding skin.
The report said vegetable tofu contains lactic acid bacteria, like yogurt. Professor Sanae Okada of Tokyo Agricultural University, the "father of the study of plant lactic acid bacteria," said the find, tofu, pickles and other foods which contain high concentrations of plant bactericidal substances,
Comprising tannic acid, alkali and other plants, and plant survival of lactic acid bacteria in the gut of the animal higher than lactic acid.
Tofu dry tofu and tofu milk points are two, are very popular snacks. Tofu is small, but the production process is more complicated, usually fried, add a few halogen and fermentation procedures throughout the production process,
Requirement has been performed under natural conditions, the requirements for temperature and humidity is very high. Director of the Beijing Food Research Institute of Brewing Lu Fei told reporters, raw tofu has always been its high nutritional value of soy products,
Protein content of 15% -20%, and quite meat, while rich in calcium. After fermentation, the proteins into amino acids, and other substances produced yeast, so increase appetite, promote digestion effect.
Tofu milk is low in saturated fat, and cholesterol-free, soy also contains unique health components - soy isoflavones, it is called China's "Plain cheese", its nutritional value even higher than cheese.
Today we want to introduce authentic Changsha tofu in production methods
(1) tofu Soybeans with blisters, good soak cleaned with water, change into water 20 ~ 25kg, dilute with stone ground into a paste, then add the same amount of thin paste with warm water and mix well,
Into the bag inside, forced out the juice, and then blended and then extruded in boiling mix residue, left the okara so continuous. When the milk has been squeezed finished, skim foam,
The sauce wok boil with fire, into the cylinder, add gypsum juice plus side with a wooden stirring, stirred for about 15 to 20 after transfer, may be a few drops of water, such as mixing with pulp,
Represents the plaster juice were not enough, then add some of the plaster juice then stir. As drops of water do not mix with syrup, too much trouble, you can go to the market to buy back directly.
(2) tofu cut into small pieces, with a white cloth wrapped tofu, tofu wrapped, placed on a board, neat yards, the pressure on the top and then a piece of wood, the pressure on the heavy pressure all night,
Tofu inside almost drained of water, taken out to open look can be seen pressed tofu has a very strong, and do so out of tofu texture will be very delicate.
(3) Brine Brine Method according to characteristics of the respective regions made relatively simple prepared as follows: After fermentation Serve brine brine, loaded into jars.
(4) the curd into the soaking brine, seal the mouth jar, remove (the longer the soaking time, the better the taste), white bean cyan ink become dry tofu after several days.
(Wait, then, in spring and autumn need to soak 3 to 5 hours, about 2 hours immersion in summer, winter takes 6 to 10 hours) after the bubble out, washed with a little cold water, drain water, and then all the tea red-hot into the pot, add low heat fried tofu about 5min, the hole can be placed into tofu.
