Puning fried dried bean curd:
The way of doing things
Beating, slag discharge, boiling, paste making, powder testing, paste powder mixing, stirring and marinating, caking, briquetting, boiling, and some of them are colored with gardenia after boiling.
Characteristics of dishes
The epidermis is flexible and the meat inside is tender and smooth. There are three main ways for Puning people to make dried tofu: frying, roasting and frying. Fried dried beancurd is also Puning's folk culture taste. Its skin is crisp, the meat is tender and smooth, and it is clear and fragrant. Dip in some pepper vinegar, which is more refreshing. Some expatriates sent the processing technology of Puning dried bean curd overseas to do business.
The key raw materials of dried bean curd are soybean, sweet potato powder, plaster of Paris and marinade. The production process is as follows: soaking beans, pulping, slag discharge, boiling, powder inspection, mixing caulking gypsum, sprinkling marinade, puffing, stamping, pressing cloud acid water, boiling and so on. The soaking time should be moderate, otherwise it will affect the quality of dried tofu; When testing soybean meal powder, the temperature of mixed gypsum must be accurate, according to different textures and temperatures, otherwise it will destroy the whole plate; Sprinkle marinade moderately; Water body is the most important factor to determine the quality of dried tofu. It is a secret about this, that is, the principle of scientific research belongs to it. Interestingly, after the pure Guangnan dried tofu is made, there is a small square seal in the middle of each dried tofu, which represents the official seal.
After the successful production of dried bean curd, it has mushroomed in Guangnan, not only becoming the key second occupation in Guangnan village for hundreds of years, but also gradually spreading to all parts of Puning. With the change of time, it has also spread widely from Puning to all Chaoshan areas in Guangdong, and even to many areas at home and abroad. The processing technology of dried bean curd in Guangnan is the strength of Guangnan people in Puning for hundreds of years. Nowadays, Puning dried bean curd has become synonymous with Guangnan dried bean curd. Some villages have surpassed Guangnan village. There are many stalls and restaurants selling dried beancurd in big towns and villages. No matter who tastes dried beans, especially fried dried beans, they are full of praise: fried dried beans are fragrant, but not dry.