"The soybean raw materials used for Huaqiao tofu are exquisite. Generally, the improved varieties Yudou No.3 and Xiangchundou 13 are used, and the tofu processed with them is tender and white." Zhang Fengjin pointed to the bags of soybeans in the room and told us that the first step in polishing tofu is to use real materials, carefully clean soybeans and wash pots.
After the materials are ready, it is to soak soybeans. It takes about 4 kilograms of soybeans to make a table of tofu. Zhang Fengjin, who has been making tofu for more than 30 years, is used to soaking the soybeans needed for each table of tofu in a small bucket in order to master the daily shipment. "The soaking time of soybeans is also very particular. Three or four hours in summer and seven or eight hours in winter. " Zhang Fengjin said.
While speaking, I saw Huang Hua pour the soaked soybeans into the machine for polishing. With the rumble of the machine, the original pulp gurgled into the bucket. Subsequently, Huang Hua poured hot water into the raw pulp barrel for pulping and then filtered. Finally, the filtered smooth pulp is poured into a pot and boiled until the temperature reaches above 90℃. "At this time, we must grasp the heat." Huang Hua, who is adding coal to the stove, said that the temperature is not enough or the time is too long, which will affect the quality of soybean milk.
The agile Huang Hua poured the cooked pulp into the bucket, and his mother Zhang Fengjin pushed the cooked pulp bucket to the door for bittern pressing. "We must also grasp the pace of bittern. With years of experience, we can do it easily. " Zhang Fengjin said that when she first learned to make tofu, she often couldn't order brine, and her tofu was either too old or could not coagulate.
The bean curd flowers that began to solidify after brine continued to stand in the pot for about 65438 00 minutes, so that the soybean milk was solidified in one step. Later, Zhang Fengjin gently scooped it into the wooden tray with a spoon. When it was full, he wrapped the bean curd with a cloth, covered it with a board, and squeezed the water out with a jack. "The jack was adjusted twice during the period, and the whole process took about 30 minutes." Zhang Fengjin said that when the water is squeezed out, the compacted tofu is firm and elastic.
In an hour, from a bucket of soaked soybeans to pieces of white and tender tofu, Huaqiao tofu made by Zhang Fengjin appeared in front of us. "I don't know if you saw it. From beginning to end, tofu can't be made without boiling water. The reason why Huaqiao tofu is so popular is because we use Baimen well water flowing out of the mountains. " Zhang Fengjin told us that the prepared tofu was finally soaked in Baimen well water, which not only kept fresh, but also made the tofu taste better. She also told reporters that using the tap water in the city to soak Huaqiao tofu will not taste as good as our home.