How to make a soybean oil skin stove?

Ingredients: soybean hull 1 slice, cucumber 1 slice, cooked peanuts, cooked sesame seeds, scallion and garlic, coriander (optional), balsamic vinegar, sugar, salt, sesame oil, red oil and edible oil.

Production process:

The soybean skin is cut into three strips with kitchen scissors, then rolled up from one end and tied with a rope. Put more oil in the pan. When the oil is hot, add the soybean oil skin roll and fry it on low heat until the skin is slightly burnt and golden yellow. Shred cucumber, slice onion, mash garlic and coriander, remove the rope from the cooled soybean oil skin and cut into thick shreds. Put all the ingredients in a pot and mix well.

Extended data

Soybean oil skin, also known as bean curd skin, is a local specialty processed by traditional techniques in Qianjiang Village, Qiawan Town, Nanfeng County, Fuzhou City, Jiangxi Province. It was developed by Jiang Zhiliang, a vendor in the Ming Dynasty, and has a history of more than 600 years. It is as famous as orange and mud stove and is known as one of the "three treasures of Nanfeng".

Bean skin is a kind of food discovered and produced by rural families in Guizhou and Henan. Soybean skin is made by traditional technology, and the raw materials are only high-quality soybeans and water. It is a natural and delicious green food.

The method of making bean curd skin is to grind soybean into soybean milk, and then scrape a thin layer of soybean oil on the upper layer of soybean milk with a string to get a bean curd skin. Drying the obtained bean curd skin.

Chinese name

Soybean oil skin

Also known as

Soybean milk skin

address

Nanfeng County, Fuzhou City, Jiangxi Province

source

Compendium of Materia Medica

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brief introduction

According to Li Shizhen's Compendium of Materia Medica, "the method of tofu ... soaking, grinding, deslagging, boiling and harvesting". Nanfeng bean curd skin is produced and processed by family workshops and refined by hand. The bean curd machine uncovers the solidified bean skin while curing the soybean milk. The production procedure is as follows: rinsing: when processing the bean curd skin, the farmer's workshop first soaks the superior soybean with water, then peels, grinds, boils, filters, separates the bean dregs from the pulp through the filter cloth, then heats and boils the soybean milk, and finally pours the cooked soybean milk into a straight line.

In Pingtang County, Qiannan Prefecture, Guizhou Province, it has become a big brand edible product. Suitable for cooking all kinds of dishes, it is a local specialty. Bean skin is to pour soybean milk into a shallow pot and cook it on low heat. After 1 hour, protein and fat in soybean milk floated on the surface and oxidized into thin skin after contacting with air. When the skin is slightly thick, insert bamboo chips or strips into the thin skin and pick them out. Put it on the galvanized iron net and slowly dry it with charcoal fire, which is the bean skin. Generally, it is best to dry naturally.

eat

Because the soybean oil skin itself is boiled, it can be eaten dry, but it is best to cook it in soup, which is usually used for hot pot. The preparation method of cucumber mixed with soybean oil skin is as follows: firstly, prepare 1 piece of soybean oil skin, 1 piece of cucumber, cut cooked peanuts, cooked sesame seeds, scallion and garlic, coriander (optional), balsamic vinegar, sugar, salt, sesame oil, red oil and oil. Cut the soybean hull into three strips with kitchen scissors, then roll it up from one end and tie it with a rope. Put more oil in the pan. When the oil is hot, add the soybean oil skin roll and fry it on low heat until the skin is slightly burnt and golden yellow. Fry slowly for three or four minutes. The soybean oil skin must be tightly rolled and tied to prevent too much oil from entering when frying. Shred cucumber, slice onion, mash garlic and coriander, remove the rope from the cooled soybean oil skin and cut into thick shreds. Put all the ingredients in a pot and mix well.

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