2. Soak the quicklime in water for half an hour, take about 2kg of clear limewater from the upper layer and put it into the pot (it is better to use an iron pot, because aluminum pot tastes a little worse). Adding lime water is the key, otherwise rice tofu can't be made.
3. Add rice slurry, boil with slow fire and cook for 40 minutes. Pay attention to stirring to avoid burning the pan.
4. Pour it out of a big shallow basin and let it cool. Using rice to make tofu can make 6-7 kilograms of tofu per kilogram of rice, which doubles the value and has a unique flavor. The manufacturing method is as follows:
1, material selection. The raw materials are mainly rice and lime. Early, middle and late rice is good, broken rice is ok, but glutinous rice is not, because it is too sticky to make. It is better to use new lime for lime.
Step 2 soak. Before soaking, remove impurities from the rice, wash it, then put it in a container and add water until the rice is 3.5 cm. 1 kg of 50 grams of lime powder in rice. Lime should be mixed into slurry first, added to the flooded rice, and then stirred evenly. Soak rice for 3-4 hours to make it pale yellow and bitter, then take it out and wash it with clear water until it is clear.
Step 3 grind. The ratio of water to rice is 1 2.
4. Boil the pulp. Put a proper amount of water (1 kg of rice, 2 kg of water) into the oiled iron pan, and then pour the ground rice slurry. When cooking, stir while cooking, start to cook with high fire, and when it is half cooked, use low fire and stir while cooking. It will take about 15 minutes to cook.
5. In the process of forming. The cooked rice paste becomes paste, and it is put into the prepared container while it is hot. The size of the container is selected according to the thickness of rice tofu, and generally 3.5 cm is appropriate. A thin cloth should be laid in the container, and the thickness should be uniform during installation. After cooling, it can be cut into tofu pieces with a knife.
Rice tofu is usually made the first night and sold in the market the next morning. If it can't be sold out that day, it can be stored in a ventilated place and cooked together next time. Unsold rice tofu should not be stored in water to avoid losing its luster. Rice tofu is a traditional cool snack in Guiyang in summer. It is made by soaking new rice in water, grinding it into pulp and cooking it with salt water. When eating, cut into 2-3 inch strips, add chopped green onion, Jiang Mo, mashed garlic, soybeans, black kohlrabi, soy sauce and vinegar, and finally pour spicy red oil to make a bowl of food for relieving summer heat and hunger.
Making:
1. Raw materials
① 5 kg of ordinary indica rice. ② Saline water
2. Soaking: Soak common indica rice in water 10 ~ 12 hours.
3. Grind the soaked rice into rice slurry with a refiner.
4. Boil the rice slurry and pour it into a warm iron pot, then add salt water.
note:
(1) The amount of water should be appropriate, and it is not advisable to use too much water at one time. Otherwise, the paste is too thin and the rice tofu is not easy to granulate. If the paste is too hard, it will cause the rice tofu to be not tender enough.
② The water temperature should not be too hot. Overheated rice paste is easy to wrap in jiaozi, but difficult to cook.
③ Stir frequently to avoid burning.
(4) cooking. Cook the rice paste until it is fully cooked and does not stick to your hands, otherwise the rice tofu will be easy to paste and not soft enough.
5. Cool the cooked pulp to below 35℃.
6. Point system (adding coagulant) adds salt water to the rice slurry. Make rice tofu 1 kg pulp and add 24 ~ 30 grams of internal fat. Add the dissolved internal fat into the cooled rice slurry and stir slowly and evenly.
7. Forming: pour the ordered slurry into the forming mold and put it into the curing tank. Keeping the temperature at 80-85 DEG C for 20 minutes, and standing and cooling to obtain the finished product.
Using rice to make tofu can make 6-7 kilograms of tofu per kilogram of rice, which doubles the value and has a unique flavor. The manufacturing method is as follows:
1, material selection. The raw materials are mainly rice and lime. Early, middle and late rice is good, broken rice is ok, but glutinous rice is not, because it is too sticky to make. It is better to use new lime for lime.
Step 2 soak. Before soaking, remove impurities from the rice, wash it, then put it in a container and add water until the rice is 3.5 cm. 1 kg of 50 grams of lime powder in rice. Lime should be mixed into slurry first, added to the flooded rice, and then stirred evenly. Soak rice for 3-4 hours to make it pale yellow and bitter, then take it out and wash it with clear water until it is clear.
Step 3 grind. The ratio of water to rice is 1 2.
4. Boil the pulp. Put a proper amount of water (1 kg of rice, 2 kg of water) into the oiled iron pan, and then pour the ground rice slurry. When cooking, stir while cooking, start to cook with high fire, and when it is half cooked, use low fire and stir while cooking. It will take about 15 minutes to cook.
5. In the process of forming. The cooked rice paste becomes paste, and it is put into the prepared container while it is hot. The size of the container is selected according to the thickness of rice tofu, and generally 3.5 cm is appropriate. A thin cloth should be laid in the container, and the thickness should be uniform during installation. After cooling, it can be cut into tofu pieces with a knife.
Rice tofu is usually made the first night and sold in the market the next morning. If it can't be sold out that day, it can be stored in a ventilated place and cooked together next time. Unsold rice tofu should not be stored in water to avoid losing its luster.
1, 2 kg of rice, appropriate amount of warm water (about 1 cm for soaking rice), soaking 1 hour, and grinding rice with water with a stone mill.
2. Soak the quicklime in water for half an hour, take about 2kg of clear limewater from the upper layer and put it into the pot (it is better to use an iron pot, because aluminum pot tastes a little worse). Adding lime water is the key, otherwise rice tofu can't be made.
3. Add rice slurry, boil with slow fire and cook for 40 minutes. Pay attention to stirring to avoid burning the pan.
4. Pour it out of a big shallow basin and let it cool. 1. Manufacturing equipment and tools: refiner (or stone mill), boiling pot, sieve (iron sieve or bamboo sieve), water tank, basin, spoon, etc.
2. Raw materials and formula: 5 kg of rice and 0/00g of quicklime/kloc.
3. Process flow: raw materials → soaking → grinding → boiling → filtering, cooling and molding.
Fourth, the key points of production
1. Material preparation: ① Use common indica rice. Rice requires freshness and no impurities. You can't use glutinous rice because it is sticky and difficult to make. ② Lime. To use fresh quicklime, the dosage depends on the amount of raw materials, neither too much nor too little. Too much lime and too strong alkalinity make rice tofu astringent; The lime is too little, the alkalinity is too weak, and the rice tofu tastes weak.
2. Soaking: Soak the prepared rice in a barrel for 10 hour to 12 hour.
3. Pulping: the soaked rice is ground into rice slurry by a refiner (or pulverizer). Generally, the slurry concentration should be such that the slurry can flow downward from the refiner.
4. Boil: Pour the rice slurry into a warm iron pot, and then add the dissolved lime solution. Pay attention to 4 o'clock (1) the water quantity should be appropriate, and it is not advisable to add too much water at a time. The amount of water (warm water) should be determined according to the hardness of the paste, otherwise the paste is too thin and the rice tofu is not easy to granulate. If the paste is too hard, it will cause the rice tofu to be not tender enough. ② The water temperature should not be too hot. Overheated rice paste is easy to wrap in jiaozi, but difficult to cook. ③ Stir frequently to avoid burning. (4) cooking. Cook the rice paste until it is fully cooked and does not stick to your hands, otherwise the rice tofu will be easy to paste and not soft enough.
5. Molding: Rice tofu can be divided into shrimp type and square type according to its shape. Shrimp-shaped rice tofu is made by filtering the cooked paste into a water tank filled with water while it is hot, quickly cooling it into shrimp-shaped rice tofu, and then washing it with cold water once or twice. Cube-shaped rice tofu is made by pouring the cooked paste into the pot while it is hot, letting it cool naturally, then solidifying, and then cutting the rice tofu into several square pieces with a knife.