Dried bean curd is a specialty of Northeast China, also called dried bean curd in Northeast China, also called bean skin, which is a kind of tofu product pressed into thin slices. It is different from bean curd skin and thousand pieces produced in the south, and also different from yuba and dried bean curd. Dried tofu in Northeast China is thinner than several thousand pieces, and can be eaten raw and cooked. With people's daily diet, it has been deeply loved by people in Northeast China for thousands of years. It is not only a material for making all kinds of delicious food, but also a beautiful dish in itself.
Dried bean curd practice:
The method of making dried tofu is the same as that of big tofu. The difference is that the dried tofu is made of long roving white cloth, about half a meter wide and tens of meters long, while the tofu bag that makes the tofu is a big, square and thick gauze, about two meters long. After washing the tofu bag, dry it for later use.
Soak soybeans, grind them into soybean milk, and cook them in a large pot until they boil. At this time, we should wrap them up, separate the bean curd residue from the soybean milk, hang a cross in the shed, and hang a square bean curd bag at the four corners of the cross to form a big net bag.
Pour the cooked soybean milk into the bean curd bag one by one, and another person shakes the bean curd bag one by one, so that the pure soybean milk leaks out of the bean curd bag and flows into the vat below. To a certain extent, clamp the remaining bean curd residue in the bean curd bag with a splint and squeeze out the remaining soybean milk until all the soybean milk passes through the bag, and the bean curd residue is completely separated from the soybean milk.