Laba Tofu is also a food of the Laba Festival, so how should you eat Laba Tofu? How to make Laba Tofu? Let’s introduce it together!

Introduction to Laba Tofu

Laba tofu is one of the traditional folk snacks in Yixian County, Anhui Province. It is a festival food custom. On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will dry tofu. Folks use this sun-dried tofu as It is called "Laba Tofu".

On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will dry tofu. Folks call this kind of sun-dried tofu "Laba Tofu". The production method is: First make tofu from fine soybeans and cut it into round or square pieces, then apply salt water on it, dig a small hole in the middle of the upper part, add an appropriate amount of salt, and bake it slowly under the mild winter sun. The salt is gradually absorbed and the water is gradually dried to become Laba tofu. The finished product is as yellow as jade in color, soft in the mouth, salty and sweet, fragrant and fresh. If ingredients such as shrimps are added during drying, the taste will be better." Laba tofu is usually hung with straw ropes in a ventilated place to dry. It can be picked when eating. It can generally be left in the air for three months without deterioration or odor. It can be eaten alone, stir-fried or stewed with meat. It can be used to entertain distinguished guests. At that time, people in Yixian County also carved it into animals and flowers, poured it with sesame oil, mixed with onion, ginger, garlic and other condiments, and served it as a cold dish, becoming a banquet delicacy

How to eat Laba tofu

"Laba Tofu" is a folk specialty in Yixian County, Anhui Province. On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will dry tofu. Folks call this kind of sun-dried tofu "Laba Tofu".

The production method is to first make tofu from fine soybeans and cut it into round or square pieces, then apply salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and place it in the mild winter sun. Slowly bake it under the sun, so that the salt is gradually absorbed and the water is gradually dried, which is the Laba tofu.

Nowadays, in order to eat Laba tofu all year round, Laba tofu shops use firewood to dry it. During the day The prepared tofu is baked in the evening. Firewood is burned outside, and the hot air circulates through the layers of Laba tofu.

It takes three to four hours a day to bake the tofu until it is chewy. It's full, weighing about half a catty each (made from seven to eight taels of beans).

Recipe 1 of Laba Tofu

Ingredients: 400 grams of soybeans, star anise, chili, and appropriate amount of water.

Method:

1. Use the finest local soybeans to make tofu pudding, then add star anise water and minced chili pepper, and then pour the tofu pudding into a cloth bag.

2. Tighten the bag, and use a bamboo tube about 10 cm long to cover the mouth of the tight bag. The tighter the bag, the chewier the tofu will be. After squeezing out the excess water, the cheese-shaped tofu will be shaped like this.

3. Apply salt water and bake it slowly under the mild winter sun, so that the salt is gradually absorbed and the water is gradually dried to become Laba tofu.

Now for Laba tofu is eaten all year round. Laba tofu shops use firewood drying. The tofu made during the day is baked at night. Firewood is burned outside, and the hot air circulates among the layers of Laba tofu. It is baked three or four times a day. It takes hours and five days to bake the tofu until it is chewy and chewy. One weighs about half a catty (made from seven to eight taels of beans). The finished Laba tofu will not go bad even if it is hung in a ventilated place for half a year.

Recipe 2 of Laba Tofu

1. First make tofu with fine soybeans and cut into round or square pieces.

2. Then apply salt water , dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and bake it slowly under the mild winter sun, so that the salt is gradually absorbed and the water is gradually dried, and it is now Laba tofu.

3. The finished product is as yellow as jade in color, soft in the mouth, salty and sweet, fragrant and fresh. If ingredients such as shrimps are added during drying, the taste will be better.