Rice tofu is a famous snack in Guizhou. It is made by washing and soaking rice, adding water and grinding it into rice slurry, and then boiling it with fire to make "tofu". When eating, slice into a plate, then put the cut kohlrabi, salted vegetables, crisp soybeans, crisp peanuts and chopped green onion on the rice tofu, add seasonings such as red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice and garlic water in a small bowl to make juice, and pour it on the rice tofu. Guizhou cuisine, also known as Guizhou cuisine, consists of Guiyang cuisine, northern Guizhou cuisine and ethnic minority cuisine. About the early Ming Dynasty, Guizhou cuisine has matured, and many Guizhou cuisines have a history of more than 600 years. The well-known kung pao chicken is a famous Guizhou dish with a long history. It was created by the chef of Ding Baozhen, a native of Pingyuan, Guizhou Province, during the Xianfeng period of the Qing Dynasty, and it was eaten with fried chicken balls and spicy food. Now it has reached a popular position. Spicy flavor is the main feature of Guizhou cuisine. Most of the famous dishes are closely related to Chili, such as kung pao chicken, all kinds of hot pots, and prosperous noodles, which need to be seasoned with Chili. The dishes with spicy flavor in Guizhou cuisine have different tastes, which are divided into several series, such as oil spicy, paste spicy, green spicy, sour spicy, garlic spicy and so on. Some are spicy and sour, some are spicy and fragrant, and some are so spicy that people are staggering and sweating. Guizhou cuisine is sour. In Guizhou, there is a folk song "Don't eat sour for three days, walk and fight". Pickled sauerkraut is preserved in every family, and the tongue of food can produce saliva, stimulate appetite and promote digestion, and it can relieve summer heat when eaten in summer. Sour soup has the effects of refreshing, sterilizing, removing greasy fat, strengthening the spleen and preventing stones. The main raw materials for pickling sauerkraut are radish, cabbage and cabbage. The production of sour soup is divided into vegetable acid, fish acid, meat acid, rice acid, etc., which is completely fermented by biology. Guizhou cuisine pays attention to dipping in water. Seasonings dipped in water are mainly peppers, mashed garlic, Jiang Mo, chopped green onion, coriander, pepper and so on. Because of the different preparation methods of pepper, dipping in water can be divided into several types: Zanba pepper dipped in water-strong spicy flavor; Paste Chili in water-dry and fragrant; Dip green peppers and tomatoes in water-fragrant and refreshing ... There are even more exquisite ones, or add fried soybeans and peanuts to the water; Or add fermented bean curd and sprinkle with crispy Sao and minced meat; Or add some cocklebur root, fennel, mint, bitter garlic ... It has a unique flavor again. Authentic rice tofu can be found in Beimen Lane, jiangkou county, Guizhou.

Second, Chenzhou rice tofu

Rice tofu is a special food in Chenzhou, Hunan Province. It is regarded as a non-staple food like flour and noodles, and can also be used as a snack but often not as a dish. In Anren County, Chenzhou, it can be seen everywhere and everyone can do it. The manufacturing process is not complicated (the method is as follows):

1, material selection

The raw materials are mainly rice and lime. Early, middle and late rice is good for indica rice, and broken rice is also ok, but japonica rice and glutinous rice are not, because it is too sticky and difficult to make. Lime is better with new lime.

Step 2: soak

Before soaking, remove the impurities in the rice, wash it clean, and then put it into a container and add water until the rice is 3.5 cm. 1 kg of rice put 50 grams of powdered lime. Lime should be mixed into slurry first, added to the flooded rice, and then stirred evenly. Soak the rice for 3-4 hours to make it light yellow and bitter, then take it out and wash it in clear water until it is clear.

3. Pulping

The ratio of water to rice is 1 2.

4. Boil the pulp

Put a proper amount of water (1 kg of rice and 2 kg of water) in the iron pan where the oil is cleaned, and then pour the ground rice slurry. When cooking, stir while cooking, start to cook with high fire, use low fire when it is half cooked, stir while cooking, and it takes about 15 minutes to cook.

5. Forming

The cooked rice paste becomes paste and is put into a prepared container while it is hot. The size of the container is selected according to the thickness of the rice tofu, and generally 3- 10 cm is appropriate. A thin cloth should be laid in the container, and the thickness should be uniform when loading. It can be cooled. In fact, rice tofu is found in many places at present, and the most fundamental difference lies in its way of eating. Guizhou often treats it as a dish, and rice tofu has been seen in the movie furong town. It is another way, but the way of eating in Chenzhou, Hunan Province is different: 1, the cooled rice tofu is woven into a mesh with a knife or a mesh tool (a self-made tool specially used for cutting rice tofu) and fixed on it. 2, with soup. Add salt, monosodium glutamate, oil, sesame oil, fermented soybean oil, Chili powder and pepper into a bowl, and mix with boiling water to make soup, not too much water, just half a bowl. 3. Heat the rice tofu in hot water, take it out in 2 minutes, put it into the soup, and then add a small amount of onion to the rice tofu to make it more fragrant. 4. Finally, put the prepared side dishes on the rice tofu, such as shredded pork with fungus and lean meat with green pepper. When eating, mix it with a spoon slightly, which will make it taste more uniform and have better color. In this way, the production is completed, and it tastes different.

Three, Dazhou rice tofu

The principle of Chenzhou rice tofu is similar to that of Dazhou rice tofu in Sichuan. Dazhou rice bean curd is made by soaking alkali or firewood ash (that is, ash after firewood is burned, which must contain alkalinity, such as Vitex negundo stick, cypress, etc.) in water (which can be filled in a small bucket), then putting rice into a relatively permeable bag, and then putting the bag in water. If it is alkali, soaking for one day is enough; It will take about two days if wood ash is used. Of course, the wood ash is more fragrant when it is soaked. There are also skilled ones made of alkali, which are not much different from those made of firewood ash. After soaking, it needs to be ground, and it needs to be ground, that is, paste. After the magic is done, it needs to be stirred in a pot. This process requires fire. At first, the powder is stronger, and later, when the paste starts to dry, the heat will be smaller. When it is ripe, it begins to be mixed. It can be an ellipsoid or it can be synthesized like a dumpling, but it is bigger than it. After reconciliation, it began to steam. First pour several scoops of water into the pot (to prevent the water in the pot from drying up and burning the pot), put a steaming basket on the pot, spread straw on it, then spread a wet cloth on the straw, and finally put the rice tofu on it. When placing it, pay attention to the spacing. Then it's steamed on strong fire. After SAIC, it's steamed for half an hour, and it's basically fine. You can poke it with chopsticks to see if it's cooked. In the process of steaming, you can adjust the seasoning. Chili pepper usually uses oil. Fill a bowl with Chili noodles, burn a proper amount of oil in the pot, and after burning, scoop the oil into the bowl with Chili noodles (the oil scoop can wet the Chili noodles). The next step is to adjust the seasoning. In addition, use a bowl to scoop some of the oil chili pepper into this bowl. In addition, you can put pepper noodles or other seasonings into this bowl (pay attention to the right amount). Rinse with appropriate amount of boiling water. After steaming, of course, it is eaten. Uncover the lid, let the whole steam disperse, and then take it out for eating. With the oil chili pepper just made, it is absolutely delicious! Sorry, I can't find the picture. I'll make it up later.

Four, Yuanling rice tofu

Yuanling traditional specialty rice tofu rice tofu is a traditional specialty of Yuanling, which can be called a home-cooked food and has long been loved by people. It can not only be used as a home-cooked dish, but also be sold on the market. Its manufacturing and processing techniques mainly include material selection, soaking, pulping and boiling. Rice tofu is made of rice and lime. Glutinous rice and japonica rice are not suitable for making rice tofu because of their high viscosity. Lime should be quicklime or fresh hydrated lime. After selecting the materials, the rice is washed clean first, then put into a container and soaked in a certain proportion of lime. Generally, it is soaked for 3 ~ 4 hours. When the rice grains are light yellow and half of them taste slightly bitter, take them out, rinse them with clear water and drain them for grinding. Grinding. According to the ratio of rice and water 1∶2, add water for fine grinding. If the rice tofu is slightly yellow-green, add a little green leaf juice when grinding. Boil pulp. After the rice slurry is ground, it is boiled. When cooking rice pulp, add appropriate amount of water according to the consistency of rice pulp, and cook it in a clean iron pan. Start to cook with low fire, and stir well to prevent the pot from burning or lumping. When it is half cooked, change to high fire and cook until it is cooked. Forming. After the rice slurry is cooked, it is put into a pre-prepared container (steaming grid) while it is hot, and cold water is sprayed under it to squeeze the rice slurry out of the steaming grid to form a tadpole shape. When eating, scoop it into a bowl, then put the cut kohlrabi, salted vegetables, crisp soybeans, crisp peanuts and chopped green onion on the rice tofu, and add seasonings such as red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice and garlic water into a small bowl to make juice, and pour it on the rice tofu. It tastes fresh and delicious in being relaxed and free.

Thank you, hope to adopt.