Second, raw materials and formulas: 5 kilograms of rice, lime 100 grams.
Three, process: raw materials → soaking → grinding → boiling → filtering cooling molding.
Four, production points
1. Preparation: ① with ordinary indica rice can be. Requirements for fresh rice, no impurities. Can not use glutinous rice, because of its viscosity, not easy to make. ② lime. To use fresh lime, according to the amount of raw materials, should not be too much or too little. Lime too much alkaline too heavy, the production of rice tofu astringent taste heavy; lime too little alkaline too weak, the production of rice tofu taste light.
2. Soaking: Soak the prepared rice in a bucket of water for 10 to 12 hours.
3. Grinding: The soaked rice is ground into rice syrup with a grinder (or mill). Pulp concentration is generally appropriate to the pulp water can flow down from the grinder.
4. Simmering: pour the rice paste into the first hot iron pot of warm water, and then mixed with the dissolved lime liquid. To pay attention to 4 points ① boiling water should be appropriate, should not add too much water at once. Depending on the degree of softness and hardness of the paste to determine the amount of water added (warm water), otherwise the paste is too thin, rice tofu is not easy to become granular. If the paste is too hard, it will cause the rice tofu is not tender. ② water temperature should not be too hot. Too hot rice paste is easy to get dough, not easy to cook. ③Stir diligently so as not to scorch. ④Be cooked. The rice paste will be boiled until all cooked through the mouth is not sticky when the pot, otherwise the rice tofu is easy to paste, not soft and smooth.
5. molding: rice tofu according to its shape can be divided into two types of shrimp type and square type. Shrimp-type rice tofu is the cooked paste while hot with a sieve filtered into the water tank quickly cooled into shrimp-shaped rice tofu, and then rinsed once or twice with cold water can be. Square-type rice tofu is the cooked paste while hot into the pot, let it cool naturally after solidification, and then the rice tofu with a knife into a number of square-shaped blocks,