I) Production of raw materials.

Select high-quality soybeans with a protein content of 45% or more.

(2) Production of water.

Use natural spring water that meets the requirements of the following indicators: total dissolved solids value ≤ 300 mg / L; sulfate ≤ 250 mg / L; chloride ≤ 10 mg / L; metasilicicic acid ≥ 7.0 mg / L.

(C) process control.

1. Process flow:

Selection of beans → peeling → soaking → grinding → filtering → boiling → film → peeling → drying → boiling → sizing → baking → cooling → packaging → finished product.

2. Technological requirements:

(1) Selection of beans: Remove rotten and moldy bad beans and other impurities.

(2) Peeling: After the selected soybeans are crushed, peel off the skin of the beans, and the rate of peeling is more than 90%.

(3) soaking: the peeled soybeans washed 2 to 3 times, and then soaked in water. Soak until when the hand pinch bubble beans drum up or no hard center can be.

(4) grinding: soaked soybeans in the ratio of 1:2 water grinding.

(5) filtration: after grinding the soybean milk with warm water (water temperature of 60 ℃ or so) stirred and poured into the separator or filter bag for dregs filtration to pinch the dregs of loose, no pulp water as a standard.

(6) cooking: pour the filtered soybean milk into the cooking bucket, quickly boil the soybean milk, time 3 to 5 minutes.

(7) Film formation: keep the temperature at the bottom of the pot at 78℃ to 82℃ for film formation.

(8) Uncovering: remove the formed film from the pot at intervals of 8 to 10 minutes.

(9) Simmering: Soymilk that cannot be unpeeled is simply thickened into a paste over a slow fire.

(10) Paste: Put the dried wet skin into the pot of simmering paste, and evenly hang the paste on the surface of the tofu skin.

(11) Baking: Bake the battered tofu skin until the moisture content is less than 10%.

(12) Cooling: the baked tofu skin is cooled and naturally cooled before packaging, and the cooling should be careful to prevent moisture.

The main ingredients: tofu skin, a little soy sauce, a little sugar, a little chicken essence, salt, a little anise, a little cinnamon

Practice:

1.pot of hot oil, 60% of the heat into the star anise, cinnamon sautéed, add water and boil, then into the sugar, chicken essence, soy sauce and a little salt to cook a little bit, sheng, that is, into the soup.

2. will be immersed in the soup, about ten minutes, fish out, rolled into long strips and flattened by hand compaction.

3. Take a pan, put a little oil, put the tofu skin rolls into the pan and fry until golden brown on both sides, then put them on a plate and pour the original soup sauce over them.

4. Steam the rolls in a steamer for twenty minutes, then remove from the steamer and cut diagonally into cubes when cool.

Thousand sheets/hundred-leaf knot braised pork (thousand sheets)

Hundred-leaf knot: thousand sheets cut into narrow strips of inches, folded into knots made in Anhui and other places is very common home cooking (only for braised pork); the oil skin can be processed in this way, but I did not speak of eating the oil skin knots of braised pork places

Hundred-leaf knot braised pork

Hundred-leaf knot braised pork

Hundred-leaf knot braised pork

Thousand-leaf knot braised pork

Thousand-leaf knot braised pork

Thousand-leaf knot braised pork

Materials: pork leaves knot peppercorns ginger pieces, garlic cloves, rock sugar, white wine, honey, soy sauce, vinegar, star anise production method:

1 ⒈ leaves torn into long strips, knots, pull off; all the leaves knot;

Peake the meat after freezing and cut (slightly frozen good cut);

3 pot of boiling water, put peppercorns and ginger pieces, the meat boiled to color, fish out, washed off the blood sins;

Stains;

Peake Pan sizzling oil, under the pork stir-fry until spit oil, put sugar fried until slightly colored; along the side of the pan into the high degree of white wine fried, add a little honey fried.

Carefully stir in the soy sauce and add 2 tablespoons of vinegar to taste;

add water to the meat, add the star anise, garlic, ginger and salt, bring to the boil and simmer until the meat is about 8 minutes old;

add the pepitas and continue to simmer until a little broth is left; pick up the star anise and ginger pieces and stir until the sauce is dry.

Turn up the heat and cook until the sauce is dry.