Category: Food/Cooking

Description:

It is a snack between tofu and tofu brain. Everyone should have eaten it ~! !

Analysis:

Processing technology of hot bean curd

Because its processing process is relatively simple, I won't go into details, only the processing process of soybean milk is introduced as follows:

Selecting materials-soaking-cleaning-grinding-filtering-boiling-passing through a fine sieve of 8-1 meshes-removing trace impurities.

Hot tofu is a highly nutritious food made from soybean protein. The absorption rate of tofu can reach 92 ~ 98%. Besides protein, tofu can also provide a variety of vitamins and minerals for human physiological activities, especially calcium and phosphorus. In particular, using gluconic acid lactone as coagulant not only produces more finished products, but also increases the calcium content, which has certain effect on preventing and treating rickets and tooth dysplasia. At the same time, hot tofu contains no cholesterol and has the effect of preventing arterialization. Therefore, it is a good food for all ages.

The production method is the same as that of tofu, except that the process of pressing and forming is omitted, but the coagulant is gluconic acid internal vinegar, and the amount of internal vinegar is 1.25 grams per 5 grams of soybean milk. The prepared hot tofu is white in color, fresh, tender and smooth, can be turned over but not scattered, stirred but not broken, and when eaten, it is exquisite in seasoning, red and white, spicy and fragrant, smooth and tasty, fragrant and appetizing.

several ways to make hot tofu: one is to add sugar, the other is to add soy sauce, salt, miso, pickled mustard tuber, etc., and some seasonings. This is a common practice, and the third is to make good use of Lu Jiaolu, which is generally only available in Northeast China:

Sichuan-style hot tofu is marinated:

One catty of soy sauce is added with 4 jins of water, half a catty of salt, and one or two or five crystal sugar is added.

after the dried sea pepper is steamed in a cage, it is crushed with a blender (add a little boiling water when stirring, so it is easy to break). Heat vegetable oil until it is half cooked, add pepper, star anise, star anise, flowers and plants, row grass, fry in oil, drain and cool, and then chop.

mix and stir the above three kinds of primary processing seasonings and cooked vegetable oil, and then add Yima powder (stir-fried and ground into powder) to make hot tofu. Of course, it is best not to bring impurities into the hot tofu. When it is natural, a small piece of Huang Lian can be added to the marinade to prevent deterioration.

Guangdong hot tofu marinating formula

Add salt to seaweed, boil monosodium glutamate/chicken essence and seasoning into white juice for later use, chop dried seaweed or shrimp skin, drain after boiling, and stir-fry with sesame oil for later use.