Rice tofu is a traditional summer snack in Guiyang. It is made from the new rice of that year, soaked in water and ground into a pulp, then heated and boiled over a slow fire and boiled with brine. When eating, cut it into 2-3 inch long strips, add chopped green onion, minced ginger, garlic water, soybeans, black kohlrabi, soy sauce, vinegar, and finally top with spicy red oil to make a bowl of food to relieve summer heat and relieve cravings.

Production:

1. Raw materials

① 5 kg of ordinary indica rice. ②Brine

2. Soaking Soak ordinary indica rice in water for 10 to 12 hours.

3. Refining: Grind the soaked rice into rice pulp with a refiner.

4. Boil the rice milk into an iron pot with warm water that has been boiled first, and then add the brine.

Note:

① The amount of water should be appropriate, and it is not advisable to add too much water at one time. Otherwise, the paste will be too thin and the rice tofu will not easily become granular. If the paste is too hard, the rice tofu will not be tender enough.

②The water temperature should not be too hot. Over-boiled rice milk will easily form dumplings and will be difficult to cook.

③ Stir frequently to avoid burning.

④ Be cooked. Boil the rice milk until it is completely cooked and not sticky before serving. Otherwise, the rice tofu will be mushy and not soft enough.

5. Cooling: Cool the cooked slurry to below 35℃.

6. Order (add coagulant) Add brine to rice milk. To make rice tofu, add 24 to 30 grams of internal fat to 1 kg of slurry. Add the dissolved internal fat to the cooled rice milk and mix slowly.

7. Forming Pour the dotted slurry into the forming mold and put it into the solidification tank. Keep it at 80-85℃ for 20 minutes and let it cool to get the finished product.

Use rice to make tofu. Each kilogram of rice can make 6-7 kilograms of tofu, which doubles the value and has a unique flavor. The production method is as follows:

1. Select materials. The raw materials are mainly rice and lime. Early, medium and late indica rice is the best type of rice. Broken rice is also acceptable, but japonica and glutinous rice are not suitable because they are too sticky and difficult to make. The best lime is fresh lime.

2. Soak. Before soaking, remove the debris from the rice, wash it clean, then put it into a container and add water until the rice is 3.5 cm submerged. Add 50 grams of powdered lime to 1 kilogram of rice. The lime should be mixed into a slurry first, added to the waterlogged rice, and then stirred evenly. Soak for 3-4 hours until the rice turns light yellow and has a bitter taste. Take it out and wash it in clean water until the water is clear.

3. Refining. The ratio of water to rice for grinding is 1:2.

4. Boil the pulp. Put an appropriate amount of water (2 kilograms of water for 1 kilogram of rice) into a clean iron pot, and then pour in the ground rice milk. When cooking the paste, stir while cooking. Start cooking over high heat. When it is half-cooked, use low heat. Stir while cooking. It will take about 15 minutes.

5. Forming. The cooked rice milk turns into paste and is poured into the prepared container while hot. The size of the container is selected based on the thickness of the rice tofu, generally 3.5 cm is appropriate. A thin cloth should be spread inside the container, and the thickness should be even when filling. After cooling, use a knife to cut the tofu into cubes.

Rice tofu is usually made on the first night and put on the market the next morning. If it is not sold out on the same day, it can be stored in a ventilated place and cooked together next time. Rice tofu that is endless for sale should not be soaked in water to avoid losing its luster.

1. 2 kilograms of rice, appropriate amount of warm water (soak the rice by about 1 cm), soak for 1 hour, grind the rice with water and grind it with a stone grinder.

2. Soak the quicklime in water for half an hour, take about 2 kilograms of the upper layer of clear lime water, and put it into a pot (it is best to use an iron pot, as the aluminum pot has a slightly worse taste). Adding lime water is key, otherwise the rice tofu will not be cooked.

3. Add rice milk, bring to a boil and cook for 40 minutes. Be careful to stir to avoid sticking to the pan and burning.

4. Pour it into a large and shallow basin and let it cool down.