Puning fried dried beancurd is a delicious special food. It tastes good and is rich in nutrients. At first, the protein content is very high. In addition, it contains carbohydrates and various nutrients. Eating some fried dried beancurd often has the effect of increasing resistance. In addition, it can avoid arteriosclerosis and has a very good effect on maintaining the endocrine system. Here is Puning's method of frying dried beancurd.

The method of frying dried bean curd in Puning:

Method

Beating, slag discharge, boiling, paste preparation, powder test, paste powder mixing, stirring and marinating, lumps, briquetting, boiling, and sometimes coloring with Gardenia jasminoides Ellis after boiling.

characteristics of the dish

The skin is flexible and the meat inside is tender and smooth. There are three key ways for people in Puning to cook dried tofu: frying, baking and frying. Fried dried beancurd is also Puning's folk culture taste. Its skin is crisp, the meat is tender and smooth, and it is fragrant in the clear. Dip it in pepper vinegar, which is more refreshing. Some expatriates sent the processing technology of Puning dried bean curd overseas to operate the business.

The key raw materials of dried bean curd are soybean, sweet potato powder, plaster of Paris and marinade. The production process is: soaking beans, pulping, slag discharge, boiling, powder testing, mixing caulking gypsum, sprinkling marinade, swelling, stamping, pressing cloud acid water, boiling and so on. The soaking time should be moderate, otherwise it will affect the quality of dried tofu; When testing the powder of bean pulp, the temperature of mixing cooked gypsum must be accurate, and it should be based on different textures and different temperatures, otherwise the whole plate will be destroyed; Sprinkle marinade moderately; The water body is the most important factor that determines the quality of dried tofu. About this is the secret, that is, the principle of scientific research belongs to. Interestingly, after the production of pure Guangnan dried tofu, there is a small square seal in the middle of each dried tofu, which represents the official seal.

after its success, dried bean curd has mushroomed in Guangnan, and it has not only become the key second occupation in Guangnan village for hundreds of years, but also spread to all parts of Puning. With the change of time, it has also spread widely from Puning to all Chaoshan in Guangdong, and even to many areas in China and abroad. The processing technology of Guangnan dried bean curd is the strength of Guangnan people in Puning for hundreds of years. Nowadays, Puning dried beancurd has become synonymous with Guangnan dried beancurd. Some villages have gone beyond Guangnan village. There are many stalls and restaurants selling dried beancurd in big towns and villages. No matter who tastes dried beancurd, especially fried dried beancurd, they all praise it: fried dried beancurd is fragrant in the clear, but it is not dry.