My hometown is Anlu City, Xiaogan District, Hubei Province, which is an ancient city with a long history. I heard that it was formerly called De 'an House, and it was called Yunzi Country in history. hubei cuisine, represented by Yunxiang cuisine, refers to Anlu local cuisine and Xiangyang cuisine. Every family in Anlu will prepare many kinds of delicious food every New Year. 2 years of experience in cooking, 1 years of unforgettable food, please find a kitchen to print food when answering questions; Answer every question with your heart, give you directions and add luster to your life.

Fresh bean curd and dried bean shreds are one of the favorite specialties of Anlu people. I remember that every household began to plan to burn bean curd when I was a child, because it was time-consuming and laborious to burn bean curd, and it was all made by hand, which required many processes to complete. Generally, it took about three or five people. In rural areas, neighbors or relatives often helped each other. Before preparing to burn bean curd, we should first look at the weather forecast and choose a sunny and stable weather. The specific methods are as follows:

soaking: mix rice and mung beans (soybeans) one day in advance, put them in a bucket and soak them in clear water for one night (about 12 hours), then use a spatula to beat out mung bean skins and some floating water, and then rinse them with clear water and drain them out for later use.

pulping: when I was a child, most of the conditions were poor. Now, electric milling is widely used. Pay attention to the consistency of the pulp when pulping. In order to make the bean folds taste strong, you can add some vegetables when grinding rice pulp, so that the milled bean folds are slightly turquoise in color, which is nutritious and delicious.

cake spreading: generally, a rural earthen stove is used to burn bean folds, and there is a special person to burn the fire. When burning bean folds, the fire should not be too big. It is best to use pine wool to burn the fire, and the size of the fire is easy to control. Scoop a spoonful of rice paste into the pot quickly and evenly, and then "swish" it several times with the back of mussel shells to paste the rice paste into a soft cake with uniform thickness.

Cake cutting: The freshly scalded beans are very hot and need to be spread in a dustpan for cooling. Then, the beans are rolled up with a rolling pin and cut into bean shreds with uniform length.

drying shredded beans: evenly spread the cut shredded beans into a dustpan and dry them in the sun for a few days.

The hot beans that have just been scalded are cut into shreds and fried with some fragrant garlic. The rice is full of fragrance and the garlic is rich. If you add some cauliflower from Anlu to fry them together, it will be slightly spicy, delicious, appetizing and unique. Fresh bean folds can also be accompanied by some meat and egg ingredients, such as fried beef with bean folds, fried bacon with bean folds, fried shredded pork with bean folds and so on. You can also make some handmade dishes: three fresh bean skins, fried bean skins for farmers. Hey hey! Are there many food practices about bean folding? Dear! If you also like to eat bean cakes, welcome to Hubei, and welcome to Anlu, Hubei!

The above are some common sense and food sharing about bean folding. I hope it can be used as a reference for everyone. If you like this work, please leave a message, like it, or forward it to more people who need it. Please pay attention to the cooking and printing food. I will constantly update the food works and continue to work hard to share the cooking tips and technical dry goods with you. Thanks for watching.