Dried tofu skin is the name given to it in Shantou. The Chaoshan people call dry tofu skin rot film, good rot film is to choose the first layer of soymilk film, soybean flavor thick film is also thicker toughness is higher to eat and chewy, with rot film wrapped in a variety of rolls, such as fish rolls, taro rolls, radish rolls, sweet potato rolls, etc., simple ingredients and technology but the achievement of a nutritious, taste of the Chaoshan people snacks.

Dried tofu has been a daily companion of people's dietary life and has been loved by the people of Northeast China for thousands of years. It is not only an ingredient in various cuisines, but also an exquisite dish in its own right.

Practice

Dry tofu is made in the same way as big tofu in the early stages. You start by washing the tofu packets. The difference is that to make dry tofu, is the kind of long thick gauze white cloth, about half a meter wide, dozens of meters long while to make big tofu tofu bag, is very big square, also thick gauze, the side length of about to be about two meters or so. Wash and dry the tofu packets and set them aside.

The soybeans are soaked, ground and pulled into soy milk and boiled in a very large pot until it boils and stops. At this point, it is necessary to pass the bag to separate the bean curd residue from the soymilk. In the shed hanging a cross, will be a square piece of tofu package hanging on the four corners of the cross, it forms a large net pocket.