Smoked tofu
Raw materials and formula
Old tofu 100kg, ham, chicken breast, refined salt 8kg, winter bamboo shoots 12kg, spiced powder 0.4kg, pepper 800g, cooking wine 2kg and sugar 200g.
manufacturing method
1. Raw material treatment: cut the old tofu into 5cm cubes, and cut the cooked ham, winter bamboo shoots and cooked chicken breast into 5cm shreds respectively. Put ham, winter bamboo shoots, shredded chicken, wear it and put it in tofu. Salt, spiced powder, pepper, sugar and cooking wine are mixed with a little cold water to make juice.
2. Impregnation: Put the tofu blocks into the basin and pour in the prepared nourishing juice. The amount of nourishing juice should be just enough to drown the tofu block. The amount of nourishing juice should only submerge tofu. Soak for 4 hours, turn the pan over once, soak for 3 hours, take out and dry.
3. Fumigation: Put the soaked tofu in a fuming stove and smoke it with pine and cypress branches, chaff shells, peanut shells and rice for 6 hours until it is dry.
4. Cooking and slicing: Wash the tofu pieces, put them in a cage and steam them with high fire for 15min, then take them out and cut them into pieces with a thickness of 0.7cm, and put them on a plate (when cutting the tofu pieces horizontally, there will be ham, chicken breast and winter bamboo shoots in each tofu).
The tofu is ready this time, and you can taste it now. But before tasting, I prepared a small gift for you, that is, I simply combed the complicated steps. Come and have a look.
Raw material treatment-impregnation-smoking-cooking-slicing-finished product.
In fact, these are simple steps, don't think too much.