Tofu is China's unique soybean products, the earliest can be traced back to the Han Dynasty, there will be a mature production of tofu process. Although the tofu is fresh and tender, delicious and nutritious, however, the tofu is not resistant to storage and transportation, can only be eaten now buy. In the absence of refrigeration conditions in the past, the tofu produced in the summer is also very susceptible to spoilage and flavor. The urgent need for a substitute for tofu, dry products, can be eaten throughout the year, easy to store and transport, bamboo curd was born. Bean curd is actually a twig-shaped dry tofu skin, mainly from the southern region of China.

Roasted bamboo is a kind of dry soybean products, first of all, the soybean milk boiling, keep a small fire state insulation, after a period of time, it will be in the surface of the soybean milk to form a layer of soybean milk film. With a thin bamboo pole to pick out this layer of soybean milk film, after drying in the sun, will form a dry tofu skin. Because this dried tofu skin looks like a dried bamboo branch, it is called "rot bamboo". The dried bean curd is not only easy to store, but also can be kept at room temperature for several months without deterioration, and also convenient for transportation. The natural flavor of bean curd, whether it is stir-fried vegetables, stewed soup, cold, are good ingredients, by many people like.

The bean curd bamboo is rich in soy protein and a variety of unsaturated fatty acids, vitamin content is also rich. Bean curd is also a high-calcium ingredient, containing calcium, iron, magnesium, zinc and other trace elements. The other day I went to the supermarket and found a big box of loose rotting bamboo segments, so I carefully picked most of the bag inside. It so happened that an older woman was also picking, similar to what I picked. However, once weighed, the mom's bag than my bag is one-third heavier, more expensive nearly 10 yuan. So, this picking bamboo or a lot of learning, learn these 5 points, picking the good quality of bamboo is not falling scale, aroma, fried stewed cold are delicious.

Roasted bamboo, whether bulk, or bagged, should have a formal origin, compared to the bagged bamboo that can not be picked, individuals still prefer to pick and buy bulk bamboo, this can be a big difference. Our country has 6 big bamboo rot origin: Jiangxi Gao'an, Guangxi Gao Tian, Fujian Sanming, Henan Xuchang, Guangxi Hezhou, Guangdong Xinqiao. So, pick the bamboo roasting try to pick these 6 places of origin of bamboo roasting, the process is relatively mature, the production of bamboo roasting quality is also superior.

Buying bamboo, see the color is the most intuitive, but also relatively reliable selection method. According to watch the color and luster of the rotting bamboo, rotting bamboo is divided into 3 grades: quality rotting bamboo: yellowish color, the surface has a layer of glossy color, this rotting bamboo is the best quality rotting bamboo. Sub-standard roti: This grade of roti is dark yellow or yellowish-white in color, and the surface does not appear to have a shiny layer of color. Inferior rotten bamboo: this grade of rotten bamboo is grayish yellow, grayish white, yellowish brown, the surface is dull and without luster.

Previously, rotting bamboo is a whole package, now most of the rotting bamboo is directly to cut into 5 cm long rotting bamboo segment for sale, more convenient to eat. Pick up a section of bamboo, watch the texture and structure of bamboo: high-quality bamboo inside the sheet, layer, tube, there are more gaps and holes, brittle texture, can be easily broken. Inferior quality roti is dendritic, solid in the center, with fewer voids and holes. This kind of rotten bamboo looks quite good, but especially fell scale, after soaking and internal hard heart, eat up the taste will not be good.

High-quality roti pick up a piece, smell, there is a natural flavor of beans, fragrance, almost no odor, let a person relaxed and happy. The poorer quality of the rotting bamboo not only does not have this natural flavor of beans, but also smell a pungent sour, sour smell, moldy taste. Pick a few pieces of bean curd, after soaking, quality bean curd even after soaking, soup color clarification, will not appear cloudy soup; pinch, elasticity; taste, there is the natural aroma of bean skin. Inferior quality after soaking, pinch, no elasticity; soup is also cloudy; taste, the natural aroma of the skin of the beans is gone, but also may have a bitter taste, sour taste.

Even if it is a high-quality bean curd, the difference between different parts is still large: the same bean curd, the middle of the folded parts, the interior is certainly more solid, the voids and holes are also less, not stretching. The two ends of the part, especially the two ends, the interior is more empty, the gap is big and straight, the holes are also more, stretching light. Almost the same volume of bamboo, these two parts can be different at least one-third of the weight.