The cooked tofu should be picked out and baked slowly with a small charcoal fire. It is best to bake it naturally without oil. Add dried chili, prickly ash, fennel seeds, peanuts (crushed), sesame seeds, salt and monosodium glutamate, and put them in your mouth while they are hot (be careful not to burn your tongue). That fragrance .........
Processing flow of milk, tofu flower and tofu 1, fresh soybeans are selected as raw materials, and impurities such as impurities, inferior beans, vegetation and sand are screened by dry sorting or water sorting. 2. Soak soybeans in water to remove impurities floating on the water surface. The amount of water is subject to soaking soybeans. In the process of soaking, to prevent the water quality of soaked beans from becoming sour and rancid, which will affect the quality of soybean milk, change the water 1 time in time according to the specific situation, and the soaking time varies according to the temperature, usually 4-6 hours in summer; Winter can be extended to 9 12 hours. 3. Grinding: Add the soaked beans into the grinder for many times, add water while adding soybeans, and grind them into soybean milk paste, usually about 0.5 kg of soaked beans and 0.5 kg of water. When grinding, add beans and water evenly, which is consistent with the grinding speed, so as to grind delicate and smooth soybean milk. 4. Filtering Soymilk is generally filtered by a filter cloth or flour bag. Add 5 kg of ground soymilk paste (about equivalent to 1 kg of dried soybeans) to 2 .5 kg of warm water at about 20℃, mix it evenly, put it into a cloth bag, lift it, shake it by hand, and repeat the operation for 3-4 times until the slurry flows out. 5. Boil the slurry. Take the filtered raw soybean milk and put it in the pot. Heat it with strong fire and boil it (or heat it with steam) until the foam of soybean milk on the pot surface bursts. Remove the fire and get cooked soybean milk. 6. Generally, gypsum powder is used as the coagulant, and gypsum is used for 10 g of dry soybeans. Method of ordering: Scoop the boiled soybean milk out of the pot and cool it slightly. When the temperature drops to 80℃, order the soybean milk. When ordering the soybean milk, stir the soybean milk forward continuously with a small spoon, and slowly add gypsum water. When the soybean milk sticks to the spoon, the stirring is slowed down, and the speed of adding gypsum water is also slowed down accordingly. When the soybean milk has bean curd particles the size of corn, stop stirring, cover the pot, and keep it for about half an hour to carry out the pulping process. 7, patina patina is to pour the bean curd into a wooden lattice covered with cotton cloth, wrap it, squeeze it with heavy objects, and squeeze out the water. Generally, it can't be pressed too dry. If the bean curd is dried, it can be pressed until no water drops fall out. Tofu paste has a long history. Processing method of bean curd paste: Soak soybean, grind it, filter it, boil it, add a little bittern to make the protein of bean curd condense into flowers, then put it in a wooden frame, and press off the excess water to get the bean curd paste. Tofu made by this method is tender and has no rough feeling than tofu made of gypsum. Swimming bean curd can also be made into dried bean curd, Chili bean curd and fried bean curd, which is rich in nutrition and consumes a lot.