In fact, the oil soybean skin is actually the soybean milk heated and boiled, after a period of time to keep warm, the surface of the formation of a layer of film, this layer of film with a bamboo stick picked up to dry and become.
The oil soybean skin belongs to the soybean protein membrane and fat combined into a certain structure of the product, with other soybean products do not have a unique soft taste, yellowish color, smooth surface.
The origin of soybean skin
Before we talk about the origin of soybean skin, let's talk about how tofu came to be. In fact, there has never been a definite conclusion about the origin of tofu. However, the most popular legend says that Liu An, the king of Huainan in the Western Han Dynasty, was an avid Taoist and loved to study all kinds of elixirs in the hope that he could live forever. He used spring water in the mountains to grind soybean juice to cultivate pills. The bean juice had a chemical reaction with gypsum and became tender soft tofu. After further experimentation, the tofu was eventually formed into cubes and named Bean Milk, from which tofu emerged. This is also mentioned in the biography of Doufu.
Although this tofu was produced in BC, the discovery of oil bean skin did not come until the Tang Dynasty. It's also more than a thousand years old.
Legend has it that in the Tang Dynasty, there was a tofu master from Fuzhou, Jiangxi Province, who came to Gao'an tofu workshop to earn a living, and in the process of making tofu, he found the oil skin floating on the soybean milk, and carefully picked up and dried in the tofu workshop, and after the tofu was done, he found that the oil skin had been half-dried, and the oil was bright and translucent, and tasted it, and the fragrance of the beans was all over the place, and so there was the oil soybean skin.
Buddhism was prevalent in the Tang Dynasty, and this newfound vegetarian food soon spread, from Gao'an to the whole country.
Brothers and Sisters of Oil Pea Skin
Also as a soybean product, oil pea skin has many brothers and sisters, and some of these soybean products are quite similar to oil pea skin.
Dried bean curd and dried bean curd
Dried bean curd, also known as chanpian, fresh bean curd, is a thin dried bean curd sheet formed by pressing layers of water bean curd brains with special tools, which can be interpreted as a piece of unusually large and thin bean curd with a certain degree of toughness, which is different from water bean curd because of the very low water content. Dried tofu retains the nutrients of soybeans, like protein, unsaturated fatty acids and dietary fiber, which can effectively lower cholesterol and promote gastrointestinal health.
Oil soybean skin and dry tofu are actually not very distinguishable to some people because they are about the same thickness and color, but oil soybean skin has a smoother, oily surface. Vegetarian chicken in the south of the Yangtze River is made with dried tofu, while vegetarian duck is made with oil soybean skin.
The oil bean skin and bean curd bamboo
The oil bean skin and bean curd bamboo are actually one thing. The difference is that the skin is thin and does not contain many impurities, while the bamboo is thicker and contains some of the flocculent of the soybean milk. But generally speaking, the oil bean skin refers to the fresh oil bean skin with more water content, and the rot bamboo is generally refers to the oil bean skin dry, rolled into a bamboo branch after the formation of the. Compared to oil bean skins, bamboo sticks are easy to store and carry around.
These two types of food are actually quite distinguishable from dried tofu
The state of the raw material makes it easy to distinguish between the two types of food.
Dried tofu, also known as dried beans, dry son, the production method is similar to water tofu, the formation of tofu brain when fished out, put into a gauze bag, with a special pressure plate pressed into a small block and will be pressed out of the water, and then salt, ginger, cinnamon, soy sauce, scallions, monosodium glutamate and so on added to the water, the dried beans into the water, cooked can be.
It is worth mentioning that in the production of brine, the oil bean skin rolled up to make a cut, it looks similar to the shape of dried tofu, and the flavor is similar, and will even be called dried tofu, but the taste is still different.