Please come to the eighth issue of Song Xiaobao Dried Tofu in the refrigerator. In that issue, Song Xiaobao was invited to the refrigerator with northeast flavor, and all kinds of sauces with northeast characteristics were brought, including vegetables and dried tofu. Then Jackson Wang used dried tofu as a white rag.

dried tofu is a specialty of Northeast China, also known as dried tofu, also known as bean skin, which is a kind of bean curd product pressed into thin slices. It is different from bean curd skin and thousands of pieces produced in the south, and it is also different from yuba and dried tofu. The dried tofu can be eaten raw and cooked. It has been loved by people in Northeast China for thousands of years. It is not only a material for making various foods, but also a beautiful one.

Method of making dried tofu:

In the early stage, the method of making dried tofu is the same as that of making big tofu. The difference is that the dried tofu is made of long roving white cloth, which is about half a meter wide and tens of meters long, while the tofu bag that makes big tofu is a big square and coarse gauze, and the side length is about two meters. Wash the tofu bag and dry it.

Soybeans are soaked, ground and pulled into soybean milk, and boiled in a big pot until it boils and stops. At this time, it is necessary to wrap the bean curd dregs and soybean milk, hang a cross in the shed, and hang a square bean curd bag on the four corners of the cross to form a big net bag.

Pour the boiled soybean milk into the bean curd bag one by one, and another person will shake the bean curd bag with a shake, so that the pure soybean milk will leak from the bean curd bag and flow into the vat below. To a certain extent, you should clamp the remaining bean curd residue in the bean curd bag with a splint and squeeze out the remaining soybean milk until all the soybean milk has been wrapped, and the bean curd residue will be completely separated from the soybean milk.