characteristics of rice production
: moist, crisp, fragrant and rice soup.
method: select high-quality rice to wash and put it in a basket for later use. Prepare two pots (the front pot is filled with water, and the back pot is mixed with half). After the water is boiled, pour the rice into the front pot, and pay attention to hook the rice so that it will not be cooked in the uncooked pot. Then, scoop raw molecules (half-cooked rice) from the pot with a gourd ladle, and add the boiling water from the back pot to the front pot while scooping, and the water in the back pot is finished, and the rice in the front pot is filtered. Finally, pour the raw molecules into the wooden retort and steam them with strong fire. Steam them in the atmosphere for about ten minutes and then set them aside.
bean curd making
features: cotton but not old, tender but not tender, white as snow, and long fragrance. Pit water can clear away heat and toxic substances, wake up
Fushun bean curd
wine to relieve boredom, and return to sweetness to quench thirst.
method: select some high-quality soybeans and soak them in water. Just soak it thoroughly. Add the soaked soybeans and a proper amount of water into a stone mill and push them fine. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove residue, and filter the soybean milk in a crock. If it's winter, it's necessary to put the bile water (bittern) immediately, and then wait for a while in summer.
when ordering tofu pudding, put the bittern in a bowl with a small gap, drip the bittern downwards, and keep planing from the dripping place of the bittern with a long-handled rice spoon in your right hand until the fish's eyes are raised in the tank. Then, scoop the soybean milk from the crock into the iron pot, and cook it with low fire. The bean curd sinks to the bottom of the pot, and the pit water floats to the surface of the pot, that is, put the semi-circular bamboo slices between the bean curd at the bottom of the pot and the iron pot, and grab the two ends of the bamboo slices and move them back and forth. Pit water goes to the bottom of the pot, and tofu pudding will not burn if it is not cooked.
the beancurd dipped in water
Introduction to the production
Features: fragrant, spicy, fresh, mellow, bright and transparent in color, beautiful and elegant in appearance.
method: select some excellent peppers, soybean oil, watercress and vegetable oil.
Fushun beancurd
To prepare Fushun beancurd and dip it in water, use sea pepper. Soak pepper in hot water until it feels crisp with your fingers, then press it with a chopping board, remove the water and put it into a jar. First, put pepper, anise, star anise and other spices in a stone trap according to the proportion, then pour the pepper, put salt in the pot according to the proportion, and the finer the better. Pour the douban and sesame seeds crispy with vegetable oil and close the pot.
Soybean oil plays an important role in soaking Fushun bean curd in water. Put some soybean oil in a big vat, wrap a proper amount of clove, fragrant incense, cinnamon, pepper, prickly ash, aniseed, Amomum villosum, Arnebia euchroma, Gan Song and licorice in gauze, soak for four to five days, then fry the soybean oil in a pot and boil it. Finally, scoop the soybean oil into a small crock and add monosodium glutamate, pepper and other spice powder.
when dipping in water, set the dishes, first scoop the soybean oil, then put the Zanba sea pepper, and then pour the cooked oil.
There are also exquisite ways to eat tofu pudding: first, put tofu pudding into a spoon or rice bowl, then dip it in water with chopsticks, then swallow it with rice, and then take a sip of cellar water. In this way, you can lose your soul and have a long aftertaste.