What's the difference between wrapped tofu and ordinary tofu?
In fact, wrapped tofu is just a process of soaking in soda more than ordinary tofu.
First of all, in terms of workmanship, it has to go through the process of covering after the production process of normal procedures, which is equivalent to rapid fermentation. The specific method is: put the tofu blocks neatly in a sieve, wrap them tightly with white gauze and homespun (the kind you used to spin yourself) and put them in a ventilated area; If it is cold, you have to cover it with fresh straw, and if it is hot, you have to cover it with a sand net. This process usually takes 2~4 days. It is sour and hard when it is raw, and too soft to bake when it is over. Cooked tofu should be picked out and baked slowly with a small charcoal fire, and it is best to bake it naturally without oil. Add dried Chili, pepper, fennel seeds, peanuts (crushed), sesame seeds, salt and monosodium glutamate baked with charcoal ash and put it in your mouth while it's hot (be careful not to burn your tongue). What a fragrance!
The difference between wrapped tofu and ordinary tofu
First, the practice of ordinary tofu:
1, soaking soybeans: The raw material of tofu is soybeans. Wash the beans and soak them in water for a period of time;
2, grinding soybean milk: after the beans are soaked, add a certain proportion of water and grind into raw soybean milk;
3. Filtering: Pack the ground slurry with a special cloth bag, tighten the mouth of the bag and squeeze it hard to squeeze the soybean milk out of the bag and separate the bean dregs from the soybean milk;
4. Boiling soybean milk: After the raw soybean milk is squeezed, put it into a pot to boil, skim off the floating foam while cooking, and keep the boiling temperature at 90- 1 10℃;
5, paste: cooked soybean milk needs to be marinated, you can use bittern to marinate or gypsum to marinate, and after solidification, it is the tofu brain that you usually eat;
6. Pressing plate molding: After the soybean milk condenses into bean curd, scoop it into a wooden mold that has been covered with cloth, wrap the bean curd with cloth, cover the board to press out the water, and the bean curd is ready.
Second, the practice of wrapping bean curd:
1. First of all, you can put the fresh tofu back, cut it into pieces and arrange it well to prevent the tofu from sticking together. Generally, it is soaked in half a box of clean water and100g baking soda for 6 to 8 hours. If bubbles appear, it means that baking soda is excessive and tofu will become too soft.
2. After soaking for 7 to 8 hours, take out the tofu, rinse it with clear water, and then air it properly. After the water is dried, it will be wrapped tofu.
Nutritional value of wrapped tofu
The nutritional value of wrapped bean curd, white bean curd and yellow bean curd is basically the same, because they contain the same nutritional components, including a large number of vitamins, plant protein, trace elements and minerals, etc., which have the effects of replenishing blood and calcium, strengthening the spleen and nourishing the stomach, and are especially suitable for the elderly, women, children and people with three highs.
How to preserve wrapped tofu
The wrapped tofu must be kept in the refrigerator to keep it fresh, and it can't be frozen, which will affect the taste and taste. It is generally recommended to refrigerate, but the time can't be too long. After all, the wrapped tofu is fresh, and it is best to eat it within 2-3 days.
Wrapping is to pour the tofu brain into a wooden lattice covered with cotton cloth, wrap it, squeeze it with a heavy object, and squeeze out the water. Generally, it can't be pressed too dry. If the tofu is dried, it can be pressed until no water drops come out. Tofu paste has a long history.