The raw materials and production of hairy tofu are very particular. It uses high-quality pearls and jade-colored soybeans to make tofu; The prepared tofu should be as clear as snow and cut as jade, and it will not overflow when it falls on the ground; After tofu is made, it should be cut into small pieces according to the standard of length 12 cm, width 6 cm and thickness 3 cm, and fermented in a cool and dry place. According to the length and color of fluff, hairy tofu can be divided into four types: tiger hair, mouse hair, rabbit hair and cotton hair. The traditional cooking method is to fry hairy tofu in a pot until both sides are yellow, then add seasoning to stew, and then spread a layer of hot sauce after the fragrance overflows. Common ones are braised hairy tofu, fried hairy tofu, roasted hairy tofu and steamed hairy tofu. A, cleaning the selected high-quality soybeans with water to remove impurities, cleaning and soaking for 6- 10 hour until the watercress is fully swollen and has no hardness in the middle, and grinding on a machine; Simultaneously injecting soaked soybeans and water into a hopper of a mill according to the weight ratio of 2 parts of water:1part of soybeans, and mixing and grinding; Discharging soybean milk and bean dregs respectively; Heating soybean milk to boiling, and naturally cooling to 75 DEG C plus or minus 5 DEG C;
B, dipping the slurry, and naturally standing for 3 days for later use; According to the weight ratio of 7 parts of soybean milk: 0.8- 1.5 parts of slurry spraying water, the standby slurry spraying water is injected into the slurry barrel, and it is uniformly stirred and solidified for 12- 16 minutes;
C, injecting the solidified slurry into a mold box filled with filter cloth, pressing and molding, and then discharging the mold; Cut into small pieces; Collect the next rain in Mao Mao;
D, emulsification: evenly placing the cut bean curd blocks on the bamboo strips, leaving gaps between the blocks, and setting the ambient temperature at15℃-25℃; After 3-5 days, even and delicate fluff grows on the surface of tofu and is emulsified and matured;
E, preparing cooking accessories according to the following parts by weight: 2 parts of Polygonatum sibiricum, 0/part of American ginseng/kloc-,0.5 part of Chinese angelica, 2 parts of ginger/kloc-,2 parts of garlic, 2 parts of Chinese prickly ash, and a proper amount of salt and sugar;
F, packaging adopts one of the following two ways:
1. Cooking and packaging: Oil the emulsified tofu with edible vegetable oil to make the surface crisp and golden, then take it out and cook it with various cooking accessories in water. Tofu and cooking accessories are composed of tofu 10 and cooking accessories 1 0 according to the weight ratio, and the amount of water added is the same as the total amount of tofu and cooking accessories. After the water is boiled, sprinkle with chopped green onion and serve.
Secondly, sub-package tofu and cooking accessories: oil the emulsified tofu with edible vegetable oil to make the surface crisp and golden, and then directly vacuum package it after taking it out, and then sub-package the tofu and the prepared cooking accessories according to the ratio of 10 and 1 0.