Making:
1. raw materials
1 common indica rice 5 kg. Brine
2. Soaking Soak the common indica rice in water for 10 to 12 hours.
3. Grinding Grind the soaked rice in a grinder to make rice paste.
4. Simmering Pour the rice paste into an iron pot of warm water that is first boiled and then mixed with brine.
Note:
①The amount of water should be appropriate, should not add too much water at one time. Otherwise the paste is too thin, rice tofu is not easy to become granular. If the paste is too hard, it will cause the rice tofu not tender enough.
② water temperature should not be too hot. Too hot rice paste is easy to dough, not easy to cook.
③To stir diligently, so as not to cook scorched.
④To cook. Boil the rice milk until all cooked and not sticky mouth can be removed from the pot, otherwise the rice tofu is easy to paste, not soft and smooth enough.
5. Cooling The cooked pulp is cooled to below 35℃.
6. Point system (add coagulant) Add brine to the rice milk. To make rice tofu, add 24 to 30 grams of inner fat to 1 kilogram of pulp. Add the dissolved inner fat to the cooled rice milk and mix slowly.
7. Forming Pour the batter after pointing into the forming mold and put it into the solidifying tank. Keep warm at 80～85℃ for 20 minutes, and leave it to cool to be the finished product.
Tofu made from rice, each kilogram of rice can be made of tofu 6 - 7 kilograms, the value of doubled, and a different flavor. The production method is as follows:
1, selection of materials. Raw materials are mainly rice and lime. Rice to early, middle and late rice indica type is good, broken rice is also OK, but japonica, glutinous rice can not, because the viscosity is too heavy, not easy to make. Lime to new lime is good.
2, soaking. Before soaking to remove debris in the rice, wash clean, and then put into the container with water to drown rice 3.5 cm appropriate. 1 kg of rice put 50 grams of powdered lime. Lime should be made into a soluble slurry, add to the submerged rice, and then mix well. Soak for 3 - 4 hours, so that the rice becomes light yellow, the taste with bitter flavor, take out and put in the water to wash until the water is clear.
3, grinding. The ratio of water to rice for grinding is 1 to 2.
4, cooking. Wash the grease in the iron pot into the appropriate amount of water (1 kilogram of rice put 2 kilograms of water), and then poured into the ground rice paste. Cooking pulp while stirring, start to cook with high heat, to half-cooked with low heat, stirring while burning, cooked until, about 15 minutes.
5, molding. Cooked rice paste into a paste, while hot into the pre-prepared container. The size of the container to choose the thickness of the rice tofu, generally 3.5 centimeters is appropriate. Inside the container should be covered with a thin cloth, loaded with an even thickness, to be cooled with a knife into a block of tofu can be.
Rice tofu is usually made on the night of the first day, the next morning on the market for sale. If you can't sell it all on the same day, store it in a ventilated place and cook it together next time. The sale is not complete rice tofu, storage can not be soaked in water, so as not to lose the luster.
1, 2 kg of rice, warm water (soaked rice about 1 cm), soak for 1 hour, rice with water with a stone mill.
2, lime soak for half an hour, take the upper layer of clear lime water about 2 kg, put into the pot (preferably with an iron pot, aluminum pot taste slightly worse). Add lime water is the key, otherwise cooking can not be rice tofu.
3, add rice syrup, boil over moderate heat, cook for 40 minutes. Pay attention to stirring, so as not to stick to the pot, burn paste.
4, pour out of a large and shallow pot, cooled is ready.