Lingqiu Dried Tofu [Shanxi Lingqiu Specialty]

What is Lingqiu dried tofu? Authentic Shanxi Lingqiu specialty: Lingqiu dried tofu

Content summary:Do you want to know what Lingqiu dried tofu is? This article is a detailed introduction to the special product of Lingqiu, Shanxi Province - Lingqiu Dried Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lingqiu Dried Tofu. The full text takes about 8 minutes to read, mainly including the basic introduction of Lingqiu Dried Tofu and its nutritional value? How did the history of Lingqiu dried tofu come about? The production method and tasting method of Lingqiu dried tofu

Basic Introduction to Lingqiu Dried Tofu

Dried tofu is one of the traditional foods of the people of Lingqiu County, with a unique color, aroma, and unique production. Dried bean curd (commonly known as dried tofu and dried bean curd) is a reprocessed product of tofu. It is salty, delicious, tough and durable, and it is a delicacy in all major Chinese cuisines. It is also one of the best foods to pair with wine and rice, making it easy to carry and consume on the journey

1. Dried tofu contains abundant protein, and tofu protein is a complete protein. It not only contains 8 essential amino acids for the human body, but also has a proportion close to what the human body needs, making it highly nutritious

2. Dried tofu contains lecithin that can remove cholesterol attached to blood vessel walls, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart

3. Contains various minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial for bone growth in children and the elderly

How did the history of Lingqiu dried tofu come about

Dried tofu is a reprocessed food of tofu, which first appeared in the Kaiyuan period of the Tang Dynasty. When it comes to its origin, we have to thank the military strategist Sun Bin during the Warring States period. During the Warring States period, General Pang Juan of the State of Wei was jealous of Sun Bin's talent. He used the hand of the King of Wei to torture Sun Bin and even attempted to kill him. In order to successfully escape back to the state of Qi, Sun Bin had to pretend to be crazy and act foolish, wandering on the streets... A young tofu seller saw that Sun Bin was very pitiful, so he secretly gave him a few pieces of tofu every day. Sun Bin was afraid of being discovered by the people sent by Pang Juan to monitor, so he pressed the leftover tofu under a stone, only to unexpectedly find that the squeezed tofu was very delicious. Later, through continuous addition of ingredients, cooking, sun drying, and pickling, five spice tofu jerky was produced. According to records, when the Eight Nation Alliance attacked Beijing, Empress Dowager Cixi did not forget to bring dried tofu when she fled. The charm of small dried tofu is really great

The production method of Lingqiu dried tofu

The moisture content of dried tofu is 40% -50% of tofu. The production method is as follows:

(1) Prepare materials. 3 kilograms of high-quality soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of ginger, 15 grams of scallions, and 10 grams of monosodium glutamate

(2) Grinding. Wash the soybeans first, soak them in clean water for a day and night, then grind them into a paste, filter the residue, and set aside

(3) Boil the slurry. Add 20% -25% water after boiling the ground raw soybean milk in the pot to reduce the concentration of soybean milk and slow down the rate of suspected solids, slow down the formation of protein coagulate network, reduce the wrapping of water and soluble substances, so as to facilitate smooth water discharge during pressing

(4) Solidification. When the slurry temperature drops to 8_0_ -90 ℃, brine can be used to dot the slurry. When pouring the slurry, attention should be paid to uniformity and frequent mixing, but precautions should be taken to prevent disorderly mixing. Stop when sesame sized particles appear in the pulp, cover it with a lid for about 30-40 minutes, and top it up when the pulp temperature drops to around 70~C

(5) Brain stroke. The tofu should be cut into pieces before packaging, which is not only conducive to breaking the network to release the water package, but also can make the bean curd jelly served with sauce spread evenly on the packaging cloth. The product quality is compact, which can avoid uneven thickness and more gaps

(6) Packaging. First, spread the wrapping cloth on the grid (the grid on the board is determined according to the size of the dried bean curd required), and then add bean curd jelly served with sauce on the wrapping cloth. In this way, each layer of bean curd jelly served with sauce will be spread one layer on the floor. bean curd jelly served with sauce should be evenly spread, which can be a few millimeters higher than the grid. The quantity should be determined according to the thickness of the dried bean curd, but the thickness of each batch should be consistent. Then wrap the tofu pudding tightly and press it into shape. After 1 hour, remove the wrapper and use a knife to cut open the tofu pudding according to the grid pattern. Soak it in water for about 30 minutes before taking it out

(7) Soak. First put 500 grams of refined salt into 3 kilograms of clean water and mix well. Then put the dried dried tofu in a dry saltwater tank, soak them for half a day and remove the water. Take 7 kilograms of clean water and pour it into a pot. Add 100 grams of refined salt, ginger, cinnamon (packaged in gauze bags), soy sauce, scallions, and monosodium glutamate to make brine

(8) Boil dry. Bring the prepared brine back to the boil and add dried tofu, boil for about 30 minutes, take one dried tofu and observe it. If it turns brown red and tastes delicious, take it out

How to taste Lingqiu Dried Tofu. What I bought in the market is not dried tofu. Only this kind of hollow Oily bean curd can absorb enough juice, which is just delicious

2. Put Oily bean curd in the water for a short time. This is what the owner of the restaurant said, it's a necessary procedure. Remove the floating oil on the surface so that the taste can enter better<67. Because Oily bean curd is floating on it, you can count it by pressing it with a shovel

4. Put in three octagons

5. Add salt

6. There is also essential white sugar, it is recommended to use soft white sugar

7. Pour in dark soy sauce, this is for coloring, it must be dark soy sauce

8. According to personal needs, chicken essence can be added or not

9. Cover with a lid and carefully simmer in the middle. It must be flavorful

10. Time gradually transforms into deliciousness through the passage of heat

11. After cooling, pour in sesame oil

12. Just add honey