Yongkang Tofu Skin [Zhejiang Yongkang Specialty]

What is Yongkang tofu skin? Authentic Zhejiang Yongkang specialty: Yongkang tofu skin

Content summary:Do you want to know what Yongkang tofu skin is? This article is a detailed introduction to the special product of Yongkang, Zhejiang Province - Yongkang Tofu Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongkang Tofu Skin. The full text takes about 5 minutes to read, mainly including the basic introduction of Yongkang Tofu Skin and its nutritional value? What are the product characteristics of Yongkang tofu skin? The production method and tasting method of Yongkang tofu skin

Basic introduction of Yongkang tofu skin

Yongkang tofu is very famous, and Yongkang tofu skin is also very delicious. It is made from high-quality soybeans and refined mountain spring water, making it a cost-effective gift for friends and family. Yongkang tofu skin is represented by the Bazi Wall area in Huajie Town

Method for making Yongkang tofu skin

(1) Bean selection: Remove rotten, moldy, and other impurities from the beans

(2) Peeling: Selected soybeans are crushed and peeled off, with a peeling rate of over 90%

(3) Soaking: Wash the peeled soybeans 2 to 3 times, and then soak them in clean water. Soak until the beans become swollen or have no hard core when pinched by hand

(4) Grinding: Grind the soaked soybeans with water in a ratio of 1:2

(6) Cooking: pour the filtered soybean milk into the boiling bucket, and quickly boil the soybean milk for 3-5 minutes

(7) Film formation: Keep the bottom temperature of the pot at 78 ℃ to 82 ℃ for film formation

(8) Peel off: Every 8 to 10 minutes, peel off the formed film inside the pot

(9) Boiling: soybean milk that cannot be peeled can be condensed into paste in slow fire

(10) Starch: Put the dried wet skin into the pot where the paste is boiled, and evenly hang the paste on the surface of the tofu skin

(11) Baking: Bake the tofu skin with good paste until the moisture content is below 10%

(12) Cooling: Cool the baked tofu skin and let it cool naturally before packaging. When cooling, pay attention to moisture prevention

Tasting and Eating Methods for Yongkang Tofu Skin

Stir fry: Soak the tofu skin in water, add fresh vegetables, and stir fry with seasonings

Boil: Tear the tofu skin into strips, add eggs, and add seasonings to the soup. Cook for two minutes

Fry: Soak the tofu skin and spread it flat, roll it into the meat filling, add seasoning, cut it into inch pieces, and fry it in the pot until golden brown

Ring: Cut into inch sections as above, fry in boiling oil until loose