Guanqiao dried tofu [Fujian Anxi specialty]

What is Guanqiao dried tofu? Authentic Fujian Anxi Specialty: Guanqiao dried tofu

Content Abstract:Want to know what Guanqiao dried tofu is? This article is a special article that introduces Guanqiao dried tofu, a special product of Anxi, Fujian Province. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Guanqiao dried tofu. It takes about 5 minutes to read the full text, mainly including the basic introduction of Guanqiao dried tofu and what nutritional value does Guanqiao dried tofu have? What are the characteristics of Guanqiao dried tofu? How did the history of Guanqiao dried tofu come from? The production method of Guanqiao dried tofu, etc

Liandoumei dried tofu is a special soybean product of the Han nationality in Fujian Province. Liandoumei Village in Guanqiao Town, Anxi has a production history of over 200 years and is renowned for its place of origin

What is the nutritional value of Guanqiao dried tofu

1. The lecithin contained in dried tofu can remove the cholesterol attached to the blood vessel wall, prevent vascular sclerosis, prevent cardiovascular disease, protect the heart

2. It contains a variety of minerals, supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly

3. dried tofu is rich in protein, and tofu protein is a complete protein, which not only contains eight essential amino acids for human body, but also its proportion is close to human needs

What are the characteristics of Guanqiao dried tofu

Square shaped, light yellow or white in color, hard and tough in texture, tightly held without breaking into pieces, released and restored, torn open into chicken threads. When tasted, it is hard but not rotten, fragrant, tough and delicious

How did the history of Guanqiao dried tofu come from

How to make Guanqiao dried tofu

Raw materials: 5000 grams of soybeans, 250 grams of salt, 150 grams of gypsum (more gypsum in summer, less gypsum in winter)

1. Remove impurities from soybeans, soak them in water (10-12 hours in winter, 4 hours in summer), rinse them, add water and grind them into soybean milk in a stone mill

2. Put the pot on the fire, pour in soybean milk, boil it, and filter out the bean dregs with clean gauze. Add gypsum into the filtered soybean milk to precipitate and solidify, then wrap it into several small squares with clean white cloth, arrange them neatly on the board, and then press the board. Using the principle of leverage, hang a weight of 40-50 kilograms on a pole and press it for about 2 hours (each piece of tofu jerky weighing 50 grams takes 2 hours, 100 grams takes 3 hours, and 250 grams takes 8 hours). Press dry the water and then untie the white cloth to take out the shaped dried tofu

3. Place the pot on high heat, bring water to a boil, pour in dried tofu and cook for about 3-5 minutes. Remove and grind the salt into fine powder, marinate for about 2 hours, and the finished product is ready<4. Take 10 pieces of dried tofu and cut them diagonally into two triangles. Heat 100 grams of peanut oil in the wok over high heat. Fry the dried tofu in the oil until both sides turn golden brown. Serve on a plate and dip it in some garlic sauce for a better taste. Features: Deep fried tofu jerky is crispy on the outside and tender on the inside, elastic, crispy and delicious, with an endless aftertaste. It can be regarded as a superior delicacy among legumes