Yingcheng Bean Skin [Hubei Yingcheng Specialty]

What is Yingcheng Doupi? Authentic Hubei Yingcheng specialty: Yingcheng bean skin

Content summary:Do you want to know what Yingcheng bean skin is? This article is a detailed introduction toHubei Yingcheng specialty - Yingcheng Bean Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingcheng Bean Skin. The full text takes about 4 minutes to read, mainly including the basic introduction of Yingcheng Bean Skin and its nutritional value? What are the product characteristics of Yingcheng Bean Skin? The production method of Yingcheng tofu skin, the tasting and eating method of Yingcheng tofu skin, etc

Introduction to Yingcheng Bean Skin

Yingcheng Bean Skin is a famous traditional snack in Yingcheng, Hubei Province. It was praised by Mao Zedong back then. The processing of Yingcheng bean skin began in the early 1980s and was given as gifts to friends and family due to its white color, cooking resistance, and good taste

The production method of Yingcheng tofu skin

The production process of tofu skin is relatively simple. First, soak the rice well and clean it, then grind it into rice slurry with a stone mill, and then scoop it with a ladle and rotate it along the pot. Use a paste shell (clam shell) to iron it, cover the pot, close it for a few minutes, and you can start cooking. Then spread it cold and cut it into thin strips to dry, ready to eat at any time. However, there are still some considerations in the production process, such as stirring the paste from time to time to prevent sedimentation, using the appropriate amount of fire to prevent sticking, spreading and rolling the bean skin to prevent sticking, using consistent cutting techniques to prevent uneven thickness, and so on

Tasting and Eating Methods of Yingcheng Bean Skin

Bean skin is generally consumed from late autumn to early spring of the following year, and the method of consumption is very simple, mainly through cooking. When you want to eat, first boil water in a pot, then put an appropriate amount of tofu skin into the pot and cook for four to five minutes. Then add some bok choy and cook for another four to five minutes. At this time, add salt, lard, MSG, garlic and other seasonings. Use a spatula to stir along the bottom of the pot a few times and it's very convenient to serve. Bean skin tastes very refreshing, not rough or greasy, steaming hot, and when eaten, it runs down the throat and warms up to the heart, making it feel particularly warm in winter. If you could add some preserved meat when cooking, it would be even better. To be precise, tofu skin belongs to the winter season in Yingcheng, and it is most suitable for consumption in winter. Eating it early in the morning feels like tree bark in the mouth, while eating it late feels like tofu residue, making it difficult to taste the true flavor of tofu skin