Laifeng Rice Tofu [Hubei Laifeng Specialty]

What is Lai Feng Mi Tofu? Authentic Hubei Laifeng Specialty: Laifeng Rice Tofu

Content Summary:Do you want to know what Laifeng Rice Tofu is? This article is a detailed introduction toHubei Laifeng specialty - Laifeng Rice Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Laifeng Rice Tofu. The full text takes about 5 minutes to read, mainly including the basic introduction of Laifeng Rice Tofu and its nutritional value? What are the product characteristics of Lai Feng rice tofu? The production method and tasting method of Lai Feng rice tofu

Introduction to Laifeng Rice Tofu

Rice Tofu is a famous snack in Laifeng. It is made by washing and soaking rice, grinding it into rice paste with water, and then boiling it over high heat to make "tofu". When eating, slice and place the sliced cabbage, salted vegetables, crispy soybeans, crispy peanuts, and chopped scallions on top of the rice tofu. In a small bowl, add red oil, sesame oil, Sichuan peppercorn oil, soy sauce, vinegar, ginger juice, garlic water, and other seasonings to make a sauce. Drizzle over the rice tofu

Rice tofu contains a variety of vitamins, which can prevent and treat colorectal cancer, constipation, dysentery, and intestinal congestion. It helps with weight loss and detoxification, beautifies the skin, nourishes beauty, and maintains youthful vitality; It has the functions of clearing heat and reducing fire, quenching thirst and refreshing the mouth. In summer, it also has the functions of clearing heat, relieving summer heat, satisfying cravings, relieving fatigue, refreshing, and relieving summer heat. Rice tofu is a weakly alkaline food. Eating alkaline food can keep the blood weakly alkaline, reducing acidic substances such as lactate and uric acid in the blood, which is more effective for people with high uric acid levels. It can also prevent lactate and uric acid from depositing on the blood vessel wall, thus softening blood vessels. Therefore, some people call alkaline food a "cleaner of blood and blood vessels"

The taste is fragrant, soft and tender, with a balanced acidity and alkalinity, moderate softness and hardness, suitable for all ages

Method of making Lai Feng rice tofu

1. Material selection

The main ingredients are rice and lime. Early, mid, and late season indica rice is preferred, and broken rice is also acceptable. However, japonica and glutinous rice are not suitable because they have too much stickiness and are not easy to produce. Lime is better with new lime

2. Soaking

Before soaking, remove any debris from the rice, wash it clean, and then place it in a container with water to submerge the rice by 3.5 centimeters. Put 50 grams of powdered lime in 1 kilogram of rice. Lime needs to be mixed into a slurry first, added to flooded rice, and then stirred evenly. Soak for 3-4 hours to turn the rice light yellow with a bitter taste, then remove and rinse in clean water until the water is clear

3. Grinding

The ratio of water to rice for grinding is 1:2

4. Boil rice slurry

Put an appropriate amount of water (1 kilogram of rice in 2 kilograms of water) into an iron pot that has been cleaned of oil stains, and then pour in the ground rice slurry. When cooking the slurry, stir while cooking. Start boiling over high heat and use low heat until half cooked. Stir while cooking until fully cooked, which takes about 15 minutes

5. Molding

The cooked rice paste becomes a paste, and is filled into a pre prepared container while it is hot. The size of the container is selected based on the thickness of the rice tofu, usually 3-10 centimeters. A thin cloth should be laid inside the container, and the thickness should be evenly distributed during loading. Just wait for it to cool down

Tasting and Eating Methods of Lai Feng Rice Tofu

Easy to eat, can be served chilled; Hot food is mainly cooked and can be put with pickled Chinese cabbage, which tastes delicious; Cold food mainly consists of cold dishes mixed with various seasonings, especially sour water (vinegar), which has a refreshing and spicy taste