Guangshui Bean Paste Cake [Hubei Guangshui Specialty]

What is Guangshui tofu cake? Authentic Hubei Guangshui specialty: Guangshui bean dregs cake

Content summary:Do you want to know what Guangshui bean dregs cake is? This article is a detailed introduction toHubei Guangshui specialty - Guangshui soybean residue cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guangshui soybean residue cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Guangshui soybean residue cake and its nutritional value? The production method and tasting method of Guangshui tofu cake

Basic Introduction to Guangshui Bean Residue Cake

Bean residue cake, also known as bean residue cake, is a soy product. The soybean residue left behind during the production of tofu is used to feed pigs in most parts of the country or discarded directly. However, the wise people of Guangshui have made a delicious and healthy dish by getting drunk on these unremarkable things. Guangshui's specialty dish, Zhaba Pot, is quite famous. There is also Zhaba Stir fried Cabbage, which has a good taste and has health benefits such as lowering blood lipids, blood pressure, and weight loss

The production method of Guangshui soybean residue cake

1. Clear the slurry. 1 portion of tofu residue, about twice the amount of water added, and a small amount of bottom water (also known as yellow paste water) used to make tofu can be added. Stir evenly in a wooden barrel or tank to form a paste. Soak (acidify) at room temperature until the surface of the tofu residue paste shows clear water patterns and the squeezed water is no longer turbid. The length of soaking time is related to the amount of water used and the temperature, with higher temperatures resulting in shorter soaking times; If the temperature is low, the time will be long, usually around 24 hours. High temperature, add more water; The temperature is low and there is little water added, usually about twice the weight of soybean residue

2. Squeezing. Put the cleaned soybean residue into a burlap bag and feed it into a pressing device to extract excess water. After squeezing the soybean residue, a small amount of residual water can be seen flowing out by hand

3. Steaming materials. Steam the already pressed soybean residue until it is hot, and when the bottom pot water boils, rub the soybean residue loose and pour it onto the cooking grate, cover it, and steam the ingredients over high heat. At the beginning, there was a slight sour taste escaping from the steam, which gradually disappeared after being heated up. Starting from the top steam, steam for another 20 minutes until the aroma of hot beans is released

4 Press again. Take the steamed soybean residue out of the pot, bag it for further pressing, and dry the excess water. 5. Spread it to dry. Place the pressed soybean residue on a clean bamboo mat and spread it out to dry at room temperature

6. Sift evenly. Sift the clumped soybean residue into a sieve, and with the advancement of technology, manual labor has become relatively easier now

7. Molding. Evenly sprinkle the screened soybean residue into the stacked modules, and manually press them into blocks with a thickness of about 1cm using a long wooden ruler

8. Mold making. The mould box is like a Fermented bean curd mould box in size and shape. There is no bottom. There are fixed bamboo horizontal bars every 3-5 cm. A layer of clean single straw is placed vertically on the horizontal bar. The mold on the straw is naturally inoculated, and then the bean dregs cake is arranged on the straw at an interval of about 2 cm. Each box contains 80 to 90 bean dregs cake. The mould boxes are stacked in overlapping piles. Each stack is 10 boxes, and an empty mould box is placed at the top and bottom, and it is left in the mould room for heat preservation and fermentation. In early spring and late autumn, mold in a mold room at room temperature. In winter, the mold room should be heated and kept warm, with a room temperature between 10-20 ℃. Starting from fermentation, after an interval of 1-3 days (high room temperature, short time; low room temperature, long time), white fuzz can be faintly seen on the top layer of soybean residue cake in the stack. When the temperature inside the box rises to above 20 ℃, it is necessary to transfer the box. Inverted boxes refer to stacking moldy boxes upside down. All the tofu residue is covered with pure white fuzz. If the box temperature rises again, the mold box can be changed from overlapping stacking to cross stacking to cool down. After 1-2 days, the fuzz will turn from pure white to light reddish yellow, and it can be shipped out of the box and made from moldy soybean residue. The mold making cycle is slightly longer in winter and shorter in spring and autumn

Tasting and Eating Method of Guangshui Bean Residue Cake

Cut the moldy bean residue into small pieces measuring 1 cm square, stir fry in a hot oil pan, and evaporate the water appropriately. Then add seasonings according to eating habits, add salt or chili, stir fry, and you can eat