Liangsan Tofu [Hunan Xinhuang Specialty]

What is umbrella tofu? Authentic Hunan Xinhuang specialty: Liangsan Tofu

Summary:Do you want to know what Liangsan Tofu is? This article is a detailed introduction to the special product of Hunan Xinhuang - Liangsan Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liangsan Tofu. The full text takes about 4 minutes to read, mainly including the basic introduction of Liangsan Tofu and its nutritional value? How did the history of Liangan Tofu come about? The production method of cold umbrella tofu, etc

Introduction to Liangsan Tofu

Liangsan Tofu is made from locally sourced high-quality soybeans, paired with Liangsan's pollution-free mountain spring water (Yulong Waterfall Spring Water), and processed using traditional tools such as local stone mills. It has a unique and fragrant taste and is soft and fragrant

The method of making cool umbrella bean curd

The process of making cool umbrella bean curd is very particular. We should use half of the best locally produced soybeans and half of the northeast soybeans. The locally produced soybeans are delicate, and the soybeans produced on the black land are full, with high starch yield and nutritional value. They are soaked in the local fresh mountain spring water, polished into pulp, filtered out with a fine density filter pad, boiled in a pot, dipped into a wooden bucket, and made with bile water. Then they become ripe tofu that can be grasped by hand. After wrapping the tofu into 40 packets, they are pressed into the compartment, and pressed into about 5cm square. It refers to the small dried tofu with thick buns. Remove the wrappings and put them into a pot. Boil them with syrup water and then take them out to dry. At night, put the dried adzuki beans into the old water made of salt and soybean oil to soak overnight. At first light of the next day, take out the soaked dried tofu, put them into a spiced brine pot made of more than 10 kinds of natural spices, such as fennel, prickly ash, cloves, amomum villosum and grass fruit, and boil them for the second time, and then bake them for 5-6 hours under constant temperature with firewood fire. During the production process of the product, the quality inspector randomly conducts sampling inspection