Shidong Rolls of dried bean milk creams [Guangdong Huaiji Specialty]

What is Shidong Rolls of dried bean milk creams? Authentic Huaiji Specialty in Guangdong: Shidong Rolls of dried bean milk creams

Content Abstract:Want to know what Shidong Rolls of dried bean milk creams is? This article is a special article that introduces in detail the special product of Huaiji in Guangdong Province - Shidong Rolls of dried bean milk creams. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Shidong Rolls of dried bean milk creams. The full text takes about 6 minutes to read, mainly including the basic introduction of Shidong Rolls of dried bean milk creams, and what is the nutritional value of Shidong Rolls of dried bean milk creams? What are the product characteristics of Shidong Rolls of dried bean milk creams? The production method of Shidong Rolls of dried bean milk creams, and how to identify the authenticity of Shidong Rolls of dried bean milk creams? Tasting and eating methods of Shidong Rolls of dried bean milk creams

Basic Introduction to Shidong Rolls of dried bean milk creams (Rolls of dried bean milk creams). Rolls of dried bean milk creams, also known as rotten skin, is a very popular traditional Hakka food and a common food raw material in Chinese areas. It has a strong bean flavor and a unique taste that other bean products do not have. Rolls of dried bean milk creams, a film solidified on the surface of boiled soybean milk, can be eaten fresh or dried, and is a common food raw material in East Asia

What is the nutritional value of Shidong Rolls of dried bean milk creams

Shidong Rolls of dried bean milk creams is a nutritional food (longevity food) with high protein, no cholesterol, low blood fat, prevention of arteriosclerosis, coronary heart disease, hypertension, etc. It has the effect of prolonging life, strengthening the body, and keeping the face. Rolls of dried bean milk creams contains a variety of minerals to supplement calcium, prevent osteoporosis caused by calcium deficiency, improve bone development, and concentrate the essence of soybeans. It is the nutrition champion in soybean products. Eating Rolls of dried bean milk creams regularly can strengthen the brain and prevent Alzheimer's disease, prevent vascular sclerosis, protect the heart, reduce the cholesterol content in the blood, and prevent hyperlipidemia and arteriosclerosis. It has the effects of clearing heat and moistening the lungs, relieving cough and phlegm, and is almost suitable for everyone to consume

What are the product characteristics of Shidong Rolls of dried bean milk creams

Shidong Rolls of dried bean milk creams is yellow and white in color, bright in oil, rich in protein and various nutrients. It tastes fresh and refreshing, and has a unique flavor.

The method of making Shidong Rolls of dried bean milk creams

Selected raw materials: the main raw materials for making Rolls of dried bean milk creams are soybeans. In order to highlight the freshness and whiteness of the finished Rolls of dried bean milk creams products, it is necessary to choose light yellow skinned soybeans rather than green skinned soybeans. At the same time, attention should be paid to selecting fresh soybeans with plump particles, bright yellow color, no mold, and no insect infestation. The inferior beans, impurities, and sand should be removed through screening to make the raw materials pure, and then placed in an electric universal mill to remove the bean coat. Soaking soybeans and grinding slurry: Put the stripped soybeans into a tank or bucket, soak them in clean water, and remove impurities floating on the water surface. The amount of water should be measured based on the fact that the beans are not exposed when placed in the container. Soak for about 20 minutes in summer, then remove and place on a basket to drain water, and cover the bean flour with a cloth to allow the bean slices to expand. When the temperature is around 35 ℃, rinse the acid water with water after immersion; In winter, if the temperature is below 0 ℃, some hot water can be added during soaking for 3-40 minutes. After draining, it should be placed in a tank or bucket and covered with cloth to make the bean slices plump. By the above method, it takes about 8 hours to grind the slurry. When grinding, add water evenly to make the soybean milk delicate, white and tender. During the hot summer season, proteins are highly prone to spoilage. It is necessary to wash away any rancid substances left in various parts of the grinding tool within 3-4 hours after grinding to prevent them from affecting the next grinding process

How to identify true and false Rolls of dried bean milk creams in Shidong

How to distinguish between good and bad

Smell: Poor quality products have a strong and pungent smell, while regular products have a bean aroma

Chewing texture: Poor quality products have a good texture and chewiness. Due to the addition of alum, they have good toughness and feel elastic. After soaking in water, its elasticity is better and it will not rot even after prolonged soaking. However, regular products soaked in water for a long time will rot into tofu residue

Tasting method of Shidong Rolls of dried bean milk creams

Fried Rolls of dried bean milk creams with black fungus

Materials

200g Rolls of dried bean milk creams, 5 black fungus, 2 garlic cloves, 4 pieces of ginger, seasonings: salt, soy sauce, sugar, pepper powder, chicken essence

2. Heat the wok with oil, add garlic and ginger slices, stir fry Rolls of dried bean milk creams for a while, add black fungus, salt, sugar, soy sauce, pepper and chicken essence, and stir well