Yangshan Tofu [Guangdong Yangshan Specialty]

What is Yangshan Tofu? Authentic Guangdong Yangshan Specialty: Yangshan Tofu

Summary:Do you want to know what Yangshan Tofu is? This article is a detailed introduction to the Guangdong Yangshan specialty - Yangshan Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yangshan Tofu. The full text takes about 6 minutes to read, mainly including the basic introduction of Yangshan Tofu and its nutritional value? What are the product characteristics of Yangshan Tofu? The production method of Yangshan tofu, etc

Basic Introduction to Yangshan Tofu

Yangshan is rich in soybeans, and local farmers have always been good at making tofu.

. Water is the key to making tofu, and the mountain springs in Yangshan County are clean, resulting in tofu that is particularly tender, smooth, and delicious. Yangshan tofu mainly includes two types: "sour tofu" and "gypsum tofu", especially the seven arch tofu, which is fresh and white. If fried into deep fried tofu, it is delicious to stew, boil, and stew. This is the signature dish of various hotels and restaurants in Yangshan

The reason why Yangshan tofu is called "big tofu" is because one "brick" weighs about 1 pound, no wonder it is called "big tofu". Now, due to the convenience of frying, if you split it in half, each brick will weigh half a pound

The production method of Yangshan tofu

Yangshan tofu is very particular in terms of ingredients and production techniques, and is unique in many details. Moreover, Yangshan Mountain Spring is clean, making the tofu produced particularly tender, smooth, and delicious. In order to shape tofu, a material called "salt brine" is used to ensure a tender and smooth taste

The preliminary process is not much different from regular tofu. Then there is "bumping tofu": pour soybean milk into a big wooden room (bucket), and stir it with a stick while adding brine. Salt brine should not be added too much. If it is too much, tofu is prone to "aging", not tender and smooth, and cannot be fried into rounded corners in the end. If it is too little, it will make tofu chunks drip and not fully fried. This' stir 'is also quite particular. If you stir too much, the tofu won't be able to form lumps and turn into water. If you stir too little, it won't work. After stirring, cover the edge of the bucket with cloth for about 30 minutes. At this time, you can pour soybean milk into the gauze, cover the tofu rack with gauze, cover the gauze on the tofu flower, and then move the stones to press it. When there are no more water droplets falling from the tofu rack, perform a "reverse grid": quickly invert the entire tofu and cut it into pieces line by line according to the pressed pattern, which is called water tofu. After the tofu blocks are pressed dry, the ashes of the just boiled soybean milk are put into the bottom of the tofu grid and evenly scattered, then the ashes are covered with gauze, and the water tofu is gently spread on the cloth surface. The purpose of this step is to drain the water in the tofu naturally and quickly without affecting the taste of the bean curd

Tofu is dried to a certain degree of moisture, and then the last process - deep frying - is carried out, which is also the most important process. If it is not careful, the previous work will be in vain. When frying, the heat should be controlled just right. If the heat is too low, it will affect the color, and if it is too high, it will easily burn. When frying, it is not done all at once, but divided into several steps: fry in the oil pot for a while, then remove and let cool, fry again, remove and let cool again. Repeat this process six times to complete the task. So, without mastering the heat or having enough patience, it is impossible to make real Yangshan tofu