Yongshou Temple Tofu Dried [Sichuan Wusheng Specialty]

What is Yongshou Temple dried tofu? Authentic Sichuan Wusheng specialty: Yongshou Temple dried tofu

Content summary:Do you want to know what Yongshou Temple dried tofu is? This article is a detailed introduction to the Sichuan Wusheng specialty - Yongshousi dried tofu. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Yongshousi dried tofu. The full text takes about 5 minutes to read, mainly including the basic introduction of Yongshousi dried tofu and the product characteristics of Yongshousi dried tofu? How did the history of Yongshou Temple dried tofu come about? The production method of Yongshou Temple tofu jerky, etc

Basic Introduction to Dried Tofu at Yongshou Temple

Yongshou Temple was founded in Xiangfu, Song Dynasty, and can be regarded as the first temple in Wusheng. Throughout history, the temple has been inhabited by female monks. As female monks have been fasting for many years, tofu has become their first nutritional supplement.

. According to legend, the monks in the temple, in order to change their dietary structure, after repeated practice, finally succeeded in producing Yongshou Temple dried tofu, which has been in existence for more than a hundred years. This tofu jerky is mainly made from high-quality soybeans, with the juice filtered at least twice or more. The workmanship is exquisite, and the baking is exquisite. The tofu jerky has a beautiful color, a fragrant aroma in the brine, a mellow and slightly sweet taste, and a long aftertaste. It ranks first among the three specialties of Yongshou Temple (tofu jerky, Douban, and vegetarian mats) and is actually a top-quality modern tourist snack

What are the product characteristics of Yongshou Temple tofu jerky

The superior quality of Yongshou Temple dried bean curd is largely due to the local water quality. In Wusheng, there are many rivers, sufficient water sources, good vegetation, large mountain drop, clear and smooth spring water, which is suitable for manufacturing high-grade dried tofu. Yongshou Temple Tofu Dried "selects high-quality soybeans as the main raw material, and the yellow soybeans are all produced by local farmers themselves. The sauce is filtered at least twice or more, the craftsmanship is fine, and the baking is exquisite. The tofu dried is beautiful in color, with a fragrant aroma in the brine, a mellow and slightly sweet transition, and a long aftertaste, ranking first among the three specialties of Yongshou Temple (tofu dried, Douban, and vegetarian). There are many varieties, including dozens of specifications and dozens of varieties, among which the most famous ones are spicy dried tofu, spiced dried tofu, etc. The products have a long shelf life, beautiful color, rich nutrition, unique flavor, fine cotton and delicious, with a faint fragrance in the bittern, honest to slightly sweet. The so-called sweet, fragrant, salty and fresh flavors are complete, with endless aftertaste and lingering fragrance

Yongshou Temple was founded in the second year of Song Xiangfu (1009 AD), and can be regarded as the first temple in Wusheng. According to legend, tofu jerky was produced in the fourth year of Song Shaosheng (1097 AD) by the temple's abbot, Monk Song Jian, who led the monks to be diligent, frugal, and proud of their hard work. In order to change the dietary structure, they developed delicious, fine, and delicious tofu jerky. After hundreds of years of intensive research and teaching by temple abbots, and continuous improvement of production methods, Yongshou Temple tofu jerky was finally successfully trial produced. When the People's Republic of China was founded, a Tang monk passed on the production process to Monk Jiliang. As the number of monks gradually decreased and the process was avoided from being lost, Monk Jiliang passed it on to his lay disciple Chen Tao. Chen Tao used his unique production process to establish the Yongshou Temple Traditional Series Bean Products Factory in Wusheng County, becoming the first generation of lay inheritors of the Yongshou Temple tofu jerky production process

The production method of Yongshou Temple dried tofu

"Yongshou Temple dried tofu production process" is a folk handicraft that has been passed down from the Song Dynasty to the present day. The craftsmanship is exquisite and refined, mainly passed down among the monks living in Yongshou Temple in Wusheng. Firstly, soak it in spring water for a day and night, then grind it into a slurry, and filter the slurry at least twice or more; Add 20% -25% spring water during boiling to reduce the concentration of soybean milk and the solidification speed, slow down the formation of protein coagulate network, reduce the wrapping of water and soluble substances, and facilitate smooth water discharge during pressing; When solidifying, when the temperature drops to 80 ℃ -90 ℃, you can use bile water to dot the slurry uniformly. When sesame sized particles appear in the slurry, stop and cover it for about 30-40 minutes. When the slurry temperature drops to around 70 ℃, top it up