Shiquan Five spice Tofu Dried [Shaanxi Shiquan Specialty]

What is Shiquan Five spice Tofu Dried? Authentic Shaanxi Shiquan specialty: Shiquan Five spice Tofu Dried

Summary:Do you want to know what Shiquan Five spice Tofu Dried is? This article is a detailed introduction to the special product of Shiquan, Shaanxi Province - Shiquan Five Flavored Tofu Dried. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shiquan Five Flavored Tofu Dried. The full text takes about 6 minutes to read, mainly including the basic introduction of Shiquan Five Flavored Tofu Dried and how the history of Shiquan Five Flavored Tofu Dried came about? The production method of Shiquan five spice tofu jerky, etc

Introduction to Shiquan Five spice Tofu Dried

Shiquan Tofu Dried is a characteristic snack of the Han ethnic group in Shaanxi Province. It has a light yellow or reddish brown color, delicate texture, gluten and elasticity, shiny crystals, oily and moist texture, mellow and rich aroma, suitable saltiness, rich nutrition, fragrant and delicious taste, and has the effects of nourishing the spleen and stomach and increasing appetite. Generally, it can be eaten directly or fried, making it a great dish for banquets. It, together with Xixiang beef jerky and Preserved eggs, is one of the three famous products in southern Shaanxi. Local residents give it as a gift and treat guests to family and friends during festivals and holidays. In the past, merchants also used it to satisfy their appetite. It is also exported to Xi'an, Wuhan, Beijing, Shanghai, Xinjiang and other places

The locals use clear spring water to make tofu, cut it into small squares of 1.5 centimeters, and add various spices such as San Nai Cao Guo, cloves, star anise seedlings, Bi Ba, and Liangjiang to process it. This is a local ancestral craft

How did the history of Shiquan Five spice Tofu Dried come about

Shiquan Five spice Tofu Dried, produced in Erliqiao Village on the outskirts of the city. There is a clear spring in Shuijing Bay of this village, warm in winter and cool in summer. The use of this water to make dried five spice tofu dates back to the Daoguang period of the Qing Dynasty and has a history of more than 150 years

How to make Shiquan spiced dried tofu

1. Slurry application: Generally, brine (magnesium chloride, sodium chloride, calcium chloride) is used for slurry application, with a concentration of 25 degrees Baume. Mix 1 kilogram of brine with 4 kilograms of clean water, and then put it into a brine pot. Hold the pot with one hand and the spoon with the other hand to slowly pour the brine into the milk. The spoon keeps stirring in the milk to make the soybean milk roll up and down. Master the completion of the milk pointing according to the degree of coagulation of the milk. After the tofu pudding has been mashed, let it stand in the jar for 15-20 minutes to allow it to fully aggregate

2. Pouring: place the dried bean curd wooden square model on the model board, then spread the wrapping cloth on the model frame, scoop the bean curd flower into the model quickly and gently, and then cover the four corners of the wrapping cloth on the surface of the soybean milk flower scooped in<3. Pressing: Move the poured model frame one by one onto the stone slab of the wooden "thousand pound brake" frame (an iron press machine with an electric motor brake can also be used), move it into the pressing position, overlap the model frames layer by layer, and place a total of 5-8 layers. Press a panel on the top layer of the model frame so that the pry bar head of the tofu brake is aligned with the panel, and then tie the other end of the pry bar to the pry tail. Press the pry bar with your foot, and the pry head will press the panel to discharge the yellow paste in the tofu pudding. After a period of time, press it with your foot again, continuously shrink the pry distance until it is tightened, and the yellow paste water will be continuously discharged. Press for about 15-20 minutes, and then you can put it in. Pry and extract

4. Cutting: Remove the model frame one by one, peel off the wrapping cloth, flip it upside down on the operation panel, remove the model frame, peel off the wrapping cloth, and the formed tofu pudding will be molded out. Use a knife to first trim off the edges of the tofu pudding, and then cut it into neat small squares of 5 × 5 centimeters with a knife

5. Braised: Cut tofu into small pieces and put them in a pot filled with braised soup for braised cooking. After cooking, dry them by sun drying (or sun drying). Repeat this process three times to make five spice tofu. The ingredients for braised soup are: for every 1000 pieces of dried tofu, use two liang of salt, half of sauce color, one liang of five spice powder, add an appropriate amount of water, and simmer for no less than 20 minutes each time