What is Tuoxian Tofu? Authentic Inner Mongolian Tokto Specialty: Tofu from Tuoxian County
Content Summary:Do you want to know what Tofu from Tuoxian County is? This article is a detailed introduction to the special product of Tuo County Tofu inInner Mongolia. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tuo County Tofu. The full text takes about 7 minutes to read, mainly including the basic introduction of Tuo County Tofu and the production methods of Tuo County Tofu
Introduction to Tofu in Tuoxian County
Heishuiquan Village is located in the southeast of Tuoketuo County, adjacent to Tushan in the east and bordering Helin County and Qingshuihe County. There is a clear spring in the north of the village. The spring water gushes out from the ground for about two feet, and it does not freeze in the harsh winter. The village is named after it. It was once called "Mingshui Spring" in the Qing Dynasty and changed to "Heishui Spring" in the Republic of China until now Each process of Heishuiquan tofu is made through traditional craftsmanship, combined with the unique well water of Heishuiquan Village. One obvious difference from ordinary tofu is a slight burnt flavor, and the degree of burnt flavor can be adjusted according to consumer taste. That is, when the tofu is returned to the pot and put into the trough, if it stays in the pot for a little longer, the burnt flavor will be heavier, and if it is released in time, the burnt flavor will be lighter 1. Soaked beans Heishuiquan Village tofu is made from carefully selected small soybeans and black beans, with a ratio of 80/20 between soybeans and black beans. Soak for 4 hours in summer, and about 8 hours in winter. If the indoor temperature is high, soak in warm water for at least 5-6 hours II. 35 jin of soybean milk can produce 100 jin of tofu. With modern machinery and equipment, it only takes 10 minutes to produce 100 jin of soybean milk III. Dilution Dilution refers to the process of washing soybean milk with 70 ° boiling water. This process refers to the second water of "second water" tofu, and the first water is the process of adding water when beating soybean milk Fourth, Filter Install a filter screen on a hot pot of about 1.5 meters to filter out soybean residue (the filter screen is made of fine mesh nylon mesh, the finer the mesh, the finer the tofu made) V. It takes 20-30 minutes to boil soybean milk by boiling soybean milk Sixth, ordering tofu Ordering tofu is a technical activity and an important process in the tofu making process. For the first order, just add a small bowl of old milk and two or three buckets of water into the soon boiling soybean milk pot, and then gradually add more old milk in proportion, and the water will decrease as appropriate. A pot of tofu needs to be ordered more than ten times. After adding the old slurry, the soybean milk in the pot will solidify into rice sized particles, and then grow like a snowball. After about 40 minutes, a pot of soybean milk will gradually solidify into bean curd jelly served with sauce as the temperature rises 7. Return the sauce Wait until the sauce in the pot becomes clear, then scoop out the old sauce on top and use it for ordering a pot of tofu (change the old sauce every two days in summer and every three days in winter) VIII. Pour the bean curd jelly served with sauce into the bean curd trough 9. Tofu Pressing Tofu pressing is done twice. The first time, a large amount of water is squeezed out, and then the gauze is opened to release air. The second time, the edges and corners are adjusted and the water is squeezed again. This is called wrapping, also known as shaping, and the tofu made is firm and smooth. If the water is not squeezed out once, the tofu will become too soft and lose its elasticity and toughness due to incomplete air pressure in the middle 10. Take out the groove Open the gauze bag and let it air dry for 10 minutes before packing and delivering the tofu.The production method of Tuoxian tofu