Poured water tofu jerky [Chongqing Shizhu specialty]

What is poured tofu pudding? Authentic Chongqing Shizhu Specialty: Poured Water Tofu Dried

Content Summary:Do you want to know what poured water tofu dried is? This article is a detailed introduction to the Chongqing Shizhu specialty - Daoliu Tofu Dried. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Daoliu Tofu Dried. The full text takes about 9 minutes to read, mainly including the basic introduction of Daoliu Tofu Dried and its nutritional value? How did the history of pouring dried tofu come about? The method of making and tasting dried tofu with flowing water

Basic introduction of poured tofu jerky

Tofu jerky, one of the traditional bean products of the Han ethnic group, is a reprocessed product of tofu. Salty and refreshing, hard with a hint of toughness, not bad after prolonged use, it is a delicacy in major Chinese cuisines, a crystallization of the wisdom of the Chinese nation, and a recreation of tofu

"Inverted Water" is the old name of Liushui Village in Daxie Town, Shizhu Autonomous County, Chongqing. The local tofu is well-known for its unique craftsmanship, which originated in the Qing Dynasty and has a history of nearly 200 years. For a long time, the hardworking and simple people of Liushui Village have fully utilized the unique underground spring water of the bamboo forest and the local spring soybean resources to process tofu using traditional techniques

1. The protein biological value of soybeans can be comparable to that of fish meat, and they are the best among plant proteins. Soy protein is a complete protein with a good amino acid composition, and it contains almost all the essential amino acids for the human body

2. The soybeans used to make tofu contain about 18% oil, most of which can be transferred to the tofu. The proportion of linoleic acid in soybean oil is relatively high, and it does not contain cholesterol, which is beneficial for the growth and development of the human nervous system, blood vessels, and brain<3. Soybeans can be directly cooked and consumed, with a protein digestion and absorption rate of only 65% by the human body. However, when made into tofu, the digestion rate can be increased to 92% to 95%

How did the history of pouring dried tofu come about

The production method of pouring water dried tofu

"Pouring water" dried tofu is "made traditionally, skilled in spring water, and exquisite in craftsmanship". The production process consists of ten steps: the selected materials must be local spring soybeans, soaked in water for about 2 hours (first breaking the yellow soybeans and then soaking them in water), ground in stone (grinding them into raw paste), boiled in stone (boiling twice to open the paste), filtered (filtering with tofu pads), diluted (diluted with gallbladder water), private room (placing the tofu pads on top and bottom 25 grid shaped blocks to fix the tofu box wooden frame), pressed (pressing a bucket of 20 kilograms of water or stone blocks of the same weight on the box cover), ingredients (adding seasonings, Tujia secret recipe), and cut (cutting the tofu into 25 square shaped blocks of eight square meters, thick). 2 points), smoked kang (place tofu chunks on bamboo strips, smoke them over low heat with corn balls, and repeatedly flip the kang until the moisture is slightly dry and golden brown), the entire process takes more than ten hours, Usually, beans are prepared and soaked before midnight until dawn, and then ground into a paste before proceeding with subsequent procedures. Especially when using a kang, one must hold onto the fire pipe and avoid using an open flame, which takes about three hours. The entire production process requires meticulous attention to detail step by step. For example, the thickness of the slurry is refined, the second layer of slurry is boiled, wrapped to the side, the pressure is moderate, the ingredients of the seasoning, the moisture is dry and wet, and the degree of the yellowing of the kang are all very particular. The main essence is that there is a Longdong spring well in the "Shuijingwan" bamboo forest mountain near the Liushui Village. In summer, it is cold and bone chilling, cool and refreshing. In hot summer, anyone who passes by here will feel cool, and drink a mouthful of dried tofu to quench heat and thirst. The dried tofu made of its water has a unique taste, delicate quality, refreshing fragrance, and good taste

Tasting and Eating Methods for Poured Water Dried Tofu

The method of eating poured water dried tofu is simple, it can be eaten directly or sliced to accompany wine or porridge. The flavor is unique and delicious. High nutritional value. Especially stir fried pork slices, stir fried cured meat, etc., when used as toppings, they have a unique flavor