How to make marinated dried tofu

Braised dried tofu is a famous Han snack in Suzhou, Jiangsu, with a history of more than 80 years. Next, I will share with you how to make marinated dried tofu. I hope it will be helpful to everyone!

Dishes of marinated dried tofu

Braised dried tofu is a famous dish in Suzhou, Jiangsu. Han snacks. It has a history of more than eighty years. The founder is the manufacturer of Jinjin brand marinated dried tofu. That is Suzhou Food Factory. Suzhou Food Factory was formerly known as "Laojinjin Beef Factory", from which the "Jinjin" brand of marinated dried tofu got its name. Nutritional analysis of marinated dried tofu

Braised dried tofu is rich in protein, vitamins, calcium, iron, magnesium, zinc and other nutrients, and has high nutritional value.

1. Braised dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but its proportion is also close to the needs of the human body, and its nutritional value is high;

2. The lecithin contained in marinated tofu can remove cholesterol attached to blood vessel walls, prevent hardening of blood vessels, prevent cardiovascular disease, and protect the heart;

3. Braised dried tofu Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. How to make marinated dried tofu

1. Cut the bought tofu into small pieces.

2. Pour some oil into a small pot and fry on both sides. Be careful not to get splashed by the oil when frying. When both sides are a little yellow, clamp them together and let them dry in oil.

3. Put the fried tofu in another pot.

4. Add brine juice, sugar, and water until the water surface covers the dried tofu, and bring to a boil.

5. Drain the water, and when there is a little thick juice left, take it out of the pot. Be careful not to burn it. It tastes great

The marinated tofu is made from fresh cylindrical soybeans. Raw materials are prepared, impurities removed, soaked, ground, thrown, boiled, solidified, pressed, shaped, fried, stewed, cooled, and packaged to become finished products. During the processing, the soaking time of soybeans is strictly controlled based on product characteristics and temperature changes. In winter, Douban Ao Niu is the best, and in summer, Douban is the best. According to the daily output, it is divided into buckets and soaked at different times. After soaking and maturation, it is rinsed and then ground with clean water.

The soy milk becomes semi-mushy, add water for separation, and divide it 4 times before and after, 3 times for cold slurry separation, and 1 time for hot slurry separation. It is required that the first pulp is dry, the second pulp is clear, and the third pulp is clean. The cooking of soy milk uses a one-time steam turning type to cook the milk, with three openings and three retreats, so that the soy milk is fully and evenly heated. During coagulation, strictly control the concentration and temperature of the soy milk, and add an appropriate amount of natural salt brine as the coagulant according to the concentration and temperature. The white blank is made through processes such as embossing, vat expansion, vat turning, pumping, pressing, and pressing. It has moderate softness and hardness, rigorous structure and high elasticity.

After slicing, use oil pans of different temperatures to fry, expanding first and then shaping. After frying, the dough will be golden in color, with a certain skin layer and looseness. Then it is steamed, first boiling the dough under high pressure until it is soft, and then gradually adding various auxiliary materials and natural spices. After low-pressure cooking and gelatinization, it is then raised, removed from the pan, and cooled. The marinated dried tofu is often used as a cold dish platter at banquets and is also a street snack.

Suitable for everyone

Everyone can eat it. The sodium content in marinated dried tofu is high, so patients with diabetes, obesity or other chronic diseases such as kidney disease and hyperlipidemia should eat it with caution; the elderly and patients with iron deficiency anemia should especially eat less.

Purchase Suggestions

1. When purchasing marinated dried tofu in shopping malls, you should choose non-staple food stores and supermarkets with refrigeration and preservation equipment. Soy products should be selected with contamination-proof packaging, such as vacuum-compressed plastic wrap.

2. For marinated dried tofu stored in vacuum bags, when purchasing, pay attention to check whether the labels on the packaging bags are complete, and try to choose marinated dried tofu with a production date that is close to the purchase date.

3. Pay attention to whether there is air leakage or incomplete extraction in the vacuum packaging. The shelf life of such food will be greatly reduced and it is not advisable to buy it.

4. Follow the principle of "buy in small quantities and eat in time". It is not advisable to stock up on large quantities. In addition, the remaining dried fragrant fruits of the day should be tightly packed in a fresh-keeping bag and placed in the refrigerator to be eaten as soon as possible. If there is an odor in the bag or the surface of the dried fragrant products is sticky, please do not eat it.

5. High-quality dried smoked products have a pine wood aroma and have uniform specifications; smoked dried products produced by informal manufacturers often have a burnt smell, uneven smoked color, no pine aroma, and different sizes.

6. High-quality dried fragrant spices are soaked in soy sauce and five spices. They are darker in color, usually brown-red, have five-flavored and soy sauce aromas, and have a smooth texture. Dried fragrant spices produced by informal manufacturers have burnt texture. Burnt smell, yellowing. ;