Why are there less and less braised tofu nowadays?

I read many answers with different definitions of brine.

It can be seen that China has a vast territory, different food cultures and different food preparation methods.

We also have braised tofu in rural Shaanxi, but the braised tofu here is made with slurry water.

You read that right, it is the slurry water used to make the slurry surface.

This kind of tofu has the characteristics of no additives, pure natural green and pollution-free, fine texture, white color and rich in protein.

When I was a kid, after the 23rd of the twelfth lunar month every year, every household began to prepare new year's goods.

Steaming buns, making tofu, butchering pigs and making minced meat are all indispensable.

Whenever this time is, it is also the happiest time for our children.

It's fun and you can eat delicious food that you rarely eat normally.

Since I was a teenager, I would also start to help my family prepare some New Year’s goods.

Gradually, I also learned how to make braised tofu in my hometown. Today I will share with you the specific method of making it.

The raw materials required for brine tofu are five pounds of soybeans and half a basin of slurry water.

Specific preparation method: Wash the soybeans and soak them in cold water overnight.

Put the soaked beans into a soy milk machine and beat into soy milk. It is advisable to beat the bean dregs about three times.

Put the soy milk into a large pot and bring to a boil over low heat.

(Note that when burning soy milk, be sure to use a low fire to prevent the soy milk from overflowing due to excessive foam.) After the soy milk is boiled, pour the slurry water into it.

(Note! This slurry is clear slurry, and the vegetable leaves need to be filtered out.) In about 20 minutes, the pot will condense into clumps of tofu curds.

Put gauze inside the mold, pour the bean curd in the pot into the mold with gauze, wrap it with gauze, and press stones on top.

Choose the pressing time according to your own needs for soft and hard tofu.

The longer you press, the harder the tofu will be.

How is brine made? Actually, it is very simple to use slurry water to make tofu slurry.

The vast majority of rural households in Shaanxi have water in their homes.

Wash the fresh vegetables, blanch them in a pot of boiling water, take them out, rinse them with cold water, drain them and put them into a vat.

Boil water in a pot and pour a little batter into it.

Boil it again and pour it into a vat. Pour in the primer (the primer is the leftover slurry, about a large bowl is enough.) After fermentation for about 3 days, the slurry is ready.

When making tofu, you should filter out all the vegetable leaves in the slurry and use the clear slurry.