On-site production of bean curd

Fushun Douhua is a kind of simply processed food among the soybean products eaten with tender douhua (or water douhua, gray bun), douhua dipping water, and rice, which is widely spread and influential because of its freshness and deliciousness, and occupies a place in China's food culture. The recipe, production and history of Fushun Douhua are all unique.

(1) Rice production:

Features: moist, crispy, fragrant, strong rice soup

Methods: Wash high-quality rice and put it in a bamboo basket for use. Prepare two pots (the front pot full of water and the back pot half full of water). When the water boils, pour the rice into the front pot, paying attention to the hooks so that the rice does not boil in the raw pot. Next, with a melon scoop from the pot to scoop raw molecules (half-cooked rice), while scooping the back pot of boiling water to replenish the front pot, the back pot of water is finished, the front pot of rice filtered. Finally, pour the raw molecules into the wooden retort with a fierce fire to steam, steam the atmosphere for about ten minutes and then set aside.

(ii) the production of bean flowers

Features: sheep and not old, tender and not loose, white as snow, fragrance long. The cellar water clears away heat and toxins, sobers up and quenches fatigue, and sweetens and quenches thirst.

Methods: Select a number of high-quality soybeans soaked in water. Just soak through can. The soaked soybeans and the right amount of water into the stone mill to push fine. Push the good pulp into the pot to boil, scooped into the cloth pocket prepared in advance to slag, the soybean milk filtered in the tile jar. If it is winter, you have to put down the bile water (salt brine) right away, and in summer, you have to wait for a while before putting down the bile water.

Dotting the bean curd, salt brine in a bowl with a small gap, down drops of salt brine, the right hand holding a long-handled rice spoon from the salt brine drops out of the planing, until planing to the shop cylinder fish eyes until. Then, the soybean milk from the tile jar to the iron pot, by the micro-fire a boil, the beans sink to the bottom of the pot, the cellar water floats to the surface of the pot, that is, a semicircular piece of bamboo to the bottom of the pot between the beans and the iron pot, grab the ends of the gabion to move back and forth. Cellar water to the bottom of the pot, the beans are not born pot will not burn paste.

(C) the production of bean curd dipping water:

Characteristics: fragrant, spicy, fresh, mellow, shiny and transparent color, beautiful appearance.

Methods: choose the best chili peppers, soybean oil, bean curd, vegetable oil a number of.

Making Fushun bean curd dipping water should use patty cake sea pepper. Peppers soaked in hot water, hand-pinch feel brittle until, fished up with a chopping board pressure, remove the water into the tank bowl, the first proportion of peppercorns, dashi, star anise and other spices into the stone pestle and mortar and pounded, and then poured down the sea pepper in proportion to the proportion of salt pounding, the finer the better, the vegetable oil crispy bean curd and sesame seeds poured down with the pounding, pounding velvet like patty cake, scooped up and standby.

Soybean oil plays an important role in the dipping water of Fushun Dou Hua Er. A number of soybean oil in a large kiln jar, the appropriate amount of cloves, incense, cinnamon, pepper, peppercorns, dashi, sand nuts, comfrey, licorice, licorice, etc. wrapped in gauze into which, soak for four to five days, and then the soybean oil into the pot to fry, boiling can be. Finally, the soybean oil is scooped into a small tile jar blended with monosodium glutamate, pepper and other spice powders.

When playing the dipping water, the plate is set up, and the soybean oil is scooped first, followed by the patties and sea peppers, and then drizzled with the cooked oil.

The way to eat the bean curd is also very delicate: first, take the bean curd into a spoon or rice bowl, then use chopsticks to hold a little bit of the dipping water to spread on the bean curd, then swallow the bean curd mixed with rice, and then take a sip of the cellar water. This is a great way to get rid of the soul and have a long aftertaste.

Can anyone tell me the details of the process of making mochi sea peppers and the recipe for the spices used to soak the soybean oil?