How to make braised dried tofu?

Tofu is a very delicious food and is very popular in people's lives. The ways of eating tofu in different places are different and each has its own characteristics. However, there is one way of cooking tofu that is very popular everywhere, and that is braised dried tofu. It tastes fresh and delicious and very tempting. Let's take a look at how to make braised dried tofu. I hope everyone can understand.

(1) Prepare the ingredients. 3 kg of high-quality soybeans, 600 g of refined salt, 250 g of soy sauce, 15 g of cinnamon, 25 g of diced ginger, 15 g of shallots, and 10 g of MSG.

(2) Refining. First wash the soybeans, soak them in clean water for a day and night, then grind them into pulp, filter the residue and set aside.

(3) Boil the pulp. After the ground raw soy milk is boiled, add 20%-25% water to reduce the concentration of the soy milk and slow down the solidification speed, slow down the formation of the protein coagulant network, reduce the wrapping of water and soluble substances, and facilitate smooth water discharge during pressing.

(4) Solidification. When the slurry temperature drops to 8_0_-90℃, brine can be used to dilute the slurry. When adding the slurry, pay attention to uniformity and stir frequently, but avoid stirring it randomly. Stop when sesame-sized particles appear in the paste, cover it and leave it for about 30-40 minutes. When the temperature of the paste drops to around 70°C, wrap it.

(5) Brain scratching. The tofu should be broken into pieces before wrapping. This will not only help break the network and release the water from the wrapping, but also allow the tofu to be evenly spread on the wrapping cloth. The resulting product will be of compact quality and can avoid uneven thickness and many gaps.

(6) Package. First, spread the wrapping cloth on the grid (the grid on the board is designed according to the required size of the dried tofu), and then add the tofu pudding on the wrapping cloth, adding it layer by layer. The tofu pudding should be spread evenly and can be slightly higher than the grid by a few millimeters. The amount should be determined according to the thickness of the dried tofu, but the thickness should be consistent for each batch. Then wrap the cloth tightly and press it into shape. Remove the cloth after 1 hour, cut the dried tofu according to the grid marks with a knife, soak it in clean water for about 30 minutes, and then take it out.

(7) Soak. First, put 500 grams of refined salt into 3 kilograms of clean water and mix well. Then put the cooled dried tofu in a dry salt water tank, soak it for half a day, then take it out and drain the water. Pour 7 kg of water into the pot, add 100 g of salt, diced ginger, cinnamon (put in a gauze bag), soy sauce, shallots, and MSG to make the brine.

(8) Boil until dry. Return the prepared marinade to the pot and bring it to a boil, then add the dried tofu and cook for about 30 minutes. Take out a piece of dried tofu and observe it. If it is brown-red in color and tastes delicious, you can take it out.