Traditional Chinese Famous specialty dried tofu: Fermentation Process, Recipe & Home Production Guide

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Famous specialty dried tofu1. Dried tofu in chicken sauce is a famous local product in Runan County, Henan Province. Using high-quality soybeans as raw materials, it is processed through various processes such as soaking beans, grinding pulp, boiling juice, baking, rolling, cutting, cooking, and sun-drying. When cooking, a mixture of natural soy sauce, old hen soup, sugar, salt and spices is used, hence the name chicken sauce dried tofu. The dried tofu is 3.3 cm square, 7 mm thick, black and transparent, with a tough texture. It looks like shredded chicken when cut into strips, and looks like dried pork when cut into slices. It tastes delicious and mellow, and can be stored for a long time without going bad.2. The production technology of Zhuxian Town Five-Spice Dried Tofu mainly lies in the ingredients and a pot of old soup. To use the old soup to make dried tofu requires boiling 8 times and drying 8 times. The spice recipe is different every time. It takes 2 years to cultivate the old soup and 12 times to cook it from the new soup.Historically, Zhuxian Town Dried Tofu was made from well water from a tofu shop near Zhuxian Town. The water from this well made tofu tasted good and could float on the water without sinking when cut.The characteristics of this dried tofu are: good color and taste, fine texture, strong toughness, and can be stored for a long time. …

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