Xuchang bean curd bamboo production method
Article From：Xuchang Doubaobao Food Co., LTD
On the way to Xuchang County River Street Township, several huge Xuchang tofu advertising signs stand in the eye-catching position beside the road, making people seem to smell bursts of bean fragrance after seeing, and arousing the taste of Xuchang tofu bamboo.
"The origin of Xuchang tofu bamboo is in the River Street." Xuchang bean curd originated in the 1950s and 1960s. There is a Ling River in the River Street, the water quality of the Ling River is clear and sweet, and the River Street name is also named after it. The villages near the River Street have a tradition of grinding tofu. The tofu made from Linghe water is white and tender, with a strong texture and delicious taste.
At that time, in Gouwangzhai village of Hejie Township, a farmer was grinding tofu and cooking soybean milk, because the soybean milk was cooked for a little longer, and the soybean milk was coated with a layer of skin. So, the farmer picked up this layer of skin with his hands and hung it on a bamboo pole next to the tofu pot. When the farmer finished grinding the tofu, he found that the layer of skin hanging on the bamboo pole had condensed into strips, and the middle was empty like bamboo, and the appearance was golden and shiny. Break off a piece and put it in your mouth. It's delicious and strong. Afterwards, the farmer told the villagers who grinded tofu in the same village about his discovery, and they all said they had made similar discoveries.
Subsequently, when the village can grind tofu, no longer use sour milk to point soybean milk, but deliberately to boil soybean milk, the above condensation of a layer of soybean oil skin pinch hung on the bamboo pole to dry, specially made this new product. Because this bean product is slender in shape, hollow like bamboo, and was originally hung on a bamboo pole to dry, local villagers called it Fuzhu.
Xuchang beancurd bamboo color golden, bright color, uniform honeycomb, after the foam after frying, frying, boiling and other processing methods, eat up the texture, delicious taste, very popular with people. Therefore, the villagers of the villages near the River Street have followed suit, set up a cooker at home, and improved to use a flat iron pan to cook soy milk and process and produce tofu bamboo.
"The origin of Xuchang tofu bamboo is in the River Street." Xuchang bean curd originated in the 1950s and 1960s. There is a Ling River in the River Street, the water quality of the Ling River is clear and sweet, and the River Street name is also named after it. The villages near the River Street have a tradition of grinding tofu. The tofu made from Linghe water is white and tender, with a strong texture and delicious taste.
At that time, in Gouwangzhai village of Hejie Township, a farmer was grinding tofu and cooking soybean milk, because the soybean milk was cooked for a little longer, and the soybean milk was coated with a layer of skin. So, the farmer picked up this layer of skin with his hands and hung it on a bamboo pole next to the tofu pot. When the farmer finished grinding the tofu, he found that the layer of skin hanging on the bamboo pole had condensed into strips, and the middle was empty like bamboo, and the appearance was golden and shiny. Break off a piece and put it in your mouth. It's delicious and strong. Afterwards, the farmer told the villagers who grinded tofu in the same village about his discovery, and they all said they had made similar discoveries.
Subsequently, when the village can grind tofu, no longer use sour milk to point soybean milk, but deliberately to boil soybean milk, the above condensation of a layer of soybean oil skin pinch hung on the bamboo pole to dry, specially made this new product. Because this bean product is slender in shape, hollow like bamboo, and was originally hung on a bamboo pole to dry, local villagers called it Fuzhu.
Xuchang beancurd bamboo color golden, bright color, uniform honeycomb, after the foam after frying, frying, boiling and other processing methods, eat up the texture, delicious taste, very popular with people. Therefore, the villagers of the villages near the River Street have followed suit, set up a cooker at home, and improved to use a flat iron pan to cook soy milk and process and produce tofu bamboo.
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