Suizhong tofu

The water tofu in Suizhong is very famous. Not only local people like it, but also foreigners come to Suizhong to try this delicious dish. Suizhong tofu is not only exquisite in eating, but also unique in his practice. Use better quality soybeans to make tofu. Choose the beans before, and pick out the stinky worms. Then soak the beans in cold water or warm water, and after the beans are fully expanded, grind them into slurry, and the finer the grinding, the better. In the past, stone mills were used, but now electric mills are widely used, but people still have a soft spot for stone mills. The ground soybean milk is filtered with tofu bag, and then boiled. The heat must be well controlled. If the bottom of the pot is burnt, the tofu will have a bitter taste. Scoop the boiled soybean milk into other insulated containers and order it with brine. Ordering tofu is a technical activity, and it is also the key to making tofu. Put pots and wicker hedges on the table, and scoop tofu into the hedges with a special spoon, and the smell suddenly smells good. At the same time, it is served with a dish of seasoning with minced garlic, minced pepper, chives and coriander leaves. Pepper powder is dry-fried with red pepper, and coriander must be a young leaf without a stem. Tofu must also have halogen, usually meat halogen. The staple food is sorghum rice. When eating tofu, first scoop the marinade into the dish, match it with minced garlic, pepper, leek and coriander according to your personal taste, and then clip the tofu into the dish with chopsticks, so that you can enjoy this delicious food incisively and vividly! When you are eight points full, use some sorghum rice, tofu and brine, and then enjoy a "cat rice", which has no taste. Tofu can be eaten in many ways, including water tofu, big tofu and dried tofu. Big tofu can't be eaten, so you can marinate it with salt and air it into dried tofu.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)