Linhuanpei sufu

Linhuanpei sufu is a specialty of Linhuan Town, Suixi County, Huaibei City, Anhui Province. Suixi Linhuan fermented bean curd is brown in color, fresh and tender in flesh, fine in texture, rich in sauce flavor, moderately salty and sour, glittering and translucent, soft but not greasy, and has the unique taste of cultured milk. Linhuan's sauce production has the most traditional and local characteristics, among which the unique fermented bean curd is as famous as baogua. Fermented bean curd has a history of more than 100 years, and it is exported to all directions along with melons. The technology is fine, the process is complex, the materials are selected well, the proportion is appropriate, the fermentation and brewing cycle is long, and the product has a unique flavor after being made. After eating fermented bean curd, I feel that my food intake has increased. Especially, it is unique to use the juice of fermented bean curd as an auxiliary material for burning fat meat. According to the climate, temperature difference, soil quality, pollution-free, etc., all excellent soybeans are selected, and a variety of precious Chinese herbal medicines and special spices are added. After the raw materials needed for milk cultivation are selected, they should be strictly controlled according to the production process, especially the hygiene standards are higher. First of all, clean it with clear water, then soak it in clear water. After success, it can be ground into pulp, and then use a reed to remove coarse slag. The remaining fine slurry is heated by steam, then a certain amount of gypsum is added, and then pressed into blocks with specified thickness and standard water content. After pressing, cut it into 2 cm thick and 4 cm square embryo blocks with a knife, and put it in a greenhouse cage at even intervals for fermentation, which is required to be kept at constant room temperature for 45 to 48 hours. When it is fermented to a certain extent, it is made of special dry honey sauce made in Huang Pei, added with sea salt and natural three-volt soy sauce, put into the inner bottom of a vat or jar, added with moderate honey sweet sauce, sealed and signed, and put into a special fermentation room for storage according to regulations. After soaking soybean, grinding, pulping, burning, pasting, primary pressing, flattening, re-pressing, dicing, grinding, cultivating, putting into a jar, sealing the jar, storing, and finishing the product. Naturally fermented and aged, it takes about 10 months from embryo to finished product, and it will be sold after the autumn is cool. Check the finished products again before they are sold. If the color and quality are found not up to the standard, they are not allowed to leave the factory for sale. Excellent products are brown in color, fresh and tender in flesh, fine in texture, rich in sauce flavor, moderately salty and sour, glittering and translucent and soft, soft but not greasy, and have the unique taste of cultivating milk. Whether in the summer heat, or in the frozen winter, whether it's returning from leisure or after work, eating some tofu-flavored milk can stimulate your appetite. It contains a variety of amino acids and esters, which is a good appetizer and food aid, and its products sell well all over the country.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)