Zhuhai foodie Hunan food tour of rice tofu. Rice tofu is a famous snack in the Xiangqianchuan-E region.
Rice tofu is a specialty food in Chenzhou, Hunan Province, and is used as a side dish like flour and noodles, and can also be used as a snack but often not as a dish. In Chenzhou Jiahe, Yizhang, An Ren, etc. are everywhere and everyone will do it
It is soaked with rice washed and soaked with water to grind into rice milk, and then add alkali to boil, cool, form a block of "tofu" that is.
The large alkali or wood ash (that is, the ash after the firewood is burned, must contain alkaline, such as yellow wattle sticks, cypresses, etc.) soaked in water (can be served in a small bucket), and then put the rice into a more permeable pocket, and then put the pocket in the water. If it is alkali, one day is enough; if you use wood ash, it takes about two days. Of course, the bubbles of wood ash are made to be more fragrant. There are also good techniques that are made with alkali and there is not much difference between what is made of wood ash. After soaking, it needs to be ground, it needs to be finely ground, that is, paste. After grinding, it needs to be stirred in the pot, the process needs to have a fire, the initial fire should be fierce, and later, when the paste begins to dry, the heat will be smaller. After it is cooked thoroughly, it begins to merge, and it can be synthesized into ellipsoids, and it can also be synthesized like tangyuan, but it is larger than tangyuan. After reconciliation, it begins to steam. First pour a few large scoops of water into the pot (to prevent the steaming process, the water in the pot is dry, burn the pot out), the pot should be cushioned with a steaming fence, spread on the straw, and then spread a wet cloth on the straw, and finally put the reconciled rice tofu on it, when placed, pay attention to the spacing. Then it is steamed on a fierce fire, after steaming, steaming for another half an hour, basically it is good, you can use chopsticks to poke it to see if it is cooked thoroughly.
During the steaming process, the condiments can be adjusted. Usually it is made with oil spicy seeds. Fill the chili noodles in a bowl, cook the right amount of oil in the pot, and after cooking, scoop the oil into the bowl containing the chili noodles (the oil scoop can wet the chili noodles). Next is the seasoning, another bowl, scoop some of the oil and spicy seeds into this bowl, and you can add pepper noodles or other seasonings in this bowl (pay attention to the right amount). Rinse with an appropriate amount of boiling water.
After steaming, of course, it is eaten. After removing the lid and letting the steam dissipate, you can take it out and eat. Coupled with the spicy oil that has just been made, it is absolutely delicious!
When eating, cut into small slices, cut the chopped kohlrabi, salt vegetables, crispy soybeans, crispy peanuts, green onions and other different condiments suitable for personal taste and stew together with rice and tofu, cook thoroughly, when eating, use a spoon to mix the juice slightly, eat it with a unique flavor
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