Making corn tofu
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Corn tofu has a golden color and soft, smooth and tender texture. It is stored for 7 days between 0°C and 22°C, and vacuum preservation can be stored for 3 months. Corn tofu can be cold or cooked. It has a unique flavor and a wide consumer market. First, the production of equipment and tools grinder, grinding machine (or stone), cooking pot, tofu box, water tank, pots, spoons and so on. Second, raw materials and formula 10 kg of corn, edible mixed wood ash (Pang-ash) 2.5 kg, 10 grams of Huai-meter rice. Third, the process of choice of materials → crushing → cooking juice → soaking → precooked → refining → filtration → cooking → cooling molding. Fourth, the operating points 1. Preparation of 1 can use ordinary corn. The corn is golden yellow, fresh and free of impurities. Can not use glutinous corn. Because of its stickiness, it is not easy to make. 2 Gathering of ash (Pangash). A kind of edible evergreen shrub or small tree can be chosen, and the trunks of all the branches and leaves are dried and burned with fire. Do not use ash that is burned with other grasses or leaves. Too much alkali cannot make tofu. The selected ash (Pangash) should be clean and should not be mixed with stones or charcoal heads that are not burned out. 3 Saffron rice is collected by drying the buds of eucalyptus. 2. Crush the corn into fine-grained pieces, each broken into 4 to 8 petals, sieved with dander and fine powder. Particular attention should be paid to shattering rather than crushing. 3. Boil the juice. Pour mixed ash (Pangash) into the basket and place it in a tub. Add hot water to the basket. Stop pouring when the filtered slurry is clear. Then the filtered ash juice is poured into a pot and boiled for about 2 hours, and the pan can be cooled when the color of the gray juice is deep and deep. 4. soak the broken corn into the water tank, then add the powdered glutinous rice and the appropriate amount of ash juice, and soak for about 4 hours. 5. Pre-cooking Precooked soaked corn kernels with lye water in a clean oil-free wok. Pay attention to 3 points: 1 The amount of ash added to the corn can be stirred with wooden sticks and other things; 2 cooking time should not be too long, generally cook until the corn granules are fully cooked, slightly expanded, otherwise overcooked corn tofu is Dilute, but not tofu; 3 ground mixing, so as not to paste pot. 6. Refining Grind the cooked corn kernels with ash juice into a corn slurry with a refiner (or stone mill). Slurry concentration is generally suitable for slurry water flowing down from a refiner (or stone mill). 7. Filtration The corn pulp is filtered once by using cloths with a thicker gauze or holes for mosquito nets. The purpose is to remove the corn's epidermis and other impurities again. The filter cloth should not be too fine, otherwise it will reduce the tofu output. 8. Cook and pour the filtered corn syrup into a clean, oil-free wok, cook it in a fire until it's half-cooked, use a low heat, make a paste, and stir while cooking. When the scoop is full with a rice scoop, it will fall down and the pulp will fall into a sheet form to stop the fire. Corn paste should not be too thin nor too dry. 9. Forming The cooked corn paste is poured into a wooden box covered with a layer of white towels. The slurry is required to have a smooth surface with a thickness of about 3.3 cm, which is allowed to solidify after being naturally cooled. The formed corn tofu is divided into several pieces by a knife, which can be packaged for sale.