How to make tofu from bitter apple

How to make tofu from bitter apple

In recent years, as people pay more attention to healthy eating, the processing methods of traditional food ingredients have attracted renewed attention. As a natural and healthy food, Kuja tofu has become one of the hot topics recently due to its unique taste and nutritional value. This article will introduce in detail the production method of Kuxiang tofu, and attach relevant data to help readers easily master this traditional technique.

1. The origin and nutritional value of Kuxiang tofu

Kuaishou tofu originates from the mountainous areas of southern China and is a traditional food made by local residents using Kuaishou fruits. The fruit of Sophora japonica is rich in starch, protein and various trace elements. It has the effects of clearing heat, detoxifying, strengthening the spleen and appetizing. The following is the nutritional composition table of sophora japonica fruit:

2. The steps of making Kuxiang tofu

Making Kuaihu tofu requires multiple steps such as picking, shelling, soaking, grinding, boiling, and solidification. The following is the detailed operation process:

1. Picking and shelling

Select ripe sophora japonica fruits, peel off the outer hard shell and take out the kernels. The nuts need to be washed to remove impurities.

2. Soak

Soak the nuts in clean water for 24-48 hours, changing the water 2-3 times during this period to remove the bitterness and astringency.

3. Refining

Grind the soaked nuts into a slurry using a stone mill or food processor, and add an appropriate amount of water to form a uniform slurry.

4. Boil pulp

Pour the slurry into the pot, heat over low heat and stir constantly to prevent it from sticking to the bottom. After boiling, continue cooking for 10-15 minutes until the slurry thickens.

5. Solidification

Pour the cooked slurry into the mold and let it cool and solidify naturally. You can also add a small amount of gypsum or salt brine to help solidify.

6. Cutting and storing

After solidification, cut the coagulated tofu into cubes and store it in water. It can be refrigerated for 3-5 days.

3. Suggestions for eating Kuxiang Tofu

Kuxiang tofu has a delicate texture and a slightly bitter taste. It is suitable for cold salad, stir-fry or soup. Here are a few common ways to eat it:

4. Precautions for Kuxiang Tofu

1. Sophora japonica fruits need to be soaked thoroughly to remove the bitterness, otherwise the taste will be affected.
2. Stir constantly when cooking the slurry to avoid burning the pot.
3. The amount of coagulant needs to be moderate. Too much will cause the tofu to be too hard.
4. Change water frequently during storage to prevent deterioration.

5. Conclusion

Although the preparation of bitter tofu is tedious, its health value and unique flavor are worth trying. Through the introduction of this article, I believe that readers have mastered the essentials of making Kuxiang tofu. Why not give it a try and experience the charm of this traditional delicacy!