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1 Food Guilin Yuba practices美食 桂林腐竹 做法 on Fri Jul 04, 2014 6:50 pm

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China is the hometown of tofu, tofu has a history of over 2000 years. Li Shizhen in the Ming Dynasty, "" said Compendium of Materia Medica "tofu, began in the Han king Liu An of Huainan." The Yuba history and tofu is not far away. People doing tofu cook Soybean Milk, found that as Soybean Milk water evaporation, a layer of thin film evaporation usually slurry surface of bean curd, commonly known as sub. This layer of film pulled together, take the dried on a bamboo pole, its like bamboo, so the name of yuba.

Guilin Yuba about prevalent in the Tang Dynasty, at that time, Guilin is the North Central Plains, south of South of the Five Ridges City, Buddhism on the rumors, many temples, also popular. Yuba as vegetarian will rise. Over the past 1000 years, people from generation to generation, followed so far, Yuba into Guilin's traditional food. At present, the city of Guilin has three or four large-scale Yuba production enterprises. Among them, the largest, with Guilin fermented bean curd factory production the best quality, the highest reputation, the factory produced Yuba Guilin, in 1964 won the south area of China Export Commodity Quality Award, 1980 come out in front in the Yuba and, after years of awarded Guangxi high quality food and Guangxi name brand products, Xiangshan licensing round sticks Fuzhu in 1981 and 1985 won the national high-quality food silver certificate of honor, in 1983 the State Ministry of foreign trade products, in 1984 won the autonomous region tourism product award. Products sold in Singapore, Malaysia, Sha Laoyue and other Southeast Asian countries, praised by domestic and foreign consumers.

Yuba Guilin bar is complete, the color yellow, oil the surface light, hollow crisp, nutrition is very rich. Contains more than 50% proteins, fat around the plant 25%. But also rich in trace elements of iron, calcium and so on. Does not contain cholesterol, is one of the most ideal senior food. Guilin Yuba eat more fried, braised, fried, stewed, stewed, have delicious vegetarian food, is an indispensable raw material. Use it with mushrooms, black fungus, bamboo shoots, gluten, silver powder, Lily can be cooking a variety of vegetable dish, and fragrant, tender and smooth. Following the Guilin Yuba production process:

Raw material: high quality soybean (with 50 kilograms of soybeans, the availability of a 12.5 kg, Yuba, Yuba two, 5 kg, 7.5 kg sugar bamboo).

Process: selection of high quality full of soybean, with high-quality natural Guilin Peach Blossom River water soak four hour, and then ground into Soybean Milk, filtered (requires juice fine), after boiling, then add Yuba pot, continues with a layer of film is heated to the slurry surface, the film pulled up on a pole, neatly arranged in a row. In Che hung, particularly exquisite technique, set out to light, heavy, slow, quick fit properly, pulled the Yuba requirements thin tender transparent, yellowish in colour. The general pot of 5 kilograms of Soybean Milk, can pull in more than 20 teams, from second to sixth in the best quality. So on the pole, the drop of net water, even the poles into the drying room drying out, after cooling, grading and packaging into.

Characteristics: round bamboo shaped, light yellow color, shiny, dry and crisp, exquisite packaging.我国是豆腐的故乡,制作豆腐已有2000多年的历史。明代李时珍在《本草纲目》中说“豆腐之法,始于汉淮南王刘安。”而腐竹的历史和豆腐不会相距很远。人们在做豆腐煮豆浆时,发现随着豆浆水分的蒸发,浆面上常凝结一层薄膜,俗称豆腐衣子。把这层薄膜扯起来,搭在竹竿上晒干,因其象竹枝,故得名腐竹。
桂林腐竹大约盛行于唐代,那时候,桂林是北达中原,南连岭南的重镇,佛教在此盛传,寺庙林立,斋食盛行。腐竹作为素食也就随之兴起。1000多年来,人们世代相传,沿袭至今,腐竹成了桂林的传统食品。目前,桂林市有三四家规模较大的腐竹生产企业。其中,以桂林市腐乳厂的产量最大,品质最佳,声誉最高,该厂出产的桂林腐竹,1964年荣获中南地区出口商品优质奖,1980年在全国腐竹评比会上名列前茅,以后连年荣获广西优质食品和广西名牌产品称号,象山牌圆枝腐竹1981年和1985年连续荣获国家优质食品银质奖,1983年获国家外经贸部产品荣誉证书,1984年又获自治区旅游产品奖。产品畅销新加坡、马来西亚、沙捞越等东南亚国家,深受国内外消费者的好评。
桂林腐竹条形完整,色泽淡黄,油面光亮,空心松脆,营养十分丰富。含蛋白质50%以上,植物脂肪25%左右。还富含铁、钙等微量元素。不含胆固醇,是最理想的高级食品之一。桂林腐竹的吃法甚多,炒、焖、炸、卤、炖均成美味,是素食佳肴不可缺少的原料。利用它配以香菇、云耳、冬笋、面筋、银丝粉、黄花菜等可烹调出多种素菜,而且清香四溢,鲜嫩软滑。桂林腐竹的制作工艺如下:
原料:优质黄豆(用50公斤黄豆,可得一等腐竹 12.5公斤,二等腐竹5公斤,糖竹7.5公斤)。
工艺:选用优质饱满的黄豆,用优质天然的桂林桃花江水浸泡四小时,然后磨成豆浆,再经过滤(要求浆汁细滑)、煮沸后,再分别倒入腐竹锅里,继续加热至浆面上结一层薄膜,将薄膜扯起挂在竹竿上,整齐地排列成一行。在扯挂时,要特别讲究手法,着手要轻、重、缓、急配合得当,扯出的腐竹要求薄嫩透明,颜色淡黄。一般一锅5公斤的豆浆,可以扯出腐竹20多支,以第二至第六支腐竹质量最佳。腐竹上竿后,让其滴净水分,连竿送入烘房干燥,出炉冷却后,分级包装即成。
特色:圆枝竹形,色泽淡黄,油光发亮,干爽松脆,包装精美。]

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