How is Wuhan bean curd made?
Wuhan tofu skin is a traditional snack in Wuhan City, Hubei Province. It is deeply loved by people for its unique taste and rich nutrition. This article will introduce the practice of Wuhan bean curd in detail, and attach relevant data and analysis.
1. The origin and characteristics of Wuhan bean curd
Wuhan bean curd originated in the late Qing Dynasty and the early Republic of China and is a frequent guest on the breakfast table of Wuhan people. It uses mung beans and rice as raw materials and is made through multiple processes such as grinding, spreading, stuffing, and frying. The tofu skin is crispy on the outside and tender on the inside, and the fillings are rich, usually including glutinous rice, diced pork, mushrooms, etc., with a distinct taste.
2. The main raw materials of Wuhan bean curd
| raw materials | Dosage | function |
|---|---|---|
| mung beans | 200g | Provides bean aroma and delicate taste of tofu skin |
| Rice | 100g | Increase the toughness and stickiness of tofu skin |
| glutinous rice | 300g | As the main ingredient in fillings, it increases satiety |
| Pork | 150g | Provides umami and fat to the filling |
| Shiitake mushrooms | 50g | Increase the aroma and taste of fillings |
| chopped green onion | Appropriate amount | Embellishment and Titian |
3. The production steps of Wuhan bean curd skin
1.Prepare soybean paste: Soak mung beans and rice for 4 hours, grind into fine paste, add appropriate amount of salt to taste.
2.Spread bean curd: Brush a thin layer of oil on the pan, pour in the bean curd milk, spread it into a pancake shape, and fry over low heat until it takes shape.
3.Prepare fillings: Steam the glutinous rice, dice the pork and mushrooms and fry until cooked, mix with the glutinous rice, add seasonings and mix well.
4.Wrapped bean curd: Spread the filling evenly on the bean skin, fold it on all sides, flip and fry until golden and crispy.
5.Cut into pieces and plate: Cut the fried tofu skin into small pieces, sprinkle with chopped green onion and serve.
4. Nutritional value of Wuhan bean curd skin
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 8.5 grams | Provides essential amino acids for the human body |
| carbohydrates | 35g | provide energy |
| fat | 5 grams | Provides essential fatty acids |
| dietary fiber | 3 grams | Promote intestinal peristalsis |
| Vitamin B1 | 0.2 mg | Maintain nervous system health |
5. Suggestions on eating Wuhan bean curd skin
Wuhan tofu skin is high in calories and is recommended for breakfast or lunch, paired with light soup or vegetables to balance nutritional intake. The tofu skin is crispy on the outside and tender on the inside, and tastes best when eaten hot.
6. Variations and innovations of Wuhan bean curd
With the development of food culture, many innovative versions of Wuhan bean curd have appeared, such as adding high-end ingredients such as shrimp and beef, or using purple rice, black rice and other grains to make bean curd, which enriches the taste and nutrition of traditional bean curd.
7. Conclusion
As a traditional snack, Wuhan tofu skin not only carries the dietary memory of Wuhan people, but also attracts countless diners with its unique flavor. Through the introduction of this article, I believe you have a deeper understanding of the cooking method and nutritional value of Wuhan tofu skin. You may wish to try making it at home and experience this delicious local snack.
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