Xiushan Rice Tofu

Xiushan Rice Tofu

　　A famous snack from Xiushan, it is made by washing and soaking rice, then grinding it with water into a rice slurry, which is cooked over high heat to form a “tofu.” When eating, it is sliced and placed on a plate, then topped with shredded preserved mustard greens, salted vegetables, crispy soybeans, crispy peanuts, and chopped scallions. A small bowl is used to mix chili oil, sesame oil, Sichuan peppercorn oil, soy sauce, vinegar, ginger juice, garlic water, and other seasonings into a sauce, which is then poured over the rice tofu.

　　To make rice tofu: Wash the rice, soak it for a day, and grind it with water into a rice slurry (a slurry grinder can also be used). Pour the rice slurry into a pot and heat it, adding an appropriate amount of edible alkali (in the past, homemade alkali was made by burning tung tree fruit husks into ash) while stirring vigorously until it is cooked. Then pour it into a basin to cool (do not disturb it while cooling, or the shape will be ruined), and it is done. When eating, slice it and place it on a plate, then top it with shredded preserved mustard greens, salted vegetables, crispy soybeans, crispy peanuts, and chopped scallions. A small bowl is used to mix chili oil, sesame oil, Sichuan peppercorn oil, soy sauce, vinegar, ginger juice, garlic water, and other seasonings into a sauce, which is then poured over the rice tofu.

　　Rice tofu has a shiny greenish hue and a fragrant, soft, smooth, and tender texture. It can remain fresh and unspoiled for 3 days when stored at temperatures between 0°C and 25°C. Rice tofu can be eaten either cold or cooked, boasts a unique flavor, and is highly favored by consumers.

　　 
I. Production Equipment and Tools 




　　Slurry grinder (or stone mill), cooking pot, sieve (iron or bamboo), 
water tank, basin, spoon, etc. 


　　 
II. Ingredients and Formula 




　　5 kilograms of rice, 100 grams of quicklime. 


　　 
III. Production Process 




　　Ingredients → Soaking → Grinding → Boiling → Filtering and Cooling into Shape. 


　　 
IV. Key Points in Production 



　　1. Preparing Ingredients ①Ordinary indica rice is sufficient. The rice must be fresh and free of impurities. Sticky rice cannot be used as it is too glutinous and difficult to work with. ②Lime. Fresh quicklime must be used, with the quantity determined by the amount of ingredients—neither too much nor too little. Too much lime results in excessive alkalinity, making the rice tofu taste astringent; too little results in insufficient alkalinity, leading to bland-tasting rice tofu.

　　2. Soaking Soak the prepared rice in a bucket for 10 to 12 hours. 


　　3. Grinding Grind the soaked rice into a slurry using a grinder (or millstone). The ideal slurry consistency is such that it can flow down from the grinder.

　　4. Boiling Pour the rice slurry into a preheated iron pot of warm water, then add the dissolved lime solution. Pay attention to four points: ①The amount of boiling water should be appropriate—do not add too much water at once. Adjust the amount of added water (warm water) based on the firmness of the paste (if the paste is too thin, the rice tofu won’t form granules; if it’s too hard, it won’t be tender). ②The water temperature should not be too hot. Overly hot slurry can form clumps and be difficult to cook. ③Stir frequently to avoid burning. ④Ensure it is fully cooked. Boil the slurry until it is completely cooked and no longer sticky before removing it from the heat; otherwise, the rice tofu may scorch and lack tenderness. 


　　5. Shaping Rice tofu can be divided into two types based on shape: shrimp-shaped and block-shaped. Shrimp-shaped rice tofu is made by pouring the cooked slurry while hot through a sieve into a water-filled tank to quickly cool into shrimp-like shapes, then rinsed once or twice with cold water. Block-shaped rice tofu is made by pouring the cooked slurry into a basin while hot, allowing it to cool and solidify naturally, then cutting the tofu into blocks with a knife.