Chinese Food
The taste of hometown
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I wanted to make a meal of tofu years ago. But I didn't find the leftover tofu brine (Danba) in my home. I thought that I would send it to my mother after the year. I met with an epidemic. It was delayed until the early March when the express delivery received and delivered normally. My mother sent it to me. As soon as you get the brine, you can quickly order the tofu. With the bacon, it's really a perfect match. At the end of the meal, you can mix the tofu, the rice and the leftover dipping ingredients with a bowl of tofu rice. You can eat to the full and satisfied.
Cooking ingredients
Cooking Steps
Step1:Smash the soybeans with a blender. The finer you beat, the better. Then add water to the pot and soak for about an hour. After adding water, make sure to fully mix the soybeans powder and water. My home is a 32 cm diameter wok. I add nine minutes of full water. Because there are black beans at home. So this time I put half black beans and half soybeans.
Step2:Prepare the cotton bag for filtration. This is my mother's love card. There is no treasure to search at home. There must be a universal treasure for sale.
Step3:Heat the soaked bean powder and water to boil. During the boiling process, always stir it from time to time. Avoid the paste pot. When the pot is about to open, make sure to turn the fire down a little. Once the fire starts, it will pop out. It's good to clea
Step4:Prepare the brine (Danba) of bean flowers. The common spoon used at home is about one spoon. Mix 6 or 7 spoons of water with the same spoon. Set aside.
Step5:After boiling the water in the pot, scoop it into a cotton bag and filter it out.
Step6:Anyway, it's all kinds of pressing. Because the beans are finely beaten, only half of the pot of soymilk is filtered out. I added about 500g boiling water to wash it into the dregs of the cotton cloth bag. I washed it again and filtered out some soymilk. There is almost eight full soymilk in the iron pot.
Step7:Fire and heat the filtered soymilk.
Step8:Add a lump of lard to the pot. It can make the bean blossom tender. You can leave it alone if you don't have it. Heat the soymilk to nine layers and turn off the heat. Don't burn it directly (turn off the fire to reduce the temperature and then burn it if it's not done) or the heating is not enough, which will affect the solidification effect of brine.
Step9:Scoop the prepared brine into the spatula. From the side of the pot, slowly wind it into the center of the pot clockwise or anticlockwise. While winding, fuse the brine in the spatula into the soymilk.
Step10:Pay attention to the solidifying state of soymilk while clicking. Try not to use the spatula to scoop the bottom of the pot. It will affect the solidifying effect. After ordering three spoonfuls of brine, I gently fished the bottom of the pot with a spatula. In order to show you the solidification state of soybean milk.
Step11:It's probably solidified to this state. You can stop the whole spoon of brine. Soymilk has been slowly solidified. There are some places that are not very solidified. You can add a little brine locally. The brine I mixed. At last, there is almost a small spoon left.
Step12:In this state, we can start to press slowl
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Cooking tips:1. About brine. You can find it by searching bean brine on a treasure. I think the way of selling tutors. The proportion of brine is one jin of beans plus 12g of brine. But what formula is not the same layer. Still rely on their own slowly grope to do better. 2. When pressing the tofu with Shau Kei, press it a little longer each time. It will coagulate better. 3. At the end of boiling, the fire must not be too big. Otherwise, the bean flowers will be washed away. 4. You can't eat tofu with less dipping materials - fried meat sauce, coriander, onion, peanut granules, oil chilli, pepper powder, garlic, soy sauce. I also like to put a small lump of lard on it. That's delicious. There are skills in making delicious dishes.
