Homemade bean curd
Introduction:
"The three-day holiday will soon be over, but these days are very tired. After lunch, I go to Yangzhou city with my daughter every day. There are so many people on the street. I don't have time to go out at ordinary times. When I get involved in the crowd, I suddenly feel uncomfortable. This reminds me of the people who travel, tired and happy! Bean curd was made yesterday. Before I had two mouthfuls, I was eaten by the two hungry pigs. When I took pictures, my husband urged me to say, "take two pictures. I can't wait!" (when I went to the supermarket, he chewed two corn cobs and was already hungry.) after a while, I wolfed down all the bean curd in a casserole, which made me eat chocolate and sugar to replenish my strength in the thin West Lake! "
Production steps:
Step 1: grind soybeans and water in a blender at a ratio of 1:3 to make soymilk.
Step 2: put the soybean milk into the pot to boil, and keep boiling for about 5 minutes, turn off the fire.
Step 3: how you cook it.
Step 4: bring the glucolide to a boil with cold water and pour it into a casserole.
Step 5: let the hot soymilk dry for 2 minutes and then pour it into the casserole.
Step 6: do nothing and cover it.
Step 7: keep the casserole warm for more than 30 minutes. I wrap it in a plastic bag and cover it tightly with my daughter's blanket.
Step 8: when the time is up, uncover the lid, and the bean curd is ready.
Step 9: scoop some into a bowl.
Step 10: put the dried laver and seasoning bag in the cooked shrimp skin and instant laver, then drizzle some soy sauce, spicy oil and sesame oil, and stir well.
Materials required:
Soybeans: 600 ml
Glucolide: 1 teaspoon
Water: 1800 ml
Instant laver: one bag
Spicy oil: 2 teaspoons
Raw soy sauce: a large spoon
Cooked shrimps: a handful
Sesame oil: appropriate amount
Note: 1, the volume of soybeans and water 1:3 ratio in the blender into soymilk, not too thin, otherwise the bean curd is also very thin. 2. Instant laver is the kind that can be brewed into soup, with seasoning bag inside, so that salt, chicken essence and so on can be saved. 3. It is said that the soymilk will be dried to about 80 degrees. I don't have a thermometer, so I will dry it for about 2 minutes each time, and the soymilk will be washed into the casserole. 4. I choose casserole because it has a good heat storage function. Then I wrap it in a plastic bag and cover it tightly with my daughter's blanket. In this way, it will still be hot after time. 5. You can also put some garlic powder, coriander powder, shredded mustard and so on, according to your own taste.
Production difficulty: ordinary
Craft: Skills
Production time: one hour
Taste: spicy
Homemade bean curd
Steamed Chinese cabbage with minced garlic and vermicelli - Suan Rong Fen Si Zheng Da Bai Cai
Braised spareribs with pumpkin - Jia Chang Xiao Cai Nan Gua Shao Pai Gu
Hot and sour noodles with beef brisket - Niu Nan Suan La Fen
Pastry version of wormwood cake - Xian Bing Ban Hao Zi Ba Ba
Stir fried hometown bacon with bracken - Jue Cai Chao Jia Xiang La Rou
Braised sausages with chili sauce - Zhao Shao Jiang Jiao Chang