Homemade bean curd

Homemade bean curd

Introduction:

"Bean curd is rich in nutrition and delicious, and its absorption rate can reach 92% - 98%. In addition to protein, bean curd can also provide a variety of vitamins and minerals for human physiological activities, especially calcium and phosphorus. Bean curd is divided into sweet and salty taste. Sweet is generally added syrup or granulated sugar, brown sugar. Generally, salty seasoning is added. In the north, meat stuffing, celery, mustard, day lily and agaric are added. In the coastal areas, shredded kelp, laver and dried shrimps are used. In addition, sesame paste, chili oil, coriander, soy sauce and vinegar are added. In addition, leek, garlic and scallion are added. The taste of different places mainly depends on the seasoning. In Henan Province, there is also a kind of hu la soup, which is called "bean curd and hu la soup". (excerpt from Baidu) our family is from Anyang, Henan Province, so we are used to mixing two kinds of bean curd. Rice vendors shovel half a bowl of bean curd with flat round shovels, then scoop half a bowl of hu la soup, add mustard, coriander and pour sesame oil. The delicacy and lightness of bean curd are intertwined with the stickiness, spicy and fresh flavor of paste spicy soup, which adds to the taste

Production steps:

Step 1: soak soybean in advance. It can be soaked the night before.

Step 2: add 1500 grams of water into the conditioning cup of vesmie wall breaker. The 2.0L extra large capacity of this wall breaker allows you to meet the needs of many people at one time.

Step 3: cover the cup tightly.

Step 4: start the soybean milk button to make the fine milk. Its unique eddy current technology makes the ingredients more delicate. 2200W high power, 45000 rpm, let the food release true total nutrition.

Step 5: filter the dregs out of the beaten soybean milk.

Step 6: put the soymilk into the pot, boil it well, turn off the heat and let it dry to about 80 ℃. (stir the soybean milk from time to time to prevent it from overflowing.)

Step 7: while boiling soybean milk, cool 3 G lactone with a little cold boiled water.

Step 8: pour into a clean container, and then pour in the dried soymilk.

Step 9: cover and let stand for 20 or 30 minutes.

Step 10: smooth and tender bean curd is ready.

Step 11: cook half a pot of spicy soup.

Step 12: in the early morning of winter, fill half a bowl of bean curd, then scoop up a spoonful of hu la soup, and mix it with two bowls. It's better to add some fried bread sticks. Meimeidi can satisfy the appetite and warm the body.

Step 13: finished product drawing

Materials required:

Soybeans: 150g

Water: 1500ml

Lactone: 3 G

Note: for the practice of Hula soup, please refer to my log "family version of Hula soup" http://home.meishichina.com/space-1900992-do-blog-id-349033.html

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh