Homemade bean curd

Homemade bean curd

Introduction:

"Soybean has high nutritional value and is a high-quality plant protein. The bean curd made from it is smooth and delicate. Just remember a number to make a successful bean curd - 100 grams of dry beans, 900 grams of water for beating soybean milk, 3 grams of glucosyl lactone. This proportion comes from famous chefs. If you like bean curd and want to make it yourself, please keep it well! The materials are optional. "

Production steps:

Step 1: after soaking 100g dry soybeans, put them into the cooking machine cup

Step 2: start the program and break the soybean

Step 3: filter the soybean milk with a piece of gauze and a basin

Step 4: filtered soybean milk

Step 5: don't waste bean dregs, do it for other purposes

Step 6: take 3 G glucolide into another basin

Step 7: 1 tablespoon warm water, deepen glucose lactone

Step 8: Boil the soy milk with low heat, and turn off the heat after boiling for one minute

Step 9: pour the soybean milk into the glucose lactone solution basin, do not stir

Step 10: cover and let stand for 10 minutes

Step 11: the solidified bean curd is white and elastic, and the froth will not affect the taste

Step 12: cut the pickled Auricularia auricula and cauliflower into small pieces, tear the cooked chicken into small pieces, soak the potato starch with proper amount of water, cut the parsley into small pieces, and cut the shallot into small pieces

Step 13: put oil in the pot and stir fry the scallion to make it fragrant

Step 14: in turn into the black fungus, day lily section, stir fry for two minutes, and then into the chicken, and then pour soy sauce, oyster sauce, salt color seasoning

Step 15: bring to a boil with hot water for two minutes, thicken with starch, and then remove

Step 16: scoop the right amount of bean curd into a bowl

Step 17: pour on the marinade, sprinkle with coriander and chive

Step 18: the hot bean curd is ready. Let's eat it!

Materials required:

Dried soybeans: 100g

Water for soybean milk: 900g

Glucolide: 3 G

Vegetable oil: 20g

Pickled black fungus: a handful

Pickled daylily: a handful

Cooked chicken: a small bowl

Soy sauce: right amount

Oyster sauce: 20g

Salt: right amount

Potato starch: 15g

Coriander: one tree

Chives: one tree

Note: don't stir the soybean milk with glucosylactone, let it stand for 10 minutes, it will solidify well; put the material in the marinade at will.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh