Sichuan bean curd

Sichuan bean curd

Introduction:

"I always like the meat and bean curd in Sichuan. Every time I go out on a trip, I always don't forget to order this dish. It has strong bean flavor, meat and vegetable collocation, and a pot of warm meat and bean curd. Basically, I have vegetables, soup and meat."

Production steps:

Step 1: soybeans with blisters up on it.

Step 2: drain.

Step 3: put into the cooking machine.

Step 4: put it into the cooking machine and beat it into soybean milk.

Step 5: filter well with gauze bag.

Step 6: filter out the soybean milk.

Step 7: melt the sail with cold water.

Step 8: Boil the filtered soybean milk in the pot, then turn off the fire, gently pour the gall alum water into the pot with a spoon, and turn clockwise for several times. Gently press the separated bean flower with a spoon. Cover for 15 minutes.

Step 9: pour a little oil into the frying pan, saute ginger slices, sauerkraut and ham sausage, then add water, bring to a boil, put the mushroom and black fungus in, and finally add the bean curd before leaving the pan. Put it into the soup pot and put it on the alcohol stove to enjoy the delicious meat bean flower.

Materials required:

Soybeans: moderate

Ham sausage: one

Pickled cabbage: a handful

Mushroom: how many

Auricularia auricula: how many

Chives: a little

Ginger: how many slices

Danfan: a small piece

Soy sauce: moderate

Turmeric oil: right amount

Spicy oil: right amount

Note: 1, can cook a few pieces of meat into, or crisp meat. There are also pig hearts. For simplicity, I only put ham sausages. 2. Add danfan water a little bit, don't pour it in at one time. 3. If it's too much trouble, just go and buy bean curd. It's a little time-consuming. But it's safer and more delicious.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh