Making bean curd with sauerkraut

Making bean curd with sauerkraut

Introduction:

"Without gypsum and lactone, you can simply make delicious Douhua at home. You like to eat children's shoes of Douhua. Learn this technique to make you eat the smooth and tender Douhua at any time. The Douhua made from sauerkraut is mixed with Douchi, coriander and other seasonings. It's hot and sour, soft, tender and refreshing. It's appetizing and delicious. The most important thing to make it is that you don't need any materials and crafts. A bowl of soybeans and a dish of sauerkraut can make it delicious You can eat the delicious bean curd

Production steps:

Step 1: put the soybeans soaked overnight into the cooking machine and beat them into soymilk. (the ratio of soybean to water is about 1:1.5)

Step 2: filter out the dregs of the beaten soybean milk.

Step 3: take a large bowl and put pickled cabbage at the bottom of the bowl.

Step 4: put the beaten soybean milk into the boiler and boil it.

Step 5: pour the cooked soybean milk into the pickled cabbage bowl and let it stand for 2 hours. After cooling, add coriander, Douchi, spicy oil and other seasonings you like.

Step 6: finished product drawing

Materials required:

Soybeans: a bowl

Sauerkraut: 50g

Coriander: moderate

Douchi: right amount

Soy sauce: moderate

Spicy oil: right amount

Salt: right amount

Note: the higher the concentration of soybean milk, the shorter the solidification time, and the thicker the bean flower. This time, I put a little more water, the solidification time is a little long, and the bean flower is a little thin, which can be solidified in more than ten minutes before. In fact, more water and less water can produce bean curd. It's just a matter of thinness.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: hot and sour