Bean curd(huo shui dou hua )

Bean curd

Introduction:

"Because in the north, I can't get the live water bean flower from my hometown, so I have to make it myself. Douhua is a delicious food on the dinner table in my hometown, and also a famous snack in my hometown. Douhua is also called live water Douhua, also called River Douhua. In fact, it's better to call live water bean flower. Douhua is suspended in clean water and can move freely. The water is elastic. When you pick up Douhua with chopsticks, it is still dripping. It also looks beautiful. I remember when I was a child, I used a stone mill to push the tofu at home. As soon as the whole family took part in the battle, our children were responsible for pushing and grinding. At that time, the people were small and the strength was not big. We had to push and grind together, and we had to put the beans in the grinding eye alone. The speed of pushing and grinding is fast, and the speed of scooping beans is also fast. Otherwise, the beans will be scattered outside the grinding eyes. Our children will compete vigorously like this. It's fun! The temperature of the stone mill is not high, and the speed is slow. It can be described as "chewing slowly". The milled soybean milk tastes strong, and the bean flowers are white and tender. The same number of beans, which are ordered by different people, are not the same. The bean flowers ordered by our aunt are the best. They are many, tender and soft. Now far away from home, I often think of the fragrant bean curd rice and the lively scene of the family eating bean curd rice together. My heart is always sour, so now as long as I miss home, I make bean curd by myself. In fact, the complex of bean curd rice is the deep feeling of homesickness! "

Production steps:

Step 1: soak soybeans and a handful of rice in water one day in advance (adding rice is to make the tofu look white and tender and eat soft and solid).

Step 2: clean the swollen soybeans, pick out the bad soybeans, and then use a blender to crush them (it's better to grind them down).

Step 3: pour the crushed soybeans into the cloth bag (the cloth bag is specially made for eating bean flower, white cotton cloth is necessary).

Step 4: heat the water and knead the soybean milk repeatedly until it is not very thick.

Step 5: Boil the soy milk with a big fire. People can't leave during the burning process, and keep stirring to avoid soy milk sticking to the pot or spilling.

Step 6: heat magnesium sulfate to bubble, then scoop up a large spoon and pour it into soybean milk. Stir it evenly and stop immediately. The soybean milk starts to bloom slowly. Finally, when you see where the soybean milk doesn't bloom, pour a little magnesium sulfate water until a pot of soybean milk solidifies.

Step 7: use a bamboo dustpan to gently press the bean curd along the edge of the pot. If you want to eat the old ones, press them a little heavier.

Step 8: cut the pressed bean flower into several large pieces with a knife.

Step 9: open a small fire and cook the bean until it is about to open. Turn off the fire and scoop out a bowl.

Step 10: chop up chives, coriander, turnip and spiced fish.

Step 11: adjust the seasoning, add red oil, pepper, salt, lettuce oil, zanthoxylum oil, Zanthoxylum noodles, kohlrabi, coriander, chive, fish coriander and monosodium glutamate.

Step 12: finally fill a bowl of cask rice with bean curd, and the taste is gone.

Materials required:

Soybeans: 1.5 Jin

Rice: right amount

Turnip: moderate

Chives: right amount

Coriander: moderate

Rapeseed oil: right amount

Zanthoxylum oil: right amount

Salt: right amount

Chili oil: moderate

Chinese prickly ash noodles: right amount

Precautions: 1, magnesium sulfate is best to open the bubble, water to add a little more. 2. Bean curd to eat while hot, as the saying goes: bean curd to eat roll (hot). 3. You can also make the seasoning sour and spicy, or you can add Douchi, peanut, soy sauce, fresh chili, sesame oil on the basis of my seasoning.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Huo Shui Dou Hua