Vegetable tofu(cai dou fu )

Vegetable tofu

Introduction:

"Vegetable tofu, as the name suggests, is a kind of food made of beans and vegetables. Vegetable tofu is a kind of home-made dish, which can be used as both food and rice. I haven't eaten vegetable tofu for a long time, and I'm forgetting its taste in my heart, but I still have some worries about it in my heart. In my memory, the most impressive thing about vegetable tofu is the vegetable tofu I ate when I went to school in my hometown. At that time, there was a production team. My usual food was nothing more than pancakes and Wotou made of sweet potato and corn. At that time, my biggest wish was to be able to eat a few white flour cakes at will, but only limited to wishes. The first thing I do when I go home after school is to lift the lid of the pot and see what I'm doing. In fact, it's nothing more than pancakes and pickles. But one day, the family made a meal of bean curd, which was thick cooked with wild vegetables and bean noodles, and served in a bowl with pickled vegetables. Eat to the mouth of the scattered, oh, that incense ah. Many years have passed. Now I think about it, I can see why the bean curd was so delicious at that time. Alas, the living conditions were poor at that time. It was luxurious to see leafy vegetables and bean noodles. Now I can't eat that kind of bean curd according to the practice at that time. Who will eat the bean curd without salt and oil. However, at that time, this kind of bean curd was not often available. Sometimes when my son was picky, I would say how my father was when he was a child. But when I think about it, the times are different. At that time, my parents also wanted to cook more nutritious meals for us, but there was no such thing at that time. Yesterday, I suddenly wanted to eat vegetable tofu, not greedy, mainly because I can't remember the taste of it, like what's missing in my heart. To tell you the truth, I haven't made tofu. In the past, my parents made it for me to eat. But when my parents are old, I should make it for them. Then try it yourself, seduce the taste of memory, the taste of a home. In the past, the family used to soak the soybeans for a day, peel them, and chop them into small pieces with a knife. The bean curd made in this way tastes "Shasha" and fragrant. But I have a cooking machine, so I'll steal back and use the machine to deal with the beans. As for oil, it's better to use big oil according to family tradition. If you don't have big oil, you can refine it with fat meat. "

Production steps:

Step 1: peel the soybeans soaked in advance.

Step 2: add the peeled soybeans to the water in the ratio of 1:1 and put them into the container cup of the cooking machine.

Step 3: use the cooking machine to break up the soybeans. Don't take too long. There are no big particles.

Step 4: beat a good soybean milk, there are a few particles. The bean curd made in this way has a "rusty" taste.

Step 5: wash the leafy vegetables, use rape, cabbage or other leafy vegetables.

Step 6: blanch the leafy vegetables with boiling water to remove their green and sweet taste.

Step 7: dry the blanched leafy vegetables and chop them up for later use.

Step 8: enlarge the oil in the pot. If there is no big oil, you can put a few pieces of fat meat and refine it over low heat.

Step 9: add scallion, ginger or a few red peppers and saute until fragrant.

Step 10: pour in the beaten soybean milk.

Step 11: turn down the stove and stir fry slowly with a shovel to prevent the pot from sticking.

Step 12: until the soymilk is slightly dry and yellowing.

Step 13: pour in the chopped vegetables.

Step 14: stir fry over low heat, add a little refined salt and fry until the hair is dry.

Materials required:

Soybeans: 400g

Leafy vegetables: 500g

Refined salt: right amount

Ginger: moderate

Cooking oil: right amount

Note: Note 1, soybeans need to bubble in advance. 2. How to choose leafy vegetables, but don't use spinach. 3. When frying, be sure to fry the bean dregs well.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: light

Chinese PinYin : Cai Dou Fu