Jellied bean curd(dou fu nao )

Jellied bean curd

Introduction:

"The first time I ate bean curd was when I was in college, because there was no such thing in my hometown. It was very strange. It was very similar to the water bean curd that my father usually bought, but the taste was so delicate and gentle. When I went home on holiday, I told my mother that I was in a foreign land and that I liked the bowl of bean curd that I went to eat every morning. My mother told me that she was happy When I was a girl, when I was studying abroad, I had to eat bean curd every morning. Unfortunately, I haven't eaten it for decades. At that time, I told myself that one day, I would take my mother to eat, so that she could get back her maiden memory. Later, my mother was busy working, and I was busy studying, working, getting married, having children, and I gradually forgot my original commitment Nuo, it was only a few days ago when I saw the bean curd made by someone posting on the forum that I was surprised to know that I could make it myself. Now it's time for me to fulfill my promise. "

Production steps:

Step 1: soak soybeans in water overnight

Step 2: add water into the soymilk machine to make soymilk

Step 3: lactone and a little cold water

Step 4: add the lactone to soybean milk

Step 5: let it sit for a while

Step 6: pour the bean curd into a bowl, wrap it with plastic wrap, prick a few holes on the plastic wrap, and put it into a steamer for about eight minutes

Materials required:

Dried soybean: 100g

Lactone: 3G

Water: 1000g

Note: can also not be static, directly steamed to eat when you can add sugar, or your favorite seasoning, I add chili sauce

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Dou Fu Nao