Bittern salted bean flower(su lu xian dou hua )

Bittern salted bean flower

Introduction:

"In Northeast China, it's called bean curd, which is often seen in the breakfast stalls on the street. But with the plot of Jiangnan, I love the name of the south, Douhua. In the south, I just tasted the sweet bean curd. And whether it's salty or sweet, the feeling of soft tenderness and trembling between the mouth and tongue after a light scoop really makes the talent go down the tongue and get back to heart. The pure white bean curd is poured with a strong flavor of bittern, just like the Northeast women who love Jiangnan. Whenever and wherever it is delicious, it can have a harmonious taste. A bowl of bittern salted bean flower reminds you of northeast or Jiangnan? All I know is that the most important thing is to put a bowl in your mouth first

Production steps:

Step 1: pour the coagulant into a large basin.

Step 2: pour the soymilk into the skillet, boil, skim the foam and cook for 1 minute.

Step 3: pour the boiled soybean milk into the basin with coagulant, cover and simmer for about 10 minutes until the soybean milk solidifies into bean flower.

Step 4: rinse the fungus with water and tear it into small pieces; cut cucumber into small pieces; cut onion into pieces.

Step 5: pour the oil into the frying pan, add the scallion after the oil temperature rises, add the fungus and Cucumber after frying out the fragrance, and stir fry.

Step 6: add salt, soy sauce, soy sauce, chicken essence, boiling water, mix well.

Step 7: bring to a boil, add sugar, stir well, and then add starch to thicken.

Step 8: pour appropriate amount of bean flower into the bowl, and then pour appropriate amount of marinated seeds.

Materials required:

Raw soybean milk: 1000g

Coagulant: 2G

Water hair fungus: 50g

Cucumber: 40g

Water: moderate

Oil: right amount

Salt: right amount

Scallion: 10g

Raw soy sauce: 1 teaspoon

Soy sauce: 1 / 8 spoon

Chicken essence: appropriate amount

Sugar: right amount

Starch: appropriate amount

Precautions: 1. Don't stir the soymilk when pour in the coagulant, and cover it immediately after pouring. 2. White sugar is only for taste, so put a little. 3. Add water and starch to thicken. Put it two or three times. After putting some, mix it with a spoon. Then put it again and mix it again.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Lu Xian Dou Hua