Jellied bean curd(dou fu nao )

Jellied bean curd

Introduction:

Production steps:

Step 1: select high-quality dry soybeans, soak them and grind them with water at the ratio of 1:7. ­

Step 2: This is the key thing in the brain: gluconate. Its dosage is: one gram lactone for one or two dried beans, and two grams lactone for two or two dried beans. Use a spoonful of water to dissolve the inner fat and put it into a vessel for brain. I use a microwave cooker.

Step 3: Boil the soymilk and pour it into the vessel with inner fat (solution). Let it stand for about 15 minutes. Do not mix in the middle. ­

Step 4: soybean milk can point out how many brain and point out the old tender and soybean milk concentration has a direct relationship, point into should be finished brain and exudation of water. The lower the concentration, the less tender the brain. The older the brain, the less water it exudes. (there's a little foam on the slurry, I didn't skim it, but I left it in my head. It's really beautiful.)

Step 5: if the oozing water is not clear, but there is soymilk, the amount of internal fat is small, so you can dissolve a little more internal fat. If the taste is a little sour, it's because there is too much fat in it. If it's not too serious, it doesn't affect eating.

Step 6: this time we are making marinated bean curd, so we need to make marinated bean curd. I use black fungus and day lily. Add base oil and large ingredients to stir fry slightly, add scallion, ginger and garlic to stir fry according to personal taste, add black fungus and cauliflower, add soy sauce and water. After boiling, add seasoning: salt, monosodium glutamate, chicken essence, and thicken with starch.

Step 7: put in the beaten brine. Add garlic juice, leek flower, sesame oil, chili oil, etc. ­­­

Materials required:

Dried soybeans: 1 liang

Glucosylactone: 1 g

Qingshui: 7 Liang

Note: be sure to filter the bean dregs. In short, bean curd is tender because the concentration of soybean milk is low, and vice versa. The water coming out is clear, which means that all the soymilk reacts. Otherwise, it doesn't react completely. You can put some lactone in it and shake it gently to make it react fully. If it's sour, it means there's too much lactone. These are the principles. If you master these, you can do what you want to do. By the way, there is another one, if all the above are done in place, but the bean curd always can't become the shape. That's because there are too many bean dregs in soybean milk. This is also very important.

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Dou Fu Nao