Homemade bean curd(xiao chi zi ji zuo zi zhi dou fu nao )

Homemade bean curd

Introduction:

"The three-day holiday will soon be over, but these days are very tired. After lunch, I go to Yangzhou city with my daughter every day. There are so many people on the street. I don't have time to go out at ordinary times. When I get involved in the crowd, I suddenly feel uncomfortable. This reminds me of the people who travel, tired and happy! Bean curd was made yesterday. Before I had two mouthfuls, I was eaten by the two hungry pigs. When I took pictures, my husband urged me to say, "take two pictures. I can't wait!" (when I went to the supermarket, he chewed two corn cobs and was already hungry.) after a while, I wolfed down all the bean curd in a casserole, which made me eat chocolate and sugar to replenish my strength in the thin West Lake! "

Production steps:

Step 1: grind soybeans and water in a blender at a ratio of 1:3 to make soymilk.

Step 2: put the soybean milk into the pot to boil, and keep boiling for about 5 minutes, turn off the fire.

Step 3: how you cook it.

Step 4: bring the glucolide to a boil with cold water and pour it into a casserole.

Step 5: let the hot soymilk dry for 2 minutes and then pour it into the casserole.

Step 6: do nothing and cover it.

Step 7: keep the casserole warm for more than 30 minutes. I wrap it in a plastic bag and cover it tightly with my daughter's blanket.

Step 8: when the time is up, uncover the lid, and the bean curd is ready.

Step 9: scoop some into a bowl.

Step 10: put the dried laver and seasoning bag in the cooked shrimp skin and instant laver, then drizzle some soy sauce, spicy oil and sesame oil, and stir well.

Materials required:

Soybeans: 600 ml

Glucolide: 1 teaspoon

Water: 1800 ml

Instant laver: one bag

Spicy oil: 2 teaspoons

Raw soy sauce: a large spoon

Cooked shrimps: a handful

Sesame oil: appropriate amount

Note: 1, the volume of soybeans and water 1:3 ratio in the blender into soymilk, not too thin, otherwise the bean curd is also very thin. 2. Instant laver is the kind that can be brewed into soup, with seasoning bag inside, so that salt, chicken essence and so on can be saved. 3. It is said that the soymilk will be dried to about 80 degrees. I don't have a thermometer, so I will dry it for about 2 minutes each time, and the soymilk will be washed into the casserole. 4. I choose casserole because it has a good heat storage function. Then I wrap it in a plastic bag and cover it tightly with my daughter's blanket. In this way, it will still be hot after time. 5. You can also put some garlic powder, coriander powder, shredded mustard and so on, according to your own taste.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: spicy

Chinese PinYin : Xiao Chi Zi Ji Zuo Zi Zhi Dou Fu Nao