Homemade cold tofu(zi zhi liang dou fu )

Homemade cold tofu

Introduction:

"In summer, cool tofu is a very common dessert in Nanchang. Almost all housewives can make it. It's very common for us. Many friends say that it's like guiling paste. In fact, it's very different from guiling paste. This cool bean curd is very similar to Taiwan's "shaoxiancao". It's called "Liangfen" in Guangdong, Hong Kong and Macao. Our Liangfen here is another semi-solid. It's more complex to make, and now it's rare. "

Production steps:

Step 1: first of all, let's talk about this jelly, which is easy to find in supermarkets and grocery stores. A bag of 100g, white and black, all depends on personal preferences!

Step 2: This is the instructions on the package. The ratio of jelly to water is 1:23.

Step 3: to eat cold tofu, you must have mint water. Mint water is made by soaking dry Mint in boiling water. Dry Mint is bought in a dry goods store. A small bag of 50 grams per yuan is enough.

Step 4: wash the dried mint and mix it with a proper amount of rock sugar - rock sugar is used to reduce the sugar intake. There is no sugar in the mint water for take away, and sugar is directly added when eating. Usually, the amount is very large, so the sugar intake is increased. I usually put rock sugar at home, a little sweet can be, if the child is not sweet enough to add some more.

Step 5: boil a pot of boiling water and pour it into the container containing mint and rock sugar. 25 grams of dry mint can brew 800-1000 ml of boiling water. After the mint is soaked, let it cool naturally.

Step 6: after cooling the peppermint water, filter it to get the peppermint water. Put the cooled peppermint water into the refrigerator to cool.

Step 7: when cooling the peppermint water, you can make cool tofu - soak the cold powder with cool water according to the proportion specified in the instructions, stir evenly, then put it on the stove, open fire, cook and stir along one direction.

Step 8: why stir while cooking? It's just for the sake of mixing the cold powder and water evenly - if you let it boil, there will be a situation where the water on the edge of the pot has coagulated and the middle part is still water, that's a failure! Therefore, to make cool tofu, we should be patient!

Step 9: just stir and stir. It's not long before you find that the color of the jelly has become darker. At this time, you should turn down the fire and continue to stir. The picture shows that the jelly water is beginning to thicken.

Step 10: the color is getting darker and darker. I feel a little resistance when stirring. Don't worry. Continue to stir patiently. Don't fall in every corner. Be sure to stir evenly!

Step 11: wait until the jelly begins to bubble!

Step 12: pour the cooked jelly paste into the iron plate immediately and let it cool naturally.

Step 13: when is the best time to cool down? You can feel it with your hand and press it down with your hand. You can feel that the jelly paste is very "solid". Now it can't be called "paste", it can be called "tofu"!

Step 14: turn the iron plate to the side, and the cold tofu will not flow like liquid.

Step 15: even if it is separated from the iron plate, it is separated as a whole and will not flow, which means it has been condensed.

Step 16: use a knife to draw several knives horizontally and vertically, and cut the large pieces of cold tofu into small pieces.

Step 17: ha ha! be accomplished! Cut a good cold tofu to use cold water bubble to prevent adhesion, put into the refrigerator freezer. Take it out when you eat it and soak it in the Iced Peppermint water. That feeling Beautiful!!!

Materials required:

Jelly: 100g

Dry Mint: 25g

Rock sugar: right amount

Boiling water: 800-1000 ml

Cold boiled water: 500ml

Note: 1, do this bean curd must remember to cook while stirring, not lazy, not in a hurry; 2, when the color of cold bean curd paste begins to darken, it is necessary to turn down the fire, otherwise it is easy to stick to the pot; 3, when stirring, we must pay attention to every corner to stir, no omission; 4, I do mint water has put rock sugar, no sugar, we generally here If you think it's not sweet enough, you can add more sugar.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Zhi Liang Dou Fu