Stewed bean curd with wolfberry(gou qi lu shui dou fu )

Stewed bean curd with wolfberry

Introduction:

"It's been two years since I made tofu. The tofu I made is not only delicious, but also reassuring. From material selection to production, I'm wholehearted. I'm the only one in the world who cares so much about my diet. So I try my best to make all the tofu I can, that is, I enjoy the delicious food and the production process. Today, I tried to make a colorful tofu with wolfberry juice for the first time. The color of the final product is not very yellow, but it tastes good and has more nutrition. If you are interested, you can have a try. In the past, I used to go crazy when I made tofu. Because the cooking machine cup was too small, a kilo of soybeans had to beat soymilk ten or twenty times. Now with the wall breaker, a 2-liter cup can satisfy my wish to make tofu. I beat a kilo of soybeans four times, and it's fast and delicate. It's great. "

Production steps:

Step 1: clean 500 grams of soybeans and soak them in cold water for one night

Step 2: divide the soybeans into four parts, add 1300 ml water to each part, and put them into the material cup of the wall breaker.

Step 3: grind it once with grain

Step 4: then pour the beaten soybean milk into a cotton bag to filter the bean dregs. I use a steamer with a drawer in it and a cotton bag on it.

Step 5: add 50 grams of Lycium barbarum soaked in warm water for 20 minutes when beating soybean milk for the last time, break it together, and then filter out the bean dregs.

Step 6: Boil the soy milk over low heat, continue to cook for 10 minutes, and then turn off the heat

Step 7: when the soymilk is dried to 85 degrees, you can order bittern

Step 8: mix the bittern and water according to the proportion of 8%, put it in the mineral water bottle, add a little salt when ordering tofu, stir the bittern up and down with a spoon, and add it slowly for a few times.

Step 9: stop adding salt and brine until you see the thick and flocculent soymilk, cover and let stand for 20 minutes.

Step 10: spread the wet cotton cloth on the bean curd mold, and then spoon the bean curd into the mold.

Step 11: after the bean curd is covered with cotton cloth, cover the bean curd mould, press a heavy object on it, and place it for about 1 hour.

Step 12: finally, pour the tofu out of the mold, then remove the cotton cloth, and you can cut it into pieces for cooking, or you can dip it in the juice.

Materials required:

Soybean: 500g

Wolfberry: 50g

Brine: 5g

Water: moderate

Note: 1 when adding salt brine, be sure to add a little stir, see the change of soybean milk and then add, don't worry. 2. Soak the tofu in cold water and put it in the refrigerator.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Gou Qi Lu Shui Dou Fu