Old tofu without lactone(bu shi yong nei zhi de lao dou fu )

Old tofu without lactone

Introduction:

"I had another bowl of GABA food with my parents last night. They thought it was good and said they would have to eat it in the future. I think there is a 90% chance that they will have to get up early to make breakfast in the future. But today, I still think we should make Tianjin breakfast slowly, so what we do today is the second Tianjin breakfast, representing "old tofu". Generally, lactone is used to order tofu at home. Lactone is tender, but lactone belongs to chemical substance, so eating more tofu is not good for your health. If you order tofu outside with bittern, eating more tofu is even worse, and it is easy to have stomachache and diarrhea. So, I order tofu at home, using the original method in dingtaifeng, starch point tofu. Many little friends who love to eat know dingtaifeng, right? Taiwan steamed buns. The yuzhibingqing, also known as almond tofu sand ice. The almond tofu is made of almond dew and starch, which tastes good. Because I worked there, I mastered the technique and made this kind of tofu at home. It's safe and reassuring. "

Production steps:

Step 1: This is a good cut accessories, mushrooms cut into pieces, fungus cut into pieces, day lily cut into pieces, onion cut into pieces, ginger cut into pieces. I forgot to take photos.

Step 2: break the eggs and add a little water

Step 3: soybeans bubble hair, with soymilk machine into soymilk. The picture shows the beaten soybean milk

Step 4: bring the soymilk to a boil in a pot, turn the heat down, add 10 tbsp starch into water, the amount of water is about the same as soymilk, and drain into soymilk. Stir well and let cool in the basin. This is tofu, and dingtaifeng almond tofu is a practice~~

Step 5: put a little oil in the pot, add all the accessories, stir well, add water, old tune color, raw tune taste, color is not too deep, add salt, sugar, chicken essence. Bring to a boil over high heat, drain in water and starch (1 tbsp of starch, add water and mix well), thicken and place eggs around

Materials required:

Soybean: 500g

Shuifa mushroom: 2

Water hair fungus: 1

Daylily: 5 ~ 7 roots

Onion: 1 Section

Ginger: 3-5 pieces

Large material: 2 pieces

Egg: 1

Salt: 1 teaspoon

Sugar: 1 teaspoon

Chicken essence: 1 teaspoon

Raw soy sauce: 1 tbsp

Soy sauce: 0.5 tbsp

Starch: 11 tbsp

Oil: right amount

Note: 1. Soybean milk and water starch ratio can not be poor, oh, this is the best ratio. 2. Some good tofu can be marinated, but can't be added. 3. When stewing bittern, the old and the raw depend on their own taste. There is no rigorous conclusion.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bu Shi Yong Nei Zhi De Lao Dou Fu