Homemade bean curd
Introduction:
"When I went to university in Weihai, I often went out to eat bean curd. However, since leaving the school, it seems that I have never eaten any more, nor do I miss anything. Until - a while ago in a breakfast shop to eat tofu brain, and then - all kinds of feelings rush to my heart, the result is - I fell in love with tofu brain! It always takes me too much time to buy by detour. Besides, the seasoning added by that store doesn't suit my heart, so I decided to make it myself! It's the same as anything. Once you're born, twice you're cooked. In a word, what you make is better than what you buy! "
Production steps:
Step 1: soak soybeans overnight
Step 2: use a juicer to make soybean juice
Step 3: the finished product of bean curd.
Materials required:
Soybeans: moderate
Lean meat: moderate
Auricularia auricula: right amount
Lentinus edodes: right amount
Lactone: appropriate amount
Soy sauce: moderate
Starch: right amount
Note: 1. About the proportion of soybean milk and lactone. Generally, 500g soybean milk is added with lactone 1.25g-1.3g. According to my experience, every time I put water into the juicer, I always put it on the 750ml scale. After pressing twice, I use less than 1.5g lactone. 2. If you think there is too much soymilk, you can scoop out some and put it in the refrigerator. Next time you boil it, you can make tofu brain or add white granulated sugar as soymilk.
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Jia Ting Zi Zhi Dou Fu Nao
Homemade bean curd
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