Home traditional tofu(jia xiang chuan tong lao dou fu )

Home traditional tofu

Introduction:

"Old bean curd" is just a different name between different regions. It's just that the one in our house is made of gypsum and stewed, and the taste is almost similar. The key is the sauce. The bean curd in Beijing is made of stewed bean curd, which is usually black fungus, day lily, minced meat and eggs. Later, I heard from friends that they also put soy sauce and pickled vegetables in vinegar. The main flavor of our hometown comes from sesame paste. The strong sesame paste is mixed with the sour taste of vinegar and the spicy taste of chili oil. When it is poured on the snow-white, tender and smooth bean curd, I don't have enough. Ha ha. When they first recommended it to their friends, they were still full of doubt. They said it was hard to imagine what it was like. After tasting it, they agreed with each other very much. So they shared it with us, and we tasted different flavors all over the world. "

Production steps:

Step 1: dry beans to pick up impurities and not full beans, soak in water overnight, make it expand to full foam. (need to put in the refrigerator in summer) prepare a proper amount of clean water (a filter tank with soybean milk machine is enough); take half a bowl of soaked soybeans into the cooking machine, and then put in two-thirds of the water in the cooking machine barrel to make soybean milk

Step 2: filter the beaten soybean milk with cotton cloth; (store the filtered soybean dregs in the refrigerator, which can be used for steamed bread, pancakes, etc.)

Step 3: bring to a boil in a thicker pan; remove the froth after boiling, and turn off the heat for about 2 minutes, then cool the soymilk to about 80-90 degrees

Step 4: weigh 1.5g lactone, put it into the container, and use 1 tbsp of boiling water to turn it on

Step 5: pour the dried soybean milk into the lactone container, then stir to mix lactone and soybean milk evenly, and put them in the heat preservation pot for 15 minutes

Step 6: put the sesame paste in a bowl and add some boiled water (just like pumpkin porridge), then add 1 tbsp salt, 1 tbsp soy sauce and 3 tbsp sorghum vinegar to make the sesame sauce

Step 7: wash the coriander and chop it

Step 8: after 15 minutes, the soymilk solidifies to form tofu brain. Spoon it into a bowl

Step 9: pour in the sesame sauce, pour in a little sesame oil, then sprinkle with coriander and mushroom sauce (you can also put chili oil, the same delicious)

Step 10: complete!

Materials required:

Soybeans: 200g

Lactone: 1.5g

Coriander: 2

Sesame paste: one teaspoon

Raw soy sauce: 1 tbsp

Sorghum vinegar: 3 tbsp

Water: moderate

Sesame oil: a little

Spicy mushroom sauce: 1 teaspoon

Salt: right amount

Note: love nagging: 1, beans to completely bubble hair, which is more conducive to the milk; 2, when filtering soybean milk, it is best to use cotton cloth with dense cloth, so that the tofu is more delicate; 3, mixed with lactone soybean milk must be in the heat preservation container, so that after the bean curd solidifies, it will not be cold; 4, when cooling soybean milk, a layer of film will be produced on the surface, gently use If you want to put more lactone in the box of lactone tofu in the supermarket, you can keep it warm for a little longer. It's also good to eat it with cold sauce.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Xiang Chuan Tong Lao Dou Fu