Jellied bean curd(dou fu nao )

Jellied bean curd

Introduction:

Production steps:

Step 1: remove impurities and bad beans from soybeans, and soak them in water for 8-12 hours after cleaning.

Step 2: put the soaked soybeans into the soymilk machine, add appropriate amount of water to make soymilk.

Step 3: filter the soybean milk twice, and keep the temperature between 80-90 ℃.

Step 4: the lactone is hydrated at about 40 ℃.

Step 5: pour the lactone into soybean milk and stir it gently and quickly.

Step 6: cover and keep the temperature for at least 15 minutes to solidify the soymilk.

Step 7: during this period, make marinade, tear the soaked Auricularia auricula into small pieces, cut mustard into small pieces, cut green onion, onion, ginger slices, prepare an star anise, and add water to the corn starch.

Step 8: cool the oil in a hot pan, add star anise and ginger slices and saute until fragrant.

Step 9: stir fry agaric, be careful not to burn.

Step 10: add soy sauce, stir fry a few times, pour in water (I added a piece of homemade milk white soup, this can be ignored) after boiling, pour in water starch, stir well with a spoon, add appropriate amount of salt and chicken essence, boil again, turn off the heat.

Step 11: solidified soybean milk.

Step 12: pour the stewed marinade on the solidified soybean milk, sprinkle with chopped mustard and chive (or coriander).

Materials required:

Soybeans: 80g

Auricularia auricula: right amount

Mustard tuber: 60g

Chives: right amount

Glucosylactone: 3 G

Star anise: 1

Ginger: 2 tablets

Raw soy sauce: 1 tbsp

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Note: 1 the amount of soybeans according to their own soymilk machine to set, lactone dosage also increased or decreased accordingly. 2. When lactone is added into soybean milk, the best setting temperature is 80-90 ℃. If the temperature of soybean milk is low, it can be heated with hot water to make the temperature of soybean milk reach 80 ℃ or so, and then it can be set after 15 minutes.

Production difficulty: simple

Technology: seasoning

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Fu Nao