Spicy bean curd(xiang la dou hua )

Spicy bean curd

Introduction:

Production steps:

Step 1: dry soybeans minus impurities and incomplete deterioration of the beans, soaked in water for more than 8 hours to complete bubble hair. Bubble hair soybeans into the food processing machine, and then add an appropriate amount of water (shared water about 3000 grams) into soymilk

Step 2: pour the beaten soybean milk into a cotton bag. Filter out the bean dregs. Pour the filtered soybean milk into a large pot for heating and skimming

Step 3: after boiling the soymilk, turn off the heat for another 2 minutes, let it stand to reduce the temperature of soymilk to about 80 ℃, remove the skin of soymilk, add 60 grams of water and stir until it dissolves

Step 4: pour the melted lactone into another large pot, pour the soybean milk into lactone solution, cover it and let it stand for 10-15 minutes until the soybean milk solidifies to form bean flower

The fifth step: soy sauce, soy sauce, old vinegar, MSG, sesame oil and salt in a bowl and mix together.

Step 6: put the chili noodles into another bowl, pour in the vegetable oil which is boiled and cooled to 40% heat, sprinkle in the cooked sesame seeds and appropriate amount of salt to form chili oil

Step 7: wash and cut the garlic

Step 8: put the prepared bean curd into a bowl with a flat shovel. Add the seasoned juice and 1 teaspoon of chili oil

Step 9: Sprinkle with garlic and shrimp skin. Mix well and serve

Materials required:

Dried soybeans: 300g

None: moderate amount

Lactone: 4 g

Water: 3060 G

Soy sauce: 3 tbsp

Soy sauce: 2 teaspoons

Salt: 1 teaspoon

Sesame oil: 1 teaspoon

Leek: 30g

Shrimp: 1 tbsp

MSG: 1 / 2 tsp

Vinegar: 3 tbsp

Hot pepper noodles: 2 tbsp

Cooked sesame: a little

Precautions: 1. The cotton bag for filtering soybean milk should not be too thick, do not use gauze. 2. After the soybean milk is washed into lactone solution, it must be covered with heat preservation, which is conducive to the formation of soybean flowers. 3. Douhua seasoning can also be freely matched according to their own taste.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Dou Hua