Spicy Douchi Douhua(xiang la dou chi dou hua )

Spicy Douchi Douhua

Introduction:

"After several times of exploration, we should pay attention to two points in making Douhua, and then we can successfully make delicious Douhua. 1. The concentration of soybean milk is 2 times that of soybean milk. When solidifying, we should pay attention to heat preservation. I used two fresh-keeping boxes for heat preservation. The heat preservation effect is good, and it is simple and convenient. "

Production steps:

Step 1: soak soybeans for more than 2 hours, preferably overnight.

Step 2: add the soaked soybeans into the soymilk machine and add water to the lowest water level. Plug in the power and start the normal soybean milk button.

Step 3: the lactone is boiled with a small amount of warm water.

Step 4: soybean milk machine program is completed, while hot filter into lactone preservation box.

Step 5: stir well, cover well, and then put into a larger preservation box to keep warm.

Step 6: after standing for 20 minutes. Soymilk solidifies into bean flower.

Step 7: chop the onion and ginger, and prepare the meat.

Step 8: gently put the prepared bean curd into the bowl.

Step 9: oil in the pan, saute shallot and ginger, add the meat and stir fry until discolored.

Step 10: add 1 spoonful of Douchi chili sauce and continue to stir well.

Step 11: pour in cooking wine, stir fry sugar, turn off the fire.

Step 12: pour the spicy Douchi meat on the Douhua.

Materials required:

Soybeans: 80g,

Lactone: 3 G

Meat stuffing: right amount

Scallion: right amount

Ginger: right amount

Douchi sauce: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: Douchi sauce and soy sauce are salty, so don't add salt.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Dou Chi Dou Hua