Northern salty bean curd(bei fang xian wei dou fu nao )

Northern salty bean curd

Introduction:

"You can't get tired of eating the smooth and tender bean curd. If you master this snack technology, are you inheriting the 2000 year old bean curd food culture?"

Production steps:

Step 1: soak soybeans for 6-8 hours and pour into soybean milk tofu machine

Step 2: load the cooling water to the upper water level and plug in the power supply

Step 3: fill soybean milk box with lactone tofu powder

Step 4: after the second 100 degree grinding of soybean milk

Step 5: drop the temperature to 90 ℃, pour the slurry into the oleanolide powder box,

Step 6: remove the froth, pour into the container, cover and simmer for 15-30 minutes

Step 7: bean curd molding

Step 8: while the bean curd solidifies, start to make brain brine. Traditionally, brain brine is stir fried with agaric, cauliflower and mushroom. Add fresh soup or water, make it with soy sauce, thicken it with starch, pour egg liquid on the bean curd, sprinkle some minced garlic, coriander, chili oil and sesame oil to improve it. Stir fry diced onion, diced carrot, agaric and cauliflower with eggs In addition, prepare small ingredients: onion powder, coriander powder, mashed garlic, chili oil and sesame oil

Step 9: marinated bean curd and small ingredients

Materials required:

Soybeans: 500g

Water: 2500 g

Lactone tofu powder: 10g

Note: the best choice for soybeans is northeast soybeans with high yield. The lactone powder should be dissolved in 50g cold water in advance, and the best setting temperature is 80-90 ℃. Pay attention to heat preservation when the weather is cold, and change the water in the middle of Summer Soybeans

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bei Fang Xian Wei Dou Fu Nao