Homemade bean curd(zi zhi dou fu nao )

Homemade bean curd

Introduction:

Production steps:

Step 1: measure the right amount of dry soybeans in the measuring cup (the ratio of dry soybeans and water is 1:10) and soak in water overnight

Step 2: pour soybean into soybean milk machine to extract soybean milk

Step 3: filter out the bean dregs with a fine sieve

Step 4: use a small spoon to measure the right amount of glucose fat (this ratio is very important, about 3 g of 1000 ml soybean milk fat powder), and use a small spoon of 40 ℃ warm water to boil

Step 5: cool the filtered soybean milk to 80 ℃, pour it into the inner fat, and quickly stir it evenly

Step 6: wrap it in plastic wrap and prick a few small holes with a toothpick or fork

Step 7: steam in boiling water for 8 minutes

Step 8: take out and remove the plastic film. It's solidified very well and looks very tender and smooth

Step 9: finally, add ingredients such as pickled mustard, dried shrimps, laver and peanut chips, pour the sauce mixed with soy sauce, vinegar, sesame oil and salt, drizzle with spicy oil and sprinkle with chopped coriander to enjoy

Materials required:

Dried soybeans: 100g

Water: 1000ml

Glucose lipid: 3 G

Mustard: a little

Shrimp: a little

Laver: a little

Cooked peanuts: a little

Coriander: 1

Soy sauce: 2 tbsp

Vinegar: half a teaspoon

Sesame oil: a little

Spicy oil: a little

Salt: a little

Chicken essence: a little

Note: 1, the ratio of dry beans and water is 1:10, too thin is not good. 2, 1000ml soybean milk about 3G fat powder, this ratio is very important, more fat will acid, less coagulation can not, be sure to use a spoon. 3, use a small spoon of warm water about 40 degrees to boil, first of all, do not use more water to melt fat, a small spoon, and then the temperature is about 40 degrees, slightly higher than the body temperature. 4, filter Cool the soya bean milk to 80 degrees, pour it into the inner fat. If it's too high or too low, it won't work. 5. Steam it in boiling water for 8 minutes. If it's too hot in summer, it won't be used. Just cover it and let it stand

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zi Zhi Dou Fu Nao