Bashu Bean Flower
1.
Soybeans, water l, glucolactone, dry-fried winter vegetables, mustard mustard, minced garlic, pepper and pepper mixed oil, homemade Yongchuan fermented soy sauce, spicy spiced dried tofu, fried peanuts, chives, chopped coriander, etc.
2.
Put the soaked soybeans into a food processor, add water and beat them into a slurry.
3.
Sieve the whipped soy milk.
4.
Filter out the residue and pour it into the pot.
5.
Bring the soy milk to a boil. After boiling, boil on low heat for 3-5 minutes.
6.
At this time, pour the lactone powder into the container and dilute with a little cold water and stir well.
7.
After the soy milk is cooked, turn off the heat and let it stand for 20 seconds, and then pour the 80-90 degree hot soy milk into the container.
8.
Cover a plate and let it stand for 20-30 minutes. Do not move or shake the container at this time.
9.
After standing for 20 minutes, the bean curd has solidified, and then use a spatula or steel spoon to scoop it up in flakes and put it into a bowl.
10.
Put them in the prepared bean curd one by one; Yongchuan fermented soy sauce, spicy dried bean curd, mustard, fried winter vegetables, crushed peanuts, garlic, chili pepper oil, chives and coriander can be served on the table.
11.
Just stir evenly when eating.
12.
Note; the homemade method of Yongchuan tempeh sauce; chop an appropriate amount of dried tempeh and stir-fry in oil, then add dried chili and stir-fry for a while, stir-fry, add appropriate amount of water, add salt, sugar, chicken essence and a few drops of balsamic vinegar to boil , Cook for a while, and finally filter out the residue with a fine sieve before use. The soy sauce that is fried and boiled by yourself is very fragrant. It can be used as a secret sauce for tofu, and it can also be eaten with noodles and jelly. The taste is amazing!
Tips:
The characteristics of Bashu Douhua: beautiful color, diverse condiments, fresh and slightly spicy, smooth and delicious.
Tips;
1. Soy milk should not be too thin, just add three times the weight of water to the actual weight of the soy beans. Generally, after 100 grams of dried soybeans are soaked for 8-12 hours, the actual amount of drained water is about 250 grams, and the difference between the upper and lower sides is about 10 grams. It is most appropriate to add 750 ml of water when whipping soy milk.
2. "Gluconolactone powder" should be mixed with soy beans and water, and the soymilk made by adding about 3 grams of lactone is enough. If you put too much beancurd, it will become sour, and if it is less, the solidification will not be good. . "Lactone powder" is available in stores that sell food additives, as well as in some large supermarkets. When buying, you should be optimistic about whether it is expired. Generally, the shelf life is two years, and the coagulation power will be very poor after the expiration date.
3. The seasoning for the bean curd is basically the above. You can also put some fried minced meat, or leave it alone. Many stores do not put it, of course, some will be more delicious.
The homemade "Bashu Bean Flower" of the large frying spoon is ready. The soft and hard texture of the tofu and the freshness of the seasoning are very good! For your reference!
