Beijing Tofu Nao

Name: Beijing Tofu Nao
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g soy; 900g Shimizu; 20g Vegetable oil; A handful Soaked black fungus; A handful Soaked Daylily; A small bowl Cooked chicken; Some Soy sauce; 20g Oyster sauce; Some salt; 15g Potato starch; A tree parsley; A tree Chives; 3g Dextrose carnitine

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Tofu nao is a traditional snack in Beijing. Because of the high nutritional value of soybeans, it is a high-quality plant protein. The tofu made with it is smooth and delicate. It melts in the mouth and is topped with a variety of delicious stewed seeds. It is really satisfying and greedy. In the past, delicious tofu brains could only be eaten in outside stores, but now we have a cooking machine, you can also make delicate and smooth tofu brains at home! This halogen can be made at will. It can be meat or vegetable, thick or light, completely according to your own taste. Just remember a number to ensure that you make a successful tofu brain-100 grams of dried beans, 900 grams of water for making soy milk, 3 grams of glucolactone. This party comes from a famous chef. If you like tofu brain and want to make it yourself, please save it! The halogen is optional, and the material is optional.

Beijing Tofu Nao

1. 100 grams of dried soybeans are soaked and put into the cup of the cooking machine

2. Start the program to break the soybeans into a delicate soy milk puree

3. Use a piece of gauze and a basin to filter the soy milk

4. Filtered soy milk is more detailed

5. Don't waste the bean dregs, make other use

6. Take 3 grams of glucolactone into another pot

7. A tablespoon of warm water to deepen the glucolactone

8. Boil the soy milk over low heat, and boil for one minute to turn off the heat

9. Let it dry for a minute, pour the soy milk into the glucosinolate solution basin, don’t stir it

10. Put the lid on and let stand for 10 minutes

11. The solidified tofu brain, the froth on the top will not affect the taste

12. Shred the soaked black fungus, cut the day lily into small sections, tear the cooked chicken into small pieces, soak the potato starch in an appropriate amount of water, cut the parsley into sections, and mince the chives

13. Put oil in the pan, stir-fry the chopped green onion to create a fragrance

14. Pour in black fungus shreds and day lily in turn, stir-fry for two minutes, then pour in chicken, then pour in soy sauce, oyster sauce, and salt to taste

15. Pour hot water and boil for two minutes, the water starch thickens, and it can be out of the pot

16. Tofu brain is delicate and elastic

17. Scoop an appropriate amount of tofu into a bowl

18. Pour the marinade, sprinkle with coriander and chives, the hot tofu is ready, let's eat!

Tips:
Don't stir the soy milk with glucolactone, let it stand for 10 minutes, it will set well by itself; put the ingredients in the marinade at will.