Black Bean Curd

Name: Black Bean Curd
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Black beans; 2g Lactone; 950g Shimizu; 10g Water (for internal fat); a little Soy sauce; a little salt; a little chopped green onion; 1 spoon sesame oil

by y Yuanzi y

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I don't know how many people still remember the bowl of bean curd when they were young, that kind of beautiful food in memories. I have rarely eaten bean curd since I entered college. The kind of bean curd I used to eat out was made of soybeans. It was white, smooth and tender, with a little marinade, and a fried dough stick. People who are sitting at work and going to school come and go. It is estimated that many people have such scenes in their memories. Occasionally, I talked about bean curd inadvertently, and then I remembered whether I could make bean curd at home. So I tried it for the first time. I used soybeans at first. It was successful and it was really tender. Then I made some when I wanted to eat it. This time I used black beans instead of soybeans. There are many varieties of beans in the house, but the beans used to make bean curd have high protein content, so I chose black beans.

Ingredients

140g Black Beans
2g Lactone
950g Shimizu
10g Water (for Internal Fat)
a little Soy Sauce
a little Salt
a little Chopped Green Onion
1 spoon Sesame Oil

Black Bean Curd

1. Soak the black beans overnight in advance

2. The soaked beans have obviously expanded in volume

3. Use a juice machine while adding water, adding beans, and grinding soy milk

4. Filter the ground soy milk

5. Boiled soy milk

6. Foam on the surface can be skimmed off with a spoon

7. After boiling, continue to simmer for 5 minutes and turn off the heat. A layer of tofu skin will form on the surface, and remove it (the dried tofu skin is just a small amount and can be eaten directly)

8. Waiting time Use 10g of water to dissolve the internal fat, add it to the pot when the time is up, stir quickly, cover the lid and wait for 20-30 minutes

9. The curdled bean curd is very tender, just scoop it out and you can eat it (you can adjust it by yourself, I use light soy sauce, salt and sesame oil in the microwave to bite it, sprinkle with chopped green onion to make it salty)

Tips:
The consistency of the soy milk has an effect on the final solidification. If it is too thin and hard to solidify, you can use a milk pot to heat the soy milk, it will not coagulate. You can add sugar, it's up to your liking