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1. Clean the soybeans, soak them in water overnight, clean them again, pour them into the wall breaking machine, add 1000ml of water, select the juice button, and break the walls for 80 seconds. The wall breaker is different and the time is different. If the output of your own machine is not delicate, you can do it twice.
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2. Cover the empty bowl with gauze, pour the beaten soy milk into the gauze, tighten the gauze mouth, squeeze the oat dregs, and leave the soy milk.
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3. Pour the soy milk into the pot and boil, stirring constantly to avoid sticking the pot, change to medium and low heat and cook for 3 minutes, turn off the heat and let it stand for 3 minutes.
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4. Mix 50ml white vinegar with 50ml water and mix well. Find a slippery net and put it in the basin, lower it so that there is a certain space for water, and then spread it with a coarse cloth. Pick up the layer of bean curd on top of the soy milk.
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5. Pour the white vinegar into the soup spoon, pour a spoon on one side, and cut it in the soy milk at the same time. Pour the even two white vinegar water into the soy milk, and the soy milk will become flocculent bean curd.
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6. Pour the bean curd into the coarse cloth, cover it with the coarse cloth, and put a pot of water pressure on it for 1 hour. Normally, the ratio of soybeans and tofu is 1:2, but I like to eat hard tofu. I pressed a chopping board to make a 1:1 finished product.
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7. It takes 1 hour to form. Take it out and cut it open to see. It is very firm, tastes strong, and has a strong bean aroma. Cut into pieces for later use.
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8. Prepare the ingredients: preheat the electric baking pan with oil, add tofu cubes, and fry until golden on both sides. Wash the greens and cut them in half from the middle. Chop 1 knuckle of green onion, and chop 2 slices of garlic.
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9. Raise the pot and heat oil, add garlic and green onion and stir fry for a fragrant flavor. Add the greens and stir-fry quickly until the greens turn color and become soft.
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10. Add the fried tofu, quickly stir and fry evenly, add 1 tablespoon of salt for seasoning, half a tablespoon of chicken powder for freshness, and quickly stir evenly to get out of the pan.
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11. Put half of the steamed rice in a lunch box, sprinkle with black sesame seeds, and put the other half in green tofu. A very refreshing vegetarian lunch.
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Tips:1. If you like to eat soft tofu, press it lightly, and press it for 40 minutes. If you like to eat old tofu, press it down for a longer time.
2. Stir-fried greens must be fired so that the greens will remain green.
3. This dish is light and refreshing, without too much condiments.