Homemade Bean Curd-pickled Bean Curd Hot Pot
1.
First use a soymilk machine to beat the soybeans into soymilk and filter for later use.
2.
Pour 1 small packet of coagulant used to make brine tofu (about 5 grams after a measurement) into the box.
3.
Use 200ml of cold water to completely melt.
4.
Pour in the soy milk from about 1 foot high.
5.
Let it stand for 25 minutes.
6.
Put the tofu box
7.
Padded with tofu cloth.
8.
Pour in the tofu.
9.
At this time, it is still in bean curd state.
10.
Wrap the bean curd with tofu cloth.
11.
Press on with another tofu box.
12.
After 20 minutes, the tofu is ready.
13.
Cut a piece and have a look.
14.
Now let’s make the hot pot soup base, ready to pickle vegetables, pickled mustard, pickled ginger and pepper.
15.
Prepare the pepper, garlic, ginger and green onions.
16.
Prepare fresh chicken broth or bone broth. If you don't have it, use thick soup treasure instead.
17.
Put an appropriate amount of oil in the pot, because it is a hot pot, you can add more oil, add pepper, garlic, ginger and green onions, and fry slowly on low heat to make the aroma fully come out.
18.
Add the prepared kimchi and stir fry over high heat.
19.
Add chicken broth.
20.
After the soup is boiled, simmer for about 10 minutes on low heat, then add salt and pepper to taste.
21.
Finally, add the bean curd and you can eat it. After the bean curd is eaten, cook other dishes that you like. In the cold winter, the whole family will be warmed up. The authentic bean curd hot pot will make a dipping sauce at the end, but I did not make it today, mainly because I think the taste of the soup is enough.
22.
Finally, add the bean curd and you can eat it. After the bean curd is eaten, cook other dishes that you like. In the cold winter, the whole family will be warmed up. The authentic bean curd hot pot will make a dipping sauce at the end, but I did not make it today, mainly because I think the taste of the soup is enough.
Tips:
Hot pot soup base ingredients: pickled vegetables, pickled mustard greens, pickled ginger, pickled pepper, pepper, garlic, ginger, green onion and chicken soup (or thick soup treasure)
Seasoning: salt and pepper
Tofu raw materials: 200 grams of soybeans, 1800 grams of water
Side dishes: homemade bean curd, broccoli, mushrooms, luncheon meat, lotus root meatballs, shrimp, Jinzhenru, fish cakes, crab sticks, vegetables, etc.
1. The tofu made with this coagulant is looser than the ones sold outside. I don’t know if the method needs to be improved or it’s the way it is, but it’s good for making bean curd hot pot.
2. If you think that the bean curd is too scattered and affect the cooking later, you can cook the bean curd and scoop it up and eat it, and cook the rest of the soup before cooking other vegetables. Of course, if you buy tofu outside, There should be no such worry.
3. All the raw materials and materials used to make tofu can be bought online.
Why is the bean curd in the bean curd hot pot not pressed into shape? There is also such a story:
When Emperor Wu of the Han Dynasty, Liu An, the grandson of Liu Bang, the emperor of the Han Dynasty, inherited his father's title as King of Huainan. He likes to recruit talents, and there are often thousands of diners. In order to solve the food problem of so many people, they invented tofu using the salt produced in the Huai River Basin and brine as a coagulant.
During the Three Kingdoms period, after the tofu production technology was passed to Yizhou (including present-day Sichuan and Chongqing), it became very popular in the Jinchuanyi area (present-day Fushun County) of Jiangyang County (present-day Luzhou City). Because here is also an important salt-producing area, there is a rich salt well that "produces the most salt". At the same time, it is located in the subtropical zone, with fertile soil, good rainfall and light conditions, suitable for soybean growth. Because of its salt production, Fushun has frequent business contacts with neighboring areas, and its popularity is also very strong. The catering industry is extremely developed. Fresh food such as tofu is naturally placed on people's tables. By the time Wudi Tian and Fushun of the Northern Zhou Dynasty set up a county due to salt in the second year of the Northern Zhou Dynasty, the salt production here had been ranked first in Jiannan Road (equivalent to parts of eastern Sichuan and parts of Chongqing).
The number of manual workers, residents, and merchants in the salt industry has increased, and the water and land transportation has been convenient. The demand for tofu food has increased greatly. In an accidental situation, some customers who were waiting for a meal were really impatient and waited for the tofu to be formed and processed into dishes to be served on the table. They ran to the kitchen and saw the tender tofu that was still slowly cooking in the pot and asked the owner to sell it. Give them to them, because they are not fully solidified and cannot be fried, they can only be dipped in salt and water to make "dishes". People are pleasantly surprised to find that this way of eating is more delicious and delicious than fried old tofu.
After listening to the story, I also want to come and try to make sauerkraut and bean curd hot pot, now let’s see how the sauerkraut bean curd hot pot is made today.
