Hometown Traditional Old Tofu

Name: Hometown Traditional Old Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g soy; 1.5g Lactone; 2s parsley; A tablespoon Sesame sauce; 1 tbsp Soy sauce; 3 tablespoons Sorghum Vinegar; Some water; a little sesame oil; 1 tablespoon Spicy Shiitake Mushroom Sauce; Some salt

by Kitchen Love Private Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

"Old tofu", this is just a different name between regions. It’s just that the one in our house is made with marinade in plaster, and the taste is almost similar. The key is the sauce. The tofu noodles eaten in Beijing are all The sauce is usually black fungus, day lily, minced meat and eggs. Later, I heard from friends that they also put soy sauce and vinegar pickles.

The main flavor of our hometown comes from sesame sauce. The fragrant sesame sauce is mixed with the sour taste of vinegar and the spicy taste of chili oil, and it is poured on the smooth white tofu. I am not enough for a bowl, haha.

When they first recommended it to friends, they were still full of suspicion, saying that it was hard to imagine what the flavor was. After tasting it, they agreed with it, so we shared it and tasted different flavors everywhere. "

Hometown Traditional Old Tofu

1. Dried beans are picked to remove impurities and not full beans, soak them in clean water overnight to swell them until they are fully foamed. (It needs to be placed in the refrigerator in the summer) Prepare an appropriate amount of water (the filter tank of the soymilk machine is sufficient); take half a bowl of soaked soybeans into the cooking machine, and then put two-thirds of the water in the cooking machine bucket. Beaten into soy milk

2. The beaten soy milk is filtered with cotton cloth; (the filtered bean dregs are stored in the refrigerator and can be used for steaming steamed buns, pancakes, etc.)

3. Bring to a boil in a thicker pot; after boiling, skim off the foam, then cook for about 2 minutes, turn off the heat, and cool the soy milk to about 80-90 degrees

4. Weigh 1.5 g of lactone into the container, use 1 tablespoon of boiled water to dissolve it for use

5. Rinse the dried soy milk into the container containing the lactone, then stir to mix the lactone and soy milk evenly, and put it in a warm pot for 15 minutes

6. Put the sesame sauce in a bowl with some boiled water (just like pumpkin porridge), then add salt, 1 tablespoon of light soy sauce, 3 tablespoons of sorghum vinegar, and make a sesame sauce for later use

7. Wash the coriander, chopped and set aside

8. After 15 minutes, the soy milk will solidify and serve as tofu brains. Use a spoon to put it in a bowl.

9. Pour in the blended sesame sauce, drizzle a little sesame oil, then sprinkle with coriander and shiitake mushroom sauce (you can also put chili oil, the same delicious) and serve

10. carry out!

Tips:
Love nagging:

1. The beans should be fully soaked, which is more conducive to the production of pulp;

2. When filtering soymilk, it is best to use a denser cotton cloth, the more delicate the tofu will be;

3. The soy milk mixed with lactones must be kept in a heat-preserving container, so that the tofu brain will not cool down after it has solidified;

4. When the soybean milk is cold, a film will be formed on the surface, gently pick it up with chopsticks, and dry it is the yuba; if you want the lactone tofu in the supermarket box, put more lactone, and keep it warm for a little longer. Just a little bit, and it’s not bad to eat it cold.