Name: Leshan Soft Bean Curd
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g soy; 800g water; 50g Peanut kernels (raw); 2g Bittern; 1 tablespoon Homemade spicy red oil; 1 parsley; 1 tablespoon Mustard; 2g shallot; 1g ginger; 2g garlic; 15ml Vegetable oil; Some chicken soup

Leshan Soft Bean Curd

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Ever since I watched "China on the Bite of the Tongue 2", that Leshan soft bean curd has made me drool, and those who love food are too poisoned, haha. Another reason is that this delicacy that belongs to my hometown makes me miss my hometown even more, and miss the pot of bean curd that my mother made for us when I was young. At that time, the whole family surrounded the pot and enjoyed the bean curd beautifully.
I have used white vinegar and lactones to make tofu, and I have not made tofu with brine. But this Leshan soft bean curd is said to be made with brine. Therefore, I searched everywhere for brine. The effort paid off, and finally I bought the brine. When I got it, I started making bean curd immediately. When I was enjoying the delicious deliciously, the phone rang and the child's dance teacher called and asked why I didn't dance. I dropped the sky. The charm of this bean curd made me forget about dancing. Two nets.
Turning to the topic, let's talk about this Leshan soft bean curd in detail below. It is a little cumbersome to make, but people who love food are not afraid of trouble, let's get started.

Leshan Soft Bean Curd

1. Soak 120 grams of soybeans for about 10 hours

2. Wash the soaked soybeans, add water, pour into the soymilk barrel and connect to the power source to make good soymilk

3. Filter out the bean dregs to get 800 grams of soy milk

4. Adjust the bittern and cold water according to the ratio of 1:4

5. When the temperature of the soy milk drops to a few 80 degrees, pour the brine while stirring, and then let it stand for ten minutes

6. Let’s make the bean curd seasoning and deep-fry the peanuts.

7. Stir-fry 30 grams of soybeans

8. Mince coriander, green onion, ginger, garlic, and mustard separately

9. After the peanuts are cool, peel them, put the peanuts and soybeans in a ziplock bag, and slightly crush them with a rolling pin

10. Cover the surface of the bean curd with a layer of gauze and press it with a heavy object for a few minutes

11. Bring the chicken broth to a boil, add the bean curd to a boil again

12. Put into a bowl, add chopped green onion, ginger, garlic, coriander, soybeans, peanuts, homemade spicy red oil, and mustard

13. The delicious Leshan soft bean curd is ready

Tips:
1. The ratio of bittern must be mastered, not too much. The ratio I made is: the ratio of bittern to soy milk is 1:400;
2. The bean curd should be tender, don't press it for a long time, it will become tofu after a long time;
3. It is best to use soy milk to cook bean curd. I don’t have soy milk anymore. I just use it when I have chicken soup at home. You can also use other soups;
4. Just boil it while cooking, it won’t be long, it will get old after a long time.