【luzhou Bean Curd Rice】
1.
Soybeans and rice soak up 4 hours in advance [Put the rice a little, mainly to increase the whiteness]
2.
Put the soybeans in the food processor, and add the right amount of water. [I will call the cooking machine 4 times. Don't add too much water each time, it's best to mix it just now. 】
3.
Every time I play for 20 seconds, I stop for one minute
4.
I played 3 times in a row, and I played very thinly.
5.
After making the pulp, add water to it, I added 3 kg of water almost at a time
6.
Pour it into a cloth bag and filter it [the pot is pure soy milk]
7.
Put the bean dregs in the basin and wash. The bean dregs inside are white and clean. Put them together in the soy milk pot
8.
Start to burn soy milk. At this time, you have to stir the bottom of the pot without interruption [so as not to make the pot]
9.
I used 2 spoons of magnesium sulfate, add boiling water to it, and mix well
10.
While it’s hot, use a spatula to scoop magnesium sulfate on the surface of the soy milk; click on one side and see the bean curd come out a little bit; it took me about 20 minutes to order to separate the bean curd from the water [some stupid way, magnesium sulfate Pour the liquid at once, but the bean curd will come out a lot less, and the taste will be almost]
11.
Use a sieve to get rid of the excess water
12.
Press tightly and let the bean curd solidify
13.
Cut into pieces with a knife
14.
Bring to a boil with a small fire, it’s ok
15.
Seasonings dipped in water [scallion, wood ginger oil, soy sauce, vegetable oil, chili oil, lard, salt, monosodium glutamate]
16.
When eating, just dip the bean curd in water
