Oily Tofu
1.
main ingreadient.
2.
Mix the soaked soybeans with 700ml of water and pour it into the food processor.
3.
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4.
Beat at high speed for two minutes to make it thick.
5.
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6.
Put the strainer on the small pot.
7.
Pour the whipped thick pulp into it and sieve to filter out the soybean meal.
8.
Bring the soy milk to a boil.
9.
Pour the lactone powder in a clean glass basin.
10.
Melt the lactone powder with cold boiled water and set aside.
11.
Skim the foam after the soy milk is boiled.
12.
Turn off the heat after boiling the soy milk for two minutes.
13.
First boil a piece of gauze with boiling water.
14.
Spread the boiled gauze in a fresh-keeping box of appropriate size for later use.
15.
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16.
Air the soy milk to about 80 degrees and pour it into the glass bowl.
17.
Stir evenly and close the lid.
18.
The soy milk will set a little after standing for 10 minutes, and then it can be poured into the fresh-keeping box covered with gauze.
19.
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20.
Fold the gauze back and forth, and wrap the soy milk that has begun to solidify.
21.
Then put the gauze bag on the cutting board on the sink.
22.
Press a heavy object with a flat bottom on the gauze bag. The heavy object can be replaced by a fresh-keeping box. Fill the box with water and press it on the cloth bag.
23.
After half an hour, remove the heavy object and open the cloth bag, put the shaped tofu on the plate, sprinkle a little salt and chicken powder on the tofu, and garnish with lettuce leaves.
24.
Sprinkle shredded green onion and red pepper on the tofu, and drip a little black bean sauce.
25.
Fry the Sichuan pepper oil with a frying spoon.
26.
After the pepper is fried, pour it on the tofu while it is hot, blanch the green onion, and sprinkle a little coriander before serving.
Tips:
The characteristics of oily tofu; the color is white, the original flavor, salty and delicious, smooth and delicious, eaten and made, and rich in nutrition.
Tips;
1. The quantity of beans can be controlled according to your own needs, and the water and lactone powder can be charged according to the increase or decrease calculation.
2. When pressing tofu, it is best to have a mold with holes, if not, just make it according to the above method.
3. For heavy objects, you can use a fresh-keeping box or a clean wooden board to put vegetable piers on it. Generally, to make about 1 jin of tofu, press it with a weight of more than 5 jin, and the weight is not easy to be too light.
4. Pouring tofu with oil. The finished product is similar to the method of making fish with scallion oil. Use hot pepper oil to pour shredded scallions. The taste can also be blended as you like.
