Sichuan Spicy Bean Curd
by Leaf's Little Chef
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soak soy beans in cold water for 8 hours
2. The soaked soybeans are mixed with water to make a juice, the ratio is 1 to 10
3. Filtered soy juice
4. The filtered okara is put into gauze to squeeze out soy milk
5. Soy milk is boiled in the pot, beaten to remove the foam, and boiled and boiled for 5 minutes
6. Let the boiled soy milk cool to between 80 degrees and 90 degrees
7. 20 ml of white vinegar and some cool boiled
8. Pour in Baicun slowly, use chopsticks to stir in one direction over and over again, and see that the water and the bean curd are separated.
9. Pour in the white vinegar slowly, stir in one direction with chopsticks, and see that the water and the bean curd are separated, and let it stand for half an hour.
10. The bean curd is ready
11. Spicy bean curd sauce ingredients
12. Diced meat, chopped kimchi
13. Put oil in the pan and sauté the chives, ginger, garlic
14. Add lean meat, sweet peppers, kimchi, soybean paste, homemade spicy red oil, and Chinese pepper oil in turn, stir well
15. Put the spicy ingredients into the bean curd bowl, sprinkle with coriander, it's OK
