Name: Tip of The Tongue 2 Gourmet-leshan Tender Bean Curd
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g soy; Some Shallots; Some Chili powder; Some sesame; Some parsley; Some Peanuts; Some Corn oil; Some Soy sauce; Some Vinegar; Some salt; Some sesame oil; Some Bittern; Some Plain Water

Tip of The Tongue 2 Gourmet-leshan Tender Bean Curd

by Love braised pork

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

After watching the footsteps of the first episode of Tip of the Tongue 2, the pair of beekeepers running around in the film left a deep impression on me. They work very hard in the field, and they can also create conditions to make tender bean curd. A couple who loves life! I admire them, and I am very touched to see their affection. When I look back, I have been married for 16 years. I thank you for your company and meticulous care all the way. Thank you for making me meet you.
In fact, when I saw Lao Tan's lover making tofu, I was very excited, and sighed that this is my strong point. Since I learned how to make tofu, my family never buys tofu for food, so it shouldn't be a problem. I have only eaten tofu nao and tofu. I have never eaten tofu and I have never been to Sichuan, so I never know what tofu is. This time I watched the video and felt that the tofu should be somewhere between tofu and tofu. , It’s older than tofu and tenderer than tofu. I don’t know if my understanding is correct. Because he doesn’t eat spicy food, I seldom make spicy food, but this time I didn’t hold back learning how to make this Leshan soft bean curd which appeared on the tip of my tongue. Early TV shows would be fine haha. "

Tip of The Tongue 2 Gourmet-leshan Tender Bean Curd

1. First, clean the soybeans, pick out the impurities, and soak overnight

2. Then use a pulp and residue separator to beat soy milk (if there is no such machine, use a cooking machine to beat soy milk, and then filter out the soy milk with a cotton cloth to get the soy milk for use.)

3. Put the soy milk on the gas stove and boil for 10 minutes, turn off the heat

4. Now prepare the seasoning, now pick the shallots and coriander and wash them

5. Mince coriander and shallots, put sesame seeds and chili powder in a bowl.

6. Use a frying spoon to burn some hot oil on the gas stove

7. Pour the hot oil on the sesame and chili powder and stir well

8. Add corn oil to the wok, add the peeled peanuts under cool oil and stir-fry until the peanuts turn slightly yellow and crisp.

9. Place the fried peanuts in a fresh-keeping bag and use a rolling pin to crush them.

10. Just air the soy milk to 80 degrees (if you are in a hurry, just add cold water to cool it down.)

11. Then slowly add the salt brine with the blended salt brine bottle in one hand, and flip the soy milk with a spoon in the other.

12. When you see flocculent bean curd in the soy milk, stop adding salt and brine and let it stand for 20 minutes.

13. At this time, the tofu mold is ready, and the mold is covered with damp cotton cloth.

14. After standing for 20 minutes, scoop the bean curd one by one into the tofu mold. Without pressing the lid, open the cotton cloth and let it stand for 15 minutes to make the bean curd.

15. Put the chopped green onion and coriander and peanuts in a bowl, add some light soy sauce, vinegar, sesame oil and salt, and finally scoop a few tablespoons of the red oil that has just been poured and mix well.

16. Spoon the bean curd into a bowl with a rice cooker shovel one by one, pour the blended sauce on it and start eating.

Tips:
The size of the crushed peanuts depends on your taste.

The purpose of putting in the tofu mold is to filter out the excess water without pressing the lid.

Stir-fried peanuts with cold oil do not like paste.