Beef tofu brain
By VicentaLakin
I love Sichuan. I love Sichuan. The tofu brain of Sichuan was once eaten in Sichuan and tasted a lot, especially of beef tofu. Slippery bean bean sprouts with fragrance of beef halogens, and some vanilla soybeans and peanut rice, full of mouths, fragrance of lips, not to forget. If you want Sichuan food, you have to do it yourself。
Recipe Recommendations
- dried soybeans 150g
- lactone 1.5G
- water 1100g
- beef appropriate amount
- Pi County Douban appropriate amount
- braised soy sauce appropriate amount
- cooked soybeans appropriate amount
- cooked peanuts appropriate amount
- diced pickled mustard appropriate amount
- slightly spicy
- cook
- an hour
- ordinary
Steps for Beef tofu brain
1
The soybeans go up a day early
2
As much water as you need, the water machine will turn into soy milk
3
Filter the slag out of the closet
4
The soy sauce is cooked out of the filter
5
It's only possible to boil the foam up there until it disappears. Don't turn off the fire
6
Take the required amount of lactone, while preparing the water to melt it with warm water. The ratio of water to meth is 10:1
7
When soybean temperatures are up to 80 degrees, if there's no thermometer, it's almost like seeing a bean skin on the surface
8
Falling into melted lactone, mixing on the side, full and balanced
9
Put the lid on for about 20 minutes and the tofu brain will be ready
10
Tofu brain condensation process, roast beef halo. Put a little oil in the pot. Oil
11
Down onions and beef. I prefer beef to onions, not onions
12
Just a little bit of water when it's turned。
13
A solid tofu brain in a bowl
14
Let's get some beef halogen and some cuisine, fragrance beans and peanut rice