The three-day holiday came to an end quickly. These days were extremely tired. I would stroll around Yangzhou City with my daughter every day after lunch. There were so many people on the street. I didn't have time to go out, so I suddenly integrated into the crowd. I felt uncomfortable, which reminded me of people who went out to travel, tired and happy!
The tofu pudding was made yesterday. Before I could even take two bites, it was eaten by the two hungry pigs. When I took pictures, my husband urged me and said,"Just take two pictures. I don't have the patience to wait!" (I went to the supermarket, and he ate two corn cobs, and he was already hungry.) After a while, I swallowed down a casserole of tofu pudding, causing me to keep eating chocolates and sugar in Slender West Lake to replenish my strength!
tofu brain
Recipe Recommendations
- soybean 600 ml
- water 1800 ml
- spicy oil two teaspoons
- soy sauce a big spoonful
- sesame oil appropriate amount
Steps for tofu brain
1
Grind soybeans and water into soy milk in a blender at a ratio of 1:3.
2
Pour soy milk into the pan and bring it to a boil, and keep boiling for about 5 minutes and turn off the heat.
3
What it looks like after cooking.
4
Stir up glucolactone with cold boiled water and pour into an earthen casserole.
5
Let the hot soy milk dry for 2 minutes and rush into the casserole.
6
Just put the lid on without doing anything.
7
I kept the casserole warm for more than 30 minutes, wrapped it in a plastic bag, and covered it tightly with my daughter's small blanket.
8
When the time is up, the lid is lifted and the tofu pudding is ready.
9
Spoon some into a bowl.
10
Add cooked shrimp skins, dehydrated seaweed and seasoning bags in ready-to-eat seaweed, sprinkle with soy sauce, spicy oil and sesame oil, stir well and serve.tofu brain Make Tips
1. Grind soybeans and water into soy milk in a blender at a volume ratio of 1:3. It should not be too thin, otherwise the tofu jelly will be very thin. 2. Ready-to-eat seaweed is the kind that can be brewed into soup, and there is also a seasoning package inside, so that salt, chicken essence and so on can be saved. 3. It was said that I would dry the soy milk until it was about 80 degrees. I didn't have a thermometer, so I would dry it for about 2 minutes at a time. There was also soy milk that had to be washed into the casserole. 4. I chose the casserole because it has a good heat storage function. Then I wrapped it in a plastic bag and covered it tightly with my daughter's small blanket, so that it will still be warm after the time is up. 5. You can also add some minced garlic, minced coriander, shredded pickled mustard, etc., according to your taste.