Bashu tofu pudding

1

Soybeans, clear water l, glucolactone, dry-fried winter vegetables, shredded mustard, shredded garlic, mixed oil of pepper and pepper, homemade Yongchuan fermented soy sauce, spicy spicy dried beans, fried chopped peanuts, chopped chives, chopped coriander, etc.

2

Put the brewed soybeans into the cooking machine, add water and stir until a slurry is made.

3

Sift the beaten soy milk.

4

Filter off the residue and pour into a pan.

5

Bring soy milk to a boil over heat, boil over low heat for 3-5 minutes.

6

At this time, pour the lactone powder into a container and dilute with a little cold boiled water and stir well.

7

After the soy milk is cooked, turn off the heat and let it sit for 20 seconds, then pour the hot soy milk at 80-90 degrees into the container.

8

Cover a plate and let stand for 20-30 minutes, never moving or shaking the container.

9

Allow to stand for 20 minutes and solidify the bean curd, then use a small spatula or steel spoon to scoop it up in a sheet shape and place it into a bowl.

10

Add in the prepared bean curd in turn: Yongchuan fermented bean oil, spicy dried bean curd diced, shredded pickled mustard, fried winter vegetables, chopped peanuts, minced garlic, pepper and pepper oil, chopped chives and shredded coriander to serve.

11

Stir well slightly while serving.

12

Note: The method of making Yongchuan fermented bean oil: chop an appropriate amount of dried fermented bean with oil and stir-fry until fragrant, then add dry peppers and stir-fry for a while. After stir-frying, add appropriate amount of water, add salt, sugar, chicken essence and a few drops of balsamic vinegar into it, boil, cook for a while, and finally use a fine sieve to remove the residue. The soy sauce fried and boiled by yourself is very fragrant. It can be used as a secret seasoning for bean curd. It can also be eaten with noodles, jelly, etc. It tastes so beautiful!

Characteristics of Bashu bean curd: beautiful color, diverse condiments, fresh, slightly spicy, smooth, tender and delicious. Warm tips: 1. Soymilk should not be too thin. Add three times the weight of water to the actual amount of brewed soybeans. Generally, after soaking 100 grams of dried soybeans for 8-12 hours, the actual amount of water drained is about 250 grams, with a difference of about 10 grams from top to bottom. It is most suitable to add 750 ml of water when whipping soy milk. 2."Gluconolactone powder" is based on the above amount of brewed soybeans and clear water, and only about 3 grams of lactone can be added to the soy milk produced. If you add too much, the bean curd will become sour, and if you don't, it will not solidify well. "Lactone powder" is available in stores that sell food additives, as well as in some large supermarkets. When purchasing, you should be careful whether it has expired. Generally, the shelf life is two years, and the solidification power will be very poor after it expires. 3. The seasonings with tofu pudding are basically the above. You can also add some fried minced pork, or you can leave it alone. Many shops don't put it in. Of course, it will taste better if you add some. This homemade "Bashu Bean Pudding" is ready. The soft and soft taste of the tofu pudding and the delicacy of the seasonings all taste good! For friends 'reference!