Homemade tofu pudding
By WhitneyMorar
Ingredients: chicken essence
Recipe Recommendations
- dried soybeans 100 grams
- water 1000ml
- mustard a little
- shrimp skin a little
- laver a little
- Cooked peanuts a little
- coriander 1 tree
- soy sauce 2 spoons
- vinegar half a spoonful
- sesame oil a little
- Oil poured chili a little
- salt a little
- chicken essence a little
- slightly spicy
- steamed
- half an hour
- ordinary
Steps for Homemade tofu pudding
1
Use a measuring cup to measure out the appropriate amount of dried soybeans (ratio of dried beans to water 1:10) and soak in water overnight
2
Pour the soybeans into the soymilk maker to squeeze the soymilk
3
Filter out the bean dregs with a fine sieve
4
Use a small spoon to measure out an appropriate amount of glucose and fat (this ratio is very important, about 3 grams of fat powder for 1000ml of soy milk), and use a small spoon of warm water at about 40 degrees Celsius to melt.
5
Cool the filtered soy milk to 80 degrees C, wash it into the fat, and stir quickly well
6
Wrap it in plastic wrap and pierce a few small holes with a toothpick or fork
7
Put boiling water on the pan and steam for 8 minutes
8
Take it out and remove the plastic wrap. It solidifies very well and looks very tender and smooth
9
Finally, add mustard tuber, shrimp skin, seaweed, chopped peanuts and other ingredients, pour on the sauce mixed with soy sauce, vinegar, sesame oil, and salt, sprinkle with spicy oil, and sprinkle with shredded coriander to enjoy itHomemade tofu pudding Make Tips
1. Ratio of dried beans to water 1:10. Not enough if it is too thin. 2. About 3 grams of fat powder for 1000ml of soy milk. This ratio is very important. If the fat is too high, it will be sour, but if it is too low, it will not solidify. Be sure to use a spoon to take it. 3. Use a small spoon of warm water at about 40 degrees Celsius to melt. Don't use too much water to melt the fat first, a small spoon, and then the temperature is about 40 degrees Celsius, which is slightly higher than the body temperature. 4. Cool the filtered soy milk to 80 degrees Celsius and wash it into the fat. It will not work if it is too high or too low. 5. Put boiling water on the pan and steam for 8 minutes. Don't use it when the temperature is high in summer. Just cover it and leave it aside.