Sour-cracker
By VicentaLakin
The first time I ate the soybeans and the first time I went to school, my classmates took it with them, and they ate it so much, the soup tasted so good that they ate the soybeans and then used the other dishes to cook. There's a meal in the soybean shop, of course it's all made of soybean flowers. The soybean mix, plus some other vegetables, is priced at different prices, and I can't remember how much, but it's very cheap. There are still sour-cracker shops in Chengdu, which are not very large, but are crowded and popular. Despite its small size, the soybeans are not the same as the soybeans we now eat, but they're halogenated tofu, but they're not crushed tofu, they're boiled directly, and there's a lot of beehive holes in them, so they can absorb the taste of soup, and there's a story about why the soybeans are not crushed, and look down。
Recipe Recommendations
- Soak green vegetables appropriate amount
- mustard appropriate amount
- pickled ginger appropriate amount
- pickled chili appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- Fresh chicken soup appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sour and salty
- skills
- an hour
- ordinary
Steps for Sour-cracker
1
First, the soybean is turned into soybean。
2
A small bag of condensant used for halogenated tofu (in a quantity of about 5 grams) was poured into the box。
3
IT IS COMPLETELY DISSOLVED WITH 200 ML COOL WATER。
4
Squeeze the soy milk from about a foot high。
5
Keep it quiet for 25 minutes。
6
Put the tofu box in place
7
Put on the tofu cloth。
8
Put the tofu down。
9
It's still bean flower at this time。
10
Wrap them up in tofu。
11
Put another tofu box on it。
12
In 20 minutes, tofu is ready。
13
Cut a piece。
14
Now let's make a pot of soup, and get pickles, pickles, ginger and pepper。
15
Prepare peppers, garlic, ginger and onions。
16
Get a chicken soup or a bone soup and replace it with a big spoon。
17
In the pot, there is a proper amount of oil, because it's a pot of fire, so that it can be more, put in peppers, garlic, ginger and onions, and the little fire blows slowly, so that its scent can come out completely。
18
Join the ready pickles, the fire goes up。
19
Join the chicken soup。
20
After the soup is opened, the fire boils for about 10 minutes, adding salt, pepper, etc。21
Finally, you can eat the beans, and then cook the other food you like, and the whole family will be warmed up in the cold winter. The real pot of beans is going to end up with a sauce, but I haven't done it today, mainly because I think the soup tastes enough。
22
Finally, you can eat the beans, and then cook the other food you like, and the whole family will be warmed up in the cold winter. The real pot of beans is going to end up with a sauce, but I haven't done it today, mainly because I think the soup tastes enough。Sour-cracker Make Tips
Hot Pot Soup Base Ingredients: Pickled greens, pickled mustard tuber, pickled ginger, pickled chili peppers, Sichuan peppercorns, garlic, ginger, green onions, fresh chicken broth (or stock cubes)
Seasonings: Salt, pepper powder
Tofu Pudding Ingredients: Soybeans 200g, Water 1800g
Dipping Ingredients: Homemade tofu pudding, broccoli, shiitake mushrooms, luncheon meat, lotus root, meatballs, shrimp, enoki mushrooms, fish cake, crab sticks, leafy greens, etc.
1. The tofu made with this coagulant is relatively crumbly compared to what is sold outside. I don't know if the method needs improvement or if it is supposed to be like this, but it is quite good for making tofu pudding hot pot.
2. If you feel the tofu pudding is too loose and affects cooking the subsequent ingredients, you can scoop it up and eat it after it is cooked, then use the remaining soup to cook the other ingredients. Of course, if you bought tofu from a store, you probably won't have this worry.
3. All ingredients and materials for making tofu can be purchased online.
There is a story as to why the tofu pudding in tofu pudding hot pot is not pressed into shape:
During the reign of Emperor Wu of Han, Liu An, the grandson of Liu Bang (Emperor Gaozu of Han), inherited his father's title as the King of Huainan. He loved to recruit wise and talented people, and there were often thousands of retainers under his roof. To solve the problem of feeding so many people, they used the brine produced in the Huai River basin as a coagulant to invent tofu.
During the Three Kingdoms period, tofu-making technology spread to Yizhou (covering present-day Sichuan and Chongqing). It became very popular in the Jinchuanyi area of Jiangyang County (present-day Luzhou City), which is now Fushun County. This was because the area was also an important salt production region, possessing the "Fushi Salt Well" which produced the most salt. Additionally, located in the subtropics with fertile soil, good rainfall, and ample sunlight, it was suitable for soybean growth.
Because Fushun produced salt, trade with neighboring regions was frequent. The area was bustling with people, the catering industry was extremely developed, and tofu, as a fresh food, naturally made its way onto people's tables.
By the second year of the Tianhe era of Emperor Wu of the Northern Zhou Dynasty, when Fushun was established as a county due to its salt production, its salt output ranked first in the Jiannan Circuit (equivalent to parts of present-day Eastern Sichuan and Chongqing). With an increase in salt industry artisans, residents, and merchants, as well as convenient water and land transportation, the demand for tofu food products surged.
In a chance occurrence, some guests waiting for their meal lost the patience to wait for the tofu to set and be processed into a dish before being served. They ran into the kitchen and saw the tender tofu still simmering slowly in the pot, so they asked the shopkeeper to sell it to them. Since it had not fully solidified and could not be fried or stir-fried, they could only dip it in salt water as a "side dish."
People were pleasantly surprised to find that this way of eating was much more delicious than the fried or stir-fried firm tofu. Thus, "tender tofu pudding" spread through word of mouth among the people.
Now that the story is over, I also want to try making Pickled Vegetable and Tofu Pudding Hot Pot. Let's take a look at how today's hot pot is made.