What is the specific practice of bean curd, and the practice of bean curd is very common?

Let me explain to you the method of bean curd rice: First of all, since it is called bean curd rice, it means that there must be both bean curd and rice. It is better to be more tender, but it should not be too tender, otherwise it will not be clamped.

Rice, must be made with a retort, with a pressure cooker, rice powder can't be made, because to eat this to eat the kind of soft but clear pieces of good, and rice can not be used too well, because if used too well, you can't feel that taste, oops, I don't know how to say, anyway, it's the kind of will. In addition, I don't know if it's a wooden barrel with no cover, and there is a white cotton cloth on top of it, and then put rice on top, and then cover it with something like a hat and put it in an iron pot with water, and then boil water and steam rice. The steamed rice is the most suitable for eating bean curd.

Of course, if you really can't find something like this, you'll have to use rice to ......It's the same with less water when cooking) It's not enough to have two things! Because there is no taste at all, there must be a good flavor plate!! The main thing to put in it is to use the chili noodles fried in vegetable oil (don't use salad oil!).

And then, of course, MSG salt is essential, and garlic water (garlic water is to chop garlic and ginger, or break them, put them in a bowl, and then pour them in with freshly boiled water, don't pour too much, otherwise it will be tasteless), green onion (cut the green onion into very small pieces), mustard (it is best to buy the kind you make yourself at the farmer's market, but if not, you can also use packaged mustard, also cut into small pieces), cooked oil (burn the vegetable oil until it is too ripe to be cooked). The above ingredients are all basic materials, and if you want to eat a more delicious bean curd rice, the above ingredients are indispensable. After the above materials are done, you can also add some other things according to your personal preferences, such as I like to add some sesame seeds and peanut flour.

If you like to eat sesame oil, you can put sesame oil, and if you like spicy food, you can put some pickled pepper noodles. In addition, some people like to eat something with a larger flavor, so don't put too much cooked oil, or don't put oil at all. When you have the above ingredients, you will already be able to taste a delicious bean curd rice In addition, maybe some local comrades may not know how to eat this.

It's not all out of harmony to eat, the basic way to eat is to sandwich a small piece of bean curd, dip it in some seasoning, and then pick it up with the rice. (Don't import it directly after dipping it in the seasoning, and then grill the rice, in this way, the taste is completely different, I also thought it was amazing when I first found it, interested friends can try it) If you try it, if it's really delicious, you must come to top me!! By the way, the premise of what I introduced here is to have chili peppers, in fact, if you really don't eat chili peppers, it is ...... to not use chili peppers

A quick way to make tofu brain.

Tofu brain this flavor snack, with its affordable, convenient and palatable characteristics, is deeply loved by the masses, hundreds of years without decay, but tofu brain production is a very painstaking and time-consuming technical work, how to make delicious breakfast tofu brain can easily and quickly without leaving home, enthusiastic audience Ms. Bai is willing to show a hand for everyone.

The ingredients needed for tofu brain are box tofu, shredded lean pork, yellow flower, fungus, egg, green onion, ginger, and water starch.

First of all, the yellow flowers and fungus are watered, and some shredded green onions and minced ginger are chopped.

Then the marinade is made, and this marinade is as simple as making the marinade for making the marinade. Pour the base oil into the pan, and when the oil is hot, add the shredded lean pork, shredded green onions, and minced ginger. Put in an appropriate amount of water, put in the yellow flowers and fungus that have been born, thicken with water starch, and beat in the eggs.

Heat the tofu in water and put it with marinade.

Top with leek flowers and chili oil to taste.

Tofu brain and tofu are of the same family, but there is a certain difference, that is, tofu is a coagulated solid, and tofu brain is a semi-coagulated flowing juice. The production process of tofu brain is to first grind the net soybean into watercres, peel it and soak it in water for about 4 hours, take it out when the watercress swells and turns white, pour it into a grinder or stone mill to grind into fine soybean milk, filter the fine soybean milk with a cloth, pour the slurry juice that has taken the bean dregs into the iron pot, boil it with a strong fire, pour it into a special bucket, and then melt the cooked gypsum with clean water, put it in the clay jar, pour the soybean milk in the bucket while it is hot, about 5 minutes, and become a tofu brain.

Ingredients: soybean water.

Gluconolactone, which is sold in domestic chemical raw material stores or flavor and fragrance stores, is white crystalline, similar to coarse salt. Molecular formula: C6H10O6

1. The practice of tofu brain.

The concentration of soy milk is: soybean:water = 1:15 (cannot be thinner than this).

After the soy milk is boiled, let it cool.

After dissolving the lactone with a little water, pour in the soy milk and stir well. My ratio is 700ml of soy milk with 1 teaspoon of lactone.

The soymilk is heated in water, or steamed, and the temperature of the soymilk reaches about 80 and is kept for 15 minutes before solidifying.

2. The remaining procedure is to make the brine.

Ingredients: watery daylily, fungus, chicken essence, egg (one).

Method: Choke a pot with star anise, add cauliflower fungus and stir-fry slightly, put an appropriate amount of water, salt, and a piece of chicken essence. After boiling, yawn, sprinkle egg flowers, and turn off the heat.

Put the bean curd in a large bowl, pour the marinade, and season it with bean curd juice and sesame sauce (peanut butter) juice.

Hot and sour bean curd is a famous local snack in Chengdu, Leshan and other places in Sichuan. In the past, bean curd was mostly operated in the form of stalls, and it was generally popular in both urban and rural areas, and was a folk snack with a long history.

To make bean curd, you need to choose high-quality soybeans, soak them in well water or river water, grind them into a pulp, filter the bean dregs, boil them and pour them into wooden barrels for later use; Take the glazed green sand jar and put the red starch and gypsum water mixed with water, pour in the boiling soybean milk, and let it stand to condense into bean curd.

Hot and sour bean curd is a variety of bean curd, with soy sauce, vinegar, chili noodles, monosodium glutamate into a sauce, put in the pre-boiled bean curd, sprinkled with minced sprouts, crispy soybeans, kohlrabi minced and chopped green onions. The taste of hot and sour bean curd is sour, spicy, salty and fresh, the bean curd is delicate, the ingredients are crispy and fragrant, the flavor is thick and hot, and it has a unique flavor.

Hot and sour bean curd is a famous snack at Chengdu Tan Douhua Noodle Shop.

There is also bean pollen in the supermarket, which can be prepared.

The practice of home-cooked bean curd:

Red bean curd: After soaking the red beans, add water to cook, add an appropriate amount of rock sugar and stir well, then pour into the bean curd pollen and stir well, and then put it in a pot to heat.

Mung bean curd: Add water to cook the mung beans after soaking, add an appropriate amount of rock sugar and stir evenly, then pour into the bean curd pollen and stir evenly after the old and filial piety, and then put it in the pot to heat.

Taro bean curd: Cut the taro into small pieces, pound it into a puree after steaming, add an appropriate amount of rock sugar and bean curd pollen and stir well, and then put it in a pot to heat.

Mango bean curd: Peel and core the mango and cut it into small pieces, add an appropriate amount of rock sugar and bean curd pollen and stir well, then put it in a pot and heat it.

Pearl bean curd: Add the bean curd pollen to the water and stir well, then bring the water to a boil and slowly pour it into a bowl, and cut it into small pieces after it has solidified.

Black sesame bean curd: Grind the black sesame seeds into a fine powder, add an appropriate amount of rock sugar and bean curd and stir well, then put it in a pot and heat it.

Honey bean curd: Add the bean curd pollen to the water and stir well, then wait to boil the water and slowly pour it into a bowl, and pour the honey juice on it after it solidifies.

Coconut milk bean curd: Mix coconut milk, sugar and bean pollen, heat until the sugar is completely dissolved, then pour it into a bowl.

Heat the oil, add the bean paste, and stir-fry the red oil over low heat, then add the bean curd and shake the pot constantly, so that the sauce hall ruler juice can soak into the bean curd and cook for 1 2 minutes. Finally, add cooked peanuts, chopped green onions, pepper powder, sugar, and chicken essence and stir well, and the delicious spicy bean curd will complete the hall.

Prepare the ingredients: bean curd, peanuts, bean paste, green onion, peppercorn powder, sugar, pure chicken essence, vegetable oil.

1. Cut the green onion into chopped green onions, fry the peanuts in the oil pan until fragrant, and then drain the oil for later use.

2. Heat the oil in another pot, and at the same time add the bean paste and stir-fry the red oil over low heat.

3. Put in the bean curd and shake the pot constantly, let the sauce soak into the bean curd and cook for 1-2 minutes.

4. Finally, add cooked peanuts, chopped green onions, pepper powder, sugar, and chicken essence and stir well, and the delicious spicy bean curd is ready.