How do you make tofu from sour soup?

Sichuan hot and sour soup is characterized by sourness, spicy, salty, fresh and fragrant. It is made by boiling shredded pork, tofu, winter bamboo shoots and other ingredients in clear soup. Drinking after meals has the effect of sobering up and helping digestion.

So many people miss the deliciousness of hot and sour soup when they don't have much appetite. The raw materials for making hot and sour soup are: 30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean shredded pork, 15 grams of Shuifa sea cucumber, 15 grams of Shuifa squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.

Hot and sour soup cooking method: 1Cut the tofu, mushrooms, sea cucumbers, and squid into thin strips, put the shredded meat and shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, and soy sauce, and burn them over a strong fire until they boil, then put the wet starch to thicken, change to low heat and add the beaten eggs; 2.

Add the pepper, vinegar, chopped green onion and a little lard to the soup bowl. When the egg flowers float in the pot, change the heat until the shredded meat rolls up and flushes into the soup bowl.

Hot and sour soup tastes good or bad, and the most important thing in comparison is the ratio of salt, pepper and vinegar.

The ratio of salt to a serving of hot and sour soup can adjust the degree of sour and spicy taste.

Pepper is the most important ingredient, remember not to let pepper"Evaporation"If it drops, it will become a sour soup. The correct time to put in is when the main ingredient is ripe, and turn on the high heat for 10 seconds when it is fully cooked. In this way, the pepper retains its spiciness without leaving it behind"Fishy"Gas.

The ratio of vinegar to salt is about 6:5, which is acceptable to the public. If you want to be spicy, you can use a ratio of 6:4.

Keep the slurry that pressed the beans with.

Flour + bean water and together, put some brine, the ratio of flour water to brine is 10 1

Actually, it's very simple pro.

I'll show you the steps.

Ingredients. Water 3000 grams.

300 grams of dried soybeans.

150 grams of sour water.

Preparation of sour water tofu.

1.Soak dried soybeans in advance, 6 hours in summer and 10 hours in winter. Add 3000 water to the soaked beans and grind them into soy milk.

Strain soy milk. Be sure to use a denser cloth, gauze is not good, the net is too large, resulting in too thick tofu and not fine taste. You can go to a treasure search"Tofu cloth"It is enough to buy one rice, part of which can be made into a bag to filter soy milk, and the other part can be wrapped with tofu to help shape the tofu.

The picture below shows a tofu mold with a filter cloth on it.

2.Bring the soy milk to a boil and be sure to bring it to a boil. Be careful at this step, the soy milk is easy to overflow when boiled, so you should stay by the side and change the heat in time, in addition, there will be a layer of foam on the top of the soy milk, and the foam will be skimmed out with a spoon.

3.After boiling, turn off the heat, wait for about 5 minutes, and when the temperature of the soy milk is about 80 degrees, point sour water (30 grams of white vinegar + water). Add the prepared sour water to the pot in 3-5 times, stir it slightly, and then the soybean milk will become granular or form small pieces.

After the sour water is placed, cover for about 10 minutes. Pay attention to the situation in the pot, if there is no water and white flocculent solid for 10 minutes, you can heat it again, and turn off the heat immediately when there is clear water.

4.Remove the white solids, put them in a tofu mold, wrap them in a cloth, press the lid on, and drain the water.

5.Pressing tofu: This step is related to the old and tender tofu, if you want to be tender, press lightly, and the time is shorter. This time, after pressing for 5 minutes, the tofu was more tender than the last time, and 300 grams of dried beans produced less than 600 grams of tofu.

6.Reserve sour pulp: Put out the water separated from the pot, cover the lid and ferment after cooling, and after opening it in 1-2 days, it has a sour taste, and it can be used as a sour syrup for the next tofu.

Sour pulp can be stored for 3-4 days. It is said that the tofu made from sour paste is even more delicious than the vinegar order. I haven't tried this yet, I've left it today, and I'll make another sour pulp in two days.

1. Put the yellow syrup of tofu into a container, store it in an environment of 15 degrees Celsius for 3 days, and ferment it to form a sour soup.

2. Pour the sour soup into the soy milk just out of the pot and gently stir it with a spoon.

3. After the tofu flowers condense for 15 minutes, pour the tofu flowers into a wooden tray bowl with a cloth.

4. After it is full, wrap the tofu flower with a cloth, cover it with a wooden board, and squeeze it for 10 to 20 minutes to become tofu.

1. Method 1: Chop the sauerkraut, put it in a pot, add salt, five-spice powder, chili powder, peppercorns, water, boil, put in the chopped tender tofu, boil, thicken, and serve. On the palate it is smooth and sour.

2. Method 2: Wash and drain the fish head and smear it with fine salt for later use. Slice the ginger and crush the garlic.

There is also sauerkraut cut into small pieces. Stir-fry the ginger in a hot pan with cold oil, and then fry the fish head. Fry on one side and turn over, then add the cooking wine, add the chopped sauerkraut on both sides.

Add water to burn the soup over high heat under the fish head, wait until the soup turns white, turn off the low heat, add the cut tender tofu and stew, add a little monosodium glutamate.

3. Method 3: Slice the tofu, tear the cabbage into pieces, and cut the sauerkraut into shreds for later use. First add water and peppercorns to a boil, then add sour chili, sauerkraut and tofu to boil, then add cabbage and vermicelli to boil and cook for one to two minutes.

Finally, you can add shallots or coriander to the soup as you like.

Material. 150 grams of tofu, 10 grams of lean pork, 1 egg 1 small piece of ginger, 1 coriander Appropriate amount of starch Ingredients: 30 grams of cooking oil, 1 teaspoon of sesame oil, 3 tablespoons of broth, 5 grams of refined salt, 3 grams of sugar, 5 grams of monosodium glutamate.

Egg skin tofu soup.

Method. 1. Cut the tofu into cubes, chop the lean pork into minced pieces, mince the ginger, and cut the coriander into sections;

2. Beat the eggs, heat the pan, add a little oil, pour in the eggs and spread them into egg skins, pour them out and cut them into cubes;

3. Put oil in a pot, put ginger, pour into the wax broth and boil, add diced tofu and lean minced meat, add refined salt, monosodium glutamate sugar, thicken with water starch, add a wheel to block the shirt into the egg, pour in sesame oil, and put in the coriander.

2.Add an appropriate amount of water to a pot and bring to a boil over high heat.

Tofu soup is a simple and delicious soup that is one of the home-cooked dishes that many people love. Here's an easy-to-learn tofu soup recipe that makes it easy for you to make delicious tofu soup.

4.Slowly pour the beaten eggs into the pot, stir evenly with chopsticks, and cook for about 1 minute.

5.Sprinkle with chopped green onion and turn off the heat.

3.Chopped green onion to taste;

2.When cooking Naoyuan tofu soup, the water should be fully boiled so that the tofu can better absorb the flavor.

2.Add an appropriate amount of water to a pot and bring to a boil over high heat.

2.Add an appropriate amount of water to the pot and bring to a boil over high heat.

Tofu soup is a simple and delicious soup that is one of the home-cooked dishes that many people love. Here's an easy-to-learn tofu soup recipe that makes it easy for you to make delicious tofu soup.

4.Slowly pour the beaten eggs into the pan, stir well with chopsticks, and cook for about 1 minute.

2.one egg;

1.Tofu should be made of tender tofu Peifengji, which has a better taste.

1.Cut the tofu into small pieces and beat the eggs for rough use.

3.Put the pure pieces of tofu rock in a pot, add salt and chicken essence to taste, and cook for about 5 minutes.

1.a piece of tofu;

5.Sprinkle with chopped green onions and turn off heat.

3.Chopped green onion to taste;

3.Chopped green onion to taste;

2.When boiling tofu soup, the water should be fully boiled so that the tofu can better absorb the flavor.

5.Appropriate amount of chicken essence;

4.When adding salt and chicken essence, it is necessary to do an appropriate amount of rice to avoid the soup from being too salty.

1.Cut the tofu into small pieces and beat the eggs and set aside.

Answer: First, put the yellow syrup left over from making tofu in a container and store it in an environment of more than 15 for 3 days for fermentation. Pour the yellow syrup water into the soy milk that has just been scooped out of the pot and gently stir with a spoon. Soon after, the soy milk will curdle into tofu flowers, which are gently spooned into a clothed wooden tray or other container within about 15 minutes after the tofu flowers have set.

After it is full, wrap the tofu flowers with a wrapping cloth, cover it with a wooden board, and press it for 10 to 20 minutes to form water tofu. When ordering brine, pour the ground yellow syrup water into the soybean milk and stir. It's just that you need to master the amount - you need tofu to be older, and add more yellow syrup water.