The method steps of making Phaseolus vulgaris, how to make Phaseolus vulgaris?

Ingredients: 250 grams of soybeans, 2 liters of water.

Steps:1First of all, soak the farmer's small yellow beans in about 2 liters of water for 6 to 8 hours, and then evenly beat the soaked soybeans with water into soybean milk with a food processor; 2.

Pour the soy milk and the bean dregs into the pot, boil over medium heat, stir constantly to avoid the bottom of the pot from sticking, and pay attention to remove the surface foam to let the heat dissipate, so that it is not easy to overflow when boiling. After boiling thoroughly, turn off the heat; 3.Next, filter, take a large basin, put a basket, spread another layer of gauze in the basket, pour the boiled soybean milk into the gauze, rotate and tighten, you can use a spoon to press, let the soybean milk drain into the basin, and the bean dregs remain in the gauze; (At this time, you can take a cup of soy milk out and drink it, it is absolutely fragrant and smooth) 4

Pour the filtered soy milk into the cauldron while it is hot, and wait for the temperature to drop to about 80 to 90 degrees, and then you can start to marinate. Take a teaspoon of about 5 ml of brine and dilute it with twice the water; 5.Add the diluted brine to the soybean milk in a circle, wait for the flocculent condensation, and there will be a more obvious solid-liquid separation, reduce the dose of point brine, slow down the speed, and stop adding brine when the bean curd is condensed and formed.

Let stand for about 15 minutes to allow to fully form; 6.Finally, press and boil, turn on low heat, press lightly while cooking, so that the bean curd can be more tightly combined, use a knife to cut the bean curd into squares, easy to scoop out, and after dividing into pieces, you can turn the fire slightly higher and cook for a while; 7.Finally, use a basket to press it tightly, you can see a clearer slurry, and the bean curd is ready; 8.

Put out the roasted bean curd and serve it with a dish of home-cooked bean curd dipped in water, which is spicy and delicious to stimulate your appetite. Add some boiled sweet wine and wolfberry, put it in the refrigerator and sprinkle osmanthus, it is a cool ice drunk bean curd.

Green vegetable bean flower is my hometown farmhouse dish, the method is simple, green vegetables meet bean flower, green, fragrant and sweet, stained with seasoning, is a home-cooked food dish, Chinese New Year's Eve rice is delicious and next to rice, non-greasy vegetarian dishes are always the most popular, ingredients change ingredients.

Fresh soybeans. 250 grams.

Vegetable. 250 grams.

Water. 500 grams.

Spicy seasoning. Amount.

Method: Read step by step.

Choose such large greens, wash them, cut them into thin strips and set aside.

Soybeans are soaked a day in advance and set aside.

Put the soaked soybeans and water into the wall breaker or soymilk machine at a ratio of 1:2, and press the soymilk function button.

The prepared soy milk sauce is purple, thick and delicate.

Pour the boiled soy milk into the pot and boil, add the shredded greens, and cook over high heat to low heat.

Prepare the seasoning with paste, spicy shell powder, chopped peanuts, sesame seeds, oyster sauce, garlic paste, soy sauce, vinegar, Sichuan pepper powder, sesame oil, chopped chives, minced coriander, etc.

Cooked bean curd is eaten directly with the original flavor, fresh flavor and sweetness, and the taste is better when poured with seasoning sauce.

Main ingredients: 22 frozen chili peppers, 2 spoons of light soy sauce, 2 spoons of salt, 1 garlic, 2 pieces of tender tofu (lactone tofu), 1 small piece of Shouqing ginger, 2 taels of coriander.

1. Chop the coriander first.

2. Cut the tender tofu into pieces, pay attention to the shape, don't chop it all, and don't hold it with too much force, it's fragile. Chainholder.

3. The amount of soft tofu used is based on personal preference.

4. Clean 22 frozen chili peppers.

5. Finely chop the ginger, garlic and chili peppers.

6. Boil water, boil the water and put the tender tofu into the dry pot, and when the tofu is successful, the water can boil.

7. Pour rapeseed oil into the wok.

8. Pour the green onion, ginger, minced garlic and crushed chili pepper into the oil pan to cook.

9. Add an appropriate amount of dark soy sauce, salt and monosodium glutamate.

10. Pay attention to the stir-fry speed and cook to taste.

11. Garnish with chopped coriander.

12. Stir-fry evenly and mix the tofu with coriander.

13. Remove from the pot and put it on the plate.

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.

1. Soybean milk Material: Fresh soybeans (smooth skin, bright, no wrinkle) one catty, about can be made into soybean milk large bottles (family number fresh milk bottles). Method:

Soaking: Wash the beans, put them in a clean oil-free container, and soak them in water until soft (peel and peel off the cotyledons, if you see that the periphery is all white, only a little center or a line is still yellow; It is about an hour in summer, 6 to 7 hours in autumn, and 10 to 12 hours in winter. You can also use warm water to shorten the soaking time), pour the infusion solution, and wash the beans.

Grinding: One pound of beans with 23 cups of water (measuring rice cup), beaten into a pulp with a juicer in four times (each time the beans are placed in the container to 1 3 places, and the water is 7 minutes, beating for minutes, it will swell to the point that it will be full). Cook:

Put the bean juice in an oil-free clean pot, cook over low heat, do not cover the pot when boiling, so as to stir constantly, prepare a bowl of cold boiled water next to the stove, wait for the bean juice to boil (rapidly expand), immediately turn off the fire, if the bean juice is about to overflow, immediately pour in cold boiled water. Strainer: Put a strainer on the net pot, spread gauze on the net, slowly inject the boiled bean juice into the gauze for filtration, and finally twist the gauze tightly, twist and squeeze out the remaining juice to form soybean milk.

2. Douhua Materials: hot soybean milk, salt brine * (commonly known as salt brine, actually food-grade gypsum, a by-product after making salt from seawater, here as a coagulant for bean curd, tofu, etc.) Method: Use a porcelain spoon to measure a spoonful of salt brine, put it in a rice bowl and press the silk, add a little cold boiled water to completely dissolve (no precipitation), pour it into a clean pot, and put the pot on the ground.

Raise the hot soybean milk pot to knee height, pour soybean milk into the salt brine **, and raise the soybean milk pot up while flushing, to no more than the height of the chest, and pour the soybean milk (the action is fast, it should be done in one go), the pot on the ground stands still, and after a few minutes, the soybean milk in the pot will condense into bean curd. 3. Tofu Materials: Extend the bean curd and tofu racks made of the above.

Method: Use more than 1 kg of soybeans to make bean curd. Wash the tofu rack and cover it with a damp cotton cloth.

Put the bean curd on the gauze and break it up slightly. The cotton cloth is neat, add a flat lid (the heavier the better), and then put a weight on the flat lid (you can use a large pot of water) and press it for 5 minutes. Remove the flat cover, then level the flat cloth, then put on the flat cover, and then put a heavy object for 10 minutes.

4. Dried bean curd Ingredients: Same as above Method: Use soybeans slightly less than a kilogram to make bean curd.

Spread a damp cloth on the tofu rack. On the bean curd spatula cloth, all of them are scattered. Arrange the cloth, put on the flat lid, and press with a heavy object for 30 minutes (use a large pot to gradually add water to slowly increase the weight).

When there is no tofu rack, you can only wrap the bean curd with cloth and press it into a small square) Soybeans are rich in protein, high in nutrients, and zero cholesterol. Homemade soybean milk and bean curd have a higher concentration than those sold, which is economical, convenient and hygienic. It is best to place the beans in the refrigerator when soaking them, and avoid using them if they are not stored in the refrigerator if they are foaming.

Soy products are not easy to keep fresh, so they should be eaten as soon as possible.

Ingredients: Soybeans in a small bowl.

A small spoonful of bile water (also known as brine).

Greens 1 small piece.

The practice of Phaseolus vulgaris (exclusive).

1.Soak soybeans in warm water for a few hours, preferably in hot water the night before! Then scoop off the bean husks!

2.Add water to make soy milk and boil quickly, and use gauze to remove the okara! Then simmer and boil quickly!

3.Pour the chopped vegetables into the soy milk and mix well!

4.Add half a small bowl of soy milk to a spoonful of bile water (brine) and mix well. Turn off the heat! Use a spoon to mix the bile, first slowly circle from the bottom of the pot to the surface, first two spoonfuls, and then wait for two minutes, look at the tofu dregs, and the soy milk into clear water is not turbid! You don't need to be bile!

5.Use a very fine and dense vegetable basket to press gently, and then dig a little water to don't pour it is still useful! Until the tofu is tight, it is no longer a floral flower!

6.Then use a deep knife to cut into square pieces! Press the top with a vegetable basket and gently add the water that has just been dug up. Gently move the bean curd twice in the vegetable basket to separate. Then add low heat and bring water to a boil! It's ready to eat!

Tips: Don't put too much bile water (brine), otherwise we will call the bean curd water! That bean curd tastes bad, the water is not sweet and astringent!

I have a recipe, my children like to eat very much, let me tell you, ingredients: dried chili, minced green onions, sea rice, chicken essence, first pour oil into the pot, wait until it is hot, put dried chili peppers, and minced green onions, stir-fry it, then put the sea rice, copy it, and finally put in the bean curd on it, wait until 9 mature to add the chicken essence out of the pot.