1

First, beat soybeans into soybean milk with a soymilk machine and filter for later use.

2

Pour the coagulant 1 (measured, about 5g) for making brine tofu into the box.

three

Dissolve it completely with 200ml of cold boiled water.

four

Rinse the soybean milk from a height of about 1 foot.

five

Let stand for 25 minutes.

six

Put away the tofu box.

seven

Tofu pad.

eight

Pour in tofu.

nine

It's still tofu pudding at this time.

10

Wrap the tofu pudding with a tofu cloth.

1 1

Press it with another tofu box.

12

After 20 minutes, the tofu will be ready.

13

Cut a piece and have a look

14

Now let's make the soup base of hot pot. Prepare pickles, pickled mustard tuber, pickled ginger and pickled pepper.

15

Prepare peppers, garlic, ginger and onions.

16

Prepare fresh chicken soup or bone soup, if not, use thick soup treasure instead.

17

Put the right amount of oil in the pot, because it is a hot pot, the oil can be more, add pepper, garlic, ginger and onion, and stir-fry slowly with a small fire to make its fragrance come out completely.

18

Add the prepared kimchi and stir-fry over high heat.

19

Add chicken soup.

20

After the soup is boiled, simmer 10 minutes or so, then add salt and pepper to taste.

2 1

Finally, add tofu brain and you can eat it. After eating tofu, make other Caicai you like. In the cold winter, the whole family will be warm in their hearts. Authentic tofu pudding hot pot will eventually make dipping sauce, but I didn't make it today, mainly because I think the taste of the soup is enough.

22

Finally, add tofu brain and you can eat it. After eating tofu, make other Caicai you like. In the cold winter, the whole family will be warm in their hearts. Authentic tofu pudding hot pot will eventually make dipping sauce, but I didn't make it today, mainly because I think the taste of the soup is enough.

skill

Hot pot soup base raw materials: pickled cabbage, pickled mustard tuber, pickled ginger, pickled pepper, garlic, ginger and onion fresh chicken soup (or thick soup treasure)

Seasoning: salt and pepper

Beancurd raw materials: 200 grams of soybeans, clear water 1800 grams.

Side dishes: homemade bean curd, broccoli, mushrooms, lunch meat, lotus root, meatballs, shrimp, golden needle, fish cake, crab sticks and vegetables.

1. Tofu made with this coagulant is relatively loose compared with that sold outside. I don't know whether the method needs to be improved or not, but it's not bad to make tofu pudding hot pot.

2. If you think the tofu is too loose, which will affect the cooking in Caicai, you can cook the tofu and scoop it up first, and then cook the remaining soup in other Caicai. Of course, you don't have to worry about buying tofu outside.

All raw materials and materials for making tofu can be bought online.

There is a story about why tofu in tofu hot pot is not pressed and shaped:

During the reign of Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, was named King of Huainan. He likes to attract talents and talents, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they made use of the salt-producing conditions in the Huaihe River basin and used brine as coagulant to invent tofu.

During the Three Kingdoms period, tofu production technology spread to Yizhou (including Sichuan and Chongqing today), and it was very popular in Jinchuan area of Jiangyang County (now Luzhou City) (now Fushun County). Because it is also an important salt-producing area, there is a salt well rich in salt. At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, which is suitable for soybean growth. Fushun is very popular because of its salt production and frequent business contacts with surrounding areas. The catering industry is extremely developed, and tofu, a fresh food, is naturally put on people's tables. By the time Fushun County was established as salt in the second year of Emperor Tianhe in the Northern Zhou Dynasty, the salt output here had already ranked first in Jiannan Road (equivalent to parts of eastern Sichuan and Chongqing).

With the increase of manual workers, residents and businessmen in salt industry and the convenience of land and water transportation, the demand for tofu food has greatly increased. In an accidental situation, some guests waiting for dinner really didn't have the patience to wait for the tofu to be shaped and then processed into dishes, so when they saw the tender tofu still simmering in the pot, they ran to the kitchen and asked the shopkeeper to sell it to them. Because it is not completely solidified, they can't fry it, so they have to dip it in salt and water to make a meal. People are pleasantly surprised to find that this way of eating is more delicious than fried old tofu, and from one bite to ten, "tender tofu" has spread to the people.

Kitchenware used: soymilk machine, boiling pot and frying pan.