Sichuan bean curd is a traditional Sichuan cuisine, which originated in Sichuan Province, China. It is a kind of soft tofu, delicious and nutritious, and it is a classic dish in Sichuan cuisine.

making process

the process of making Sichuan bean curd is very simple, only a few steps are needed.

Material preparation

The following materials need to be prepared to make Sichuan bean curd:

1. Soymilk: You can grind it with your own beans or buy ready-made soymilk.

2. coagulant: gypsum powder or vinegar can be used.

3. seasoning: according to personal taste, you can use Chili oil, pepper powder, soy sauce, etc.

making bean curd

1. pour soybean milk into the pot and heat it to about 8℃.

2. add coagulant into another container, and add appropriate amount of water to stir evenly.

3. pour the coagulant water into the soybean milk and stir well.

4. Turn off the fire and let it stand for 1-15 minutes until the soybean milk solidifies into bean curd.

5. gently scoop out the bean curd with a spoon and put it in a bowl.

Adding seasonings

1. Add appropriate amount of seasonings such as Chili oil, pepper powder and soy sauce according to personal taste.

2. You can add some chopped green onion and coriander as decoration.

How to eat Sichuan bean curd

Sichuan bean curd can be eaten hot or cold, and it tastes very good. Generally speaking, Sichuan bean curd can be eaten as breakfast, afternoon tea or supper.

hot food method

1. Put the bean curd into a bowl and add a proper amount of hot water.

2. add seasoning and stir well.

3. You can add some minced meat and vegetables as side dishes.

Cold food method

1. Put the bean curd into a bowl and put it in the refrigerator for cold storage.

2. Add appropriate amount of seasoning and side dishes, and serve.