tofu?pudding

Tofu pudding is a traditional snack in Sichuan. The production cost is low, self-made, and various seasonings can be selected at will. Hot and sweet, very rewarding. Tofu is rich in nutrients such as protein and carotene, and trace elements such as potassium, calcium and magnesium.

material

300g of soybeans, 4 teaspoons of lemonade (20ml), 2 teaspoons of garlic (10g), 2 teaspoons of ginger juice (10g), 2 teaspoons of soy sauce (for cold use) (10ml), 2 teaspoons of balsamic vinegar (10ml).

working methods

Wash soybeans and soak them in water less than 10cm overnight (about 1 1- 12 hours).

Put the soaked soybeans and 2 times of cold boiled water into a blender (or soymilk machine) and stir them thoroughly, and filter them with a fine sieve to make soybean milk.

Put the soybean milk into a boiling pot, stir constantly, and boil it over medium heat. After turning off the heat, slowly rush into the soybean milk with lemonade, and still gently stir and mix evenly. Turn off the fire, cover it and let it stand for 5 minutes to solidify into tofu pudding.

Stir garlic, ginger juice, soy sauce, balsamic vinegar, chili red oil and prickly ash oil to make sauce.

Cooked peanuts are peeled and ground into pieces and mud.

Put tofu in a bowl, pour in the right amount of sauce, sprinkle with peanuts and shallots.

skill

Soybean should be full and fresh, with the best annual output.

Lemonade, ginger juice, red pepper oil and pepper oil can all be bought in supermarkets or condiment areas of large vegetable markets.

In the process of making tofu pudding, turn on a small fire, and don't rush into lemonade before it boils, so as not to boil and solidify.