1. First, wash the soybeans, soak them overnight, grind them into soybean milk, filter the residue, put them in a pot, and add a proper amount of water to dilute the soybean milk. When the temperature drops to about 80 degrees Celsius to 90 degrees Celsius, you can use salt water to order the slurry, and you must keep stirring, but you must not stir it indiscriminately. When sesame-sized particles appear, you can stop and cover them and wait for half an hour.
2. When the pulp temperature drops to about 70 degrees Celsius, you can start packaging. Chop tofu before wrapping and spread it evenly on the coating cloth, so that the product will be more compact. Spread the wrapping cloth on the grid, then add the tofu brain layer by layer on the wrapping cloth, then tie it tightly and press it. It takes about 60 minutes to remove the wrapping cloth and cut it into grids.
3. Put the refined salt into clear water and stir it evenly, then put the dried coriander into a salt water tank, soak it for half a day, take out the drained water, pour the clear water into the pot, add a proper amount of cinnamon, diced ginger, refined salt, monosodium glutamate, shallots and soy sauce to make brine, then put it back into the pot to boil, add some dried coriander and cook for half an hour, then take it out and have a look. Delicious, brownish red.
2 How to make Malantou dried bean curd with sesame oil, soy sauce, vinegar, chicken essence, sugar, salt, oil, Malantou and dried bean curd?
1. Clean the dried rhizome and Malantou first, then blanch it with hot water and take it out. Put the dried rhizome in hot water, cook for about two minutes, take it out and drain it.
2. Chop the dried coriander and Malantou separately, then pour them together and stir well. Add appropriate amount of soy sauce, vinegar, chicken essence, salt, sugar and sesame oil and stir well.
3. Prepare a cup, put plastic wrap on it, stir Malan's head evenly, put it in the cup and compact it, then the cup can be poured on the plate.
How to prepare fennel seeds, salt, oil, pepper, cumin powder, Chili powder, soy sauce, sugar, pepper, pepper, dried pepper and dried white bean curd.
1. Take out dried beancurd, clean it, drain it, and then cut it into small triangles. Cut the pepper into pieces and use it with pepper. Add the right amount of oil to the pot. When it is 70% hot, add dried beans and stir fry. It needs constant rotation before it can be taken out to control the oil.
2. Leave some hot oil in the pot, add some sugar, stir fry quickly until it turns brown and bubbles, then you can put the dried bean curd in, stir fry and color evenly.
3. Prepare a bowl of water, add a proper amount of salt, soy sauce and sugar, stir well, pour in, boil over high fire and simmer over low heat. When the soup is almost dry, add fennel seeds, pepper, Chili powder and pepper water and stir well, then serve.
4 how to make sauce-flavored dried tofu? Zanthoxylum bungeanum, dried capsicum, sugar, garlic, ginger, Pixian bean paste, bean paste, pork belly, Zanthoxylum bungeanum, mushrooms and dried bean curd.
1. Chop garlic and ginger first, cut Pixian bean paste into pieces, dice dried peppers, diced peppers and mushrooms, remove fat from pork belly, and cut into diced, diced lean meat and diced tofu respectively.
2. Heat the pan, add some vegetable oil, stir-fry the fat, stir-fry the fat, slightly enlarge the surface, add the diced lean meat, stir-fry until it changes color, add garlic and ginger, and stir-fry.
3. Add Pixian bean paste, bean paste, pepper and dried red pepper, stir-fry to get red oil, then add dried bean curd and mushrooms, stir-fry until the sauce is evenly attached to the ingredients, add appropriate amount of water, stew for a few minutes on high fire, stir-fry for a few times after the soup is dry, and then add sugar and pepper and stir-fry evenly to serve.