Lazy tofu home practices:

1. Mao Dou rice with water, add a few green peppercorns poured into a pot to cook, poured into the soybean milk machine, the water level at about 500 ml, beat into juice standby.

2. Green chili peppers minced, pour a small amount of oil in the pot, fry the chili peppers and add a small amount of salt and then start the pot.

3. Put the minced meat in a bowl and add a pinch of salt, pepper, water starch and mix well.

4. Put a small amount of lard in the pot, wait for the oil temperature at about 70% hot pour in ginger and garlic stir-fried, pour in the minced meat stir-fried, the soybean rice juice all poured into the pot to boil.

5. To the pot of soybean juice boil, add the wild onion or chives, grass powder cooked, add salt, chicken broth off the fire pot

6. A fresh hemp fragrance of lazy tofu out of the pot.

Introduction of lazy tofu

Hejiao, also known as "lazy soybean residue", "lazy tofu". It's a common dish in Yichang and Enshi, Hubei Province, and is widely distributed in the mixed areas of Tujia and Han in the southwest of Hubei Province, where the local people call it "lazy tofu".

Southwest E region of the Tujia people have been rumored to have "chili when salt, and dregs of the New Year," the folk proverb. Yichang, Enshi and other places of the restaurant is it as a local dish.

The taste of each place is different and add different materials, and a lot of ways to eat Hajiao, some eat thin, without any seasoning, often referred to as light Hajiao, highlighting the "drink", and from time to time, also add taro to cook together; in the hot summer, drink a bowl of Hajiao, both quench your thirst, but also to eliminate the summer heat.

You can also leave it for a few days, so that it becomes sour - the Tujia people call it "sour Hajiao", - imported, it is so sour that people's nerves itchy crisp, oddly comfortable, and more quench their thirst, more summer. Cold winter, can be put in the dregs of earth chili, lard, salt, garlic and other seasonings, set up in the wood fire in the fierce cooking, cooking to a certain extent, on the side of the cooking and eating, compared to the spicy tofu, stinky tofu, but also a flavor.