Gypsum Tofu Flower
Basic ingredients? 50 grams of cooked gypsum powder, 1000 grams of dried soybeans, 25 grams of lettuce oil, 200 grams of soy sauce, 100 grams of tempeh, 1.5 grams of pepper, 150 grams of cooked oil chili, 0.5 grams of monosodium glutamate (MSG), 100 grams of green onion. production method 1, dry soybeans soaked in water for about 6 hours (after the middle of the 2 to 3 times to change the water, with a stone mill grinding into pulp, filtered soybean residue, into the pot to boil, and then under the lettuce oil, scattered foam. Another pot with 150 grams of water will be gypsum powder, and then will be burned to remove the foam of the soybean milk into the pot with a lid cover, about 1 hour after the dough can be. 2, soy sauce, pepper, black beans (with a knife pressed into the sauce), cooked oil chili, monosodium glutamate, green onions (washed and finely chopped) in a bowl, respectively, into each small dish. When eating, the bean flower into the bowl, seasoning each person 1 dish, flick bean flower dipped in the dish seasoning to eat. Characteristics of this product functions as broadening the middle and benefiting the qi, clearing heat and eliminating inflammation, quenching thirst and inducing diuresis. Used for fever and thirst, lower gastrointestinal turbidity, heatstroke, relief of heat poisoning and other conditions. Beijing Bean Curd Brain Ingredients recipe? 5 kg of crushed soybeans? 1.5 kilograms of lean lamb? 225 grams of cooked gypsum powder? 3.25 kilograms of dried ling powder? Mushroom 250g? Pepper 5g? Garlic 500g? Salt 100g? Soy sauce 500g? 100g of chili oil 100g of sesame oil MSG 5 grams production method? 1. Make tofu brain: (1) the soybean with cool water soaked (spring, fall need to soak 3 to 6 hours, summer soak 1 hour, winter soak five or six hours, the day is cold and urgent, can be warm water package), add about 15 kg of water ground into a thin paste, the finer the better. Then add 15 kilograms of cool water and stir, into a cloth bag repeatedly filtered out of the pulp water, until the dregs are not greasy until 5 kg of beans out of 35 kg of pulp juice is appropriate. Then skim off the froth on the pulp, with a large fire to float, and then scoop out 1/3 of the pulp, another basin, the rest of the pulp poured in another heat preservation of the porcelain bucket, the surface of the foam, but also to skim. (2) will be cooked gypsum powder into a wooden spoon, add 0.5 kg of warm water to mix and sink into the porcelain barrel of the pulp, and then lift up, and then turn the wooden spoon sideways to gypsum poured into the pulp, and then scooped out of 1/3 of the pulp rushed into the porcelain barrel of the pulp, so that the pulp and gypsum in the tumbling in the full fusion, let it stand for 5 minutes, skimming off the froth, the following is the coagulation of the brain of the bean curd. 2. pouring brine: thinly sliced lamb. Wash the portobello mushrooms with a little more water to soak out the juice, take out the portobello mushrooms cut fast. With soaking mushrooms juice, garlic, salt, diamond powder and water about 2 kilograms of gravy to be used. Another dry pot, first add 30 kg of cold water to boil, into the cut pieces of mutton, plus salt, soy sauce, monosodium glutamate and then boil, that is, adjusted gravy pouring into the side and stir, that is, into the pouring of marinade, into another heat preservation, sprinkle with mushrooms, pouring with hot sesame oil frying peppercorns that is made. 3. When you eat, the first tofu brain in the bowl, tofu brain on the pouring brine, chili oil, sprinkle with garlic is ready. Product features: white, soft and tender, fragrant and slightly spicy, eaten with baklava, a unique flavor.