1 Make thick raw soybean milk. There are many ways to make soybean milk, including traditional stone mill and modern soybean milk machine. Soak soybeans in water for 5-8 hours, and then try to pinch one. Only when there is no hardness inside can it be ground. Try to make it as fine as possible, and it is best not to distinguish the particles with the naked eye. The proportion of soybean is determined according to the volume, and the total volume of soybean is 6- 10 volume of water.
Boiled soybean milk
2 make cooked pure soybean milk. Put the mixture of ground soybean milk and bean dregs into a pot and boil. After boiling, keep the temperature 1-3 minutes. It is necessary to filter out coarse soybean dregs, generally using white fine-grained cotton cloth. Put the soybean milk with bean dregs removed into a clean pot.
Special brine in Sichuan area
3 Prepare bile water (Luzhou brine). Bile water is a liquid formed by the melting of gallbladder, which contains high-valent metal cations and generally needs to be diluted properly before use. 1 kg of pure concentrated soybean milk, prepare 2-4 covers of ordinary mineral water, put it in a bowl, and add 1-2 times of water to dilute it for later use.
Dian bittern tofu pudding
4 o'clock tofu pudding. After the soybean milk in the pot is boiled again, turn off the fire (or keep the heat in the pot on a weak fire, but don't bubble or boil). Slowly put the diluted bile water into the pot and distribute it evenly with a spatula, but you can't stir it in the pot, but smear it on the surface of soybean milk. Generally speaking, the prepared bile water diluent is inexhaustible. Slowly put it into the pot for 5- 10 times with an interval of 1-3 minutes, as the case may be. When there are some sediments and clear water lines in the pot, bile water will not be added or the amount will be greatly reduced. Wait until all the soybean milk turns into sediment. The point is that the slower you order, the more delicious the tofu pudding will be. Pour unused bile into the container before use.
Squeeze: After all the soybean milk becomes sediment and the water becomes clear, that is, there is no white soybean milk liquid, squeeze it with a fine particle permeable tool. Traditionally, bamboo dustpans are used, but in other places, fine-grained plastic food baskets can be used instead. Start pressing from the edge, and use the force required by your hand, slowly, and don't push too hard at once. If there is too much water, you can take some out. The purpose of pressing is to bond the dispersed sediments together to form a large block. After pressing, it will be more resilient to open a small torch to boil water and then close the bean curd.
Five pots. The extruded bean curd is a whole piece, which needs to be cut into squares with a knife, and the size is subject to a shovel. Put it in a bowl and serve. Because beancurd is easy to break, you should be careful in the process of shoveling. You should first fill a part of the water in the pot in the big bowl to soak the beancurd in the water, otherwise it will be easier to break. Eat bowl after bowl.
Third, seasoning.
Traditional tofu pudding is eaten with Chili sauce. This paper introduces a method of making Chili sauce: half a bowl of old dried Chili powder, half a bowl of oil and then pour it into a bowl filled with half a bowl of Chili powder. After the oil temperature cools, add half a bowl of cold boiled water and salt. In addition, prepare minced ginger and garlic, chopped green onion, vegetable oil (usually raw vegetable oil), sesame oil, soy sauce and vinegar for use, and add and subtract ingredients according to your own habits. Sichuan will also add the local Sichuan spice wood coriander (Alpinia officinarum or Alpinia officinarum oil), and adding chopped coriander to foreign food will create the illusion of wood coriander.