Mr. Liang Shiqiu described in "Ya She Tan Chi": Beiping's "bean curd brain" is different from the bean curd in Sichuan and Hunan, and it is soft and tender tofu with a spoonful of brine and garlic on it. I like both bean curd and bean curd. The bean curd served in the restaurant downstairs in the company in the morning is accompanied by an oil cake, so I feel that I can skip lunch after eating. And if I go to Sichuan on business, I don't usually eat breakfast in the hotel, but I will definitely go to the streets to eat a bowl of tofu pudding. Delicate, smooth and soft, and shivering bean curd is poured with marinade, and then served with coriander, diced pickles, chives, Chili oil ... The bean curd that is eaten together with water made of Chili oil and spices is full of flavor, leaving its lips and teeth fragrant and full of aftertaste.
Tofu brain and bean curd are both intermediate products in the process of making tofu, and there is little difference in composition. Tofu brain is the first to come out, smooth and soft, and can't be picked up with chopsticks, so it has to be served with a spoon; When the bean curd is solidified a little, it is bean curd. Compared with bean curd, bean curd can be picked up with chopsticks to eat. Tofu is the bean curd after it is compacted and solidified in the mold.
Generally speaking, the making of bean curd is divided into four main steps: making soybean milk (soaking soybean, beating soybean milk, filtering bean dregs, and boiling soybean milk), ordering soybean milk, leaving the brain standing, and making halogen seasoning. If you make it yourself at home, it is estimated that many friends will find it troublesome and time-consuming. If you want to find a shortcut, it is better to use inner fat tofu instead. Inner fat tofu is a tofu product that uses gluconolactone as coagulant and solidifies at about 85, without pressing and dehydration. Compared with north tofu (brine) and south tofu (gypsum), it contains more water, so it is more tender, smooth and delicate, also known as tender tofu. No matter from the appearance and texture: the inner fat tofu and bean curd are very similar, both white and tender, soft and smooth. Therefore, today, I'm going to make a simple and rude version of tofu brain with tofu as the main material. Its characteristic is to save time. It only takes about 1 minutes in the morning to make a bowl of tofu brain for my family at home. For office workers and school children, this is undoubtedly a product of high efficiency in prime time in the morning. If you are interested, let's try it together ~
Ingredients: tofu with inner fat (one box), mushroom (two), carrot (half root), auricularia auricula (a handful), egg (one), onion, garlic, ginger and coriander.
Seasonings: edible oil, light soy sauce, sesame oil, Chili oil, etc.
2. During the steaming of tofu, the auricularia auricula is soaked and diced, the carrot is peeled, washed and diced, the mushroom is washed and diced, and the sprouts are washed twice with clear water to remove excessive salt and possible impurities, and the onion, garlic, ginger and coriander are also washed and diced respectively for later use.
3. sit on the fire, pour in the cooking oil after the pot is hot, add the minced garlic and Jiang Mo after the oil is hot, stir well with a shovel, and stir-fry until fragrant.
4. Add diced carrots and diced mushrooms, stir well, add a little soy sauce and light soy sauce to taste, then add a bowl of water, cover and stew for 2 minutes.
5. Add the diced auricularia auricula, and pour in the starch after one minute.
6. pour in the egg liquid again, then stir it evenly, and then add a little salt and chopped green onion. At this time, the brine is ready, turn off the fire and take out the pot.
7. Drain the excess water from the steamed tofu with internal fat, then pour the marinade, add appropriate amount of sesame oil, chili oil, leek flower, bean sprouts, shrimp skin and coriander powder, and stir for a few times, so that a bowl of simple and convenient bean curd is ready, which can be eaten with a spoon, and the taste and mouthfeel are not lost to those sold outside.
1: Because of the high water content, after steaming, friends who like to eat thick tofu brain had better pour out some water, which will make them taste better.
2: The making of gravy is mainly based on personal preference. Besides the plain gravy in this article, you can also add the flavors of pork belly diced and ham sausage diced.
3: The marinade of bean curd brain should be thicker, which can be hung on the bean curd to taste the best, so the starch water should be added appropriately when thickening.
The simple version of bean curd is simple and quick to make. When the epidemic is inconvenient to eat out, especially in the busy morning when the family is in a hurry to go to work and school, it only takes 1 minutes to eat a bowl of nutritious and delicious bean curd. If you like it, you might as well try it for yourself and your family and cook food yourself. You will find that happiness is simple!
The daily daily necessities of rice, oil and salt make us lose the feeling of "if we first see" trivial and complicated cooking, but yet, "regardless of gains and losses, forgetting myself and enjoying it" is still our unremitting pursuit every day. I'm a turtle lying on the window watching the rain. I love life and food. I share the delicious food and stories with you. If you like me, I'll pay attention! ~ like it! ~ support me ~-~