Production materials:
Soybean gall, water, red pepper, edible oil, salt and chicken essence
Light soy sauce with oyster sauce and light soy sauce with pepper powder.
1, first of all, we should prepare a catty and a half of local native soybeans, instead of using genetically modified soybeans, use local soybeans to make tofu pudding, and the taste will be more fragrant. We should first select the prepared soybeans by hand and completely pick out the impurities in the soybeans.
2. After selecting the future soybeans, we should add a proper amount of cold water to soak the soybeans, and remember to use cold water. In hot summer weather, it is enough to soak soybeans for 4~6 hours, so that the inside of soybeans can fully absorb enough water. If the weather is cold, the soaking time should be extended.
3. After soaking, the color of the soybean will be milky white. After soaking the soybean, wash it clean and drain the water for later use. Then we need to prepare 10 kg of clean water, and the ratio of 1 kg of soybeans to 7 kg of water can be matched. Then prepare a soymilk machine, add soybeans and clear water into the soymilk machine several times in proportion, beat it into soymilk, and pour it out for later use.
4. For the delicate soybean milk, we should prepare a piece of gauze, and use gauze to filter out the soybean residue in the soybean milk. When filtering, we should squeeze hard to completely squeeze out the water in the soybean residue. After the soybean milk is made, we should add it to the pot in time, boil it, and don't put it away, so that the bean curd made is fresh.
5. After the soybean milk is put into the pot, we should slowly heat it with medium fire. After the soybean milk is completely boiled, cook it for another 3-5 minutes with high fire to completely cook the soybean milk. After cooking the soybean milk, we should filter it again with a strainer to filter out the impurities in it, so as to avoid impurities in the soybean milk.
6. Prepare 1 small bowl, add 20g of gall water to the small bowl, and then add 4 times of clear water, and mix them for later use. After filtering the soybean milk, let it cool to 85 degrees Celsius, return the soybean milk to the pot again and continue to heat it with low fire. Then, add the prepared bile water into the pot for a few times and stir it clockwise.
7. The whole process takes about 10 minutes. When stirring slowly, we will find that the soybean milk has begun to bloom. When the soybean milk is heated to 15 minutes, we will find that the soybean milk and water in it have begun to separate. At this time, we should prepare a dustpan to gently press the soybean milk and scoop out the excess water. When the soybean milk becomes completely tight and turns into tofu pudding, the food is ready.
8. After the tofu pudding is finished, we need to prepare a small bowl of dipping water, prepare a proper amount of green pepper to chop it up, then prepare a proper amount of garlic to chop it up, put it all into the bowl, and pour in hot oil to stimulate the fragrance. Finally, add salt, chicken essence, oyster sauce, soy sauce, old vinegar and other condiments to the bowl for seasoning, stir well, and the dip is ready.