The TV series that follows "A Love Far Away"
After Guangdong Satellite TV finished broadcasting "A Love Far Away"
If there are no changes
The program is scheduled to broadcast "Iron is Burning"
"Iron is Burning" is an anti-war drama produced by Beijing Hualubaina Film and Television Co., Ltd., directed by Liu Xin, and starring Wang Lei, Liu Tao, Starring Qi Kui and Ye Zuxin.
The play tells the story of three strong-blooded ordinary soldiers with different backgrounds and personalities, and their ups and downs, love and hatred in the troubled times.
When the love TV series comes, you can watch how to braise the stinky tofu sold on the street
Let me tell you, buy the tofu soak at home, fry it, and add stinky tofu. The juice of the tofu is ready. It’s very delicious. How do you make the soup of the original noodle soup?
How do you make the marinade of the fried tofu sold at Laotang Jiafen Night Market?
If you want to make bean curd by yourself, you must first find good materials:
First, wash the tofu buns. This depends on whether you are making dry tofu or soybean tofu. To make dry tofu, it is a long piece of roving white cloth, about half a meter wide and dozens of meters long. The tofu buns used to make tofu are very large and square, made of coarse gauze, with a side length of about two meters. Wash the tofu buns, dry them and set aside.
Soak the soybeans for about one night, grind them into soy milk, and boil them in a large pot until they boil and stop the fire. At this time, wrap the tofu to separate the tofu residue and soy milk. Hang a cross on the shed and hang a square tofu bag on the four corners of the cross to form a large net bag.
Pour the boiled soy milk into the tofu buns one by one, and the other person shakes the tofu buns, causing the pure soy milk to leak out of the tofu buns. In the vat below. When it reaches a certain level, use a splint to clamp the remaining tofu residue in the tofu bag and squeeze out the remaining soy milk. Until all the soy milk has been wrapped, the tofu dregs are completely separated from the soy milk.
After putting the soy milk in a large vat to cool down a little, start adding the brine. The tofu cook put the brine in a small bowl, poured a little bit of it into it, and stirred it into the soy milk with a spoon, keeping an eye on the changes in the soy milk. Add a little more brine and stir again until you feel satisfied. This is the most critical technique for making tofu.
At this time, cover the lid of the tank, wait for a while, and you will see that the soy milk has turned into brains, and there are tofu flowers inside. When accompanied by clear water, the soy milk separates into When the tofu curd and water are mixed, you can press the tofu.
First arrange the wooden frame for pressing soybean curd, put the tofu buns, that is, extremely wide square tofu buns, in the wooden frame, and start scooping the tofu flowers into the wooden frame one by one. In the frame, water flowed out from below, and the tofu cakes were deposited in the wooden frame. When the tofu pudding in the wooden frame is full, turn over the four corners of the tofu bag, wrap the tofu pudding, press it with a wooden board on top, and press it with stones on top. When the tofu is not old and tender, uncover the wooden board and tofu bag, and the tofu is done. Use a knife to cut it into pieces, which is delicious tofu.
Method for making lactose tofu
Lactide tofu uses beta-gluconolactone as the coagulant. The process is simple, the texture is fine and white, and the shelf life is long. The production method is introduced as follows:
1. For soaking beans, choose soybeans with light navel (or bean eyebrow) color, low oil content, large kernels, thin skin, plump kernel weight, wrinkle-free and shiny skin. Wash the soybeans and soak them for 12 to 18 hours in spring and autumn when the water temperature is 10oC-20oC; in summer, the water temperature is about 30oC; soak for 6 to 8 hours (change water every 24 hours); in winter, the water temperature is 5oC and soak for about 24 hours. Pure water and soft water are the best water quality. The water consumption is generally 1:3 by weight of beans to water, and soaked soybeans are about 2.2 times the weight of raw dry beans. The soaked beans require the beans to be plump and cracked by a small line. However, if the soaking time is too long, it will affect the pulp yield.
2. Refining: Generally, a refiner that can automatically separate pulp residues is used, and coarse grinding and fine grinding are performed 2 to 3 times to increase the extraction rate of soybean protein as much as possible. Since tofu no longer needs to be pressed and shaped like brine and gypsum are used as coagulants to produce tofu, the amount of water added during the grinding process determines the tenderness of the finished tofu. Generally, the ratio of water to dry beans when making old tofu is 3-4:1, and the ratio of water to dry beans when making soft tofu is 6-10:1. For the first coarse grinding, the amount of water added is 30% of the total amount of water added. For the second time, the refiner spiral is adjusted for fine grinding, and the amount of water added is 30%. For the third time, the amount of water added is 40%. Try to remove the inside of the bean dregs as much as possible. The slurry is rinsed out. The ground slag should feel fine and grain-free.
3. Boil the pulp, put the ground pulp in a stainless steel cooking bucket, use steam to cook the pulp to 60oC-70oC, add about 0.3% edible defoaming agent to completely eliminate the foam generated during the heating process. until it falls. Then continue to heat and boil the slurry. After the slurry boils, keep it for 3 to 5 minutes to cook the slurry thoroughly.
4. Cooling: Cool the cooked slurry to below 35oC.
5． To make fat (add coagulant), first dissolve β-gluconolactone with a small amount of cold boiled water. Dosage: When making old tofu, add 30 grams of internal fat to 1 kilogram of pulp; add 24 to 30 grams of internal fat to 1 kilogram of soft tofu pulp. Add the dissolved internal fat to the cooled soy milk and slowly mix evenly.
6. Molding: Pour the greased slurry into the molding mold and put it into the solidification tank. Keep it between 80oC-85oC for 20 minutes to get the finished product. The newly formed tofu cannot be shaken for the time being. It should be left for a while to cool down. If you are producing boxed tofu with fat inside, you need to be equipped with a filling and sealing machine.
Brine is brine from salt wells. Like gypsum, the dots in soy milk have a solidifying effect. When you click in, the bean curd will condense. Wrap the bean curd in a cloth, squeeze out the water, and compact it to become tofu. If more water is left, it will be tender; if less water is left, it will be "old". Northerners like "old" tofu, while southerners like soft tofu. The difference between northern and southern tofu is not based on what is used to bake it, but mainly on the basis of tenderness and "old". In addition, the craftsmanship is slightly different.
If you drop vinegar and soy sauce into the soy milk, the tofu will still condense, which is also delicious.
Nowadays, the tofu produced in the factory no longer has brine!
It is healthier to eat tofu with gypsum dots! But the tofu ordered with brine is more delicious!
Home-based production method:
1. Making soy milk: It is recommended that you buy a soy milk machine and soak the dried soybeans for 3-4 hours (in summer) and 7-8 hours in winter. After soaking the beans, put them into the soy milk machine and follow the machine instructions to make hot soy milk in no time.
2. Make slurry: Mix an appropriate amount of gypsum or lactone with a small amount of water (the coagulant can be purchased ready-made, and the dosage will be stated on the package. Generally, the amount of gypsum powder is three thousandths of the amount of soy milk. to five, the dosage of lactone is one to two thousandths) into the container of tofu, and the cooked soy milk is hot (it takes about 85 degrees Celsius to make lactone tofu, and about 95 degrees Celsius for gypsum tofu) Pour in. If you feel that the soy milk and coagulant are not fully mixed, stir it with a spoon a few times immediately after flushing (be careful not to stir too much or too fast, generally there is no need to stir). Is the meat filling of the pie better to be raw or cooked?
Of course, the raw stuffing is ready. Haha, if the raw stuffing is cooked inside the cake without being exposed to direct heat, it will be particularly tender. The cooked stuffing will also be refreshing, but the taste is not as good as the raw stuffing.
The genre of Yang Xiaohong’s fairy tale "Special Trial"
Fairy tale! The story of the real sister in My Girl
The real sister is Han Caiying. She first played the role of Bei Ai (a bad woman) in Blue Life and Death Love and has not been able to get rid of the role of a bad woman for a long time. (Beijing, she is also in My Love, and she is also the second female lead...)
After the successful transformation of the hero Chunxiang in the first two years of filming, the acting path will be wider
Hunan TV Sparkle Game is a typical example
But in my opinion, it’s the best. I like Hero Chunxiang the most. Please share the Chinese and Korean lyrics for EXO’s Call Me Baby and exodus~
Tao
CALL ME BABY
The whole street became noisy
(CALL ME BABY)
Every Strange existence
(CALL ME BABY)
Like every moment we are together
BOOM BOOM BOOM BOOM BOOM
What up
Baekhyun
Hey girl
An eternal moment
(Like destiny)
An instant Just penetrate me
(as fast as thunder and lightning)
It’s you calling my name
Walk towards me from a distance
Chen
I was surprised by the strong light you radiate
When I met you
oh my
You sit here quietly
Start listening to every word I say
D.O.
Oh I don't care
It took a long way to get here
Just be by your side
I want to be your only man
Lay
You quietly (sneak into my lips)
Awakened my sleeping soul
The time's wasting girl
So don't wait
don't wait too long
合
Gorgeous and unreal Mom
I need you to open your eyes wide
Call me baby Call me baby
Call me baby Call me baby
(You know my name girl)
My love grows in size every day
The left atrium is wide open for you
p>
(You know I'm here girl)
Call me baby
Call me baby
Call me baby Call me baby
Xiumin
Call me as many times as you like Call me girl
合
It's you who makes me who I am
In my world there is only one
You're the one
You're the one
Gorgeous and unreal Mom
I need you to open your eyes wide
(You know my name girl)
Call me baby Call me baby
Call me baby Call me baby
Chanyeol
Call me as many times as you like Call me girl
Lay
Baby girl Amid countless greed
You ignore their rumors
Still have full trust in me
Chen
Even if people change their minds Leave me slowly
You are my only Lady
Holding my hand tightly is enough
Together
Gorgeous not Real mom
I need you to open your eyes wide
Call me baby Call me baby
Call me baby Call me baby
( You know my name girl)
Sehun
My love increases every day
The left atrium is wide open for you
合
(You know I'm here girl)
Call me baby Call me baby
Call me baby Call me baby
Baekhyun
Trapped in a dark maze
Oh me (in the endless darkness)
Chen
I hear your words to wake me up. Sound
Xiumin
I am reborn because of you Yeah!
Chanyeol
E-X-O Listen!
Tao
Say my name (Louder)
From this chaotic space
Rescue me and never give up on me
Be this light My light
(What up)
Holding you will never change
Holding you and facing those things again
Leave every face of mine
(Never don't mind about a thing)
Fill the space left for you in my heart
Together
In this dangerous and chaotic world
The only shining light
is you
Girl you're the one I want
Gorgeous and unreal Mom
I need you to open your eyes wide
Call me baby Call me baby
Call me baby Call
me baby
(ChenI'll be your baby yeah- Ho!)
It's you who make me who I am
There is only one person in my world
You're the one
You're the one
(BaekhyunGirl you're the one I want)
Gorgeous and unreal hemp Ma
I need you to open your eyes wide
Call me baby Call me baby
Call me baby Call me baby
Lay
You can call as many times as you like
Call me girl How is Shaanxi Roujiamo made?
Ingredients details: pork tenderloin, ginger, salt, chicken essence, pepper, dark soy sauce, cooking wine
1. 500 grams of pork tenderloin, three fat and seven lean, change into For large pieces, add two spoons of salt, a small amount of chicken essence, pepper, a spoonful of dark soy sauce, two tablespoons of cooking wine, and seven or eight slices of ginger, mix well, and marinate for 40 minutes.
2. One pack of marinade, rinse with water, drain and set aside.
3. Pour half a pot of water into the pressure cooker, pour in the marinade, add two tablespoons of salt, one tablespoon of dark soy sauce, one tablespoon of spicy sauce, one small spoon of chicken essence, one tablespoon of brown sugar, and stir evenly , bring the water to a boil, add the marinated meat, then cover the pot, turn on the steam, reduce the heat to low, and simmer for 25 minutes.
4. During the process of stuffing the meat, make the steamed buns. Place 250g of flour in a basin and make a nest in the middle. Mix 80ML warm water and 5g of yeast powder thoroughly and pour it into the nest.
5. Mix evenly and knead it into a smooth dough. It is not necessary to knead the dough to the complete stage, just knead it to the expansion set stage.
6. Place the dough in a basin, cover with a damp cloth, place in a warm place such as a 28-degree oven, and ferment for 40 minutes, until the dough doubles in size.
7. Take out the dough, deflate it, knead it evenly again, divide it into six equal-sized pieces, roll it into a cake shape, and let it cook for 15 minutes.
8. Turn the pan to the lowest heat, do not apply oil, and there should be no moisture in the pan. Place the dough into the pan and dry-fry it, and cover the pot while it is baking.
9. Fold one side and then flip it over to cook the other side. Be careful not to bake for too long, about 1 minute for each side, otherwise the dough will be black and mushy, which will not look good.
10. Finally, take out the marinated meat, chop it into pieces with a knife, mix it with the cold coriander, and use a knife to cut a slit on the steamed bun without cutting it, then add the mixed meat and coriander. Just put it into the steamed bun. The knife to kill the pig, the basin to catch the blood, the burning cloud-------------guess the title of the song
Everything is Red