Speaking of rice tofu, I believe everyone will be familiar with it. Rice bean curd is a rare delicacy in local snacks in Chongqing, Hubei, Hunan and Guizhou Wuling mountainous areas. It can be made into a special snack in various regions of China, unlike Shaxian snacks and southern Fujian Satie noodles, which have exclusive regional attributes.

The raw materials of rice tofu are rice, corn and soybeans. In short, they are all called rice tofu. They are all favorite snacks, golden in color and delicious. It's really popular food. It's easier to do it at home. Let's have a look.

Composition:

500g of bean jelly/5g of chopped green onion/3g of Jiang Mo/3g of minced garlic/30g of Sichuan pickle.

Appropriate amount of salt/soy sauce 1 tablespoon/oil pepper 1 tablespoon/fried peanuts 2,500ml of clear water.

Cooking steps

-Step 1-

Dilute yellow bean jelly with 1000 ml water. Many friends may not be familiar with soybean flour. In fact, bean jelly is generally made of pea powder, which is divided into yellow and white. White bean jelly, because of its crystal clear and smooth jade shape, can be hung up with a scraper, just like the princess in bean jelly.

Yellow bean jelly is made of pea powder, without coarse skin, and is not used with white bean jelly. The surface is rough and delicious, and the yellow and white bean jelly has its own characteristics, so you can choose freely according to your preferences!

Second step

Add 1500 ml water to the cold pot, then pour in the diluted bean jelly slurry, and stir while cooking on low heat.

Third step

Boil into a translucent paste

Fourth step

Pouring into a container, cooling and curing.

Step five

The solidified rice tofu is cut into strips upside down.

Step 6

Cut the rice tofu and put it on a plate.

Step 7

Finally, add seasoning and mix well to serve.

In fact, this rice tofu can also be regarded as a cold dish. It feels a bit like bean jelly in northern Sichuan, with different colors and tastes, but it does have a wider influence than bean jelly. Cooking at home is delicious.

Rice tofu is a 4 19 delicacy cooked by Agatha's sister. Rice tofu is convenient to eat, both hot and cold. Hot food is mainly cooked, with sauerkraut and duck blood in it. It's delicious, especially when eaten as a meal.

Cold food is mainly cold salad with various seasonings, which tastes refreshing and sour. Just like our delicious food today, it is this cold and sour feeling. In short, whether it is boiled or mixed, whether it is Guizhou rice tofu, Chenzhou rice tofu or Xiangxi rice tofu, rice tofu is rich in nutrition, neutral in acid and alkali, moderate in hardness and is suitable for all ages. Food is worth sharing and life needs to be recorded. Agatha, you can eat whatever you want.