River tofu is tofu made from pollution-free river water in the old society without running water. It is more delicious and better in quality than well water, pool water and lake water. Although tap water has been used now, the name of "River Tofu Brain" has spread.
The well-made bean curd brain is tender and smooth, does not flow out of the container, is as white as snow and as soft as cotton, and is dipped in processed and refined seasonings, which fully embodies the spicy, fragrant, salty, sweet and sour Sichuan flavor.
Related information:
1. Cooking method: soak dried soybeans in clear water for 4 hours, scoop up the changed water and grind it into slurry, and filter it with gauze to remove residue. Pour the filtered soybean milk into the pot to boil, then slowly pour it into bile water, and gently stir it back and forth with a spoon while rushing. After the tofu is solidified, keep it on low heat for about 5 minutes, then spread gauze and gently squeeze it with a flute to make tofu.
Put the wok on the fire, add the cooked vegetable oil to 40% heat, chop up the watercress, lobster sauce and savory color. Add Chili powder, pepper powder and soy sauce, stir well, put into a bowl, then add sesame sauce, Sichuan salt and monosodium glutamate and mix well to make a sauce.
3. Spoon tofu into a big soup bowl and serve everyone a small dish of sauce. Sprinkle chopped green onion and coriander on the small dish before serving.