1

First, beat soybeans into soybean milk with a soymilk machine and filter for later use.

2

Pour the coagulant 1 (measured, about 5g) for making brine tofu into the box.

three

Dissolve it completely with 200ml of cold boiled water.

four

Rinse the soybean milk from a height of about 1 foot.

five

Let stand for 25 minutes.

six

Put away the tofu box.

seven

Tofu pad.

eight

Pour in tofu.

nine

It's still tofu at this time.

10

Wrap the tofu pudding with a tofu cloth.

1 1

Press it with another tofu box.

12

After 20 minutes, the tofu will be ready.

13

Cut a piece and have a look

14

Now let's make the soup base of hot pot. Prepare pickles, pickled mustard tuber, pickled ginger and pickled pepper.

15

Prepare peppers, garlic, ginger and green onions.

16

Prepare fresh chicken soup or bone soup, if not, use thick soup treasure instead.

17

Put the right amount of oil in the pot, because it is a hot pot, the oil can be more, add pepper, garlic, ginger and green onions, and stir-fry slowly with low fire to make its fragrance come out completely.

18

Add the prepared kimchi and stir-fry over high heat.

19

Add chicken soup.

20

After the soup is boiled, simmer for about 10 minutes, then add salt and pepper to taste.

2 1

Finally, add tofu and you can eat it. After eating tofu, cook other Caicai you like. In the cold winter, the whole family will be warm in their hearts. Authentic tofu pudding hot pot will eventually make dipping sauce, but I didn't make it today, mainly because I think the soup tastes enough.

22

Finally, add tofu and you can eat it. After eating tofu, cook other Caicai you like. In the cold winter, the whole family will feel warm in their hearts. Authentic tofu pudding hot pot will eventually make dipping sauce, but I didn't make it today, mainly because I think the soup tastes enough.

skill

Hot pot soup base raw materials: pickled vegetables, pickled mustard tuber, pickled ginger, pickled pepper, garlic, ginger and onion fresh chicken soup (or thick soup treasure)

Seasoning: salt and pepper

Beancurd raw materials: 200 grams of soybeans, clear water 1800 grams.

Side dishes: homemade bean curd, broccoli, mushrooms, lunch meat, lotus root, meatballs, shrimp, day lily, fish cake, crab sticks and vegetables.

1. Compared with tofu sold outside, tofu made with this coagulant is relatively loose. I don't know if the method needs to be improved or if it is like this, but it's not bad to make tofu pudding hot pot.

2. If you think tofu is too loose, which will affect Caicai's cooking, you can cook tofu first, and then cook the remaining soup in other Caicai. Of course, if you buy tofu outside, you should not worry.

All raw materials and materials for making tofu can be bought online.

There is a story about why the tofu in the tofu hot pot is not pressed into shape:

During the period of Emperor Wu of the Han Dynasty, Liu An, the grandson of Emperor Gaozu Liu Bang, succeeded to the throne and was named King of Huainan. He likes to recruit talented people, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they made use of the salt-producing conditions in the Huaihe River basin and used brine as coagulant to invent tofu.

During the Three Kingdoms period, tofu production technology spread to Yizhou (including Sichuan and Chongqing today), and it was very popular in Jiangyang County (now Luzhou City) and Jinchuan Area (now Fushun County). Because it is also an important salt-producing area, there is a rich salt well that produces the most salt. At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, which is suitable for soybean growth. Fushun is very popular because of its salt production and frequent business contacts with neighboring areas. The catering industry is extremely developed, and tofu, a fresh food, is naturally put on people's tables. By the time the Northern Zhou Emperor Tianhe established Fushun County for salt in the second year, the salt production here had already ranked first in Jiannan Road (equivalent to parts of eastern Sichuan and Chongqing).

With the increase of manual workers, residents and businessmen in salt industry and convenient land and water transportation, the demand for tofu food has greatly increased. In an accidental situation, some guests waiting for dinner really couldn't wait for the tofu to take shape and then process it into dishes, so they ran to the kitchen and asked the shopkeeper to sell it to them when they saw the tender tofu still simmering in the pot. Because it is not completely solidified, they can't fry it, so they have to dip it in salt and water to make the "next meal". People are pleasantly surprised to find that this way of eating is more delicious than fried old tofu, and spread from one word to ten, and "tender tofu" spread to the people.

Kitchenware used: soymilk machine, boiling pot and frying pan.