Preparation method one

Ingredients: tender tofu pudding, starch, vermicelli, celery, kohlrabi (you can also use pickled mustard), fried peanuts, oil chili, soy sauce, vinegar, monosodium glutamate, pepper, Meat strips (you can use braised beef or chicken shreds, these two are the most authentic Niuhua tofu brains, called beef tofu brains and chicken shredded tofu brains, I used bacon strips instead).

How to do it

1. Cut the kohlrabi into small cubes and mince the celery;

2. About 50G of starch, we made four large bowls;

3. Mix the starch with water into water starch, not too thin or too thick, just enough to cover the starch when adding water;

4. Boil four bowls of water in a pot. After the water boils, slowly pour in the water starch. Be sure to pour slowly and stir while pouring, otherwise it will form lumps and affect the taste. Wait until it boils and bubbles;

5. Use a shovel to gently peel off thin tofu slices;

6. Gently put the shaved tofu flakes into the boiled starch paste and wait until it is boiled again;

7. Take a bowl and pour appropriate amounts of soy sauce, vinegar, oil chili pepper, Sichuan peppercorns, and MSG. Take another clean pot and add water to cook the vermicelli;

8. Ladle the bean curd starch paste into the bowl, fill it about six or seven minutes full, and then add an appropriate amount of cooked vermicelli;

9. Sprinkle with minced celery, diced kohlrabi, and fried peanuts!

Some places also use tofu as a dessert, adding osmanthus, sweet sauce, etc. [2]

Preparation method two

1. Bean selection: During soybean harvesting, drying, threshing, unpacking, storage, transportation and other processes, impurities such as grass roots, bark, mud, sand, stone and metal shavings will be mixed with the soybeans. Therefore, before use, all soybean debris, broken beans, moldy beans, insect-eaten beans, pure beans, etc. must be completely removed and then ground into soybean powder.

2. Water selection: A certain amount of water is needed to produce tofu. The quality of the water is indirectly related to the amount of tofu. Soft water is generally suitable for making tofu curd. Deep well water, stream water, mineral water, sea water, etc. will all affect the yield and quantity of tofu curd. The use of lake water, reservoir water, etc. that has been contaminated by industrial wastewater is strictly prohibited. To select suitable water, test paper can be used to test, and water with a pH value of 5-6 can produce acid-base reactions.

3． Filter slurry: Mix the soy flour and water into a paste in a ratio of 1:5 and pour it into the filter sheet; then gradually add 13 parts of water to the sheet several times. Add water while stirring. Until the bean dregs are filtered out. Add the thin slurry that drains into the pot and heat it to boil.

4． Preparation: The coagulant for making tofu is preferably gypsum. However, it is difficult for gypsum powder to solidify when directly sprinkled on soy milk, and it must be made into a slurry before it can be used. The preparation method is to take three qian of plaster of paris powder (the amount per kilogram of soy flour), put it into a basin, and add the same amount of water to make a paste. Grind carefully with hands or tools, squeeze and dissolve, then add a small amount of water to dilute. Wait for a while, the coarser gypsum particles will settle down, and take the suspension for later use. Repeat this multiple times.

5. Pulping: Raw soy milk is filtered and then cooked so that the volume of the remaining bean dregs does not expand or shrink. Therefore, the cooked pulp should be poured into the filter sheet. After filtering the pulp for the second time, soy milk with good taste can be obtained.

6. Pointing brain: To make tofu brain, pour the coagulant into the container, stir it thoroughly, and then immediately rush the cooked pulp into it, which is called reverse point. Cover immediately after clicking. After shrinking for about 10 minutes, the soybean protein can solidify well, and delicious and nutritious tofu curd is produced.

7. How to make tofu braised in marinade: First, boil the yellow flowers and fungus in water, cut some shredded green onions and minced ginger. Next, make the braised noodles. The braised noodles are as simple to make as the braised noodles. Pour the base oil out of the pot, and when the oil is hot, add the shredded lean pork, shredded green onion, and minced ginger. Add an appropriate amount of water, add the yellow flowers and fungus that have grown, thicken with water starch, and beat in the eggs.

Preparation method three

Ingredients: soybeans, pork, scallops, day lily, and fungus.

Preparation method:

1. Wash the soybeans and soak them in water for more than four hours;

2. Pour the soaked soybeans into the soymilk machine , pour an appropriate amount of water, and cook the soy milk;

3. Dissolve the internal fat with a little cold water;

4. Filter out the bean dregs from the soy milk, cool it to 80-90 degrees, and pour Add to the fat, cover and let sit for twenty minutes.

5. Cut the pork into small dices, cut the scallops into small dices, soak the day lily in water and cut into small pieces; soak the fungus in warm water and remove the roots, wash and tear into small florets, and mince the ginger;

6. Marinate diced pork and scallops with light soy sauce, cooking wine, and water starch for more than ten minutes;

7. Put a little oil in the pot, add minced ginger and minced meat and stir-fry until White, add scallops and stir-fry evenly, add cucumbers and fungus and stir-fry for a while, add light soy sauce for seasoning and dark soy sauce to adjust color, pour an appropriate amount of water and boil, and finally add water starch to thicken.

Preparation method four

Ingredients: Boxed soft tofu Accessories: Fungus, yellow flower and shiitake mushrooms

Seasoning: soy sauce, chicken essence, aniseed, garlic paste, chili oil, starch salt

Steps: 1. Dice the fungus, yellow flowers, and shiitake mushrooms, put a little oil in the wok, and stir-fry.

2. Add soy sauce, stir-fry until fragrant, then add appropriate amount of water, aniseed, and chicken essence. After the water boils, add water starch to thicken. Add a pinch of salt at the end.

3. Unpack the boxed soft tofu, scoop out the tofu horizontally with a spoon, put it into the pot, and turn off the heat after 2 minutes.

4. Put the prepared tofu into a bowl, add a little minced garlic and chili oil.

How to make it at home

It is very simple to make it at home. You only need to prepare a little glucolide (available in food additive stores).

The specific method is to boil the soy milk, add glucose lactone while it is hot, stir it briefly with clean chopsticks, and then let it sit.

Soy milk can be made by using a soy milk machine, or you can buy it.

If you plan to make two bowls of tofu, you can use a small handful of soybeans, soak them in advance, and use a soy milk machine to mature the soy milk. The amount of glucolide should be about the size of your pinky fingernail.

It should be noted that when making tofu puffs, never use stainless steel spoons, chopsticks and other utensils.

After the tofu is made, you can add seasonings according to your own preferences, add a few drops of sesame oil and salt, add coriander, and stir when eating.