Exercise 1
material
Soybean 1 kg, juicer, filter cloth, rice, alkaline water (there are few in the market now, please look carefully)
Garlic, Jiang Mo, soy sauce, vinegar, Sichuan red pepper and pepper oil, pepper powder, chicken essence, shallots and sesame oil.
working methods
1. A catty of soybeans and a handful of rice are soaked in warm water for 2 hours, and the soybeans are soaked. Rice and tofu pudding are tender, white and slippery. My grandmother made this when I was a child. At that time, we used a stone mill to grind it, and the taste was really unparalleled.
2. Wash the mixture of soybean and rice, then add appropriate amount of warm water and put it into a blender for chewing. The finer the better.
It's best to buy white filter cloth, the finer the hole, the better. Slowly filter and connect to the cleaned container.
4. Choose a large iron pot, not the kind of soup, preferably a wide-mouth iron pot, so that the alkaline water will be added more evenly later. Pour all the filtered bean juice into the pot and bring to a boil. At this time, it is soybean milk, and you can hold out a few bowls to drink. Turn the rest to low heat immediately, take a spoon and scoop a spoonful of alkaline water and slowly circle the page, 2-3 spoonfuls at a time, and then wait for observation. At this time, the bean juice will begin to appear tofu floccules, and more and more, and add 1-2 spoonfuls of alkaline water irregularly, I know. Turn off the fire now! Otherwise, the tofu pudding will be old. Put it directly into the container with a colander.
5. Seasoning: Add garlic, Jiang Mo, soy sauce, vinegar, Sichuan red pepper and pepper oil, pepper powder, chicken essence, chopped green onion and sesame oil to the dish according to personal taste.
6. Dip tofu pudding in that set of materials and add white rice overnight.
Exercise 2
material
Tofu raw materials: raw soybean milk (1000g water-made soybean milk and 1500ml water-made soybean milk), 12g brine and 80ml water.
Raw materials of the replica sauce: soy sauce 1000ml, brown sugar 150g, star anise 1, cinnamon 1, licorice 2g, fennel 1g, pepper 1g and ginger1.
Ciba Chili raw materials: 50g of dried Chili, 4 teaspoons of allspice powder1/,2g of salt, 3 teaspoons of Pixian bean paste1/,50ml of oil and 2 teaspoons of cooked sesame seeds.
working methods
Tofu pudding practice:
1. Put the brine into water and stir it evenly to make brine.
2. Pour the soybean milk into the non-stick soup pot (remember that if there is residue at the bottom, don't pour it into the pot, just fine soybean milk) and skim off the foam. Bring the fire to the boil, then skim off the foam and turn down the heat. After the soybean milk is not boiled, boil it over high heat. This process is repeated twice, that is, the soybean milk in the pot should be cooked three times.
3. Turn off the fire, pour in a little bit of brine, gently stir with a spoon for 2 times, and don't stir hard.
4. After standing for 15 minutes, take a heavy object and press it on the bean curd. /kloc-after 0/5 minutes, the tofu is shaped, cut into pieces or dug out with a spoon, and dipped in water (mixed with soy sauce, Bazin pepper, coriander and leek) for consumption.
Copying sauce practice:
1, put star anise, cinnamon, licorice, fennel and pepper into the material bag.
2. Pour the soy sauce, brown sugar and ginger slices into the wok, put them into the material bag and bring them to a boil. When half of the soy sauce is left, remove the seasoning package and let the soy sauce cool.
Ciba Chili practice:
1. Pour the oil into the wok, heat it, turn off the heat, add Pixian bean paste and fry the red oil, and remove it together with the bean paste for later use.
2. Soak the dried chilies in warm water for half an hour, remove and drain, add spiced powder and salt, and put them into a blender to break.
3. Pour the slightly hot red oil into the chopped dried pepper, add sesame seeds and mix well.