Folding method 1

Ingredients: tender tofu, starch, vermicelli, celery, kohlrabi (mustard tuber is also acceptable), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper and pork strips (braised beef or shredded chicken can be used, which are the most authentic beef bean curd, called beef bean curd and shredded chicken bean curd respectively, and I use bacon strips instead).

working methods

1. Dice kohlrabi and chop celery;

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

3. Adjust the starch water into water starch, not too thin or too thick, just before adding starch;

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

5. Gently cut off the thin tofu pudding slices with a shovel;

6. Gently put the sliced tofu into the cooked starch paste until it boils again;

7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add boiled vermicelli;

8. Scoop the bean paste into the bowl, about six or seven minutes full, and then add a proper amount of cooked vermicelli;

9. Sprinkle with celery powder, turnip diced and crispy peanuts!

In some places, tofu brain is used as dessert, and sweet osmanthus and sweet sauce are added [2].

Folding method 2

1. Bean selection: Apart from harvesting, drying, threshing, unpacking, storage and transportation, soybeans will also be mixed with pure substances such as grass roots, bark, soil, sand, heather and metal chips. Therefore, before use, pure substances, broken beans, moldy beans, moth-eaten beans and pure beans must be thoroughly removed. Soybean outside, and then ground into soybean powder.

2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is indirectly related to the quantity of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, it can be tested with test paper, and water with pH value of 5-6 can produce acid-base reaction.

3. Filtering: take water from the bean powder, stir it into paste according to the ratio of 1: 5, and pour it into the filter; Then gradually add 13 parts of water in several times. Stir while adding water. Bend until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils.

4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify when it is indirectly sprinkled on the outside of soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make it into paste. Carefully grind with hands or tools, smash and dissolve, and add a small amount of water to dilute. After a short wait, gypsum with coarse particles will settle down and be suspended for later use. Repeat many times.

5. Pulping: the raw soybean milk is filtered and boiled, so that the volume of residual soybean dregs does not expand or shrink. So the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with bad taste can be made.

6. Dot brain: To make tofu brain, pour the coagulant into a container, and immediately rush into the cooked pulp after fully stirring, which is called anti-dot. Stamp immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be well solidified, that is, a delicious and nutritious tofu brain is made.

7, the practice of bean curd brain halogen: first blanch the yellow flowers and fungus, cut some onions and Jiang Mo. After adding halogen, the production of halogen is as simple as the halogen of noodles. Pour the base oil out of the pan. When the oil is hot, add shredded lean meat, shredded green onion and Jiang Mo. We add a proper amount of water, once developed yellow flowers and fungus, thicken with water starch, and beat eggs.

Folding method 3

Raw materials: soybean, pork, scallop, day lily, fungus.

Production method:

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

2. Pour the soaked soybeans into the soymilk machine, and pour a proper amount of water to cook the soymilk;

3, the internal fat is melted with a little cold water;

4. Filter the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.

5. Diced meat, diced scallops and daylily are soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;

6. Marinate diced meat and scallops with soy sauce, cooking wine and water starch for 10 minutes respectively;

7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until white, add scallops and stir-fry evenly, add cucumber and fungus and stir-fry for a while, pour in soy sauce to taste, color soy sauce, pour in appropriate amount of water to boil, and finally add water and starch to thicken.

Folding method 4

Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers, mushrooms.

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

Step: 1. Dice auricularia auricula, yellow flower and shiitake mushroom, stir fry in a wok with a little oil.

2. Add soy sauce and stir-fry to taste, then add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after the water boils. Finally, put a little salt.

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

4. Put the prepared bean curd into a bowl and add a little garlic and Chili oil.