1

First, use a soy milk maker to make soy milk from soybeans, strain and set aside.

2

Pour 1 sachet of the coagulant used to make the marinated tofu (measured, about 5 grams) into the box.

3

Make it dissolve completely with 200ML of cold boiled water.

4

Punch the soy milk in from about 1 foot up.

5

Let it sit for 25 minutes.

6

Place the tofu box in place

7

Pad it with a tofu cloth.

8

Pour the tofu in.

9

This time it's still in doufu state.

10

Wrap the doufu in a tofu cloth.

11

Press it with another tofu box.

12

After 20 minutes, the tofu is ready.

13

Cut a piece to see.

14

Now let's make the soup base for the hot pot, prepare the pickled bok choy, squash, pickled ginger and pickled chili.

15

Prepare the peppers , garlic, ginger and scallions.

16

Prepare fresh chicken broth or bone broth, if you don't have it, you can use soup stock instead.

17

Put the right amount of oil in the pot, because it is a hot pot, the oil can be more, put the peppers , garlic, ginger and scallions, low heat and slow frying, so that the flavor comes out completely.

18

Add the prepared kimchi, stir fry over high heat.

19

Add chicken broth.

20

When the soup boils, cook over low heat for about 10 minutes, then add salt and pepper to taste.

21

Finally put in the bean flower, you can eat, bean flower eaten, and then cook the other dishes you like to eat, in the cold winter, will certainly be the whole family warm in the heart Oh. Authentic bean flower hot pot last to do a dip, but I did not do today, mainly because I think the flavor of the soup is already enough.

22

Finally put in the bean flowers, you can eat, bean flowers eat, and then cook other favorite dishes, in the cold winter, will be the whole family warm in the heart Oh. Authentic bean flower hot pot last to do a dip, but I did not do today, mainly because I think the flavor of the soup is already enough.

Tips

The hot pot soup base ingredients: pickled cabbage squash pickled ginger pickled chili peppers garlic ginger scallions fresh chicken broth (or soup treasure)

Seasoning: salt pepper

Bean Blossom Ingredients: 200 grams of soybeans, 1,800 grams of fresh water

Side Dishes: homemade bean curd, broccoli, mushrooms, luncheon meat, lotus root, meatballs, shrimp, fish cake, crab sticks, bok choy,etc.

This is a good idea. p>1, with this coagulant made out of the tofu than compared to the outside of the sale of the more loose, I do not know whether the practice needs to be improved or was originally so, but used to make soybean flower hot pot is not bad.

2, if you feel that the bean curd is too loose to affect the cooking of the dishes behind, you can cook the bean curd and then scoop it up to eat, and then cook the rest of the soup to cook the other dishes, of course, if you buy the tofu outside, you shouldn't have to worry about this.

3. All the ingredients and materials for making tofu can be bought online.

Why the bean curd is not pressed into shape in the bean curd hot pot, there is another story:

When Emperor Wu of the Han Dynasty, Liu An, the grandson of Liu Bang, the high ancestor of the Han Dynasty, inherited his father's title as the King of Huainan. He liked to recruit people and often had thousands of diners under his door. In order to solve the problem of eating for so many people, they invented tofu by taking advantage of the condition that the salt produced in the Huaihe River basin has brine as a coagulant.

During the Three Kingdoms period, after the tofu-making technique was spread to Yizhou (including present-day Sichuan and Chongqing), it became very popular in the Jinchuanyi area (present-day Fushun County) of Jiangyang County (present-day Luzhou City). Because this is also an important salt production area, there is a "most salt" Fushun salt well. At the same time is located in the subtropical, fertile soil, rain and light conditions, suitable for soybean growth. Fushun due to salt, and neighboring regions of the frequent trade exchanges, popularity is also very prosperous, catering industry is extremely developed, tofu this fresh food naturally on people's tables. To the Northern Zhou Emperor Wu Tianhe two years Fushun salt county, salt production here has been ranked in the Jiannan Road (equivalent to today's eastern Sichuan and Chongqing part of the city) of the crown.

The increase in the number of salt artisanal workers and residents and merchants, the convenience of land and water transportation, and the demand for tofu food increased dramatically. In a fortuitous situation, some of the guests waiting to eat really do not have the patience to wait for the tofu molding and then processed into dishes on the table, ran to the kitchen, saw that the pot is still slow cooking tender tofu, they want to shopkeepers to sell them, because there is not fully solidified, can not be fried, can only be used with salt and water dipped in the "rice dishes". People were surprised to find that this way of eating is much more delicious than the old fried tofu, and the word spread ten by ten, ten by a hundred, "tender bean curd" that has spread to the people.

Using kitchenware: soybean milk machine, cooking pot, frying pan