Old tofu is a ubiquitous breakfast here, with a fritter, a brine egg, this is the standard for breakfast. The inner fat at home was bought during the epidemic last year, and it was only done a few times before it was set aside, and yesterday on a whim, I wanted to do it myself. Hurry up and arrange it.
Ingredients: soybeans: 150 g Water 1300 g Inner fat: 1 bag
Marinade: soybeans, vermicelli, kelp, large ingredients, soy sauce, soy sauce, water starch
Directions: 1: Wash 150g of soybeans and add water to soak overnight.
2: Add 1300 grams of water to the soaked soybeans into a blender or wall breaker and crush them to filter the okara.
3: Turn on low heat, heat the soy milk and bring to a boil. During the period, from time to time, use a shovel to shovel the bottom of the pot to avoid pasting the pot.
4: After boiling, remove the foam on top and cook for another 3 minutes to turn off the heat.
5: During the cooking of soy milk, use a pressure cooker to stir a small bag of fat with a little water.
6: Turn off the boiling soy milk and wait for a minute or two, let the temperature of the soy milk drop to about 90 degrees, pour it into the pressure cooker, and use a colander to remove the foam on it.
7. Turn on the pressure cooker in the heat preservation state, and the waiting time is just right to do the brine.
8. Wait for the old tofu and start brine. Put the soybeans (left over from making the old tofu), the noodles into the pot, add water to the heat, and add a large ingredient.
9: When the noodles and soybeans are almost cooked, put in the kelp, and then pour in the soy sauce, soy sauce and salt. Total water starch ticks. This way the halogen is ready.
10, put the old tofu into a bowl, add a spoonful of brine, you can put some leeks, green onion oil and the like. I saw that there were also peanut crumbles for sale outside. Add some coriander and you're ready to eat.