Bean blossoms, between tofu brain and tofu, are both smooth and tender and smooth. A bowl of tender bean blossoms, accompanied by a plate of spicy dipping sauce dipped in, a bite of the belly, the bean flavor is rich, fragrant and natural, hemp, spicy, fresh, fragrant set, vegetarian and not light, people who have eaten can not forget this taste, just like me.
Bean blossoms, is with chopped tender greens, mixed into the delicate soy milk, and then point to coagulant, until the soy milk condenses into a block, and then squeeze the molding, tender bean blossoms mixed with tender green vegetables, between a green and a white, the brake is tempting.
Bean blossom is one of the common famous snacks in Sichuan and Chongqing, then the cauliflower is a very flavorful snack in the southwest of Qianxi, in fact, a sentence is that there are greens in the bean blossom, and the two can be said to be the same or different.
This article is about the bean blossom, in fact, it also explains the specific method of vegetable tofu in detail, let's take a look at it.
<h1 class="pgc-h-arrow-right" > bean blossoms and vegetable tofu</h1>
【Preparation ingredients】 Soybeans, white vinegar, green vegetables
【Production process】 1, soybeans pick clean impurities, soak in water in advance, winter temperature is low, need to soak for 8 hours; summer temperature is high, need to soak for 6 hours, in summer in order to prevent deterioration in the soaking process, can be put in the refrigerator refrigeration soaking.
2, wash the soybeans in the soybean milk machine, put water to the highest water level, and then press the juice button to break the soybeans, in order to make the soy milk more delicate, you can repeat 2 to 3 times.
3, then with two layers of fine gauze superimposed, filter out the okara, after beating all the soybeans and then use two layers of gauze to filter once, calculated, a total of 4 times filtered.
4, the filtered okara washed with water twice, wash out more slurry.
Note: To make tofu is generally based on the ratio of 1 kg of dried soybeans and 10 kg of water. With the soybean milk machine in parts, about 8 pounds of water are used, about 1 pound of water is used to wash the okara, and the remaining 1 kg of water is left for later use.
According to my experience in making tofu for more than ten years, the amount of water used is not too specific, probably on the line, more points less is not a big problem.
5, next wash the greens, and then chop, regardless of the greens, tender can be.
6, and then prepare some tofu coagulant, today we still use the healthiest coagulant, white vinegar, this spice everyone has, the operation is also easy and convenient.
Note: White vinegar is divided into 3 degrees, 6 degrees, 9 degrees, I use 9 degrees of rice vinegar, diluted according to the ratio of 2 grams of white vinegar mixed with 10 grams of water, a pound of beans need to prepare about 20 grams of white vinegar and 100 grams of water mixed.
If you use 6 degrees of white vinegar, 2 grams of white vinegar mixed with 7 grams of water; if you use 3 degrees of white vinegar, then directly point, do not need to mix with water.
7: Next, start to cook soy milk, boil on high heat and then change to medium heat and cook for 6 minutes, cook the soy milk thoroughly.
Note: Soy milk will overflow when boiling, so when cooking soy milk can not leave people, soy milk must be cooked to drink.
8, the boiling process skimmed clean foam, after cooking it will become soy milk, want to drink soy milk in advance scoop out a part, add sugar to eat.
9, the process of boiling soy milk surface will form a thin layer of bean skin, with chopsticks gently fished up, after drying become rotten bamboo.
10: Add the vegetables after the soy milk is cooked, cook for another 3 minutes and turn off the heat.
11, after turning off the heat, rush into the remaining 1 kg of water to stir well, so that the temperature of soy milk will drop to between 80 and 85 degrees, and the vinegar water is dripped between this temperature to make the soy milk solidify.
12, the following is the most critical, start to order tofu, scoop a small half spoon of vinegar water, along the pot in a circle gently stirred, so that the vinegar water and soy milk fusion.
Then stop for a minute, and then continue to pour vinegar water in a circle, and then stop for another minute, so repeat 3 times, you can see the soy milk become turbid, you can also clearly see the small pieces of soy milk condensation.
13, see that soy milk has a larger lump than the above figure, it is necessary to start to reduce and slow down the addition of vinegar water.
14, continue to add a small amount of vinegar water in batches, see the soy milk form a clump, and the pulp water and the agglomerate are completely separated to stop adding vinegar water.
Note: Some friends to this step after no matter how to add vinegar water, can no longer condense into a block, it is possible to prepare vinegar acidity is not enough, soy milk can not be condensed, this can not add vinegar water.
Remedy: directly in a drop-like way into the white vinegar, white vinegar can not be more, drop two drops at a time, stir in a circle, observe whether it condenses, and then continue to drip until the slurry water separates.
15, after the separation of the slurry water and the agglomeration, cover the lid, turn off the heat immediately after a minute of high heat, do not open the lid, let it sit for 20 minutes, so that the soy milk solidifies.
16: Then gently press with a thin colander or bamboo basket to scoop off the excess slurry while pressing.
17: Prepare a tofu mold, spread it with gauze, and scoop half of it into the mold.
18, press with your hands for a minute, and then remove the upper layer of lid, let it cool and then take it out, this is the vegetable tofu, this dish tofu is very tender, dip a little pepper dipped in water can be eaten directly.
19, but remember not to press for too long, pressed for a long time tofu will become hard, become old, affect the taste.
20: The remaining half is gently compacted in the pot.
21, it has become a more tender bean flower, Qianxian friends told me that the method of dipping the bean blossom in water is to put the ear root, garlic paste, paste pepper, pour a little hot oil, and then pour in soy sauce, a little pepper noodles, green onion and mix well, sandwich with bean blossoms.
Soy milk, bean blossoms, tofu, I gave a very domineering name, soy products family "three musketeers"!
Whether it is delicate soy milk, or tender bean blossoms, or flexible tofu, ordinary ingredients make our table food richer and more interesting.
<h1 class="pgc-h-arrow-right" > corn post-meal summary:</h1>
Before sending a [white vinegar point tofu] article, got a lot of friends' attention, but also some friends raised a lot of questions, this article to the practice of bean blossoms again explained the detailed process of vinegar point tofu, the shortcomings of the previous article here are also made up one by one, thank you for your continuous attention!
Teach you to use the soy milk machine to make tofu, no lactones, no brine, just a little vinegar, everyone can do it
I am a corn lover who loves food, a super foodie who is particularly wordy and even a dog. If you find this article helpful, you're welcome to follow, like, or bookmark. Corn also updates from time to time on the simple preparation of home-cooked delicacies, thank you very much for reading!