Chutney bean blossoms
Cooking Method: Boil.
Flavor type: sour and spicy.
Scope of application: light meals for the masses.
raw material:
500 g of dried soybeans
Plaster 30 g
Fushun spicy sauce 150 g
Vinegar 30 g
30 g chopped green onion
Preparation Method:
1 soybeans soaked, and then replaced with water on the stone grinding fine grinding into a pulp, into the pot boiling, with gauze filtered out of the okara, soy milk into the pot boiling. The gypsum is taken out by fire and dissolved into gypsum water with water. Keep the soy milk pot slightly boiling, use gypsum water to form bean blossoms, and divide into bowls.
2: Mix the hot sauce and vinegar into a saucer, and add green onion to the dish. It is ready to go with the bean blossoms.
peculiarity:
The bean blossoms are white and tender and delicate. Salty, fresh and spicy, with a unique style.
Operation Essentials:
1, the soybeans should be ground finely, under the gypsum water, stirring under the side.
2. After the bean blossom is lit, it can only be kept warm with a micro-fire to ensure that the bean blossom condenses. 3. The saucer can be changed according to their respective tastes.
Think about it
1. What is the effect of too much fire when the bean blossom is lit?
2. What is the difference between bean blossom and tofu brain?
