bean curd
All Chinese familiar ingredients
But do you know
A plate of delicious tofu needs to start by stirring the soy beans
Please have it this issue
Engaged in the industry for 21 years, he is currently Gao Mingfeng and Li Mingyan, the head chef of Yuan Dan
Teach us to make all-natural, additive-free, plaster-free
"Tofu with abalone sauce"
Abalone tofu
First soak the soybeans for two hours, then pour them into a beater to beat them. The ratio is 3 pairs of soaked soybeans with 1 kg of water.
After beating the pulp, you must use a strainer to filter, the filtered soy milk is pure white and delicate, if you want soy milk to be more delicate, you can pad a cloth on the filter.
Stir on the strainer with chopsticks to filter out the okara.
Next, knock on 4 or 5 eggs and beat them all. Using eggs as a coagulant for tofu can be used without plaster to marinate, and the tofu produced in this way is delicious and healthy.
If you want to steam the tofu to be tender, the eggs should also be filtered.
After mixing soy milk and eggs, add a little salt, add salt to make people tofu have a little taste, eat it will not be greasy, and then pour into a copper plate and steam for ten minutes.
After the tofu is steamed, let it cool before cutting into chunks. The white and tender tofu is really heart-wrenching.
The tofu can be eaten just after it is steamed, but it still needs to be fried to make abalone tofu. Fry the tofu skin until golden and crispy, followed by the abalone sauce.
Stir in a little oyster sauce, chicken meal, a little corn starch, sugar and abalone juice. Abalone juice can be boiled from old chicken, lean meat, chicken feet, pork skin, or it can be made from finished products bought on the market.
Heat the abalone over low heat and pour over the tofu.
The tofu is golden and crispy on the outside, and the inside is snow white and tender, and it is really mouth-watering with fragrant abalone juice.