Each of us has our own favorite snacks and the like in life. Take the editor himself, I especially like to eat rice and tofu. Especially in the hot summer, sitting in the house blowing air conditioning, you can have a plate of refreshing and delicious rice tofu next to you, it is simply a fairy day. Sometimes, when I go around the market and don't see others selling rice and tofu, I believe many people will be disappointed. Actually, we can make our own rice tofu. But surely there are small partners will be distressed, this rice tofu, it seems difficult to do ah? And it's not easy to eat well. In this regard, Xiaobian said that as long as we master the know-how, the rice and tofu we make ourselves will definitely be better than the outside.
First of all, we need to prepare the raw materials: the right amount of rice, the choice of rice is also exquisite, it is best to be indica and crushed rice, rather than the sticky japonica rice or glutinous rice (because this kind of rice is not suitable for rice tofu). Quicklime, as well as clear water.
Step 1: Clean up the impurities in the rice and clean them with water. Soak the quicklime in water for 30 minutes, and when the lime is completely settled, take the upper layer of clear lime water, pour the rice into the clear lime water, and soak for three hours. It is worth noting that the precipitated clear lime water has no impurities, which is qualified. Wash the rice with clean water and soak it in water for a while.
Step 2: Pour the rice and soaked water into the stone mill, and when grinding the rice syrup, the rice should be twice as much water. Rice milk should be polished as fine as possible, beaten into a paste, and if there is no stone mill at home, replace it with a juicer.
Step 3: First put water into the pot, the purpose of putting water is to prevent the pot from being burned, and then the polished rice milk is boiled over low heat, first cooked on high heat until half cooked, and then cooked over low heat. During the cooking process, the rice milk should be stirred while cooking to prevent the rice milk from sticking to the pan, a process that takes about 15 minutes. The cooked rice milk will turn into a paste, which means that the rice tofu has been formed. Put the rice tofu in a suitable container, and it is best to spread a damp cloth inside the container to prevent the rice tofu from overheating and scalding the container. Cool the rice tofu for a while.
Step 4: Wash the cooled rice and tofu with clean water. The finished rice tofu is off-white or golden yellow with a clear color. We can use a knife to cut rice tofu into long strips, or small square pieces. Then serve with soy sauce, vinegar, sauerkraut, monosodium glutamate and other spices, and mix it cold. Of course, you can also cook the soup according to your own taste.
This is how to make rice tofu. In fact, to make a bowl of delicious rice tofu, the choice of rice is quite critical, which will directly affect the taste of rice tofu. When we usually do it, we must pay attention to and choose the right raw materials. Secondly, in the process of production, we must pay attention to and master the appropriate heat. When making rice tofu, if there is no quicklime, we can replace it with edible alkali, and directly add rice milk to edible alkali, in fact, this is also convenient. Also, Xiaobian personally has an exclusive trick, when cold mixing rice and tofu, pour a little vinegar in a small dish, add chili noodles and coriander, the taste is particularly good. Interested partners can try it. Like friends remember to like Oh, what questions welcome to comment, I hope to teach you more ways to make food