Wolf Dance, 2012-05-17
Vegetable tofu, as the name suggests, is a food made of beans and vegetables. Vegetable tofu is a home-cooked dish that can be used as both a dish and a rice dish. I haven't eaten vegetable tofu for a long time, and my heart is about to forget its taste, but there is always a concern for it in my bones. The deepest impression of vegetable tofu in my memory is the vegetable tofu I ate when I was in school in the countryside of my hometown, and there was a production team at that time, and the usual food was nothing more than pancakes and nests made of sweet potato corn. At that time, my biggest wish was to be able to eat a few white-faced dumplings as I wanted, but only if I wanted it. Every day before school, hungry grunts, and the first thing to run home after school is to lift the lid of the pot and see what to eat, which is nothing more than pancake nests and pickles. But one day the family made a dish of tofu, which was thickened with wild vegetables and bean noodles and boiled together, and served in a bowl with pickles. Eat the rustle in your mouth, oh, that incense. Many years have passed, and now I think about it, why was the meal of tofu so fragrant at that time, alas, the living conditions at that time were poor, and it was luxurious enough to see leafy vegetables and bean noodles. Now if I make that kind of vegetable tofu according to the practice at that time, I guess I can't eat it, and who will eat it if there is a lack of salt and oil. However, at that time, this kind of dish tofu was not often available. Sometimes my son is picky eater, I say how my father was when he was a child, but when I think about it, the times are different, and my parents also wanted to make us more nutritious meals, but at that time, there was ah. Yesterday I suddenly wanted to eat vegetable tofu, not hungry, mainly because I couldn't remember its taste like something missing. To be honest, I didn't cook tofu, my parents used to make it for me to eat, but when my parents were older, I should make it for them to eat. Then try it yourself and seduce the taste of that memory, the taste of a home. The previous practice at home was to soak the soybeans for a day and peel them, and use a knife to chop the beans into fine minced, so that the vegetable tofu that came out of this way was "rustling" and had a special flavor. But I have a blender, so I'll steal back and use the blender to process the beans. Oil is still used according to family tradition, and if there is no big oil, it is refined with fat meat.
Soybeans ☜ 400g
<b>Leafy vegetables</b> 500g
<b>Fine salt</b> to taste
<b>Ginger</b> to taste
<b>Cooking oil</b> to taste
1. Peel the soaked soybeans.
2. Add the peeled soybeans to the water in a 1:1 ratio and place in a container cup on a blender.
3. Crush the soybeans in a blender, not for too long, without large particles.
4. Beaten soy milk, with a little particles. The vegetable tofu that comes out of this is a "rustling" taste.
5. Wash the leafy vegetables and use rape, cabbage or other leafy vegetables.
6. Blanch the leafy vegetables in boiling water to remove the sweet taste of the leafy vegetables.
7. Drain the blanched leafy vegetables and chop them into pieces.
8. Enlarge the oil in the pot, there is no big oil, you can put a few slices of fat meat and use low heat to refine the oil.
9. Add chopped green onion, minced ginger or a few red pepper slices and sauté until fragrant.
10. Pour in the beaten soy milk.
11. Bring the stove on low heat and stir-fry slowly with a spatula to prevent the pan from being pasted.
12. Sauté the soy milk until slightly dry and turn yellow.
13. Pour in the chopped leafy vegetables.
14. Stir-fry over low heat, add a little fine salt and sauté to dry the hair.
Tips:
Precautions
1. Soybeans need to be soaked in advance.
2, why leafy vegetables are arbitrarily chosen, but do not use spinach.
3, when frying, be sure to fry the okara.