Bean blossom and vegetable tofu are common dishes on the table in the southwest region and are home-cooked dishes when we were young. On weekends, I will grind beans to make bean blossoms and tofu, and today I will directly make a vegetable tofu, soup, vegetables, and bean blossoms. Grinding soy milk should be soaked in beans one night in advance, beans should be fully soaked, the pulp out rate is high, when soaking beans, you can rub off the shells, the shell foam is more and the taste is coarse.
Vegetable tofu needs the material: soaked beans (soybeans, black beans, green core green peel beans can be) I prefer green core green peel beans, soaked out of particularly large, out of the pulp, black beans because of the thick skin is the most difficult to grind, water East mustard a tree, a spoonful of salt brine or sour soup a bowl
1. Grind the soaked beans with stone grinding several times, and then filter out the soy milk with a filter spoon;
Green beans are full of large grains and produce a lot of pulp
2, it is more convenient to beat soy milk with a blender, but I am used to using stone grinding. Wash the mustard greens, put the vegetable heads and vegetable leaves separately, a spoonful of salt brine is dissolved with water, the salt brine is like salt, stir it with a spoon when it is dissolved, so that it is all dissolved. If you have a sour soup with pickled sauerkraut at home, you can also order brine, and if you use vinegar, it is too sour to eat.
Shuidong mustard: stems and leaves, crisp and delicious, also suitable for sauerkraut
Shuidong mustard, the stem is relatively thick, the cooking time is longer, and the leaves are easy to cook
Shuidong mustard and bean blossoms are a perfect match, slightly bitter in the mouth, sweet after eating, is my favorite dish
3, the filtered soy milk boiled three times, when boiling the foam off, first put in the mustard stem to cook for a while, and then put in the vegetable leaves to boil, cook well after turning off the heat, cool a little, the best temperature of the brine is 80-90 degrees, with a spoon scoop up the salt brine paddle circle slowly poured into the soy milk, slowly see the flocculent bean flowers come out, soy milk water gradually becomes clear, use the filter spoon to press the bean blossoms and greens, so that they are better combined together.
Boil the soy milk three times to remove the foam
Salt brine is like salt, sealed and stored easily to absorb moisture
Add half a bowl of water to one spoonful of salt brine and stir to melt
Use a spoon to slowly pour in the salt brine to produce flocculent bean blossoms
Gently press a circle of bean blossoms and mustard greens with a spoon to allow them to blend together better
Cooked vegetable tofu, with a little turquoise, mustard sweet, cellar water to relieve the heat
4, bean blossoms and vegetables tofu itself taste very light, so be sure to accompany a meat foam red oil water, we can fry an appetizer according to their own degree of spiciness, I will fry a meat foam tomato sauce slightly spicy water.
Tomato meat foam water, more meat foam wrapped in light vegetable tofu is delicious
5, simple vegetable tofu, rich in nutrition, sweet and appetizing.
——Sister Qing's gourmet life, sharing home-cooked food——