For the wanderers who work outside, the bean blossom is more cordial and approachable, and there are countless rural people who grew up eating the bean blossom. Whenever they take root in a distant foreign land, their nostalgia for their hometown is often specific to a pot of white and tender bean blossoms. At this time, bean blossoms are not only snacks, but also the taste of hometown and the taste of loved ones.
Today we will explore how this white and tender bean blossom is made! Let's savor the taste of childhood and taste the taste of my mother!
Specific steps
1. First wash the soybeans, and pick out the moldy soybeans, add water to soak, soak until the soybeans are all swollen, and the surface is smooth.
2
After the beans are soaked, start grinding soy milk, put the soaked soybeans into the soybean milk machine, add the appropriate amount of water, in the process of grinding, add water on the side, add a stop in the middle, and then add, each time the amount of water added should be controlled, otherwise the soybean milk out of the koji is too thin.
3
After the pulp is washed, and then the bottom of the sticky pot is shoveled off and cleaned, and the second time of warm pulp is carried out, the cooking process is very exquisite, it is necessary to cook with a low heat, the fire will stick to the bottom of the pot, and it is necessary to use the spatula to continuously stir to avoid sticking to the pan.
4
When the soy milk is about to boil, pay special attention, be sure to hold a spoon in your hand, the foam that slowly rises will swell very quickly, then you need to press the top repeatedly, otherwise it will pounce out of the pot.
5
When it is almost good, you need some bile, and some bile is the most important. Point less tofu tender, order more tofu old, eat bitter. This kind of soy milk has neither brine taste nor bitter taste, and the taste is mellow, tender and white.
6
In this way, after boiling for a period of time, the bean blossoms are basically formed, lifted down the fire and placed for a period of time, squeezed on the molded bean blossoms with a hemp sieve, scooped out the excess water with a water scoop, and the bottom needs to be separated by gauze to avoid embossing the bean blossoms.
7
If someone wants to buy, the mother will start to find a baseline, from the middle to cut a knife, the force is evenly balanced and stable, a few pots of bean blossoms will be divided into a dozen small bean blossoms.
In our hometown of Yunnan bean flower is divided into two kinds, one is white bean flower, the other is the bean flower, the bean flower is on the basis of the white bean flower plus the pre-cut cabbage, the steps and white bean flower are basically the same.
<b>Phaseolus vulgaris</b>
1 And in the process of warming the pulp, my mother has already taken the opportunity to cut the cabbage, just add it at the end, and it can become another pot of delicacies: beans and flowers.
2 Not only that, but it can also be made into tofu, just put the beaten bean blossoms into a tofu box that can be drained, and then spread a layer of gauze and cover it with gauze. Put a brick on top and press it for about 1 hour, and the tofu can be formed. You can also cut the tofu into chunks and bake it into dried tofu.
Do you miss your childhood and miss your mother?