Peanut tofu, prepared last night in the refrigerator refrigeration, today at noon has been intact, the taste is good, first give yourself a thumbs up
The amount of pictures and information is a little bit patient to read there is creativity, which is made into cut peanut tofu
Picture enlargement, peanut tofu delicate soft glutinous
It is also very delicious to eat this way, peanut tofu with honey
It was so delicious to borrow the ingredients available in the house to make a dessert
Lotus root soup for baby mail, with peanut tofu
Simple ingredients
Prepared peanut tofu osmanthus lotus root dried fruit soup
Loved the sweet bite with a little honey
I love peanut tofu, I feel that this is a natural food for all ages, the taste is versatile, making desserts, breakfast, supper is nutritious, simple
Peanut tofu is fragrant but not greasy and is suitable for food addition: sweet wine dumplings, sago fruit soup, coconut milk drink, milk oats, sesame paste, you can think of it can be matched
How to make dishes I have not tried, I like this pure natural and fragrant taste, a little reluctant to use spices processing, tomorrow to try the taste of the next dish
Just finished lunch, it was another bowl of peanut tofu soup, my stomach, no nap, make up stickers
Peanut tofu preparation:
This is three hundred grams of peanut kernels soaked in water for more than five hours or refrigerated in the refrigerator overnight, select one hundred grams of large kernels to make drunkard peanuts, drunkard peanuts distinguished peeled and separated into two cloves for later use. The remaining 200 grams of bubbled peanut kernels do not need to be peeled, directly beaten into a pulp filter, the ratio of water and peanut kernels must be added according to the standard 1 to 9, 1 part peanut 9 parts water. Two hundred grams of peanuts multiplied by 9 times the amount of water 1800mi (bo liters), filtered the beaten peanut pulp, added water peanut pulp amount increased, peanut pulp is divided into two parts of the utensils, one part poured into the pot, another part of the pulp and then divided into two parts, leaving a part of raw pulp, the other part is poured into the pot together to cook, (mainly the amount of two hundred grams of peanut kernels out of the pulp is divided into three parts, a small part of drinking peanut butter, a part of raw pulp plus starch, my method is stupid. Whoever does it is ok who has mastered it well) while cooking, do not stick to the pan, peanut pulp boiled will be poured into the bowl after the part is peanut butter directly drunk, the remaining boiled peanut syrup to cool down on the top will generate a layer of oil skin, take out with chopsticks. There is still a part of the uncooked peanut syrup, and the amount cooked in the pot, about 150 grams of dried peanut pulp, then use the measuring tool to weigh the starch out of 150 grams, the amount of starch is based on dried peanut kernels as the standard 1 to 1 added (to do peanut tofu only add starch is good to form, and do soy products tofu with completely different materials, one thing to reduce one thing, glucose inner fat, gypsum brine point does not become peanut protein, peanut tofu with agar and what compound can also be made, I feel that I still use my own things to rest assured), will weigh the 150 grams of starch ( I use corn flour feels poor q feeling) put into the remaining unheated peanut pulp and stir evenly, continue to turn on the high heat and then cook the peanut pulp in the pot after boiling, pour the starchy peanut syrup a little bit, stir evenly while pouring, become medium-low heat and stir until the paste bubbles, like the tender cooking time is shorter, like to cook harder and more to collect the water vapor, must not stop stirring, into a viscous shape out of the pot, put in the utensils for more than five hours, or put in the refrigerator refrigeration.
The following is a brief description
The outer utensils weigh a total of three hundred grams of peanut kernels
Foam with water
Prepare a measuring cup
The only additive (corn, sweet potatoes, potatoes, all)
The amount of starch, add 1 to 1 in the amount of dried peanut kernels, 150 grams of dried peanut kernels with 150 grams of starch
Beat the peanut kernels into a pulp and filter well for heating
The ratio of dose to water, the ratio of water to dried peanuts is 1 to 9, and 150 grams of peanuts are pulped with 9 times the water
The main process of making peanut tofu is the heating and molding of the heat
Do a good peanut tofu is best loaded into non-stick utensils, it is not recommended that the utensils brush oil, affecting the taste of desserts, no non-stick utensils can put a layer of plastic film, so that the tofu is good to get out of the utensils.
It was hot and refrigerated overnight, peanut tofu was formed, happy ∽
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