1. Clean the pulp. 1 part of bean curd residue, about 2 times the water, and can add a small amount of tofu to make the foot water (also known as yellow pulp water), stir evenly in a wooden bucket or VAT, so that it is paste, soak at room temperature (acidification), until the surface of the bean residue paste appears water lines, extruded water is no longer turbidity. The length of soaking time is related to the amount of water and the temperature, and the temperature is high, the time is short; The temperature is low for a long time, generally about 24 hours. High temperature, add more water; Low temperature, less water, generally about twice the weight of soybean residue.
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2. Squeeze. Put the soybean residue into the sack, into the press equipment, press out excess water. After pressing the bean residue, pinch it tightly with your hand, and a small amount of residual water can be seen.
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3. Steaming ingredients. Steam the pressed bean residue until hot. When the water in the bottom pot boils, roll the bean residue and pour it loosely on the cooking grate. Cover it and steam the ingredients over high heat. At first, the steam has a slight sour taste to escape, and the sour taste gradually disappears after the big steam. From the top steam count, steam for another 20 minutes until the hot bean aroma escapes.
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4. Repress. Take the steamed bean residue out of the pot, bag it and press it again to press the excess water.
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5. Let dry. Put the pressed bean residue on a clean bamboo mat and let it dry at room temperature.
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6. Sieve well. The caked bean residue is sifted in a sieve, and with the progress of the process, the manual is now relatively easy.
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7. Shape. The sifted bean residue is evenly scattered in the stacked module, and the long wooden ruler is manually pressed into a square with a thickness of about 1cm.
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8. Mildew. Mold box size and shape such as curd mold box, bottomless, every 3 to 5 cm there is a fixed bamboo horizontal bar, horizontal bar vertical put a clean single straw layer, the use of the mold on the straw natural inoculation, and then the soybean slag cake arranged on the straw, each box is about 2 cm apart, 80 to 90 soybean slag cake, mold box overlapping stacked, 10 boxes per stack, the upper and lower empty mold box one, Let it stand in the mold room to keep warm and ferment. In early spring and late autumn, mildew is made at room temperature in the mildew room, and in winter, the mildew room should be heated and kept warm, and the room temperature is between 10 and 20℃. From fermentation, the interval of 1 to 3 days (high room temperature, short time; After the room temperature is low, the time is long), the white fuzz can be faintly seen on the soybean residue cake on the top of the stack, and the temperature in the box rises to more than 20 ° C, it is necessary to empty the box. Tipping the box is stacking the mold box upside down. Soybean dregs are all covered with pure white fuzz, and if the box temperature rises again, the mold box can be changed from overlapping stacking to cross stacking to cool down. After 1 to 2 days from pure white to light red yellow, you can go out of the box, mold bean residue made. The mold cycle was slightly longer in winter and shorter in spring and autumn.
material
Ingredients: 500g bean curd residue,
Accessories: 50g green beans,
Seasoning: Salt, pepper, chicken essence, stock, starch in water, sesame oil, light soy sauce, edible oil, ginger and onion
practice
1. Put the bean curd residue in a gauze pocket, rinse with water until the water is clear, drain the water, and saute in a pot until dry. Green beans first day water back soft, boil with water, pick out the bean skin, wash and set aside;
2. Sit in a wok and fire into the oil. When the oil temperature is 30% hot, stir-fry ginger and scallion until fragrant. Stir in the soybean residue and add salt, pepper, chicken essence, light soy sauce, stock and green beans until the soybean residue is fragrant. Thicken with water starch and serve. Open the middle, put some scallions, sesame oil heat over the scallions. Serve.
Ingredients: 100g soybeans, 500g Chinese cabbage, 1 piece of cilantro, 15g peanuts, 1 section of green onion, 1 green pepper, appropriate amount of shredded pickles, 1 teaspoon light soy sauce, half a teaspoon of vinegar, appropriate amount of sesame oil
practice
1. Prepare the ingredients and soak the soybeans overnight
2. Wash the boiled water with Chinese cabbage
3. Remove and put into cool water
4. Squeeze dry water and chop
5, the soaked beans with peanuts a little water twice break. The peanuts can be rinsed instead of soaked
6. Pour the bean juice and bean residue into a small pot
7. After boiling, add the bok choy
8. Cook, stirring, until the liquid is reduced
9. Add salt and stir out slightly, leaving some of the liquid to taste better
10. Chop pickles, green pepper, spring onion and coriander
11, add light soy sauce, vinegar, sesame oil to adjust the juice, mix food.