1, bean curd residue 1, about 2 times the water, and can add a small amount of yellow milk water to make tofu, stir evenly, into a paste, put at room temperature, until the soybean residue paste surface water, pour out excess water. The length of soaking time is related to water use and regional temperature, generally around 24 hours. High temperature, add more water; Low temperature, less water, generally twice the weight of soybean residue.
2, the soybean residue has been cleaned into the sack, 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.
3. Steam the crushed bean residue, boil the water in the bottom pot, roll the bean residue, pour it loosely on the cooking grate, cover it, and steam the material with high heat. The steam has a slight sour taste, and the sour taste gradually disappears after large steam is added. Steam for another 20 minutes, starting with air, until the smell of hot beans escapes.
4, the steamed bean residue out of the pot, bag again press, the excess water pressure dry.
5, put the pressed soybean residue on the clean bamboo mat to dry at room temperature, and put the caked soybean residue in the sieve to sift, with the progress of the process, now the artificial is relatively easy. 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.
1. Fermented bean curd residue,
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2. Cut into pieces.
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3. Put oil in a pot, pour in water or stock, bring to a boil, and add the chopped tofu residue.
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4. Add salt and turn carefully.
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5. Cook for a while, add fresh seasoning, and bring the scallions to a boil
practice
1, dry mold bean slag with water a little flush, do not take a long time, or it will bubble divergent.
2. Cut the dried bean residue into slightly thicker slices, wash and cut the garlic shoots into sections, chop the garlic and ginger into minced pieces, and cut the onion flowers for use.
3, put vegetable oil and lard in the pot, the oil should be slightly more, this dry mold bean residue more oil absorption. After the oil is hot, stir-fry the ginger and garlic until fragrant. Pour in the dried moulded bean residue and stir-fry quickly and gently until fragrant.
4. Add some chopped chilli and soy sauce and stir well.
5. Pour in the garlic shoots and turn well.
6, finally put in the appropriate amount of chicken powder to taste, add green onion and turn well.
Main materials Mold bean residue 1 piece auxiliary oil appropriate amount Salt appropriate amount green pepper appropriate amount ginger appropriate amount paprika appropriate Step 1. Shred ginger 2. Cut green pepper 3. Wash the bean residue 4. Put oil in a hot pan and pour in the bean residue. Add green pepper and salt, stir-fry. 6. Add water and simmer until slightly dry