Tofu brain is a special food in northeast China. How to do it at home?

"Don't be greedy, children. After Laba, it is the New Year. " In the past, children could only eat delicious food during the New Year, so they especially looked forward to the New Year. Presumably, friends after 80' s and 90' s still remember the delicious food they ate in the New Year. Sticky tofu was one of the favorite foods of northeast people in the past.

In the memory of the twelfth lunar month, many families will steam several pots of sticky bean buns and then freeze them in a cool room. When they eat, they don't need to thaw. They can steam them in a steamer until they are soft. The sticky and strong yellow rice bread is wrapped in sweet bean paste, which is more healing than eating jiaozi. Therefore, even when I grow up, I have never forgotten to pursue that taste.

So, how to make the yellow wheat sticky bean bag? Do you put alkali in the dough? Will it be sour without alkali? This is the topic that many friends are most concerned about. As a child, friends in Northeast China who paid attention to their parents' making sticky bean bags all know that the fermentation process of Huangmaili is a natural fermentation process, without any intervention, without any leavening agents such as yeast powder and alkaline noodles.

After fermentation, the volume of yellow wheat is not much different from before. After fermentation, there are obvious cracks from the outside, and it will be fluffy and smell a little sour from the inside. But don't worry, we'll rub it for a few more minutes. The steamed sticky bean bag not only has no sour taste, but also tastes very good. Compared with direct steaming without fermentation, the taste and taste are much better. Generally, the original method is also the most authentic. Today, copy the practice of the older generation and see how the northeast people make yellow wheat sticky bean buns.

Ingredients required for yellow wheat sticky bean bag: yellow wheat 500g, corn flour (refined) 150g, flower bean 200g, brown sugar 100g.

Ingredients: Because yellow wheat has a high viscosity, tofu will not form if corn flour is not mixed. So you usually mix some fine corn flour to neutralize the viscosity, but it depends. If the yellow wheat is particularly sticky, you should put more corn flour accordingly. If it is not very sticky, you can put less or no corn flour. Note that it is best to add fine powder; It is best to make bean paste with flower beans. Flower bean skin is thin and easy to cook, with high starch content and sweet and waxy taste.

Production process:

1. First prepare boiled water, pour it into a bowl filled with corn flour, stir it with chopsticks while pouring it, and finally it will become a state without dry powder.

2. Add yellow wheat while it is hot. Add it bit by bit. It was hot at first. You can use chopsticks to stir. When it is not hot, knead it into a smooth dough with moderate hardness. Cover and ferment in a warm place.

3, the process of making noodles, we prepare bean paste, first wash the beans.

4. Pour the washed flower beans into the pressure cooker, add water more than one and a half fingers of the beans, cover and cook until SAIC, then turn off the fire, simmer on low heat for about 15 minutes, and continue heating on medium heat for 10 minutes before turning off the fire. At this time, the beans are ripe and still contain some water.

5. Add brown sugar and stir well, and heat it with low fire to melt. When the water is almost collected, turn off the fire and mash it with a spoon or a rolling pin, and the red bean paste will be ready.

6. A good yellow wheat usually needs to ferment for 12 hours after heating in winter, and there are obvious cracks on the surface.

7. At this time, it is necessary to knead for a few more minutes to exhaust the gas inside, so that the internal tissue of the dough is more compact and the steamed sticky bean bag will be stronger.

8. Take out a small piece of dough, reunite with your hands, then screw out the groove with your thumb and add the bean paste, then close it with the tiger's mouth and reunite again. A green embryo with sticky bean curd is ready.

9. Put it on the pre-soaked corn husk mat and put it in the steamer. It will be better if you cover it with perilla leaves, and it will taste particularly fragrant.

10, steam the boiling water in the pot for 20 minutes on medium heat, then turn off the heat, stew for 3 minutes and open the lid. The delicious yellow wheat sticky bean bag is ready.

Tips:

Add fine corn flour according to the viscosity of yellow rice flour, but be sure to blanch it with boiling water. If you don't add corn flour, you need to blanch some yellow wheat with boiling water. Don't ferment the yellow wheat for too long, just knead it for a few minutes after fermentation. Bean buns can be steamed directly, or they can be placed in a low temperature place such as a refrigerator for a day or two before steaming. You'd better rub it more before steaming, so the taste will be stronger. Thank you for reading. I am a fitness life recorder. If you think sharing is useful to you, remember to like, pay attention to and share. See you next time.