Leshan bean curd is delicious. What should I do?

The first step is to make tender tofu pudding. First, soak the washed soybeans in clear water for more than 4 hours. When the watercress swells and turns white, take it out, pour it into a refiner or a stone mill and grind it into fine soybean milk. Then filter the fine soybean milk with cloth, and pour the juice from the bean dregs into an iron pot and boil it with strong fire. There will be false boiling of soybean milk, and it is necessary to keep the soybean milk boiling for 5 minutes (small fire or medium fire) before it is really cooked.

The ratio of soybean to water is dry soybean100g, and water100g. Soybean milk is cooled to 85 degrees (note that it is not easy to form at high or low temperatures). Take lactone (1000g soybean milk needs 6-7g lactone), melt it with warm water or cold water, and 10ml water is enough. Pour it into a large container, preferably a heat preservation barrel, then pour the soybean milk into the lactone, stir it a little, cover it and let it stand for 20 minutes, and it will become tofu brain. If you have a soymilk machine at home, you can also use it to make soymilk.

The second step is to boil bone soup, which can be thick or light and optional. Skim off the foam when cooking, and salvage a layer of oil on the surface after cooking. You can also use chicken soup, which tastes more delicious.

The third step is to mix the pulp. Boil the cooked bone soup or chicken soup, melt 20g bean powder in cold water, then add a spoon into the bone soup, add the spoon and stir thoroughly. 1l Add about 10g bean powder to bone soup. This amount has a great relationship with the quality of bean flour, so it is best to add bean flour slowly and use medium heat until the bean curd brain is slightly solid, and then turn it into a small one.

Guests want to eat, just mix the ingredients.

Step four, mix the ingredients. Leshan Niuhua's bean curd is cooked in advance with sweet potato powder. This can be supplemented as appropriate, and some people don't like it. Emei's bean curd is also famous, but there is no red peony powder added. The ingredients in bean curd brain generally include steamed beef, steamed fat sausage, crispy meat and so on. , can be added according to taste.

Let's talk about the method of biting the pastry in tofu brain. Generally, we just chop up the leftover skins of wonton, jiaozi and noodles and fry them in the oil pan. It should be noted that the oil temperature should not be too high. Just simmer until the skin is golden.

Peanuts or fried beans must also be added. The method is the same as that of pastry. It's all small and medium fires. Take the pot when it is crisp, not crisp, or it will be bitter when it turns black. Kohlrabi is usually sold in the market where sauerkraut is sold. Go home and chop it up. When selling to guests, tofu brain should be loaded quickly, and guests can't wait.

First, fill a spoonful of tender tofu, then tofu brain pulp, then add soy sauce to enhance the flavor, a small amount of soy sauce is colored, Chili oil is added according to the taste of the guests, and then a spoonful of Chili noodles is added as seasoning (Chili noodles are best fried by themselves and put into a cooking machine to be pulverized, so as to ensure the quality of Chili, because many Chili noodles on the market are not hemp enough because of improper preservation), a spoonful of salt, a spoonful of monosodium glutamate, a spoonful of chicken essence, and steamed meat crisp.

The practice of Chili oil

Prepare 100g fine pepper (morning pepper) noodles (fine pepper noodles are hammered in the market, but can't be hammered by machine), 200g coarse pepper noodles, also hammered, 3 fragrant leaves and 30g sesame seeds, and spread these materials in a large pot in the order of fine noodles-coarse noodles-fragrant leaves-sesame seeds.

Boil vegetable oil or salad oil in a pot, add 5 slices of ginger, pat 5 cloves of rotten garlic, and turn off the heat. Beginners had better prepare a thermometer. When the oil is cooled to 90 degrees (the actual operation only takes about 5 seconds), put a little bit of aged vinegar (3 ml, so as to prevent the oil from splashing out, put it away or cover it with a pot cover) in the oil, then slowly pour the rapeseed oil into the pepper noodles, stir while pouring, and turn the pepper noodles that have not eaten the oil over.

Add a little fragrance (a treasure can be used), stir well, and finally pick out the fragrant leaves, ginger and garlic with chopsticks and discard them. Chili oil made by this method has a lasting fragrance.

Steamed meat practice

Cut pork into small strips, put them in a big container, and then mix water, soy sauce, pepper and Jiang Shui at the ratio of 100:20:3: 100, that is, 100ml water, and add 20ml soy sauce, 3 g pepper and 10ml Jiang Shui.

Add the water in the mixed juice to the meat, and grab it with your hands until all the water is eaten into the meat. Continue to grab it with water, and repeat this several times until the meat absorbs enough water and your hands touch it slightly. After the meat is cooked, add the steamed meat powder to the meat according to the specified proportion and mix well. Finally, add cooked vegetable oil and mix well. Add a spoonful of oil to one catty of meat. You can steam it in a pot.

The practice of crispy meat

Choose a catty (500g) of pork belly, cut it into small squares of 1cm, add 5g of salt, monosodium glutamate, pepper, star anise powder and pepper powder, 20g of chicken essence 10g, 20ml of soy sauce and 0/egg 1 piece, mix well, and add a small amount of water three times each time. Oil the pan and turn on the fire.

When heated, oil will become a medium-small fire. Fry the reconciled meat in oil. It needs more oil, or the meat will stick together. If they stick together, separate them with chopsticks. Fry until the crispy meat turns yellow (different from golden yellow), take it out, let it cool, add 80g egg starch and mix well, then put it in a pot and fry until golden yellow. The crispy meat made in this way is not easy to soften immediately in tofu brain.

The practice of beef sauce

In addition to fried crispy meat, steamed pork intestines and steamed beef, some steamed beef tofu brains finally have a process of pouring juice. This soaked juice is beef juice. Now introduce the method of beef sauce. Beef is pork belly, or the sticky skin of beef, that is, the tendon of beef and the meat kicked to the bone.

After buying these materials, remove the blood foam and so on, cut into 2 cm cubes, and boil the water to remove most of the fishy smell. Add oil to the pot and the fire will boil. After a kilo of beef is roasted with 2 Liang oil (very hot), add 20g of ginger and 20g of garlic and stir-fry until fragrant, then add chicken essence 10g, star anise 10g, kaempferia kaempferia 10g, 5g of cinnamon and 5g of clove, stir-fry slightly, and then add 50g of Pixian watercress and 30g of sugar.

Stir-fry watercress, then add 50g dried chilli and 30g pepper powder. If you don't eat spicy food, you don't need to add it Stir-fry the soaked beef (or add some soaked dried bamboo shoots to reduce the cost). Stir-fry the beef until the surface is cooked thoroughly, and then add 30ml of soy sauce to slightly color it. Finally, add cold water, and add 4 liters of water to a catty of beef. Add 10g salt at this time (add less salt at this time to prevent the water from becoming salty after stewing). When the water boils, turn to low heat and simmer the beef until it is soft.

Taste the salty taste when you leave the pot, then add salt, monosodium glutamate and seasoning meat powder (available in a treasure) and stir well. Beef soup means more soup and less meat, so you might as well put more soup.