Hometown traditional old tofu
Overview
Lao Doufu, the name is just different between regions, but the one in our home is braised with gypsum, and the taste is almost similar. The key is the sauce. The tofu curd eaten in Beijing is usually braised with black fungus, day lily, minced meat and eggs. Later, I heard from friends that they also add soy sauce and vinegar pickles. The main flavor in our hometown comes from sesame sauce. The fragrant sesame sauce is mixed with the sourness of vinegar and the spiciness of chili oil. It is poured on the white and tender tofu buns. One bowl is not enough for me, haha. When I first recommended it to my friends, they were full of doubts and said it was hard to imagine what it tasted like. After trying it, they agreed very much, so we shared it and we also tasted different flavors from different places.
Tags
Ingredients
Steps
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Remove the impurities and unsaturated beans from the dried beans and soak them in water overnight to swell them until they are completely soaked. (You need to put it in the refrigerator in the summer) Prepare an appropriate amount of water (the filter tank of the soy milk machine is enough); add half a bowl of soaked soybeans to the food processor, then add 2/3 of the water in the barrel of the food processor, and beat into soy milk
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Filter the beaten soy milk through cotton cloth; (the filtered bean dregs can be stored in the refrigerator and can be used to steam steamed buns, pancakes, etc.)
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Put it in a thicker pot and bring to a boil; after boiling, skim off the foam, continue to cook for about 2 minutes, turn off the heat, and cool the soy milk to about 80-90 degrees
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Weigh 1.5 grams of lactone into a container, dissolve with 1 tablespoon of boiled water and set aside
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Pour the dried soy milk into the lactone container, stir until the lactone and soy milk are evenly mixed, and put it into a heat-insulated pot for 15 minutes
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Put the sesame paste in a bowl and add an appropriate amount of boiled water (just like pumpkin porridge), then add salt, 1 tablespoon of light soy sauce, and 3 tablespoons of sorghum vinegar to make a sesame paste and set aside
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Wash and chop coriander and set aside
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After 15 minutes, the soy milk will solidify and it will become tofu curd. Use a spoon to spoon it into the bowl
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Pour in the prepared sesame sauce, drizzle with a little sesame oil, then sprinkle with coriander and mushroom sauce (you can also add chili oil, it’s just as delicious) and serve
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Done!
