Homemade Tofu Pudding
Overview
Last Sunday, I made tofu pudding and cold skin because summer has quietly arrived. Tofu curd, also called tofu curd, is a high-grade nutritional product made from soybean protein. The human body's absorption rate can reach 92-98%. In addition to protein, tofu can also provide a variety of vitamins and minerals for human physiological activities. Especially when gypsum or lactone is used as the coagulant, the production rate is high (the production rate can reach 1, that is, one part of soy milk produces one part of tofu). It is rich in calcium, which can meet the body's demand for calcium and has certain effects on preventing diseases such as rickets and dental dysplasia. In my hometown, it is usually tofu pudding topped with boiled sugar water and drank in one sip. It is sweet and cool. This time I cooked something salty and umami, which was specifically requested by the child. I usually cook to suit the taste of the guests.
Tags
Ingredients
Steps
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Soak soybeans in advance (100g dry soybeans)
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After cleaning the soybeans, add 800ML water and put it in a soy milk machine to make soy milk
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Strain the beaten soy milk
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Boil the soy milk in a pot. After the water boils, turn down the heat and simmer for another 8 minutes
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Prepare 1.5 grams of internal fat
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Dissolve the inner fat into 15ML warm water
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Cool the cooked soy milk to 90 degrees, pour in the fat water and stir quickly for 3 seconds
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Cover it and let it sit for 15 minutes before it becomes the tofu curd
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Put the tofu brain into a small bowl
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Carrots, garlic sprouts, and pork cut into small pieces
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Heat oil in a pan, add pork and stir-fry until golden brown
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Add carrots and garlic sprouts and stir-fry together, add salt, maggi fresh, soy sauce and stir-fry evenly
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Add appropriate amount of water and chili oil, bring to a boil
