Lactone-free Lao Tofu

Overview

I made another bowl of gaba dish yesterday evening with my parents. They thought it was good and said they would eat it again in the future. I think there is a 90% chance that I will have to get up early to make breakfast in the future. However, today I still feel that I should slowly cook all the Tianjin breakfasts, so today I am making the second Tianjin breakfast representative, Lao Doufu. Generally, when ordering tofu at home, lactones are used. Lactones are relatively tender, but lactones are chemical substances, and eating too much of them is not good for the body. When ordering tofu outside, you use salt brine. If you eat too much, it is even worse, and it is easy to get stomachache and diarrhea. So, when I order tofu at home, I use the original method at Din Tai Fung, which is to order tofu with starch. Many friends who love food know Din Tai Fung, right? Taiwanese steamed buns. The Yuzhi Bingqing there is almond tofu smoothie. The almond tofu recipe is made with almond milk and starch, and has a very good taste. Because I worked there, I have mastered the techniques and can make this kind of tofu at home, which is safe and secure

Tags

• hot dishes
• aniseed
• chicken essence
• egg
• light soy sauce
• oil
• old soy sauce
• onions
• shiitake mushrooms
• soybeans
• starch
• sugar
• water fungus
• water-haired day lily
• ginger
• salt

Ingredients

Steps

1. 1 These are the chopped auxiliary ingredients. Cut the mushrooms into slices, cut the fungus into dices, cut the day lily into dices, dice the green onions and cut the ginger into slices. I forgot to take photos of the aniseed.

   

2. 2 Beat the eggs and add a little water

   

3. 3 When the soybeans are soaked, use a soymilk machine to make soymilk. The picture shows whipped soy milk

   

4. 4 Put the soy milk in a pot and bring to a boil, turn to low heat, add 10 tablespoons of starch to water, the amount of water is about the same as the soy milk, and pour it into the soy milk. Stir evenly and place in a basin to cool. This is tofu, the same way as Din Tai Fung’s almond tofu~~

   

5. 5 Put a little oil in the pot, add all the ingredients and stir well, add water, dark soy sauce to adjust the color, light soy sauce to taste, the color should not be too dark, add salt, sugar, chicken essence. Bring to a boil over high heat and pour in the watery starch (1 tablespoon of starch mixed with water). When it becomes thick, pour the eggs around