Homemade Braised Yong Tau Foo

Overview

Tofu is rich in protein, and tofu protein is a complete protein. It not only contains eight essential amino acids for the human body, but the proportion is close to the needs of the human body and has high nutritional value. It can reduce blood lipids, protect vascular cells, and prevent cardiovascular diseases. In addition, tofu is also very beneficial for post-illness recovery, weight loss, and delicate skin. Hakka Yong Tofu is a home-cooked dish suitable for all ages. It is a common dish on ordinary people's tables. However, if you want to eat hometown tofu with a strong flavor of tofu, it is almost impossible to buy it in the market outside. The tofu you can get outside has a sour taste, which is really not delicious. I rarely buy it. Sometimes I just prepare the kind of tofu that I miss my hometown, so I can only make my own, let's do it! Healthy and delicious tofu can be made and eaten anytime!

Tags

• hot dishes
• home cooking
• common dishes
• braised tofu king
• clear water
• condiments
• dried soybeans
• excipients:
• ingredients:

Ingredients

Steps

1. 1 What I used here is 5 times the amount above, that is, 2000 grams of dried soybeans soaked in 4 times the water for 7-8 hours,

   

2. 2 I usually soak them before going to bed at night, and make tofu when I get up the next morning. These are soaked soybeans, and they are all plump. According to the amount of dry soybeans you are using this time, you must measure the amount of water used to make the soy milk in advance. When ready, start making the soy milk.

   

3. 3 Use an electric high-power soybean milk machine to beat the soybeans into soy milk in batches. You can beat them for a while longer and break them into smaller pieces as much as possible, so that the soybeans will have a high pulp yield.

   

4. 4 I usually beat a pound of dry soybeans three times, filter them three times, put them in a bamboo basket with fine gauze to filter, and filter out the dried bean dregs as much as possible,

   

5. 5 After filtering the soy milk, boil it as soon as possible. Before cooking the soy milk, you can add a spoonful of water to the bottom of the pot to prevent it from sticking. Turn up the heat and cook. The person who is cooking the soy milk cannot leave the soy milk. Skim off the foam of the soy milk. Skim it several times and try to skim it as clean as possible. You can also stir it from time to time to heat the soy milk evenly. If you see the foam starting to come up again, turn down the heat and be careful of the soy milk overflowing. Let the soy milk boil over low heat for 5 minutes. Undercooked soy milk has a beany smell. Be sure to cook it thoroughly. The cooked soy milk is very fragrant. You can smell the fragrant soy milk when you stand by the pot. After the soy milk is cooked, let it cool for a while before ordering the marinade.

   

6. 6 How to make brine tofu: Dissolve the brine coagulant in a cup and a half of water (about 150 ml). After the soy milk is cooked, use a spoon to stir the soy milk to make a vortex. Pour the dissolved brine around the soy milk. After 5 minutes, use a spoon to gently stir it from the bottom 3 times. Then let it stand for 10-15 minutes to form the brine tofu. Then use a tofu box to press it into tofu.

   

7. 7 As for the tofu grinding tools for making tofu, I personally don’t think they are used every day. If you can use ready-made items for DIY, use ready-made ones. This storage box is usually used for storage, but you can take it out when making tofu. It’s convenient for every household, and it’s made from local materials! The molds you buy are beautiful and easy to use, and the tofu you make will have a complete appearance. However, considering that you need to buy the same mold for every food you make, there will be no room for it at home.

   

8. 8 Fill a box of the same size with water pressure for 1 hour for perfect demoulding,

   

9. 9 Divide the tofu into small pieces evenly, sprinkle a little salt evenly on the surface and set aside

   

10. 10 I didn't take any photos of the process of making the meat filling and Yong Tau Foo. Chop the meat and mushrooms into the filling, and add an appropriate amount of salt, soy sauce, and pepper to season. It was inconvenient for me to do both work and take pictures by myself, so I didn’t take pictures

    

11. 11 Dig out a little bit from the middle of the small tofu cubes, stuff the meat filling into it, and smooth it out.

    

12. 12 .Stuff the filling into the tofu. It is easier to ruin the tofu in this place. You need to pay attention to the hand gestures when grabbing the tofu. It is difficult to explain in words.

    

13. 13 Add fried tofu to the pot. You can turn up the heat because tofu has a lot of water.

    

14. 14 If you don’t want to fry it so old, you can fry it to this heat

    

15. 15 This is standard fried tofu, with a golden-yellow appearance and very attractive. It is OK to eat in hot pot, on the stove, braised, stewed or boiled. Freshly cooked, you can mix some garlic vinegar sauce and eat it with the wrapped lettuce,

    

16. 16 My home recipe is to heat a pan with oil and fry a bunch of garlic sprouts until they are raw and then set aside. Then add oil and sauté the onions, ginger and garlic until fragrant. (Two pieces of ginger, a small section of green onions, a few heads of garlic.) Add a small spoonful of bean paste and stir-fry over low heat until fragrant. Add an appropriate amount of raw garlic. Add chicken essence and an appropriate amount of boiling water to the height of the stewed tofu. Simmer on low heat for 15 minutes. Then turn to high heat to reduce the juice. Add the fried garlic sprouts and mix well. Add an appropriate amount of water starch to thicken the pot. Add some minced celery and you are ready to eat.