Peanut tofu curd

Peanut tofu curd

Overview

After making ordinary soybean curd, I wanted to try making it with other beans to see how it tastes. It happened that my husband and sister gave me some home-grown peanuts. I made it once according to the proportion of soybeans a few years ago without success. The resulting peanut tofu had solidification points but was very thin, and the protein coagulation was not as good as that of soybeans. So I decided to give it a try. This time, the amount of peanuts was increased a bit and it was pretty good, so I made it into peanut tofu! If you like peanut flavor, you can try it. It has a strong peanut flavor and is particularly fragrant

Tags

Ingredients

Steps

  1. grams of raw peanuts were soaked overnight and weighed out to 434 grams

    Peanut tofu curd step 1

  2. Add 1500 grams of water and beat into paste twice

    Peanut tofu curd step 2

  3. Filter out the peanut residue

    Peanut tofu curd step 3

  4. Put on fire and bring to a boil

    Peanut tofu curd step 4

  5. Break the foam

    Peanut tofu curd step 5

  6. There is still a lot of foam

    Peanut tofu curd step 6

  7. Cook over medium heat for 5 minutes

    Peanut tofu curd step 7

  8. Turn off the heat and let it sit for 5 minutes to scoop out the outer layer of skin

    Peanut tofu curd step 8

  9. Dissolve two packets of internal fat with cold water

    Peanut tofu curd step 9

  10. Pour the internal fat water into the pot first, then pour in the cooked peanut soy milk from a height of 30 or 40 cm

    Peanut tofu curd step 10

  11. Cover the pot and let it sit for 20 minutes. Use a spoon to skim out a layer of water on the surface, and underneath is the peanut tofu curd

    Peanut tofu curd step 11

  12. Stir-fry some stewed soup and pour it over and you’re ready to eat

    Peanut tofu curd step 12

  13. Rich aroma of peanut tofu curd

    Peanut tofu curd step 13