Contain the method that exceeds tender jellied bean curd, how to do delicious
Nutrition of jellied bean curd is rich, contain a variety of microelement with the indispensible human body such as iron, calcic, phosphor, magnesium, still contain oil of carbohydrate, vegetable and rich high grade protein, element has " plant flesh " good name. The digestive absorptivity of bean curd amounts to 95% above, two small bean curd, can satisfy a person one day to need a capacity calcicly.
       
       Jellied bean curd is tradition of a famous the Han nationality fastfood, taste of basis each district is different, north much love is salty feed, and south favores sweet taste, also the area waits like Sichuan love sour hot taste.

With makings 

Do soya bean 150 grams
Clear water 1500 grams
Inside fat 3 grams

Contain the method that exceeds tender jellied bean curd 

  1. Dry soya bean is cleaned clean, join right amount clear water to immerse 8 hours or so, the summer should put freezer cold storage, before I am general one evening immerses, rose to be able to be done the following day.

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  2. Prepare 1500 grams clear water.

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  3. The soya bean drop with good bubble does water share, join ready 1500 grams clear water to be hit into unripe

    Soya-bean milk
    (can divide 2 times dozen) , what I use is broken wall machine, destroy mural function with fruit vegetables function, the soya-bean milk that calls is very thick. If be to use average soya-bean milk machine, use 3 times please
    Fruit juice
    Function, assure rate giving an oar, rate giving an oar is to make successfully the premise of jellied bean curd. What the attention needs here is, what hit here is raw soya-bean milk, not be the soya-bean milk that thoroughly cook.

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  4. The raw soya-bean milk that has called falls to filter in bag, squeeze a soya-bean milk, what I use first time is this kind filters bag, on the jellied bean curd that does half very tender, below half thicker, the reason is this kind of bag not quite close.

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  5. What use the 2nd times is this kind filters bag, the jellied bean curd that does from go up to falling is very tender, dry soya-bean milk is squeezed as far as possible when filtering, assure rate giving an oar.

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  6. The spoon that use a network casts aside float foam clean.

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  7. Had changed ahead of schedule inside fat, what I use is this is planted inside fat, 3 grams a packet, with one small spoon warm boiled water is changed (warm boiled water of about 10 grams) , do not put the fat inside too much to hydrate, the jellied bean curd that water does more gives water much also, had changed inside fat enters electric rice cooker or in vacuum flask stand-by. (this kind inside the soya-bean milk that 1200 grams show on fat uses a packet, but my first time 1200 grams soya-bean milk is done with a packet have tart flavor, the 2nd times 1300 grams soya-bean milk is done also have tart flavor, the 3rd times 1500 grams rinse the soya-bean milk that called has been boiled, with one Bao Ganggang is good, without acidity)

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  8. The raw soya-bean milk that has filtered firings thoroughly cook (be being boiled for the first time is false boil condition) , the medium baking temperature after be being boiled boils 7 minutes again, make sure soya-bean milk is thoroughlied cook, the soya-bean milk that boil spills over very easily to come and paper boiler, need otherwise to stop ground agitate, lest paper a bottom, foam having surplus is cast aside, boil float foam more less, the soya-bean milk that has boiled can have skin of a beans, come out fabaceous billfold.

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  9. The soya-bean milk that has boiled filters, can take this kind of screen pack, very quick, it is OK to fall.

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  10. The soya-bean milk that has filtered falls to had been changed along wall of electric rice cooker inside in fat, speed needs quickly, probably a few seconds were finished, it is good that the cap on the lid is controlled about 15 minutes, winter report rice cooker can open heat preservation, summer need not leave. Summer 10 minutes caky, caky can eat, very tender, stew gets time long, jellied bean curd often can be nodded. (about at this moment the temperature of soya-bean milk, 85 degrees are best, if food thermometer can be measured, if do not have a thermometer, the word that does not filter is entered 2 minutes again with respect to air (summer 5 minutes) , after I boil feel well filter commonly, enter directly inside in fat.

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  11. Stew 10 minutes, condensed, eat cough up, installed a bowl of ability to want to want to take a picture, ha.

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  12. I like to eat sweet, boiled so red

    Sweetmeats
    .

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  13. Add brown sugar water, very delicious! Enjoy the joy that the process that make brings!

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Small stick person

1, the machine that everybody makes soya-bean milk is different, the chroma that calls soya-bean milk is different also, adjust the dosage of bean or water a little according to his machine, do regular meeting a few times to find the optimal dosage that suits his more.

2, inside fat dosage is the most difficult what accuse, with won't do less form, with much can have tart flavor, the soya-bean milk of on the specification 1200 grams uses 3 grams, do acidity quite big, the soya-bean milk that I tried 1200 grams a few times uses 2.2 grams, 2.5 grams are about the same, but it is difficult that this quantity is compared again accuse, it is good with a packet of 3 grams that 1400 grams control the soya-bean milk that has boiled so.

3, the temperature of soya-bean milk is very important, too very hot word can fail.
2019-12-14
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