Vegetable tofu is a kind of tofu food made from vegetables and tofu. My countrymen from Miao usually use street food for sale. The daily income is higher than 120 yuan. The production process is simple. Now it is introduced as follows.
First, the preparation of raw materials: 1. Soybeans require no impurities, mildew. 2. Sauerkraut soup (sour soup left after pickled sauerkraut). 3. Vegetable, with vegetables, pumpkin seedlings, tomato seedlings, etc. with fluffy vegetables better, smooth surface of the vegetables followed by, such as cabbage, kale and so on.
Second, the production process: 1. The soybeans were coarsely ground and then swelled with water, and the slurry was refined. The finer the ground, the better. The consumption of 10 to 15 people uses 1.5 to 2 kg of beans. 2. The vegetables should be washed and cut for use. The amount of vegetables used may be 1:1 with soybeans, or slightly higher than soybeans. 3. Put the grinded bean curd into a hot pot and boil it. When the milk is boiled and ready to overflow the pot, add vegetables and stir it. After the dish is cooked, it is annealed. When the weather is hot, lift the pan to the ground to prepare for the pulp. 4. Twist the pre-prepared sour soup with a spatula or scoop and pour it into the pot. Dip 2 times and pour the soup into the pot. Until the bean curd gradually sinks, the soup gradually clears. This process is consistent with the point tofu process, but vegetable curd uses sauerkraut soup rather than gypsum powder. The reason for its good taste is here. The bean curd produced from 1.5kg to 2kg of soybeans should be sauerkraut 2kg to 2.5kg. Wait until the soup and vegetable tofu have been separated.
Vegetable tofu can be made as a vegetarian dish in all seasons. Can not eat a moment can be pressed into pieces frozen into the refrigerator after eating, can be retained for 3 to 5 days. Yang Cailong is quoted from: "Rural New Technology" 2007.02
First, the preparation of raw materials: 1. Soybeans require no impurities, mildew. 2. Sauerkraut soup (sour soup left after pickled sauerkraut). 3. Vegetable, with vegetables, pumpkin seedlings, tomato seedlings, etc. with fluffy vegetables better, smooth surface of the vegetables followed by, such as cabbage, kale and so on.
Second, the production process: 1. The soybeans were coarsely ground and then swelled with water, and the slurry was refined. The finer the ground, the better. The consumption of 10 to 15 people uses 1.5 to 2 kg of beans. 2. The vegetables should be washed and cut for use. The amount of vegetables used may be 1:1 with soybeans, or slightly higher than soybeans. 3. Put the grinded bean curd into a hot pot and boil it. When the milk is boiled and ready to overflow the pot, add vegetables and stir it. After the dish is cooked, it is annealed. When the weather is hot, lift the pan to the ground to prepare for the pulp. 4. Twist the pre-prepared sour soup with a spatula or scoop and pour it into the pot. Dip 2 times and pour the soup into the pot. Until the bean curd gradually sinks, the soup gradually clears. This process is consistent with the point tofu process, but vegetable curd uses sauerkraut soup rather than gypsum powder. The reason for its good taste is here. The bean curd produced from 1.5kg to 2kg of soybeans should be sauerkraut 2kg to 2.5kg. Wait until the soup and vegetable tofu have been separated.
Vegetable tofu can be made as a vegetarian dish in all seasons. Can not eat a moment can be pressed into pieces frozen into the refrigerator after eating, can be retained for 3 to 5 days. Yang Cailong is quoted from: "Rural New Technology" 2007.02
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