The famous graphite bean curd in Chongqing is delicious with seasoning. Do you know how to make tofu pudding?

Tofu pudding is familiar to everyone and usually sells the most in the morning. Tofu pudding has different names in every place. This is called bean curd brain, which is usually sweet and salty. I prefer salty food to cooking in the morning. I often buy tofu pudding to eat. Tofu pudding is delicate, smooth and nutritious, suitable for all ages. Tofu pudding is a kind of food that can be seen everywhere in the streets and lanes of Chongqing. Everyone likes a bowl of tofu pudding rice, from high officials and dignitaries to hawkers and pawns. Especially the unique red oil dipping dish in Chongqing. It's not a problem to kill three bowls of rice at one go.

Tofu flower must be made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. After soybean absorbs enough water, it is beaten, filtered and boiled, and then cooled to 90℃. The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and left to stand for 5 to 15 minutes. Soak the spoon in the water in the pot, stir while burning to prevent the pot from burning, cook for another 5 minutes, remove the floating foam, and turn off the fire to dry for 5 minutes. Add 90g clean boiled water to 9g internal fat, stir to dissolve, pour into a heat preservation barrel, then pour in soybean milk, stir quickly and evenly, cover and place.

Soak soybeans in water for a long time, about 1-2 days. After adding water, beat the soybeans into soybean milk with a pulverizer, cook the soybean milk with a small fire, and then use the prepared drainage points. Don't put too much, just a little is enough. Stir while you put it, don't put it all in, and then it will be fine. When waiting for solidification, tear the instant laver and cut the mustard into pieces. After the tofu is solidified, scoop it into a bowl with a large spoon, add seaweed, shrimp skin, mustard tuber and chives, add a little sesame oil and light soy sauce.

Clean soybeans, put them in high-speed blender, and add water, with the ratio of soybeans to water of 1:3. After breaking it, put it in a pot and boil it. When boiling, take out the foam. Soymilk can only be cooked three times before it is really cooked. Then, add half a bowl of white vinegar, stir the soybean milk while putting it, cover the lid and let the soybean milk stand for 20 minutes. One of the main reasons for the formation of tofu flower is that it depends on the temperature of soybean milk. So don't add the internal fat water immediately after the soybean milk is cooked, and then add it after the temperature is slightly cooled.