Method for making tofu pudding rice and soaked water in Sichuan area

Accessories: salt water, pepper powder, oil, ginger and garlic, sesame oil, onion, chicken essence and coriander.

Step 1: Soak the soybeans several hours in advance and pick out the bad beans.

Step 2: Add the soybeans into the cooking machine in batches.

Step 3: Add water and beat into soybean milk.

Step 4: Pour all the prepared soybean milk into the cauldron.

Step 5: Bring the fire to a boil.

Step 6: Prepare salt water.

Step 7: Turn off the boiling soybean milk, take it out and cool it to 90 degrees, and slowly start to order tofu along the side of the pot with a spoon.

Step 8: Observe the separation of tofu and pulp.

Step 9: Gradually separate, and the soybean milk begins to become clear.

Step 10: Press it around the tofu with a sieve, and the spoon will hold excess water.

Step 11: Press the tofu while pressing the water to make it firmer. If you like the old one, press it more.

Step 12: Serve tofu.

Step 13: The preparation method of seasoning Chili sauce is to put Chili powder and cooked sesame into a bowl, cut ginger and garlic into sections, add heated rapeseed oil, and add salt, chicken essence, pepper oil and chicken essence.