Beef tofu
Overview
There are many delicacies in Sichuan. I also love Sichuan, both the food and the beautiful scenery. I once had Sichuan tofu puffs in Sichuan. It had many flavors, especially the beef tofu puffs, which were even more unforgettable. The smooth and tender tofu brain is paired with the stir-fried beef marinade, and sprinkled with some spiced soybeans and peanuts. It has a rich texture that leaves a lingering aroma on your lips and teeth that you won’t forget. If you are not from Sichuan, you have to do it yourself when you want to eat Sichuan food.
Tags
Ingredients
Steps
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Soak the soybeans in water one day in advance
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According to the required amount of water, add water to the food processor and blend into soy milk
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Use a drawer cloth to filter out the bean dregs
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The filtered soy milk is cooked
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Cook until the foam on top disappears. Never turn off the heat if it boils
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Take the required amount of lactone, prepare warm boiling water, and melt the lactone with warm water. The ratio of water to lactone is 10:1
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When the temperature of the soy milk reaches 80 degrees, if you don’t have a thermometer, you’ll be fine if you see the skin on the surface.
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Pour in the melted lactone, stirring while pouring, and mix thoroughly
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Cover the lid and let it sit for about 20 minutes, the tofu curd will be ready
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The process of solidification of tofu brain and stir-fried beef stew. Put a little oil in the pot, add an appropriate amount of Pixian bean paste and stir-fry until red oil appears
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Add chopped onions and minced beef. I prefer beef and onions. If you don’t like it, you can omit the onions
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Stir-fry until it changes color, add a little water and stir-fry until fragrant.
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Put the solidified tofu brain into a bowl
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Pour over the beef marinade, sprinkle with some mustard cubes, spiced soybeans and peanuts, and enjoy
