Chongqing bean curd rice
Overview
Chongqing Douhuaer, as the name suggests, is a snack of Douhuaer + rice in Chongqing. Douhuaer is a variation of tofu. The history of tofu can be traced back to the period of Emperor Wu of the Han Dynasty. During the Three Kingdoms period, tofu making technology spread to today’s Sichuan and Chongqing areas. Dou Hua'er came about accidentally from the ancestors' eagerness to eat tofu. The more famous one is Fushun Douhuaer. The heavy bean curd is vegan, and paired with authentic dipping water, it is appetizing. It is so delicious when paired with a bowl or two of hot rice! It tastes better than eating meat. Without further ado, let’s take a look at how to do it.
Tags
Ingredients
Steps
-
Soak the soybeans in water for 10 hours (6 hours in summer) until fully soaked.
-
Put an appropriate amount of soybeans and water into the food processor at a ratio of 1:2, according to the position of water and soybeans in the picture below.
-
Grind into raw soy milk. The soy milk should be made as finely as possible.
-
Pour into a clean container.
-
In addition, add 3 parts of water equal to the volume of soybeans into the container.
-
Mix well. The more the beans are soaked, the more times they are beaten.
-
Use a cloth bag to filter out the fine residue from the ground raw soy milk, and pour the filtered raw soy milk into the stainless steel pot prepared in advance.
-
Squeeze the bag dry.
-
Skim off the foam in the pot first. There will be foam during the cooking process, so continue skimming it off.
-
After boiling the pot, simmer over low heat for 5 minutes to thoroughly cook the soy milk and remove the beany smell. (During the cooking process, the soy milk will easily overflow after boiling. Medium to low heat is required, so please pay attention.)
-
Dissolve the salt brine with purified water in a small bowl in a ratio of 1:4 (one spoonful of salt brine and 4 tablespoons of water).
-
I used a total of two spoons of salt brine and four spoons of water.
-
Cool the cooked soy milk to 80-90 degrees. When a layer of yellow skin condenses on the surface of the soy milk, you can start to add salt brine.
-
Use a small spoon to hold a little bit of salt brine, and add it little by little into the soy milk. Dot it once and then push the soy milk around with a spoon. Repeat this action for about 15 minutes.
-
As the salt brine is dripped in, flocculent coagulation will appear in the soy milk, and yellow slurry water will gradually precipitate,
-
When the juice is light yellow and clear, you can stop stewing it.
-
Use a stainless steel leaky basin to gently press down the condensed bean sprouts.
-
Let it gel together better. Don't use too much force, as the bean curd will look older if you use too much force.
-
Remove some of the juice. It’s ready to be served. A bowl of good bean curd has a light yellow and clear juice, and the bean curd is white, tender and melts in your mouth.
-
Use homemade glutinous rice cake sea pepper or homemade chopped pepper (this time I used chopped pepper, glutinous rice cake sea pepper will be introduced later). There is no homemade one you can buy from the supermarket.
-
Put an appropriate amount of peanut oil in the pot, turn to low heat, add 20 green peppercorns, and slowly fry until the aroma comes out.
-
Pour the homemade chopped pepper into the pot and mix well.
-
Add an appropriate amount of salt, chicken essence, MSG, chives, fish xianger (a kind of mint) and you can also add some to enhance the flavor.
-
Take out the bean sprouts, dip them in water, add a bowl of dry rice, and you can enjoy it.
