Childhood Flavor-Tofu

Published Jul 15, 2021 at 02:26am ET

When I was young, the happiest thing was that Grandpa Er went to buy me my favorite tofu and yellow powder. Small tofu was called "Qingzi" locally. The most authentic way was to make a snack with carrot reel or cabbage and crude soybean flour. Although the raw material was simple, it could taste the most natural flavor. Small tofu is cheap, one yuan can buy more than half of the pot, coupled with the vendors own crab sauce, the taste is more delicious, I can eat this one myself. This little tofu is very similar to what I had eaten in the past, but the lack of spicy crab sauce is also a pity. Many snacks taste closely related to the local soil and water. Without the land on that side, the taste is somewhat inferior. Even so, I am satisfied with the similar taste again. Now, the elder who loves me has left me, but the taste is indeed the best memory of my life. I would like to express my memory of my loved ones with this dish.

Food Material List

1 Dried soybean Half bowl
2 Pakchoi or radish reel Appropriate amount

Operational steps

1 Dry soybeans are soaked in clear water for one night, then beaten into soymilk by soymilk machine without filter residue, because it is better to use crude soybean noodles or fresh soybeans to grind into crude soybean milk, but it will be more convenient to use soybean milk machine to replace it at home.
2 Bean milk and soybean dregs are poured into the pot and heated over medium heat.
3 Wash the cabbage and cut it into thin shreds when heating the soybean milk.
4 When the soybean milk in the pot is boiled, the cut cabbage shreds are put into the pot, and then the pot is boiled over a low heat. In the process, the pot should be stirred continuously with a wooden shovel to prevent pasting.
5 Add cabbage shreds and mix them evenly with soybean milk with a wooden spatula.
6 When the soybean milk is boiled to less moisture and more viscous, add appropriate salt according to personal taste, a little Damei soy sauce, soy sauce, soy sauce, chicken essence and sesame oil, mix well.
7 Just put it in a bowl.

Tips

It should be noted that soybean milk is very easy to paste the pot because it is cooked with bean dregs, so dont boil over high heat; and in the process of cooking, keep stirring along one direction with a wooden shovel; if your own speed is not fast enough, you can advance step 3 and prepare cabbage shredded in advance, when stirring soybean milk. It will be more calm, not busy.

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