How to make steamed tofu pudding

Steamed tofu pudding in a cage is a well-known snack in Shaanxi Province, and it is also a delicious food made with tofu. This kind of food can not only fill the stomach, but also supplement the human body with a variety of trace elements, allowing people to have a healthier body. There are some tips in the process of making steamed tofu pudding. Next, I will introduce to you how to make steamed tofu pudding in a cage!

1. Ingredients list

100 grams of soybeans, 1000 grams of water, 100 grams of black fungus, 100 grams of celery, 3 grams of gluconolactone, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of lard, 1 scallion, 1 coriander.

2. Tips

1. Soy milk needs to be boiled twice, the first time is a false boil.

2. Soybeans need to be soaked for more than six hours.

3. The best temperature for making tofu pudding is around 80 degrees. If it is lower or higher than this temperature, the tofu pudding will not be easy to take shape.

3. Steps for making Shaanxi steamed tofu pudding

1. Soak the soybeans in cold water for more than six hours. You can soak them the night before.

2. Put the soaked soybeans and water into a juicer to grind out soy milk. If you don’t have a juicer, you can use a soy milk maker instead. However, you need to grind it several times to ensure that the juice is fine, which is more conducive to the formation of tofu pudding later.

3. Sieve the soy milk to remove the dregs.

4. Put the soy milk into the pot and cook it, then skim off the foam on the surface. Then cook it for about 10 minutes and wait for it to boil again. Because there will be a false boiling phenomenon when cooking soy milk, you have to wait for it to boil for the second time to be truly cooked.

5. Take a container, put a layer of gauze on it, pour appropriate amount of soy milk onto the gauze in several times, and then shake off the soy milk slightly.

6. Finally, put away the gauze and squeeze it to squeeze out the remaining soy milk.

7. Take a bowl and put the gluconolactone into the bowl. Use a small amount of warm water to rinse the gluconolactone and stir to dissolve it.

8. When the soy milk cools to 80 degrees Celsius, slowly pour the soy milk into the bowl with lactone liquid, stirring as you pour.

9. Put the soy milk into the steamer and steam for 5 to 10 minutes.

10. Put an appropriate amount of lard into the pot, then add the chopped celery and black fungus and stir-fry. Just add appropriate amount of salt when serving. Finally, set the fried ingredients aside.

11. Put the tofu pudding into a bowl, add some previously fried vegetables, drizzle some chopped green onions, and sprinkle with chopped green onions and coriander.