How to make vegetable tofu porridge?

Rice is one of the staple foods that we Chinese people prefer to eat, especially in the southern regions, where rice is basically a must-have. If people eat ordinary rice every day, they will probably feel sick of it after a long time. Of course, rice can also be made into fried rice or bibimbap, which tastes very good. So the question is, how to make vegetable tofu porridge delicious?

Preparation method

1. Soak the selected soybeans in cold water for about 12 hours, wash them, grind them into fine powder

2. Filter the fine pulp with bean curd cloth (use bean dregs separately), pour into the pot, add fire to boil and then turn to low heat;

3. Slowly pour in the soy milk and water (the ratio of soy milk to water is 25:1), stir slowly, and when the soy milk becomes semi-solidified, stop stirring and let it stand and solidify. After a few minutes, the soy milk solidifies, scoop out the clear juice on the surface (also called paste water), wrap the solidified tofu with a bean curd cloth, spread it in a dustpan, press it with a wooden board, and after about an hour, it will become soft tofu cubes.

4. Preparation of Jiangshui: Jiangshui is the fermented vegetable water used to make Jiangshui noodles, which can be used to make tofu. Many local people have rice water. If there is no starch water, it can be made in advance. Wash the green vegetables used for making jiangshui (called jiangshuicai by Hanzhong people), blanch them in boiling water, take them out and put them in a clean, oil-free basin, add warm water, cover it and put it in a warm place. After two or three days, it will become a sour and fragrant jiangshui, which can be used to make tofu.

5. Add water to the bean dregs and filter out the thin soy milk; put the thin soy milk and paste water into a pot, add appropriate amount of rice and cook into porridge. Cut the prepared tender tofu into small slices and put it into the porridge to make delicious and fragrant tofu porridge. When eating, put it in a bowl, sprinkle with blanched vegetables, chopped pickles, and drizzle with chili oil. It becomes sour, spicy, fresh, fragrant and refreshing vegetable and tofu porridge. Vegetable tofu can also be made into other dishes.