How to make frosted bean curd

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Let me introduce to you a kind of frosted bean paste, you can make it at home in the future.

1.12 Soak the broad beans.

2.21 Peel and break into two pieces.

3.1 Put the fermented soybeans into the pan with cold oil.

4.2 Heat water in a pot, add the bean curd and blanch it for a while (if you blanch it for too long, the bean curd will become mushy)

5. Fry slowly over medium-low heat, turning frequently for even heating. Fry until crispy.

6. Remove from the oil and drain.

7. The ratio of sugar to water is 2:1 (more water will take longer to boil the sugar).

8. Allow the sugar to be heated evenly so that it does not become mushy. Large bubbles indicate that there is still moisture in the sugar and the moisture needs to be boiled away. When you see the bubbles getting smaller and denser, you should pay more attention to the heat and keep stirring to avoid burning the pot. When you see the color brighten, it is almost done.

9. Pour in the fermented black beans, mix well and turn off the heat. (If there is too much syrup, stir-fry over low heat until the sauce is reduced)

10. If you keep shoveling sugar with a shovel, sand will return.

11. The more you scoop, the looser it becomes. After cooling, it will turn into icing and hang evenly on the surface.

12. A thin layer of icing sugar. Looks good and tastes good.

Your comprehension ability is extraordinary, so with the specific method of making frosted bean curd, you will definitely be able to do it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.