How to make Hong Kong-style dessert tofu pudding

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy Hong Kong-style dessert tofu pudding recipe. If you are interested, come and learn it now!

1. Soak soybeans for 7 hours.

2. Use your hands to separate the soybeans into two halves, and pick out the beans with inconsistent colors. Pick out all the beans with spots or inconsistent colors. If you don’t look carefully, these beans may be mixed with real ones, and eventually ruin the quality of the whole pot of tofu. The bowl is the selected mixed beans.

3. Drain the water used to soak the soybeans.

4. Wash the soybeans repeatedly until the water becomes clear.

5. Press the drained soybeans to squeeze out the soy milk. (The best way to grind beans is with a stone grinder, which preserves the most complete flavor. The second best is a dedicated soymilk grinder. If you don't have one, you can only use a home juicer. However, a home juicer will generate heat due to constant friction and stirring during blending, which will affect the taste of the beans. Therefore, it is recommended not to stir continuously during blending. It is best to stop every ten seconds or so.)

6. Add water while grinding the beans (the water must be filtered water that can be drunk directly).

7. Add 3000g of water into the soybeans and grind them into soy milk.

8. Filter the ground soy milk with the finest colander. The finer the filter, the smoother the tofu pudding will be. You can filter it several times. (The filtered bean dregs are used to make vegetarian bread, hehe)

9. Boil the filtered soy milk over low heat, stirring while cooking to prevent the bottom from getting stuck.

10. Continue to cook for 5 minutes after boiling, because soy milk contains a lot of protein and there will be a false boiling phenomenon. So the first time it looks like boiling, it is not really cooked. The soy milk must be cooked.

11. Turn off the heat after boiling and filter the boiled soy milk with a filter (be sure to filter it for better taste).

12. Filter several times, and when the soy milk seems to be completely defoamed, it is the optimal temperature.

13. Add salt dew and sweet potato starch solution to the bottom of a long pot, then pour in 80℃ soy milk. When pouring the soy milk, pull it up slowly, but don't stop in the middle. It's a bit like pulling up the teapot to pour tea (it's salt dew, not brine).

14. After pouring in half of the soy milk, shake the pot to mix the salt dew and soy milk. This is very important. After mixing, pour in the other half of the soy milk, stirring while pouring. Do not move the pot after it is completely poured in. Leave the pot alone and do not move it. After cooling, you will get tender and smooth tofu pudding.

15. Stir-fry the sugar. Put the coarse sugar into a clean, oil-free dry pan.

16. Stir-fry the coarse sugar continuously until it changes color.

17. Coarse sugar will become sticky and stick together.

18. Stir-fry until the sugar becomes watery. (When it becomes watery, you don’t need to add water, the sugar will dissolve by itself)

19. Now add water to the melted sugar. The amount of water depends on your taste. I add 500g sugar to 1L water.

20. Pour cold water into the pot, the melted hot sugar will harden instantly. Stir the hardened sugar until it dissolves. The special companion candy at this time is very delicious, and the taste is very different from the sugar water dissolved directly with water.

21. It only takes about 10 minutes and the tofu pudding is ready. Pour the fried tofu pudding with the syrup.

22. You can add homemade brown sugar and red beans. The method of brown sugar bean paste is to cook the red beans until they can be easily muddy, but you can see that the whole bean is full and has not been peeled. At this time, add brown sugar and cook until it is thick (adding brown sugar not only makes the color beautiful, but also tastes great)

23. Tofu pudding with brown sugar and red beans.

24. Serve the tofu pudding with mango, tapioca pearls and sweet soy milk.

25. Scoop the tofu pudding from the pot onto a clean gauze.

26. Filter the excess water through gauze.

27. Put the filtered tofu pudding into the tofu pressing mold (this is the mold).

28. Press for 1 hour.

29. The tofu is formed, but this is a by-product of making tofu pudding. It can be put in the refrigerator for cooking.

30. Cut into pieces, put in water and then put in the refrigerator.

After reading the above introduction to the recipe of Hong Kong-style dessert tofu pudding, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.