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Chapter 31 Fried Tofu Flower and Pork Dumplings
Because he and He Yunyi made an appointment to meet at the Academy of Sciences at 10 o'clock, Ruan Tang woke up early today and advanced the live broadcast time. When the live broadcast is completed, he can set off for the Academy of Sciences.
Soybeans have been soaked overnight, and they are all soaked, and two catties of beans have been soaked for almost ten catties. He was going to use half of it to make bean curd, and take the other half to the Academy of Sciences, asking He Yunyi to help find a way to quickly make lactone or bittern.
But eating tofu flower for breakfast is not enough. After thinking about it, Ruan Tang decided to make pork fried dumplings. Flour and pork are available at home, so there is no need to go online to buy them.
After making preparations, Ruan Tang started the live broadcast.
It may be because of the earlier time, the number of people online is not as many as in the evening, but there are still several million people.
[Xiao Qingming: Good morning anchor!]
[Jiuyue secretly watching the live broadcast at work: It's rare for the anchor to make breakfast so early today! The working party let out a hee hee hee hee hee laughter!]
[Su Huai: I set the alarm on purpose! Good morning anchor!]
"Good morning everyone, I'm the anchor Ruan Tang. Today I'm going to bring you tofu flower and fried pork dumplings." Ruan Tang greeted the audience with a smile.
"I soaked these soybeans yesterday, and I plan to use them to make tofu." Ruan Tang said to everyone while taking out the soaked soybeans, "The initial steps are similar to the last time to make soybean milk. If you make it yourself at home , it is best to buy fresh soybeans from the shopping mall, if it is said that they have been stored at home for a few days, you must pick out those beans that are black on the surface."
The things sold in the shopping mall are all ingredients that have passed the safety monitoring of the Academy of Sciences. They are shipped directly from the cultivation center and are very fresh. Ruan Tang is used to buying new ingredients from the mall every day. Anyway, the interstellar express is fast and convenient.
Ruan Tang put the soybeans into the juicer in batches, divided them several times with a ratio of soybeans to water of 1:5, and squeezed all the soybeans into fresh soybean milk.
There is no soymilk machine developed in the future, so Ruan Tang naturally has no choice, but even if there is a soymilk machine, he will still choose to use a juicer. The soymilk machine is a fully automatic type. It combines the grinding and boiling of soymilk, and the soymilk can be drunk directly after pouring it out, which is simple and convenient. But if it is used to make tofu, you must use a juicer or a blender. After all, the soy milk produced by the soymilk machine is not thick enough to be pressed into tofu. The separation of the soybean milk dregs squeezed out by the juicer can remove the bean dregs that affect the taste to the greatest extent, and it is the most suitable tool for him.
However, even if the soy milk is squeezed out with a juicer, there will inevitably be bean dregs, so it has to be filtered with a sterilized white cotton cloth prepared in advance.
"Attention everyone, the soy milk must be boiled thoroughly, otherwise it will have a beany smell." Ruan Tang poured the filtered soy milk into a large pot, boiled it three times in a row, and skimmed off the foam with a spoon.
After the soy milk boiled for the third time, he added an appropriate amount of cold water to cool the soy milk to about 80 degrees, then slowly added diluted white vinegar into the pot, and stirred with extremely gentle movements. In the absence of bittern, lactone and gypsum, white vinegar can only be used to make tofu.
"If you add too much vinegar, the tofu will get stale." Ruan Tang dilutes vinegar and water at a ratio of 1:6, which makes the tofu taste the best.
After waiting for a few minutes, the soymilk in the pot slowly condensed into finely divided bean curds. Ruan Tang continued to heat until the bean curds and water were completely separated before forcing out all the water, leaving only the bean curds in the pot. Ruan Tang did not pour out the water that was forced out, but put it in another container, which contained white vinegar, and waited for forty-eight hours. After the liquid was fermented, it became natural physalis, and it was directly used to make tofu in the future. , the taste will be better.
He leveled the remaining bean curd in the pot, then covered it, and as long as it stood for a while, the bean curd would take shape.
While waiting, Ruan Tang started to knead the dough. This is not the first time he has made it, so there is no need to explain anything. He quickly kneaded the flour and water into a dough, wrapped it in plastic wrap and put it aside to rest, and then began to make the meat filling for fried dumplings.
Because it is the simplest pure pork filling, after Ruan Tang washed the pork, he chopped them into meat sauce with a kitchen knife, then added a small amount of green onion and ginger water to remove the fishy smell, then added salt and soy sauce to taste, and it was ready after stirring evenly. .
When chopping the minced meat, he deliberately left a small part out, cut the minced meat into a bowl, added starch and light soy sauce, and also stirred well, waiting for a while to make a marinade for tofu flowers.
Then take out the waken dough, knead it into long strips, divide it into small doughs, and roll them into dumpling skins with a rolling pin. Ruan Tang purposely rolled the middle of the dumpling skin slightly thicker so that it would not break easily.
Put the pork filling in the middle of the dumpling wrapper, fold it in half and pinch petal-like folds along the edge, and the crescent-shaped dumpling is ready. Ruan Tang was very proficient at making dumplings, and within a few minutes, he made a whole row of dumplings, each with a chubby belly and very cute.
He took a clean pan, spread a layer of cooking oil, and when the oil was hot, he put the dumplings in one by one, arranged more than a dozen neatly, and fried them slowly with hot oil. After the bottom of the dumpling is slightly golden, add a small amount of water, cover the pot, boil the water at high temperature, and then boil the water at low temperature until the dumpling skin becomes slightly browned, then it can be taken out of the pot.
Ruan Tang went to express his jealousy, and the audience who couldn't wait rushed to eat it.
[Bao Mu couldn't hold her arms: ah, it's so hot! But it's delicious! It smells so good!]
[Meow loves to eat all the dishes of the anchor: crispy on the outside and tender on the inside, the meat filling is so fresh, the bottom of this fried dumpling is hard, it tastes very delicious, I like it!]
Seeing these two live treasures again, Ruan Tang was already used to it, he poured the vinegar into the plate and placed it next to the plate of fried dumplings, "You can choose whether you want to dip it in vinegar or not according to your own preferences. "
Ruan Tang was very willing to put the ingredients, so each of these fried dumplings had thin skin and big filling. The bottom of the fried dumplings was burnt and crispy, the skin was soft and delicious, and the pork filling was delicious and juicy. The audience was full of praise. After dipping in vinegar, it has a little sour taste, which makes it taste different.
[ID27324740: Will the host also draw a lottery today?]
[Drink cold in the middle of the night: I like this fried dumpling! Good luck today!]
"Sorry, because I have to go out later, it may not be too late to make more fried dumplings for the lucky draw. I will make more delicious food tonight and give everyone a lucky draw, okay?" Seeing the barrage discussing the lottery, Ruan Tang Said a little apologetically.
[Gorgeous Tinker Bell: Woohoo, so sad! T^T]
[Be worthy of the Tathagata and worthy of Qing: Hey, I fell down from crying, I can only get up if the anchor is shady at night QvQ]
[Xiao Qingming: Hey, hey... Then it's settled, there must be a lottery draw tonight!]
[Drink cold in the middle of the night: ( >﹏