Beef With Soft Bean Curd Pudding

Tofu pudding or doufuhua, sometimes also known as Tao Fu Hua (豆腐脑 or 豆腐花) is the well-nigh controversial food in Red china. It is quite neutral and tin can be match both with sweet tastes and savory tastes. For me, it can be matched with everything. We get so many options and people take totally different ideas about how to plow their tofu pudding into something extremely delicious for their special stomach. Permit'due south learn how to make a perfect tofu pudding at dwelling with GDL and then start the journey of shaping your best options.

Tao fu hua can be either served as a sweet dessert or a savory snack. The 2 versions are included in this mail.

In Northern China, a gravy (in Chinese, we phone call this "打卤")including wood ear mushroom, shiitake mushrooms, bamboo shoots (in jump) and eggs are used to requite information technology a savory taste. However, the situation is totally different in Southern Cathay. In Guangdong, syrup is used to load the tofu pudding with a sweet gustation and stimulate the original flavors and odor of soy beans. In other milled provinces including Hubei and Wuhan, they mix tofu pudding directly with carbohydrate. Simple and quick.

Another totally different version, very unique one is from Sichuan province. We call doufunao (豆腐脑) where tofu pudding is seasoned with chili oil and lots of other aromatics. In Sichuan area, this spicy tofu pudding is e'er sold along with Sichuan style common cold noodles in summer or dan dan noodles in wintertime. This is a very special version. For all Sichuan nutrient lovers, this is a must trying dish.

In Taiwan expanse, tofu pudding is usually served with other dessert ingredients including sweetened reddish beans, grass jelly or taro balls. Served as a side sweet dish to regular meals.

When making this video, my married man continued complaining that I should not introduce the savory versions. He loves sweet versions. I hope I can go your tolerance for the long video. I am just hoping to explicate everything clear so you may encounter with your own perfect version.

Near the coagulant

Soy beans, water and coagulant are all we demand to make silky tofu pudding at home. Soy milk can coagulate with the help of alkaline substance (Gypsum Pulverization 石膏粉) or acidic material (vinegar or lemon juice). At that place are actually too several other options working as coagulant agents for instance Agar Agar powder (like to Gelation powder). Agar Agar powder is mainly used for almond tofu in China. Now in that location is a newly version using GDL(葡萄糖内脂). It helps to create very soft and tender tofu pudding comparing with vinegar and traditional Gypsum.

Chinese tofu pudding, tofu hua

Cook'due south Note

1. Soy milk should exist boiled before eating. Uncooked soy milk is harmful to our good for you. But sentinel out the fire carefully, it overflows quickly.
2. No thermometer by hand, let the soy milk absurd down about 2-3 minutes. The temperature should be in the right range.
3. Do non movement the soy milk later the GDL is added. In common cold wintertime days, cover the pot to remain the temperature.
4. You lot tin add together your favorite ingredients to douhua. Expect forward to your creations.

Instructions

one.Wash the soy beans and and so soak the soy beans overnight until softened.Transfer to a blender and add water. Alloy until very smooth.

2. Whisk GDL with 1 tablespoon of water in a small bow.

iii. Place a gauze on a strainer then strain the soy milk.  Bring the soy milk to a boil. Watch carefully since it overflows easily. Peel off the bubbles on the surface. Remove from estrus and rest for 2 minutes until the temperature drops effectually 80 degree C to ninety caste C.

4. Gently stir the GDL water in the soy milk. Then residual for 15 to xx minutes until firms.

• 1 cup soy beans
• 1500 ml water
• three chiliad GDL , around 1 tablespoon (no sweeping)
• sugar to taste

Brown carbohydrate syrup

• ane cup brown carbohydrate
• i cup water
• 1 thumb piece ginger , peeled and shredded

Sichuan hot Mode for each serving

• 1 tsp. chili oil
• 1 tsp. light soy sauce
• 1 tbsp. chopped Zhai Cai
• 1 tbsp. ginger and garlic water
• chopped scallion and coriander to taste

Northern Style

• 1 tbsp. cooking oil
• 50g pork abdomen
• 1 pollex ginger , cut into small shreds
• 1 clove garlic , shredded
• x hydrated woods ear mushroom , cut into small shreds
• 2 fresh shiitake mushroom , cut into slices
• 4 oyster mushrooms , thinly sliced and so shredded
• ii cups water
• 2 tbsp. light soy sauce
• 1 tbsp. dark soy sauce
• i tbsp. cornstarch , whisked with 2 tablespoons of h2o
• table salt and pepper to gustatory modality
• 1 egg
• common salt if necessary , annotation i

How to make tofu pudding| Tao Fu Hua

• Launder the soy beans and and so soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth.

• Place a gauze on a strainer and so strain the soy milk.  Bring the soy milk to a boil. Spotter carefully since it overflows easily. Pare off the bubbles on the surface. Remove from rut and rest for 2 minutes until the temperature drops around 80 degree C to 90 degree C.

• Whisk GDL with h2o in a minor bowl (read the instructions on the package for the detailed amount). Gently stir the GDL water in the soy milk. Then rest for 15 to 20 minutes until firms.

How to serve| Sugariness version

• Pick ane: Serve with white sugar directly

• Pick two: Simmer brown sugar with ginger slices for 5 minutes and drizzle the syrup with tofu pudding.

How to serve |Northern Version

• Add some oil in pan and fry pork abdomen until slightly browned. Add wood ear mushroom, oyster mushroom and shiitake mushroom. Fry until soft.

• Add together around two cups of water, soy sauce (dark soy sauce and lite soy sauce). Identify cornstarch water in and simmer for 5 to 7 minutes until the sauce is virtually thickened.

• Drizzle egg liquid in. Continue cooking until well combined. Add salt if necessary. Peak the gravy with tofu pudding.

How to serve |Sichuan Mode

• To brand ginger and garlic h2o | add together ½ cup hot h2o into 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Set until cool down.

• Fry soaked soy beans with common cold oil until golden dark-brown. Y'all can but replace this with toasted peanuts or other crispy nuts.

• How to get together| add chopped Zha Cai, light soy sauce, chili oil, garlic ginger water, spring onion and coriander. Serve hot.

You can test the gravy and see whether a compression of salt is needed (mostly based on the saltness of the soy sauce and your own taste preference).

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Source: https://www.chinasichuanfood.com/tofu-pudding/

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