2, the practice of bean curd porridge:
(1) Soak the selected soybeans in cold water for about 12 hours, wash them and grind them into fine pulp.
(2) Filter the fine slurry with bean wrap cloth (bean dregs are used separately), put it into the pot, add fire to boil, and then change to low heat.
(3) Slowly pour the slurry water (the ratio of soybean milk to slurry water is 25∶ 1) and stir slowly. When the soybean milk is semi-solidified, stop stirring and let it stand for solidification. After about a few minutes, the soybean milk solidifies, scoops out the clear juice on the surface, wraps the solidified bean curd in a bean bag cloth, spreads it in a dustpan, and presses the board. After about 1 hour, it becomes a tender tofu block.
(4) Pulping: Pulp is vegetable water fermented on the surface of pulp, which can be used to order tofu. The local people have a lot of water. If there is no slurry, it can be made in advance. Wash a kind of green vegetable used as slurry, blanch it in boiling water, take it out, put it 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 sour and fragrant slurry, which can be used to order tofu.
(5) adding water into the bean dregs, and filtering to obtain dilute soybean milk; Put thin soybean milk and slurry into a pot, add appropriate amount of rice and vegetables and cook into porridge. Cut the tender tofu into small pieces and put them into porridge to make delicious and fragrant tofu porridge. When you eat it, put it in a bowl, sprinkle with blanched vegetable code and kimchi powder, and sprinkle with Chili oil, and it will become a hot and sour vegetable bean curd porridge.