Spicy Douchi and Douhua
After several explorations, two points should be paid attention to when making Douhua, and then you can successfully make delicious Douhua. 1 ； The concentration of soymilk is twice that of soymilk. Pay attention to heat preservation during solidification. I used 2 fresh-keeping boxes to keep warm. The heat preservation effect is good and simple and convenient.Douchi sauce and raw soy sauce are salty, so don't add salt.
Step 1 . Soak soybeans for more than 2 hours, [preferably overnight].
Step 2 . Add the soaked soybeans into the soymilk machine, and add water to the lowest water level. Plug in the power and start the ordinary soymilk button.
Step 3 . Lactone is boiled with a small amount of warm water.
Step 4 . The soymilk machine program is completed, and the soymilk is filtered into the fresh-keeping box with lactone while it is hot.
Step 5 . Stir well and cover, then put it into a larger fresh-keeping box for heat preservation.
Step 6 . Allow to stand for 20 minutes. Soybean milk is solidified into bean curd.
Step 7 . Chop the onion and ginger, and prepare the meat.
Step 8 . Gently put the prepared bean curd into a bowl.
Step 9 . Add oil to the pan, saute the chives and ginger, add the meat and stir fry until the color changes.
Step 10 . Add 1 teaspoon of fermented soybeans and chili sauce, continue to stir well.
Step 11 . Pour in cooking wine and soy sauce and stir well. Turn off the heat.
Step 12 . Pour the stir fried spicy lobster sauce onto the bean curd.
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