【咸甜豆腐花】

【咸甜豆腐花】
by 毛毛妈

N年前就贴过这个方子。豆浆我是每个礼拜都做。自从有了这个电压力锅煮豆浆是方便又省心,今天顺带做豆腐花,解解馋。
咸甜豆腐花4 【咸甜豆腐花】
用料:
豆腐花:
1:黄豆1杯洗净,加3杯水泡24小时;
2:水8杯。
3:2茶匙熟石膏粉,3大匙生粉,温开水1杯拌匀。
调味汁:
4:橄榄油1大匙,葱花2大匙,蒜蓉1.5大匙,姜蓉1茶匙;
5:万字牌生抽酱油3大匙,盐1/2茶匙,白胡椒1/8茶匙,金兰酱油膏2大匙,水2大匙,香油1大匙,辣油1大匙,香辣酱1大匙。
6:香菜2颗洗净切末;
其他:枫糖浆适量。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:
1、将泡好的黄豆,用清水冲洗后,沥去水。取一半黄豆,加2杯水用粉碎机打碎(图1),用纱布隔去渣留汁,豆渣再加2杯水打1分钟隔去渣留汁。另一份黄豆如上操作。
2、所有豆汁放入电压力锅内胆里(图2),盖上盖子,排气阀放置密封位置,选【汤】档和短程序。

咸甜豆腐花1 【咸甜豆腐花】
3、煮豆浆空挡来做香辣浇汁。小号不粘锅,置炉上开中火,用1大匙油炒香剩余4料(图3),离火放入所有5料拌匀(图4),最后放入香菜丁拌匀即为浇汁。

咸甜豆腐花2 【咸甜豆腐花】

4、电压力锅完成程序后,冷却3-5分钟,放气减压打开盖子。将3料的石膏生粉水搅拌均匀(图5) 放入一干净容器,然后将刚煮好的豆浆倒入,盖上盖子静止20-30分钟。
咸甜豆腐花3 【咸甜豆腐花】

5、豆腐花盛小碗里,甜的放2-3大匙枫糖浆,咸的浇上1.5大匙香辣汁,就可以开吃了。
咸甜豆腐花4 【咸甜豆腐花】

pf button big 【咸甜豆腐花】

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238 Responses to 【咸甜豆腐花】

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