Vegetable Dish | Grace's Blog

豆漿 / 豆腐 Homemade Soy Milk / Tofu

在家自製豆腐 / 豆漿, 簡單又健康.

Cuisine: Chinese

Cuisine: Chinese

Cuisine: Chinese

Servings: 2 cakes

Mix together rice flour and water, set aside.
Stir fry the Chinese sausage, fried onions and mushroom together first, add soy sauce and mooli, cook until the mooli is semi-transparent.
Add salt, pepper and the rice flour mixture into the mooli, turn to low heat and keep stiring until the whole mixture starts to thicken.
Put the thicken mixture into suitable containers and steam for 30 - 50 minutes.

Cuisine: Chinese

In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.

Source: http://www.foodandwine.com/recipes/homemade-tofu-skins

Ingredients:

Methods:

Prepare two same size bowls. Into one bowl shred or grate or chop the mooli into pieces approx 30mm long and 5mm thick.
Fill the other bowl with rice flour to about the same level as the grated mooli in the first bowl.
We used a pint of water to mix the rice flour into a smooth paste
Put the chopped mooli in a large pan and add water until it is level with the mooli, boil this for 10 minutes or until the strands of vegetable break easily when bent.
Fry the bacon in another pan, add in the chopped shrimps, then mushrooms, when it’s all looking well done add the dried onions for a minute of cooking.
Add the contents of the frying pan to the other pan and mix it all together on a medium heat, just for a few minutes until mixed thoroughly. Transfer the complete mixture to a large square dish to be steamed.
After 10 minutes of steaming check the water level, after 20 minutes the Turnip Cake will be finished steaming. Once it’s cool you can cover and refrigerate it.
The next day your Turnip Cake is ready to be fried.