Spicy Douchi and Douhua-You Are Foodie

By Maggie
73

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.

Main Ingredients

lactone 3 g
soybean 80 g，

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of
meat stuffing A moderate amount of

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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