Beijing bean curd

Traditional snacks in Beijing. Tofu brain is white, soft and tender, fresh and delicious. Tofu brain is halal in Beijing, and the taste of halogen is a must. Its halogen is not discharged, its brain is tender but not scattered, and its fragrance is fragrant. Today's bean curd is no longer the taste of the past, because the raw materials except soybeans have to use substitutes, and the price of mung bean powder is high, so sweet potatoes and potato powder are used instead of mushrooms. The taste is greatly reduced. There are also exquisite utensils, using casseroles, which are light in weight and fast in heat conduction, and especially can maintain the original flavor without being affected by metal utensils. In the early years, the bean curd white and drum tower bean curd horse in Qianmen Waimenmen Hutong were the most famous, and they were called "Nanbai Beima". Production method: Soak soybeans in cold water, wash them, grind them into thin paste, add water, stir them evenly, filter them with a sieve, skim off the foam on the slurry, pour them into a pot, boil them with strong fire, scoop them out, scoop the rest into a porcelain barrel, keep the temperature, put the cooked gypsum powder in a water spoon, mix them with warm water, immerse them in the porcelain barrel, lift them up, pour the gypsum juice into the slurry, and pour the other ones into the jar. When the water boils again, pour in the sauce, and it will become brine after boiling. When eating, put the bean curd into a bowl, and pour the appropriate amount of halogen, garlic paste and Chili oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)