Bean curd in Chongqing is not bean curd. In fact, there is no essential difference between bean curd, bean curd and bean curd. It is only the difference in the use of “coagulant”. A little tender is bean curd. A little older is bean curd.


1 bowl of soybeans
1 tbsp inner fat powder
1 piece of beef
1 tablespoon sprouts


Step 1
The soybeans are soaked one night in advance, and the soymilk machine is used to make soymilk, which can reduce the heating link. The soymilk must be filtered out of the dregs

Step 2
Dilute the inner fat with water and pour it into the soybean milk, then let it stand for 20 minutes to about half an hour. Remember not to move or shake the soybean milk during this period

Step 3
Mince ginger, green onion and garlic, dice Douchi, and chop beef into mud

Step 4
Heat the oil in the pan, add the mashed beef and fry it to change color, add the lobster sauce and sprouts, stir fry until fragrant, and then put it together with the chili oil

Step 5
Ginger, onion, garlic and fried beef sauce, oil pepper, vinegar, soy sauce, pepper oil, monosodium glutamate are mixed together to make the sauce of bean curd

Step 6
After half an hour, the bean curd was basically formed. There is a thin layer of water on the surface, pour it out, scoop the bean flower into the bowl with a spoon, and then pour on the seasoning