A distant fatal love TV series.
If there is no change
The program is scheduled to air "Iron is Burning"
Iron is Burning is an anti-war drama produced by Beijing Luhuaina Film and Television Co., Ltd., directed by Liu Xin and starring Chloe Wang, Tamia Liu, Qi Kui and Ye Zuxin.
The play tells the story of three ordinary soldiers with different life experiences and different personalities, their ups and downs of fate and their love and hate in troubled times.
You can watch love TV series then.
I'll tell you how to pickle stinky tofu sold on the street. I will buy beans from home and fry them, and put the juice of stinky tofu on them. It is delicious.
Excuse me, how to make soup from the original soup powder? Add powder to the soup.
How is the marinade of fried tofu sold in the night market made? If you want to make your own bean kitchen, you must first find good materials:
First, wash the tofu bag. It depends on whether to make dried tofu or big tofu. Making dried bean curd is a long roving white cloth, about half a meter wide and tens of meters long. The tofu bag that makes tofu is a big square of coarse gauze with a side length of about two meters. Wash and dry the tofu bag for later use.
Soak soybeans for about one night, grind them into soybean milk, and put them in a large pot to boil until the fire stops. At this time, the bean curd residue should be packaged and separated from the soybean milk. Hang a cross in the shed, and hang a square tofu bag on the four corners of the cross to form a big net bag.
Pour the cooked soybean milk into the bean curd bag one by one, and the other person shakes the bean curd bag one by one to let the pure soybean milk leak out of the bean curd bag and flow into the vat below. To a certain extent, it is necessary to clamp the remaining tofu residue in the tofu bag with a splint and squeeze out the remaining soybean milk. The bean curd residue was completely separated from the soybean milk until the soybean milk was completely wrapped.
Put the soybean milk in a vat to cool slightly, and then start to order brine. Tofu jar put the brine in a small bowl, pour a little into it, stir it in soybean milk with a spoon, and always pay attention to the changes of soybean milk. Add a little more salt water and stir until satisfied. This is the most critical process for making tofu.
At this time, put the lid on the jar, wait for a while, and see that the soybean milk has turned into brains, and there are tofu flowers in it. When accompanied by clear water, that is, when soybean milk is separated into tofu flower and clear water, tofu can be pressed.
First, put the wooden frame with big tofu in it, put it in the wooden frame with the big tofu bag, that is, an extremely wide square tofu bag, and start to scoop the tofu flowers into the wooden frame one by one, and the water will spray out from the bottom, and the tofu flowers will settle in the wooden frame. The tofu flower in the wooden frame is full. Turn over the four corners of the tofu bag, wrap the tofu flower, press it with a board and press it with a stone. When the tofu is not old or tender, uncover the board and the tofu bag, and the tofu will be ready. Cut into pieces with a knife, which is delicious tofu.
Method for make tofu with internal fat
The tofu with internal fat takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life. The production method is as follows:
1. Choose soybeans with light umbilical color, low oil content, large and thin skin, full grain weight, no wrinkles and shiny skin for soaking. Cleaning soybeans and soaking at the water temperature of 10 ℃- 20℃ 12 hours-18 hours; Soak for 6-8 hours at a water temperature of about 30oC in summer (change water every 24 hours); In winter, the water temperature is 5oC, and the soaking time is about 24 hours. Pure water and soft water are better for water quality. Generally speaking, the water consumption ratio of soybean water is 1: 3, and the soaked soybean is about 2.2 times the weight of raw material dried beans. Soaking beans requires douban to be full and divided into a small line. But if the soaking time is too long, it will affect the pulp yield.
2. Generally, a refiner that can automatically separate pulp residue is selected for grinding, coarse grinding and fine grinding for 2-3 times, so as to improve the extraction rate of soybean protein as much as possible. Because it is no longer necessary to press and shape tofu like using salt water and gypsum as coagulants, the amount of water added in the pulping process determines the tenderness of the finished tofu. Generally, the ratio of water to dried tofu is 3-4: 1 when making old tofu, and 6- 10: 1 when making tender tofu. The amount of water added for the first coarse grinding is 30% of the total amount of water added, and the screw of the refiner is adjusted for fine grinding for the second time, and the amount of water added for the third time is 30% and 40%, so as to wash the pulp in the bean dregs as much as possible. The ground slag should feel delicate and have no particles.
3. Boiling: Put the ground slurry into a stainless steel boiling barrel. When the slurry is boiled to 60℃-70℃ with steam, release about 0.3% of edible defoamer until the bubbles generated during heating are completely eliminated. Then continue to heat and boil the pulp, keep it for 3-5 minutes after boiling, and cook the pulp thoroughly.
4. Cooling: cool the cooked pulp to below 35℃.
5. To order fat (add coagulant), first dissolve β -gluconolactone with a small amount of cold boiled water. Dosage: when making old tofu, 1 kg pulp is added with 30 g of internal fat, when making tender tofu, 1 kg pulp is added with 24 g-30 g of internal fat. Add the dissolved internal fat into the cooled soybean milk and stir slowly and evenly.
6. Forming: pour the oil-coated slurry into the forming mold and put it into the curing tank. Keeping the temperature between 80 and 85 DEG C for 20 minutes to obtain the finished product. The newly formed tofu won't shake for a while. Let it stand for a while to make it look cold. If boxed tofu is produced, a filling and sealing machine is required.
Bittern is the bittern in the salt well. Brine, like gypsum, is solidified in soybean milk. When you click in, the tofu will be solidified, wrapped in cloth, squeezed out and compacted, and it will become tofu. More water is tender, less water is "old". Northerners like "old" tofu, while southerners like tender tofu. North and south tofu is not distinguished by what it is, but mainly by tenderness and "old", and the technology is a little different.
If vinegar and soy sauce are dripped into soybean milk, it will coagulate bean curd and taste delicious.
Now the tofu produced by the factory has no brine tofu!
Eating gypsum tofu is healthier! But tofu ordered with brine tastes better!
Family mode of production:
1, make soybean milk: I suggest you buy a soybean milk machine, soak dry soybeans for 3-4 hours (summer) and soak them for 7-8 hours in winter. After the beans are soaked, put them into the soymilk machine and follow the instructions of the machine, so that hot soymilk can be made soon.
2. Paste application: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought from the shelf, and the dosage will be indicated on the package. Generally, the amount of gypsum powder is three thousandths to five thousandths of the amount of soybean milk, and the amount of lactone is one thousandth to two thousandths). Put it in a container filled with tofu and pour out the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone tofu and 95 degrees Celsius to make gypsum tofu). If you think that soybean milk and coagulant are not completely mixed,
Whether the meat filling of the pie is raw or cooked, of course, it is raw filling. Hehe, if you cook the raw stuffing in the pie without direct heating, it will be especially tender and refreshing, but the taste is not as good as that of the raw stuffing.
Yang Xiaohong's fairy tale "Special Trial" is a genre fairy tale!
The story of my little girl's younger sister is Han Caiying, who first played the role of a darling (a bad woman) in the blue life-and-death love, and has not got rid of the role of a bad woman for a long time (Jing, I also have her in my love, and she is also a second daughter ...).
Two years ago, the road behind the successful transformation of the hero Chunxiang was wider.
The Spark Game of Hunan Satellite TV is typical.
But my personal opinion is that I like the hero Chunxiang best.
The Chinese and Korean lyrics of Call Me Baby and Exodus are distributed ~ Tao
Call me baby.
The whole street became noisy.
(Call me baby)
Everyone's strange existence
(Call me baby)
Every moment together is like
Bang bang bang.
what's up
BAEK HYUN
Hey, girl.
Eternal moment
(eg by fate)
Instantly penetrate me
(as fast as lightning)
You called my name.
Come to me at a distance.
the Chen Dynasty
I'm surprised at your light.
When I met you,
begad
You sit here quietly.
Start listening to everything I say.
defence secretary
Oh, I don't care.
It's a long way here.
Right next to you.
Willing to be your only one.
place
You snuck into my lips
Wake up my sleeping soul.
Time is wasting, girl.
So don't wait.
Don't wait too long.
close
Gorgeous and illusory hemp
I need you to keep your eyes open
Call me baby, call me baby.
Call me baby, call me baby.
(You know my name girl)
My love grows with each passing day.
The left atrium is open for you.
You know I'm here, girl
Call me baby, call me baby.
Call me baby, call me baby.
Xiumin
You can call me girl as many times as you want.
close
You made me.
In my world, only
You are the man.
You are the man.
Gorgeous and illusory hemp
I need you to keep your eyes open
(You know my name girl)
Call me baby, call me baby.
Call me baby, call me baby.
Chanyol
You can call me girl as many times as you want.
place
Baby girl in countless greed.
You ignored their rumors.
Still full of trust in me
the Chen Dynasty
Even if people change their minds and leave me slowly.
You are my only woman.
Just hold my hand tightly.
close
Gorgeous and illusory hemp
I need you to keep your eyes open
Call me baby, call me baby.
Call me baby, call me baby.
(You know my name girl)
SE HUN; Oh SeHun
My love grows with each passing day.
The left atrium is open for you.
close
You know I'm here, girl
Call me baby, call me baby.
Call me baby, call me baby.
BAEK HYUN
Trapped in a dark maze
Oh, I (in endless darkness)
the Chen Dynasty
I heard your voice wake me up.
Xiumin
Because of you, I was born again. Yeah!
Chanyol
Listen!
way
Say my name (loudly)
From this chaotic space
Saving me didn't give up on me.
Be the light that illuminates me.
(What's the matter)
Holding you will never change.
Holding you, facing those again
Leave every face of mine.
(Never mind one thing)
Fill the space left for you in my heart.
close
In this dangerous and chaotic world
Shiny, incomparable, unique luster
it's you
Girl, you are what I want.
Gorgeous and illusory hemp
I need you to keep your eyes open
Call me baby, call me baby.
Call me baby, call me baby.
ChenI will be your baby! )
You made me.
In my world, only
You are the man.
You are the man.
(BaekhyunGirl, you are the one I want)
Gorgeous and illusory hemp
I need you to keep your eyes open
Call me baby, call me baby.
Call me baby, call me baby.
place
Call as many times as you want.
Call me a girl.
How to make Chinese hamburger buns in Shaanxi? Ingredients: pork tenderloin, ginger, salt, chicken essence, pepper, soy sauce, cooking wine.
1. 500g pork tenderloin, fat and thin, cut into large pieces, add two spoonfuls of salt, a little chicken essence, pepper, one spoonful of soy sauce, two spoonfuls of cooking wine and seven or eight slices of ginger, mix well and marinate for 40 minutes.
2. A packet of marinade is washed with water and filtered for later use.
3. Pour half a pot of water into the pressure cooker, pour the marinade, add two spoonfuls of salt, one spoonful of soy sauce, one spoonful of hot sauce, one spoonful of chicken essence and one spoonful of brown sugar, stir well, boil the water, add the bacon, then cover the pot, and simmer for 25 minutes after SAIC.
4. Make buns in the process of stuffy meat. Put 250 grams of flour in the basin and make a nest in the middle. Mix 80 ml warm water with 5 g yeast powder and pour it into the nest.
5. Stir well and knead into a smooth dough. This dough does not need to be kneaded to the complete stage, but it can be kneaded to the expansion sleeve stage.
6. Put the dough in a pot, cover it with a wet cloth, and put it in a warm place, such as an oven at 28 degrees, and ferment for 40 minutes until the dough is twice as big as before.
7. Take out the dough, exhaust it, knead it evenly again, divide it into six equal parts, and roll it into a cake. 15 minutes.
8. Turn the pan to the minimum fire, don't brush oil, don't have water in the pan, put the cake blank in the pan and dry bake it, and cover it when baking.
9. Bake one side and turn it over to bake the other side. Be careful not to bake it for too long. It takes about 1 minute on each side, otherwise the cake will burn black and look bad.
10. Finally, fish out the marinated meat, chop it with a knife, and mix it with cold parsley. No need to cut, cut a hole in the steamed bread with a knife. Just put the mixed meat and coriander into the steamed bread.
A knife to kill a pig, a basin to catch blood, a burning cloud-guess the title of a song.