Recipe: Old Beijing cheese [man food slow language]

Home Cooking Recipe: Old Beijing cheese [man food slow language]

Notes:

Today is the first month of the fourteenth month, I prepared a large pot of wine for the dumplings of tomorrow. In fact, the wine can also be used as old Beijing cheese. Although it is called cheese, it is completely different from cheese. When you look at the Dream of Red Mansions, do you remember that there is a snack called sugar steamed cheese? It’s it’s oh, it’s sweet and has a scent of wine, and it’s rich in milk, a bit like a pudding or a milk jelly. Whether it is as a small snack or a dessert after dinner is very suitable ~ (Southern friends with me: brain Beijing to trouble) ————————————Manda small classroom old Beijing cheese is a kind The traditional court cheese is a dairy product formed by the acidification of the root mold in the wine to make the protein in the milk coagulate. In fact, no matter what our common cheese or today's old Beijing cheese is the product of protein solidification in milk, but the different processes used to make it, foreign cheese relies on probiotics and rennet to condense milk, here Do not talk about it~————————————How to make wine: https://www.xiachufang.com/recipe/269998/ WeChat subscription number and micro store entrance: amandatastes Taobao shop: Man food slow Sina Weibo: Amanda's Kitchen

Ingredients:

Steps:

  1. Home Cooking Recipe: Take a pot of wine, put the rice with wine into the strainer, squeeze and filter the wine with a spoon

    Take a pot of wine, put the rice with wine into the strainer, squeeze and filter the wine with a spoon

  2. Home Cooking Recipe: After the milk + cream is mixed, add the wine to the juice and mix well, and divide into small bowls.

    After the milk + cream is mixed, add the wine to the juice and mix well, and divide into small bowls.

  3. Home Cooking Recipe: [Steamer Edition] The small bowl is covered with tin foil. When it is cold, it is put into the steamer and fired. After steaming, steam for 12-15 minutes.

    [Steamer Edition] The small bowl is covered with tin foil. When it is cold, it is put into the steamer and fired. After steaming, steam for 12-15 minutes.

  4. Home Cooking Recipe: After steaming, turn off the heat for 3-5 minutes, take out the cold, and finally pour the sugar osmanthus.

    After steaming, turn off the heat for 3-5 minutes, take out the cold, and finally pour the sugar osmanthus.

  5. Home Cooking Recipe: [Normal temperature fermentation version] The small bowl is covered with tin foil and allowed to stand at room temperature for 8-12 hours.

    [Normal temperature fermentation version] The small bowl is covered with tin foil and allowed to stand at room temperature for 8-12 hours.

  6. Home Cooking Recipe: When the cheese is solidified, it can be eaten with sugar osmanthus.

    When the cheese is solidified, it can be eaten with sugar osmanthus.

Tips:

1. I use the wine made by myself. If you use commercial wine, try to choose fresh, so the effect will be good. The tutorial of homemade brewing is here https://www.xiachufang.com/recipe/269998/ 2. Filter the rest of the wine residue. Don't throw it away. Add a little salt to turn it into a good marinade. It is great to marinate the fish and marinate the meat. 3. The traditional old Beijing practice is to first The milk is heated and concentrated. This is to prevent the cheese from being too thin. I added cream this time to make the taste more rich and smooth. 4. When you steam, pay attention to the cold water pot. Don't wait for the water to heat up. Steaming on the pot; 5. The taste of the steamer version and the normal temperature fermented version is a bit different. You can try it out to see which flavor is more popular. 6. In addition to sugar sweet-scented osmanthus, you can also put honey or jam on the cheese. Because the wine itself has a certain sweet taste, so even if nothing is added, it is sweet; 7. After the cheese is solidified, it usually has a little water. This is a normal phenomenon of protein coagulation, don't worry~


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