Tools/raw materials
250g of dried bean curd, 2000ml of clear water once (4000ml of water twice), 0/2g of gypsum/kloc, and 250ml of gypsum added with water.
1, soybeans are soaked for more than 6 hours, and the foam is large. 250 grams of dry soybeans can soak 500 grams of wet soybeans, which is 1 kg. Beat the juice with a soymilk machine and beat the thick raw soybean milk, and beat the soybeans twice.
2. Filter out the soybean milk and directly filter the raw soybean milk.
3. After the filtered soybean milk is boiled, turn to low heat and cook for another 2 minutes. Take a look at the bubbles, because soy milk is just an illusion, so it needs to be cooked on low heat for 2 minutes.
4. Cool for 5 minutes, that is, when the soybean milk is 85 degrees, take out the soybean skin. In this process, gypsum is mixed with warm water,12g gypsum powder+250ml warm water.
5. Use a rice cooker, first pour the gypsum water in and shake it, because the gypsum water is easy to precipitate. Then raise the 85-degree soybean milk and pour it down to flush the gypsum water. Then, without moving, put it directly into the rice cooker for heat preservation 15 minutes, and wait quietly 15 minutes. After solidification, it is tofu flower, and the excess bubbles are removed.
6. Next, put the tofu flower into the tofu rack container, put a heavy object on it, and press the water out. If you want something hard, just press it for a while. If you want to eat tender, press less. Next, look at the suppressed tofu.
7, gypsum tofu finished product diagram
Extended data
Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you need to pay attention to good collocation.
The traditional production process of tofu includes soaking soybeans to soften them, grinding soaked soybeans into slurry, filtering and separating bean dregs to obtain soybean milk, cooking soybean milk, and adding coagulant to gel and shape soybean protein to obtain tofu. ?
Baidu encyclopedia-tofu