Colored tofu, like traditional tofu, is made of soybeans. The difference is that natural vegetable juice supplements are added to the production to form a natural color, and it is rich in nutrients and preserves the fiber in the vegetables, which is beneficial to the body's absorption and digestion. The basic process of making colored tofu is similar to that of traditional tofu, and the key step is the addition of vegetable juice.

The color of colored tofu mainly depends on the color of vegetable juice. For example, when making green tofu, you can use celery, radish leaves, celery leaves, pepper leaves, sweet potato leaves, etc.; when making yellow tofu, you can use carrots, etc.; when making red tofu, you can use tomatoes to squeeze juice.

1. Squeeze the juice. Select fresh vegetables, clean them, chop them and mash them, then squeeze the juice and filter to remove the vegetable residue. When the pH value of the vegetable juice is less than 6, the colored tofu will not solidify completely and the product will be too soft and loose. When the pH value is greater than 6.5, the product will be hard and easy to break, and the surface will be rough. Therefore, it is best to adjust the pH value of vegetable juice to between 6.0 and 6.5, so that the texture of the product will be tender, shiny, elastic, and the yield rate will be high.

2. When processing colored tofu, attention should be paid to the mixing ratio of soy milk and vegetable juice. A small amount of vegetable juice will not easily color the tofu; too much vegetable juice will produce a grassy smell and deteriorate the flavor. The general applicable amount is 8-10 ml of concentrated vegetable juice for every 50 ml of soy milk.

Secondly; when adding vegetable juice to boiled soy milk, the boiling time should not be too long to avoid damaging the nutrients in the vegetable juice. After adding the vegetable juice, be sure to stir thoroughly and mix evenly to avoid affecting the color of the finished product.

3. Precautions: In order to improve the utilization efficiency of vegetable juice and reduce the dosage, you can consider concentrating the vegetable juice. If the vegetable juice is concentrated to 1/2, only 8 ml is required for every 100 ml of soy milk instead of the original 16 ml. The quality of the product is not much different from that without concentration. Vegetable juice should be added after the soy milk is basically cooked. After adding, boil for 2-3 minutes. If the time is too long, the vitamins will be denatured. If the time is too short, the disinfection and sterilization effect will not be achieved. When the cooked soy milk and vegetable juice mixture enters the pulping process, its temperature is generally between 90 and 95 degrees Celsius, and the soy milk concentration is about 8 degrees. Add an appropriate amount of cold water according to the ambient temperature, so that the temperature of the soy milk drops to 70C-80℃, and the concentration correspondingly drops to about 7.5 degrees before simmering.

Since the addition of vegetable juice changes the original pH value of soy milk, the addition of coagulant should be adjusted appropriately according to the different pH value of vegetable juice. For example, tomato juice with low pH value, coagulant The dosage should be reduced appropriately.

On the basis of the high nutrition of ordinary tofu, it adds vitamins, dietary fiber, and minerals, and maintains the natural color and fragrance of fruits and vegetables. It is rich in nutrients, attractive in color, and novel in variety. , is a new type of healthy food with high nutritional value.

Food Hints - Tofu

Tofu can be steamed, stir-fried with ingredients, and used as soup stock (cabbage, salted fish head plus tofu), it is the best soup to cool down the heat. ), it’s really a “versatile” delicacy.

There are idioms based on the color or softness of tofu, and there are idioms derived from using tofu as a cooking ingredient:

Pickled vegetables mixed with tofu----- There are words (salt) first;

Pickled vegetables and tofu--no need to say more (salt);

Dried tofu and meat---there are points (there is meat) Yousu means that you have a solid foundation in your heart);

Stewed vegetables with fermented bean curd-----How dare you say more (salt);

Stewed tofu with soybeans------ We are all our own people;

Edamame-roasted tofu------we are all our own people, all grown on the same land;

Boiled tofu in plain water----- Bland and tasteless;

Four ounces of tofu and half a pound of salt ----- Xianhui (salty).

Here the lightness of tofu is often used to contrast the saltiness of the other side; some are also conceived from the source, they are all from the same family and the same species. "It's rare for you to praise her so much - that's probably 'four taels of tofu and half a catty of salt'. She's really very virtuous!", "Everyone, before this contract is signed, I have to 'pickle vegetables' Mixing tofu-----You have something to say first!”