Tofu, in particular, is not greasy to eat every day, or fried or fried or stewed, no matter which cooking method, it is very suitable. Since everyone in the family loves to eat, it's better to make tofu yourself. Home-made tofu, without lactone or brine, does not need too many complicated procedures, and only needs a soymilk machine and a seasoning in the kitchen, you can easily make delicate and smooth tofu.
What kind of seasoning is it? Let's take a look at the specific practices.
Home-made tofu is prepared from 500g soybeans, 20g white vinegar and soymilk machine.
Production process 1, soybeans are cleaned of impurities and broken beans, soaked in clear water for 8 hours in winter and 6 hours in summer, and can be soaked in the refrigerator in summer.
2. Then prepare the soymilk machine, put the soaked soybeans into the soymilk machine in several times, add clear water to the highest water level, and then beat the soymilk according to the fine file of the juicer. In order to make the soymilk more delicate, it is generally repeated for 3 times.
3. Then filter with fine gauze. For convenience, the corn is filtered with two layers of gauze.
4. After all the soymilk is made, filter it again with two layers of gauze, so that it is filtered four times.
5. Wash the bean dregs with water twice, so that more slurry can be washed out.
Note: When making tofu, raw soybean milk is generally beaten according to the ratio of 1 kg dried beans1kg water. It takes about 7 kg of water to beat with the soymilk machine, and then it takes about 2 kg of water to wash the bean dregs. Let's look at the use of the remaining 1 kg of water.
6. Next, start cooking soybean milk. The boiled soybean milk is easy to overflow, so the cooking process can't be separated from people, and you can clean the floating foam while cooking.
Note: After the soybean milk is boiled, it will be boiled for another 6 minutes, so that the soybean milk can be completely cooked before it can be eaten.
7. Prepare some tofu in the process of cooking soybean milk, that is, use white vinegar. I believe this thing is available in every family. White vinegar is very healthy and easy to operate at home.
Generally, it is diluted according to the ratio of 2g white vinegar10g water, and it is necessary to prepare 20g white vinegar100g water for a catty of dried soybeans.
According to the practical experience of corn, generally only100g diluted vinegar water is needed when ordering tofu. In fact, it doesn't matter if vinegar and water are more or less, so it's not necessary to be so precise. The most important thing is the process of ordering tofu.
8. After the soybean milk is cooked, turn off the fire, then add 1 kg of cold water and stir evenly, so that the temperature can be reduced to 80~85 degrees. This temperature point is the most suitable for tofu, and the use of the remaining 1 kg of water is here. Actually, it's not that accurate. You can add more water. Corn comes by experience every time.
After the temperature of soybean milk is suitable, add vinegar water several times, while adding it, draw circles and stir in one direction, then stop for a while, then continue to repeat the process of adding vinegar water, slowly draw circles and stir, and wait for a while. After adding it for three times, you can see tofu pudding.
Note: You can't put too much vinegar water at a time. Add it little by little. When you see that tofu is a little cloudy and produces tiny lumps, you should reduce the addition of vinegar water.
9. Continue to add a small amount of vinegar water, observe the soybean milk while adding it, and see that it condenses into a big block, and you can see that the block is separated from the water, so stop adding vinegar water.
Too impatient to eat hot tofu, the process of ordering tofu requires great patience, which takes about 8~ 10 minutes.
10, cover, heat with fire, summer 1 minute, winter 2 minutes, then turn off the fire and let it stand for 15 minutes, and let the bean curd coagulate.
1 1, press the bean curd with a colander, scoop out the sour pulp, and the bean curd is ready.
12, spread the gauze in the grinder and scoop in the bean curd.
13, then cover it with gauze, press a heavy object on it, and press out the excess acid pulp.
14, according to the pressing time to determine the old and tender tofu, long pressing time, tofu is old, short pressing time, tofu is tender. The corn was pressed for about five minutes and then the weight was removed. Let's see if the tofu with vinegar is particularly good.
The tofu made by myself is delicate and white, and the beans are full of fragrance, which is more delicious than those sold outside. Made a dish of Mapo tofu with homemade tofu, which tastes delicious.
Summary of corn after meal: 1, one catty of soybeans 10 catty of water, it doesn't matter if you add more water.
2, 2 grams of white vinegar 10 grams of water dilution, it doesn't matter if you add more water.
3, the process of ordering tofu, vinegar water is added a few times, can not be urgent.
4. After observing the process, we can see that the beancurd is big and the slurry is beige, and it is necessary to stop adding vinegar water when it is separated from the beancurd.
5. Put the inexhaustible tofu in cold water, sprinkle a little salt in the cold water, keep it in the refrigerator and change the water every day.