1. Raw materials: soybean, water and gluconolactone, which are sold in domestic chemical raw material stores or flavor and fragrance stores, are all white crystals similar to on$2 salt. Molecular formula: C6H 10O6.
If you have a soymilk machine, it's really not difficult. The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this). After the soybean milk is boiled, let it cool. After lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone. When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2. The rest of the programs are all brine.
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.
Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.
Seasoning:
1, 1 tablespoon egg white, half teaspoon starch;
2, a little onion ginger wine;
3, a little cooking wine;
4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.
Practice: 1, wash shrimps, remove mud intestines, and mix in a little egg white and starch;
2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;
3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk;
4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.
5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.
Key tip:
1, as long as it is seafood and sliced meat, it can be three fresh ingredients, and lean meat, fish fillets and chicken slices can be used, with unlimited content.
2. Tofu brain is tofu, but traditional tofu brain is suitable, and pectin powder cannot be solidified to avoid being dissolved by heat.
1. Bean selection: In the process of harvesting, drying, threshing, bagging, storage and transportation, soybeans will be mixed with grass roots, bark, soil, sand, stones and metal chips. Therefore, before use, all impurities, broken beans, moldy beans, moth-eaten beans and miscellaneous beans in soybeans must be removed and then ground into soybean powder. ，]N=r
2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is directly related to the quality of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quality of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, it can be tested with test paper, and water with pH value of 5-6 can produce acid-base reaction. vd|S
3. Filtering: the bean flour and water are stirred into paste according to the ratio of 1: 5, and poured into a filter sheet; Then gradually add 13 parts of water in several times. Stir while adding water. Until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils. XR%
4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify directly in soybean milk and must be made into slurry before use. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make it into paste. Carefully grind with hands or tools, smash and dissolve, and add a small amount of water to dilute. Wait a moment, the gypsum with coarse particles will precipitate downwards, and take its suspension for later use. Repeat many times.
5. Pulping: the raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with good taste can be made. U #+ ah!
6, point brain: tofu is to pour the coagulant into the container, fully stir, and the cooked pulp immediately rushes in, which is called anti-point. Stamp immediately after clicking. After swelling for about 10 minutes, soybean protein can be solidified to make delicious and nutritious tofu.
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