classification: life > > Gourmet/Cooking

Problem description:

I have failed to make bean curd many times, and the bean curd can't form a lump or all of it shrinks into a lump, and there is still a lot of water flowing out. In a word, the reason may be that the amount of gypsum used is not well mastered, and the concentration of soybean milk is unknown, and so on. Now I have the following questions about making bean curd:

1. -If I use half a catty of soybeans, how much water should I add to make it? What effect does the shade of soybean milk have on tofu flower?

2, killing foam. -I didn't find the defoamer, so I just fished up the foam. Or sometimes I forgot to fish it. Is that ok?

3. Boil the pulp. --------The book says that the best temperature (the temperature of tofu) for making paste with gypsum is 8℃. I use the soybean milk that has been boiled for three minutes to immediately rush into the gypsum water. Is this ok?

4. Gypsum-I washed gypsum with the slurry (filtered) from the soymilk machine, but I don't know the ratio of water to gypsum. What is the actual ratio of soybean to gypsum? What effect does gypsum have on tofu flower?

5. order the pulp. --------I bought plaster of Paris at the drugstore.

According to the practice, the optimum temperature (the temperature of tofu) for dipping with brine is 8℃. Add brine to soybean milk when ordering (I don't know what is called ordering gypsum, I always put the gypsum into an iron bowl, and then pour it into soybean milk,) so that soybean milk can be slowly shaped into tofu brain. The so-called plaster-of-Paris method is to melt the plaster-of-Paris residue with washing mill and water, stir it evenly and let it stand for 3-5 minutes. Pour the gypsum solution into the water tank and dump the gypsum precipitate. Pour the cooked soya-bean milk into the vat with gypsum solution, gently stir evenly, and cover the vat for 2 minutes. (Note: 25g gypsum plaster is used for 5kg soybean, and 25g gypsum plaster is dissolved with 3.5-4kg water or washing water).

my method: I did it according to the above method. After the soybean milk rushed into the gypsum, I immediately covered it and kept it at a certain temperature. After 2 minutes, I dared to uncover it. But I don't know why the tofu flower just couldn't be made. I put 5 grams of gypsum into one kilogram of soybeans as mentioned above, and I did it. The gypsum was milled with machine pulp, but where was the problem? Is my plaster quantity not well mastered? Or what I haven't done yet?

what should I do to make tofu flower? Which good friend can help me find the reason? Tofu expert can give me some advice. Tell me the actual reason. Thank you very much. ! ! ! ! ! ! !

Analysis:

1. Soak beans and grind them. Generally, the weight ratio of water to beans is 7: 1, and 1,75g of water can be used for half a catty of beans.

2, killing foam. Without defoaming agent, a little salad oil can be used instead;

3. Boil the pulp. The optimum temperature is about 95 degrees Celsius. In actual operation, it is generally mastered as boiling, and it is not necessary to boil for 3 minutes;

4. Point the paste: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought off the shelf, and the dosage will be indicated on the package. Generally, the dosage of gypsum powder is three to five thousandths of the amount of soybean milk, and the dosage of lactone is one to two thousandths), put it in a container filled with bean curd, and pour the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone bean curd, and it takes about 95 degrees Celsius to make gypsum bean curd). If you think that soybean milk and soybean curd are mixed,

5. Dunnao: After the paste is made, cover the container and let it stand for 5-1 minutes, and it will become fresh and delicious tofu brain.

6. Making seasoning: pour clear water into the pot, pour douban, appropriate amount of salt, spiced powder and sugar juice, and when the pot is open, add vermicelli, chicken essence powder, and pour vermicelli to make a marinated soup. When eating, put the bean curd brain into a bowl, pour the marinated soup, and pour a proper amount of chives, sesame oil and hot sauce.

7. Features: the marinade is delicious, the bean brain is soft and tender, the color is bright, the nutrition is rich, and it is suitable for all ages. It has a unique flavor when eaten with baked wheat cakes and fried dough sticks.