Tender tofu, also known as south tofu, soft tofu and gypsum tofu, uses gypsum as a molding agent, which is softer and more delicate than north tofu. Making tofu with gypsum is more common in rural areas. How to make delicious tofu with delicious sauce? Let's take a look.

Introduction of ingredients of bean curd with soy sauce

1 box of fat tofu, 5 green peppers, 2 red peppers, 2 shallots, 1 teaspoon of oyster sauce, 2 teaspoons of soy sauce, a little monosodium glutamate and a proper amount of sesame oil.

Steps of pouring tender tofu with juice

1, the main ingredients: tender tofu, shallots, millet peppers, and peppers.

2. Tear off the plastic cover of tofu and buckle it upside down on the plate. Cut a small hole in each corner of the box with scissors and pat it gently for a few times, and the tofu will be completely taken out.

3. Chop shallots into small circles with chopped green onion, millet pepper and Hangzhou pepper.

4. Chop shallots and put green and red peppers on tofu.

5. Take a bowl, add 1 teaspoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sesame oil and a little monosodium glutamate, and mix well to form a juice (you can add a little cold water and mix well).

6. Pour in the prepared juice.

7, finished products!

skill

No.

Food classification

South tofu is white and very tender. On the other hand, North tofu is relatively yellow and old. South tofu (tender tofu) uses gypsum as coagulant, while north tofu uses bittern as coagulant. North tofu or north tofu, also known as old tofu and hard tofu, refers to tofu made with bittern as coagulant. It is characterized by higher hardness, elasticity and toughness than south tofu (tender tofu), but lower water content than south tofu (tender tofu), generally between 80% and 85%. North tofu is also called brine tofu. As the name implies, its molding agent is brine, which is more compact than south tofu, but the section is not as smooth as south tofu.

manufacturing method

The preparation method of tender tofu is as follows:

Material preparation: take 20 kilograms of high-quality soybeans and wash them with clear water to remove impurities such as dust and sand;

Soaking: Add the soybeans into clear water and soak for about 5 hours until the water surface is one finger long or higher than the soybeans. At this point, the soybean becomes swollen and tender yellow after absorbing water.

Grinding beans: soaking soybeans in a stone mill, and continuously adding clean water to grind them into paste;

Boiling: Put the ground bean paste into a pot and boil. At this time, we should pay attention to the constant stirring at the bottom of the pot;

Filtering: filtering the cooked soybean milk with fine gauze to remove bean dregs;

Ordering tofu: add salt water into soybean milk and keep stirring until the tofu is solidified, and leave it for about 15 minutes;

Molding: pour the bean curd into the mold, squeeze out the water inside, and let it stand for 15 minutes;

Finished product: Remove the mold and the tender tofu can be eaten.