1 gypsum
The main component of gypsum powder is calcium sulfate, which is used to make tofu products. After adding gypsum, soybean milk will solidify into tofu or tofu, which will increase toughness and coolness and is harmless to the body.
2. Internal fat
When making beancurd or tofu, you need to add a small amount of internal fat, because internal fat can solidify beancurd or tofu, making it more uniform and delicate. The internal fat is made of raw materials such as soybean, clear water, dried osmanthus, yellow sugar, etc. When making bean curd, soybean, clear water, dried osmanthus fragrans and brown sugar are mixed and stirred, then heated and boiled. After the juice evaporates, raw materials such as internal fat are added, and then boiled continuously, and finally cooled and solidified. The addition of internal fat can improve the taste and texture of tofu pudding and make it more delicious.
The method of ordering tofu pudding is as follows:
Material preparation: Jiangjin green beans, Zigong Danba water, pepper noodles, pepper noodles, salt, chicken essence, garlic, onion and vegetable oil.
1, take a small bag of soybean powder, stir it in a container with cold water and soak it for about 30 minutes, then filter it with filter cloth.
2. Pour the filtered soybean milk into the pot and bring it to a boil. After boiling, remove the floating foam with a spoon.
3. Take one third of a small bag of gypsum and adjust it with water. The water level is about 100 ml, stir evenly, and slowly put it into the tofu with a spoon.
4. Fill the pot with excess water until the water in the pot becomes clear gradually.
5. Gently press along the edge of the pot with a spatula for 5 minutes until the tofu is basically formed.
6. Let the tofu stand for 10 minute, cut it with a knife, boil it on low heat, take it out of the pot, and mix with seasoning.