1 box of tofu is complete and can be operated like this!
2? What is the encyclopedia of how to make oil tofu?
3? Crispy tofu, these tips should be known.
4 how to tear tofu by hand? The detailed process tells you!
5 how to make fried pork slices with tofu?
6 what are the practices of fried tofu with eggs?
1 box of tofu is complete and can be operated like this!
First, the practice of box tofu
1. Choose fresh soybeans with full and neat fruits, remove impurities and spoil soybeans.
2. Soak the soybeans with water 3-5 times the weight of the soybeans. Generally, the soaking time is 12- 14 hours in spring, 6-8 hours in summer and 14- 16 hours in winter. The soaking time should not be too long or too short. It is advisable to twist bean paste, with the inside parallel and a slightly concave line in the middle.
3. According to the ratio of soybean to water 1:3 ~ 1:4, the soybean should be ground evenly and finely, with more pulp and less slag, and the fineness should be suitable for passing through 100 mesh sieve. It is best to grind the pulp by drop grinding or by secondary grinding.
4. Filtration is the premise to ensure the quality of finished tofu. If the centrifuge is used for filtration, it should be coarse first and then fine, and it should be carried out in stages. Generally, the pulp filtration per kilogram of beans is controlled at 15 ~ 16 kg.
There are usually two ways to cook pulp. One is to use an open cauldron, and the other is to use a sealed boiling slurry. Boil the pot quickly and for a short time, generally no more than 15 minutes. After the pot is boiled for three times, immediately put the slurry for use. If the pulp is cooked in a sealed cooking pot, the temperature of each cooking stage can be automatically controlled, and the cooking effect is good, but it should be noted that the temperature should not be higher than 100℃, otherwise protein denaturation will occur, which will seriously affect the product quality.
6. Dispensing is an important link to ensure the yield. When the temperature of soybean milk reaches about 80℃, order soybean milk. The method is as follows: firstly, the gluconolactone is dissolved in water, then it is added to the cooled soybean milk as soon as possible, and the addition amount of gluconolactone is 0.3% ~ 0.4% of the soybean milk, and then it is stirred evenly.
7. After gluconolactone is added into the box, it can be put into the box to make boxed lactone tofu, which can be eaten or sold after stable molding. If you want to make tofu, you can narrow it and drain it according to the conventional method.
Second, take out the complete boxed tofu tips.
Most of the tofu I bought was boxed tofu, and many people took it out of the box and it was broken. So what can be done to keep tofu from breaking?
1. Tear off the plastic film on the tofu box, put the tofu box upside down on the plate, cut a small hole in the corner of the tofu box with a knife, and blow a breath into it. Then tap the box wall gently with your hand and lift the box, and you will find that the tofu is completely "lying" on the plate.
2. Pat the tofu gently on the reverse side a few times, then cut four corners and two small mouths, and tear off the plastic on the tofu box to take it out easily.
3. Prepare a long plate, a blade and a box of tofu. Carefully cut around the tofu box with a blade, lift the lid, buckle the tofu upside down on the long plate, and then cut a knife in the corner of the tofu box. As soon as the tofu box sees the air, it will automatically fall out of the plate.
Third, how to eat
Celery leaf tofu