The basic principle is to add coagulant to make the protein in the soymilk coagulate,
The coagulant has many kinds,
There are three kinds of coagulant: gypsum, lactone, and salt brine in our daily life and on the market.
And the main use of gypsum or lactone to make tofu brain. Among them, lactone is more effective
Home tofu brain practice
Ingredients 100 grams of dry soybeans 3 grams of gluconolactone 1000 ml of water
1 100 grams of dry soybeans soaked to about 3 times their weight. Change the water a couple of times halfway through for 10 hours in winter and 6 hours in summer. Note that if the beans are soaked for too long, the pulping rate will not be high and the bean curd will fall apart.
2 Soak the beans and put them in a grinder. Add 1000 ml of water and grind the soybean milk.
3 Pour the ground soy milk through a cloth-lined strainer and strain.
4 Boil the soymilk on high heat for 2 minutes. Turn off the heat and wait 1 minute or so for the milk to cool down
5 3 grams of gluconolactone in a large bowl with a small amount of 40-degree water
6 When the hot soymilk is cooled down to 80-90 degrees, pour in the lactone, cover and wait for 7 or 8 minutes for the milk to solidify.
7 Serve the tofu in a small bowl. Pour seafood soy sauce, chopped cilantro. Add the crispy chili peppers and serve.
8 You can also make your own marinade to pour on the tofu brain to eat
I hope it helps Happy every day Oh ~. ~I'm not sure if you're going to be able to do that.
Question 2: what to use point tofu brain method a
Material: tender soybean flower, starch, fans, celery, dashi (you can also use squeezed
vegetables), crispy peanuts, oil chili pepper, soy sauce, vinegar, monosodium glutamate (MSG), peppercorns, meat strips (you can use braised beef or shredded chicken, which are the most authentic NiuHua tofu brain put in the two, respectively, called beef and shredded tofu brain and chicken tofu brain), I used the bacon and tofu brains, and I used the bacon, but it's not a good idea. , I used strips of bacon instead).
Methods
1. daikanese cut into small dices, celery minced;
2. about 50G of starch, we made four big bowls;
3. starch into water starch with water, not too thin, not too thick, water just missed the starch can be;
4. pot of four bowls of water, the water boiled slowly pouring into water starch, be sure to pour slowly, while pouring the side of the water, the water is not too thin, the water is not too thin. To pour slowly, while pouring and stirring, otherwise it will be lumpy to affect the taste, to be boiled bubbling;
5. With a spatula gently peeled off the thin slices of bean curd;
6. Will be peeled off the slices of bean curd gently put into the boiling starch paste, to be again boiled can be;
7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil chili peppers, peppercorns, monosodium glutamate (MSG). Another take a net pot with water to cook fans;
8. Scoop into the bean flower starch paste into the bowl, load about six, seven full, and then into the appropriate amount of boiled fans;
9. Sprinkle celery, diced cabbage, crispy peanuts can be!
There are also places where tofu brain as a dessert, adding cinnamon, sweet sauce and other edible
Method two
1. Selection of soybean: soybean is being harvested, drying, threshing, dismantling
tofu brain
tofu brain
bag, storage, transportation and other processes, will be mixed with pure into the grass roots, bark, mud, sand, stones and metal chips and other pure substances. The first thing you need to do is to make sure that you have a good understanding of what you are doing. Therefore, before use, must first of all soybean outside the pure matter, broken beans, moldy beans, insect-infested beans, pure beans, etc. completely checked, and then will be ground into soybean powder.
2, choose water: the production of bean curd brain requires a certain amount of water, the amount of water is good or bad, indirectly related to the amount of bean curd brain. Soft water is generally preferred for making tofu brain. Deep well water, stream water, mineral water, seawater, etc. will affect the yield and quantity of bean curd brain. It is strictly prohibited to use lake water or reservoir water polluted by industrial wastewater. In order to choose the appropriate water, test paper can be used to test, choose the pH value of 5-6 acid-base appropriate water.
3. Filter pulp: take the soybean flour water to 1:5 ratio stirred into a paste, poured into the filter sheet; and then the 13 parts of water repeatedly and gradually added to the single. Add water while stirring. Curve until filtered out the dregs of the beans. Flow down the light pulp, add the pot, you can heat and boil.
4. Preparation: the coagulant of tofu brain to gypsum is good. But gypsum powder indirectly sprinkled outside the soybean milk is difficult to coagulate do, must be made into pulp to use. Preparation is to take the cooked gypsum powder three money (per pound of soybean meal dosage), put into the basin, add the amount of water into a paste. Grind carefully by hand or tool, squeeze and dissolve, add a small amount of water for dilution. Wait for a moment, the coarser particles of gypsum downward precipitation, take its suspension spare. Repeatedly.
5. pulp: raw soybean milk filtered after boiling, so that the volume of residual soybean residue nothing to expand. Therefore, to cook the pulp, and then poured into the filter single, after the second filtration of pulp, you can make the taste of bad show of soybean milk.
6. point brain: the production of tofu brain is the coagulant poured into the container, fully stirred, immediately after the cooked pulp rushed in, known as the counterpoint. Point immediately after the cover. After shrinking the pulp for about 10 minutes, the amount of soy protein can be coagulated well, that is, the production of flavorful and nutrient-free tofu brain.
7, the practice of tofu brain brine: first of all hydrated yellow flowers and fungus, cut some shredded green onions and ginger. Then, the brine, the brine system and do brine noodles brine is as simple as. In the pot pour into the bottom oil, oil heat into the lean meat, shredded green onions, ginger. In addition, the water is put into the appropriate amount of water, into the once well developed yellow flowers and fungus, water starch thickening, beat the egg.
Method three
Ingredients: soybeans, pork, scallops, cauliflower, fungus.
Tofu Brain
Tofu Brain
Preparation:
1, soybeans washed, soaked in water for more than four hours;
2, soaked soybeans into the soybean milk machine, pouring the right amount of water to cook a good soybean milk;
3, the inner fat with a little cold water to melt;
4, soybean milk filtered off the dregs of the soybeans, and cooled to 80-90 degrees, pour into the inner fat, cover and let stand for twenty minutes.
5, pork cut small dices, scallops cut small dices, cauliflower soaked in water and cut small sections; fungus soaked in warm water and softened to remove the roots, wash, tear small dots, ginger minced;
6, pork, scallops, diced respectively, plus soy sauce, cooking wine, water starch marinade for ten minutes;
7, a little oil in the pan, put ginger, minced meat stir-fried until white, put the scallops stir-fried evenly, put the Cucumber vegetables, fungus stir fry for a few moments, pour in soy sauce seasoning, old pumping color, pour the right amount of water to boil, and finally add water starch thickening can be.... >>
Question 3: What is the best point tofu brine point tofu still eat than gypsum to be better
Question 4: What is the best point tofu point tofu from ancient times has not changed! There are only two kinds ~ gypsum (calcium sulfate) and salt brine (magnesium chloride).
With gypsum point of brine, the first gypsum roasting until just over the heart, and then crushed into powder and water into gypsum slurry, just scooped out of the pot into the soybean milk, and gently stirred with a spoon. Soon after, the soybean milk will be coagulated into tofu flower.
If you use salt brine, add it directly to the soymilk from the pot and stir gently with a spoon. Soon after, the soy milk will curdle into tofu flower.
The South prefers to use gypsum to point tofu ~ commonly known as Southern tofu, and the North prefers to use salt brine to point tofu ~ commonly known as Northern tofu.
Question 5: What is the best coagulant to make tofu? First, according to the different coagulants used in the production of tofu and the water content of the tofu, it is customary to divide the tofu into old tofu and young tofu. Old tofu, also known as northern tofu and hard tofu, is tofu with a water content of 80-85%. Generally salt brine as coagulant, but also gypsum or acid yellow slurry water as coagulant, which is characterized by a higher temperature of point slurry, coagulant effect is more acute, the tofu hardness, toughness, lower water content, flavor, protein content of 7.4% or more.
Tender tofu, also known as southern tofu, soft tofu. Generally refers to the use of gypsum as a coagulant made of more water content of the tofu, which is characterized by tender texture, elasticity, water content, generally 85% -90% water content, protein content of more than 5%.
Second, tofu coagulant recipe
Recipe 1: Tofu coagulant, powder
A Calcium sulfate jerks 50% B Gluconolactone 50%
Recipe 2: Tofu coagulant
A Calcium sulfate 70% B Gluconolactone 30%
Recipe 3: Tofu coagulant
A Calcium sulfate 63.0% C Sodium Chloride 1.0%
B Gluconolactone 36.0%
Recipe 4: Tofu coagulant "Bean Flavor"
A Magnesium Chloride 20.0% D Gluconolactone 4.0%
B Calcium Sulphate 65.0% E Fatty Acid Ester of Sucrose 2.0%
B Calcium Sulphate 65.0% E Sucrose Fatty Acid Ester 2.0
C Glucose 9.0%
Recipe 5: Coagulant for "Yamato Seiki" oil tofu (tofu with shredded vegetables, seaweed, etc.)
A Dried vegetable powder (yam flour) 35.0% C Sodium polyphosphate 2.0%
B Calcium carbonate 50.0% D Other natural substances Powder 13.0%
Recipe 6: Filled tofu and various tofu coagulants, powder
A Gluconolactone 63% B Magnesium sulphate 37%
Recipe 7: Filled tofu coagulant
A Gluconolactone 58% C Natural substances 14%
B Magnesium sulphate 28%
Recipe 8: (Tender tofu) Coagulant
A Gluconolactone 58% C Calcium Glutamate 11%
B Calcium Sulfate 28% D Natural 3%
Recipe 9: (Soft Tofu) Coagulant, Powder
A Gluconolactone 40% B Calcium Sulfate 50%
C Calcium Glutamate 8% D Natural 2%
Recipe 10: (Kapok Tofu) Coagulant ( General tofu) coagulant, powder
A Gluconolactone 20% C Calcium glutamate 10%
B Calcium sulfate 67% D Natural matter ...... >>
Question 6: What's the best way to order tofu? Brine
Question 7: What kind of tofu is the best kind of tofu? Nowadays, various kinds of tofu added with new foreign technology are highly favored by consumers, such as lactone tofu, kapok tofu, silken tofu, etc., while the traditional Chinese gypsum tofu in the south and brine in the north has been a moment of coldness by some people. But it seems that the taste quality has improved the new products, its nutritional value is far from the traditional tofu.
The newer tofu abandons the old generation of brine and gypsum, using gluconolactone as a coagulant instead, and adding substances like alginate and vegetable gum to retain water. This is not only a high yield, fine texture, and more tender taste, the bitter taste is gone. However, the nutrition contained in these lactone tofu is greatly reduced. Analysis of data shows that 100 grams of southern tofu can provide 116 mg of calcium, 36 mg of magnesium, 6.2 grams of protein; 100 grams of northern tofu can provide 138 mg of calcium, 63 mg of magnesium, 12.2 grams of protein. Therefore, just 200 grams of northern tofu can satisfy 1/3 of the day's calcium requirement. 100 grams of lactone tofu contains 17 mg of calcium, 24 mg of magnesium, and 5.0 grams of protein. Why is the mineral content much lower than that of northern tofu? Quite simply because the precious calcium and magnesium come mainly from gypsum (calcium sulfate) and brine (calcium and magnesium chloride), while the gluconolactone coagulant used today contains neither calcium nor magnesium, and using it as a coagulant will not increase the calcium and magnesium content at all, relying solely on the little bit of soymilk itself.
Although marinated tofu is usually a bit bitter, that's what magnesium brings out, meaning the product has a somewhat higher magnesium-to-calcium ratio. As many of you know, magnesium is an element that is very beneficial to cardiovascular health, helping to lower blood pressure, reduce tension in the arteries and prevent cardiovascular disease, as well as having the ability to strengthen bones and teeth.
To achieve the goal of calcium and fitness, it is wiser to choose traditionally made tofu, and northern tofu ordered in brine is especially ideal. Products that are extra tender tend to have more water retention added, which makes the nutrients more "diluted". As for the "Japanese tofu" and so on, it is purely made of egg as the main ingredient, and tofu has nothing to do with it, and certainly does not contain much valuable calcium.
Question 8: What is the reason for making tofu brain too tender and coagulation is not good Make tofu brain too tender, usually too thin soybean milk, that is, the water is caused by a lot of, appropriate reduction of the amount of water, you can make the tofu brain dry, tough some of it.
The method of making tofu brain at home is as follows:
1, soybean milk boiled;
2, add glucose inner fat while it is still hot, use clean chopsticks to stir a little bit, and then let it stand for a period of time, it can be coagulated into tofu brain.
Note:
When making tofu brain, never use stainless steel spoons, chopsticks and other utensils.
Question 9: What beans are good for tofu brain Soybeans are best for tofu brain.
1. soybeans sieve out impurities and bad beans, wash and soak in water,
2. do it and then rinse with water twice
3. pour into the soy milk machine, add water
4. open the fruits and vegetables cold drink gear (that is, a separate stirring gear). Repeat the process once or even twice when you are done. The finer the blending, the smoother and more tender the tofu brain will be. I did stir 3 times to get the soybean paste. This step can also use the cooking machine, just cooking machine generally can not be loaded so much, can be divided into several times to stir
5. With a steamer basket on the pot, laying a cloth, stirring the raw soybean paste into
6. Lift the cloth, so that the soybean paste filtered out
7. I ended up clenching the clutch with my hands, the juice of the soybean paste are squeezed out, filtering the dregs of the soybean paste is relatively dry.
8. Filtered soybean milk on the fire to cook, cook until the foam basically disappeared. Be sure to really cook
9. Prepare the lactone
10. lactone take 1.5 grams, it is best to use a measuring spoon, 1/2 spoon is just 1.5 grams. The ratio of lactone to dry beans is 1:100 amount. To make your own you can adjust the amount of beans and lactone according to this ratio. My electronic scale at home weighs at least one gram, and it's better to measure spoons more accurately for these small doses.
11. Use 15 grams of warm water to melt the lactone. The ratio of lactone to water is 1:10, which is the same as the 10 spoons
12. Cooked soybean milk cooled to about 80 degrees, the temperature can not be accurate, the surface of the soybean milk crust as a reference is also possible.
After the oil skin, pick out the oil skin, pour into the melted lactone, stir well, cover and simmer for 15 minutes
13. 15 minutes after the smooth and tender tofu brain is ready
14. Sheng into a bowl, do not stir, with a spoon and gently sheng out of the can, love to eat sweet sugar, love to eat salty put squash sauce and so on