First, wash the tofu bag. It depends on whether to make dried tofu or big tofu. Making dried bean curd is a long roving white cloth, about half a meter wide and tens of meters long. The tofu bag that makes tofu is a big square of coarse gauze with a side length of about two meters. Wash and dry the tofu bag for later use.
Soak soybeans for about one night, grind them into soybean milk, and put them in a large pot to boil until the fire stops. At this time, the bean curd residue should be packaged and separated from the soybean milk. Hang a cross in the shed, and hang a square tofu bag on the four corners of the cross to form a big net bag.
Pour the cooked soybean milk into the bean curd bag one by one, and the other person shakes the bean curd bag one by one to let the pure soybean milk leak out of the bean curd bag and flow into the vat below. To a certain extent, it is necessary to clamp the remaining tofu residue in the tofu bag with a splint and squeeze out the remaining soybean milk. The bean curd residue was completely separated from the soybean milk until the soybean milk was completely wrapped.
Put the soybean milk in a vat to cool slightly, and then start to order brine. Tofu jar will fill a small bowl with brine, pour a little into it, stir with a spoon, and always pay attention to the changes of soybean milk. Add a little more salt water and stir until satisfied. This is the most critical process for making tofu.
At this time, put the lid on the jar, wait for a while, and see that the soybean milk has turned into brains, and there are tofu flowers in it. When accompanied by clear water, that is, when soybean milk is separated into tofu flower and clear water, tofu can be pressed.
First, put the wooden frame with big tofu in it, put it in the wooden frame with the big tofu bag, that is, an extremely wide square tofu bag, and start to scoop the tofu flowers into the wooden frame one by one, and the water will spray out from the bottom, and the tofu flowers will settle in the wooden frame. The tofu flower in the wooden frame is full. Turn over the four corners of the tofu bag, wrap the tofu flower, press it with a board and press it with a stone. When the tofu is not old or tender, uncover the board and the tofu bag, and the tofu will be ready. Cut into pieces with a knife, which is delicious tofu.
Method for make tofu with internal fat
The tofu with internal fat takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life. The production method is as follows:
1. Choose soybeans with light umbilical color, low oil content, large and thin skin, full grain weight, no wrinkles and shiny skin for soaking. Cleaning soybeans, and soaking in spring and autumn at the water temperature of 12h- 18h10oc-20oc; Soak for 6-8 hours at a water temperature of about 30oC in summer (change water every 24 hours); In winter, the water temperature is 5oC, and the soaking time is about 24 hours. Pure water and soft water are better for water quality. Generally speaking, the water consumption ratio of soybean water is 1: 3, and the soaked soybean is about 2.2 times the weight of raw material dried beans. Soaking beans requires douban to be full and divided into a small line. But if the soaking time is too long, it will affect the pulp yield.
2. Generally, a refiner that can automatically separate pulp residue is selected for grinding, coarse grinding and fine grinding for 2-3 times, so as to improve the extraction rate of soybean protein as much as possible. Because it is no longer necessary to press and shape tofu like using salt water and gypsum as coagulants, the amount of water added in the pulping process determines the tenderness of the finished tofu. Generally, the ratio of water to dried tofu is 3-4: 1 when making old tofu, and 6- 10: 1 when making tender tofu. The amount of water added for the first coarse grinding is 30% of the total amount of water added, and the screw of the refiner is adjusted for fine grinding for the second time, and the amount of water added for the third time is 30% and 40%, so as to wash the pulp in the bean dregs as much as possible. The ground slag should feel delicate and have no particles.
3. Boiling: Put the ground slurry into a stainless steel boiling barrel. When the slurry is boiled to 60℃-70℃ with steam, release about 0.3% of edible defoamer until the bubbles generated during heating are completely eliminated. Then continue to heat and boil the pulp, keep it for 3-5 minutes after boiling, and cook the pulp thoroughly.
4. Cooling: cool the cooked pulp to below 35℃.
5. Point the fat (add coagulant). Firstly, β -gluconolactone is dissolved with a small amount of cold boiled water. When making old tofu, 1 kg pulp is added with 30 grams of internal fat, and tender tofu 1 kg pulp is added with 24 -30 grams of internal fat. Add the dissolved internal fat into the cooled soybean milk and stir slowly and evenly.
6. Forming: pour the oil-coated slurry into the forming mold and put it into the curing tank. Keeping the temperature between 80 and 85 DEG C for 20 minutes to obtain the finished product. The newly formed tofu can't be shaken for the time being, so it needs to rest ... >>
Question 2: How to make brine tofu? Bittern is called bittern. After boiling with brine, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, which is toxic to human body. Drinking brine is one of the main ways of folk suicide. Brine is an important raw material for making tofu, which makes protein in soybean milk coagulate into colloid and separate out water to make tofu. Tofu made of salt water is delicious. The proverb says: Bitter water makes tofu, and everything drops.
Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.
Composition and practice:
Ingredients: 3/4 cups of pepper, star anise, clove, tsaoko, licorice and cinnamon.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.
Preservation method: Boil it once every morning and evening, and the "medicine bag" is generally replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
Exercise:
(1) Boil thick soup with old chicken, soup bones and longan.
(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula.
Soup: 2 old hens, 1 old crow 1 pig, 3,000 grams of pig bone, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery and 50 grams of coriander ... >>
Question 3: How to make tofu brine at home? 1. Pick out impurities and bad beans from dried beans and soak them in clean water 14- 16 hours until they are completely soaked.
2. Prepare 6.5 kilograms of clean water.
3. Add a proper amount of soybeans into the food processor, then add a proper amount of water, pour it into the slurry, and filter it with a filter bag. Add water to bean dregs and repeat. Treat all soybean milk in turn.
4. Put the filtered soybean milk into the cauldron.
5, the filtered bean dregs are stored in the refrigerator, and steamed buns and pancakes can be steamed.
6. Weigh the bittern.
7. Add 2-3 times of water and stir until it melts.
8. Cook the soybean milk on the fire.
9. Skim the floating foam on the surface, cook for 3 times, and turn off the heat.
10, add 1 kg of cold water to the pot.
1 1, the temperature of soybean milk drops to about 80 degrees.
12. Pour the salt water into the pot several times with a spoon and stir it quickly from bottom to top.
13, fire, heat and boil until tofu flower appears.
14, tofu mold is covered with wet bean wrap cloth.
15, spoon tofu into the mold.
16. Wrap the tofu with a wrapping cloth.
17, put the lid on.
18, put a heavy object on it and press it for about 30 minutes.
19. Open the mold cover.
20, demoulding.
Question 4: How to mix the brine for tofu? If you drop vinegar and soy sauce into soybean milk, it will coagulate tofu and taste delicious. Now the tofu produced by the factory has no brine tofu! Eating gypsum tofu is healthier! But tofu ordered with brine tastes better! However, there are four kinds of people who should not eat tofu 1. Tofu contains more purines, and gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration should be careful to eat tofu. 2. Tofu is cold and generally has stomach cold. If you feel chest tightness and nausea after eating tofu, don't eat it. 3. For people who are prone to diarrhea, bloating and spleen deficiency, it is not advisable to eat more tofu.
Question 5: How to make some tofu? Brine, called bittern, is the mother liquor left in the salt pond after being salted by seawater or salt lake water. The main components are calcium sulfate, magnesium chloride, arc, calcium chloride and sodium chloride, which are bitter and toxic. After evaporative cooling, magnesium chloride crystals are separated out, which are called halogen blocks. It is a common coagulant for making tofu in northern China, which can coagulate protein in soybean milk into gel, and analyze the moisture. Tofu made of brine as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or north tofu and hard tofu. As the saying goes: Bitter water makes tofu, everything has its vanquisher.
When using brine as coagulant to make tofu, the concentration is generally 18 ~ 22 Be', and the dosage is about 2% ~ 3.5% of the weight of raw soybean.
Question 6: What is the material of the brine used to make tofu? The scientific name of brine is bittern, which is the mother liquor left in the salt pond after being salted by seawater or salt lake water. The main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, which are bitter and toxic. After evaporative cooling, magnesium chloride crystals are separated out, which are called halogen blocks. It is a common coagulant for making tofu in northern China, which can coagulate protein in soybean milk into gel, and analyze the moisture. Tofu made of brine as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or north tofu and hard tofu. As the saying goes: Bitter water makes tofu, everything has its vanquisher. When using brine as coagulant to make tofu, the concentration is generally 18 ~ 22 Be', and the dosage is about 2% ~ 3.5% of the weight of raw soybean. You don't have to use brine, you can use gypsum to order tofu, which is called tender tofu. Be sure to soak it in water before cooking, or it will break the water.
Question 7: What is the composition of the brine used to make tofu? Magnesium chloride is the main component of brine for tofu, which tastes bitter.
There are many electrolytes in brine, mainly metal ions such as calcium and magnesium, which will solidify protein in human body. Therefore, if people drink more brine, their lives will be in danger.
Question 8: How do tofu make brine? The production process of bittern tofu is also called bittern tofu. As the name implies, its molding agent is brine, which is more solid than south tofu and its section is not as good as south tofu.
seawater
The brine used to make tofu is also called bittern or brine. Mother liquor remaining in the salt pond after making salt from seawater or salt lake water. The main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride. It tastes bitter and poisonous. After evaporative cooling, magnesium chloride crystals are separated out, which are called halogen blocks. Brine is a commonly used coagulant for making tofu in northern China, and its concentration is generally 20. About 29 years old. Be (Pompeii). Salt water blocks are soluble in water, also known as salt water. When used as coagulant, the concentration is generally 18. Be7~22 .Be7 accounts for 2% ~ 3.5% of the weight of raw soybean. The concentration is generally 18. About 22 years old. Be', the dosage is 2% ~ 3.5% of the weight of raw soybean. The juice for making marinated bean products is mainly made of salt, soy sauce, sugar, monosodium glutamate and other seasonings.
Tofu is slippery. With the enrichment of the food market, there are many new types of tofu to choose from.
1. Remove impurities and bad beans from dried beans and soak them in clear water 14- 16 hours until they are completely soaked.
2. Prepare 6.5 kilograms of clean water.
3. Add a proper amount of soybeans into the food processor, then add a proper amount of water, mash and pour out, and filter with a filter bag. Add water to bean dregs and repeat. Treat all soybean milk in turn.
4. Put the filtered soybean milk into a large pot.
5. The filtered bean dregs can be stored in the refrigerator and steamed buns and pancakes.
6. Weigh the bittern.
7. Add 2-3 times of water and stir until it melts.
8. Cook the soybean milk on the fire.
9. Skim the floating foam on the surface, cook for 3 times, and turn off the heat.
10. Add 1kg cold water to the pot.
1 1. The temperature of soybean milk drops to about 80 degrees.
12. Spoon the salt water into the pot several times and stir it quickly from bottom to top.
13. Fire and boil until tofu appears.
14. Tofu mold is paved with wet bean wrap cloth.
15. Scoop the tofu into the mold.
16. Wrap the tofu with a wrapping cloth.
17. Put the lid on.
18. Put a heavy object on it and press it for about 30 minutes.
19. Open the mold cover.
20. demoulding.
Recipe tip:
1, the beans should be completely soaked.
2. The more bean dregs are filtered out, the more delicate the tofu is.
3. The longer the squeezing time, the lower the water content of tofu.
Question 9: How to make brine tofu? If you use acid to make tofu, you can stir it with vinegar, soybean milk and vinegar, and you can see tofu. Put tofu on the drawer cloth and put something on it to make tofu. Don't weigh too much when the quantity is small, just listen to the weight of 1.