Question 2: How to make tofu at home? Method for make bean curd
1. Raw material treatment. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made.
250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be mastered (break the gypsum with a hammer until it burns to the heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit.
2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp.
3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk.
Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.
4. make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to get the water bean curd flower.
5. Make dried tofu. Spoon the bean curd flower into the wooden pallet, wrap it in cloth, cover it with wooden boards, pile up stones, and press it until it is full to make dried bean curd. General 10 kg soybean can make 25 kg dried bean curd.
Question 3: How to make tofu? Seven steps for high yield of tofu.
Using the old method to make 0.5 kg of soybeans, usually only 2 kg of tofu can be made. If processed according to the following methods, one kilogram of the same soybean can produce three kilograms of the same tofu, which does not affect nutrition and is harmless to human body. The following method is introduced, taking 4.5 kilograms of soybeans as an example.
First, choose beans. Soybeans should be full, and they should be shelled before processing.
Second, soak beans. Soak the shelled soybeans in 12.5 kg cold water (fresh water and river water are suitable, but well water is forbidden), for 9~ 10 hour in spring and autumn, and for 3~4 hours in summer, depending on the peeling and fullness of soybeans.
Third, polish. * * * Pulp grinding twice, the first time is even and slightly coarse, water is added while grinding 10 kg, and the second time is finely ground with water of 7.5 kg.
Fourth, hang the pulp. Filter the ground soybean milk and wash the residue twice, adding water 10 kg for the first time and 5 kg for the second time.
Five, burning slurry. Rinse with cooking oil twice before cooking to prevent the pot from burning. Add a little cold water after boiling.
Sixth, order halogen. Pour the cooked soybean milk into the tank, and when the temperature of the slurry drops to 90℃, add 2~3 points of 25 degree magnesium red halogen into the slurry, and gently stir it evenly to prevent the slurry from being pinched. Stop when the snow-patterned tofu is turned up in the jar, cover it, and press the tofu after 15 minutes.
Seven, press tofu. Crush the tofu, pour it into the tofu box, and cover it. Press the tofu with a pressure of about 50 kilograms. Press hard and quickly to make the tofu quickly block. It will take about 15 minutes. Then, cut the tofu into cubes with a knife and put it in water to cool.
Four methods of making high-yield and high-efficiency tofu
1, cold water mud flushing method
Generally, only about 2.5 kilograms of tofu can be made per kilogram of soybeans. Cold water pulping can increase the rot rate of beans by more than 30%. The preparation method is as follows: firstly, pour the cooked soybean milk into a wooden barrel, and when the soybean milk is cooled to a degree that it is not hot, immediately pour in a bucket of cold water (about 5 kg of beans 10 kg of cold water), and then fully stir to cool the temperature evenly. After 5 ~ 10 minutes, add a spoonful of gypsum water to the soybean milk at one time. After adding it for three times, the tofu is completely made.
2, adding alkaline surface method
Soluble protein in soybeans generally accounts for about 30% of the total in protein. These insoluble protein exist in soybean milk, and it is difficult to form tofu when you order it. When soaking beans, adding alkaline noodles at the ratio of 500∶2 can transform some insoluble protein into soluble protein. In this way, tofu can be solidified when it is pulped, and the yield is increased by about 40%.
3. How to make tofu after oil.
Firstly, soybean was screened, washed and cold pressed twice, so that 9 ~ 100 kg soybean oil and more than 80 kg soybean cake were separated from each100 kg soybean. Then use bean cakes to make tofu. Make tofu with cold-pressed bean cakes without grinding. The preparation method is as follows: add about 70 kg of water to each 10 kg of bean cake, soak it in a poke or jar for about 8 hours, stir well and pour it into the pot. Keep stirring while heating to prevent the soybean milk from burning. After the soybean milk is cooked, you can order it. Slowly add gypsum water around the slurry tank until tofu brain appears. Other manufacturing methods are the same as traditional methods. The soybean oil made by this method is not only high-quality soybean oil, but also its tofu is high in yield, tender, white and delicious. The net profit per 100 kg soybean can be increased by 30 ~ 40 yuan.
4. Method of making dregs-free tofu
This method does not produce bean curd residue, so it does not need filtering equipment, so it has good taste, low cost and high benefit. The preparation method is as follows: firstly, soybean is thoroughly cleaned, soaked, peeled and then frozen. Then grind it into a paste. Then heat the paste to 100℃ for 3-4 minutes, then stop heating, naturally cool to 70-80℃, add 2-5% calcium sulfate by weight of soybean to solidify the paste, then gently crush it, remove the floating liquid, put it in a perforated box, cover it with cloth, flatten it, and remove the water.
Question 4: How is water tofu made? What's the difference between tofu and ordinary tofu? Raw material processing. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made.
250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be mastered (break the gypsum with a hammer until it burns to the heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit.
2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp.
3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk.
Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.
4. make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to get the water bean curd flower.
5. Make dried tofu. Spoon the bean curd flower into the wooden pallet, wrap it in cloth, cover it with wooden boards, pile up stones, and press it until it is full to make dried bean curd. General 10 kg soybean can make 25 kg dried bean curd.
The choice of tofu
Tofu can be divided into tender tofu, old tofu and south tofu. Now there are more varieties on the market, including egg tofu, tough tofu, black tofu and Japanese tofu. For this dish, I suggest you choose Doudou Kitchen or White's "hard tofu", which is sold in supermarkets. The quality of tofu in the free market is unstable, sometimes strong and sometimes poor. Purchase is not recommended.
4. Material preparation:
Dice tofu, about 1 cm, minced meat, onion, ginger and garlic for later use, and spicy people can prepare 3 or 4 dried peppers.
3. Making (this is just my way, I think it is delicious, and some people make minced meat to pour juice):
Heat the wok with oil, put it in Jiang Mo wok (if you like spicy food, put dried Chili peppers in the wok at this time), add cooking wine, a little sugar and soy sauce (if you like heavy color, use ordinary soy sauce), then add chopped green onion, stir-fry diced tofu, add a little water as appropriate, add appropriate amount of salt and chicken essence, and stir-fry for about 3 or 5 minutes.
Materials:
500g of tofu, 50g of beef150g, 50g of green garlic, 40g of Pixian watercress, 0g of chili noodles10g, 5g of chili noodles1.5g, 20g of lobster sauce, 20g of soy sauce, 20g of cooking wine, 5g of refined salt, 2g of monosodium glutamate and Jiang Mo.
Production method:
1, cut the tofu into pieces 1.3 cm square, put it in the pot, add salt and soak thoroughly. Don't cook in boiling water, just keep the temperature.
2, beef minced. Wash the green garlic and cut it into small pieces 1 cm long. Chop watercress and lobster sauce.
3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry with clear water, and cook the wine when it is crisp. Stir-fry the watercress until red, add the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and salt, and burn the tofu thoroughly with low fire. When the soup is slightly dry, add monosodium glutamate, green garlic and water bean powder and sweat gently.
note:
In the production process, after the tofu is cooked, it should be cooked slowly with a small fire to make the taste consistent inside and outside. Because the tofu is tender, the action should be light, so that the tofu slices will remain intact after cooking. Sweat should be thick to highlight the characteristics of spicy, salty and fragrant.
Features:
The cooked vegetables are spicy, salty, crisp and fresh, with unique flavor and appetizing effect.
Braised tofu, first cut the tofu into triangles, fry it in a hot oil pan until it is yellow outside and tender inside, and then add winter bamboo shoots, mushrooms and other ingredients to braise it. Just cook the tofu with low heat until it tastes delicious.
material
Fish tofu ..............................................................................................................................................................................
A little carrot.
Winter bamboo shoots ............. a little.
8 mushrooms.
Bean sprouts ................. >>
Question 5: How to make tofu? Method for make bean curd
1. Raw material treatment. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made.
250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be well grasped (you can see that the gypsum has just burned through the heart by breaking it with a hammer). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit.
2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp.
3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk.
Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.
4. make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to get the water bean curd flower.
5. Make dried tofu. Spoon the bean curd flower into the wooden pallet, wrap it in cloth, cover it with wooden boards, pile up stones, and press it until it is full to make dried bean curd. General 10 kg soybean can make 25 kg dried bean curd.
Question 6: How to make tofu with big tofu?
1. Raw material treatment. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made.
250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be mastered (break the gypsum with a hammer until it burns to the heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit.
2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp.
3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk.
Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.
4. make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to get the water bean curd flower.
5. Make dried tofu. Spoon the bean curd flower into the wooden pallet, wrap it in cloth, cover it with wooden boards, pile up stones, and press it until it is full to make dried bean curd. General 10 kg soybean can make 25 kg dried bean curd.
Question 7: How to make high-yield tofu? Take 9 kilograms of soybeans as an example. Pay attention to the following aspects when making tofu to improve the output of tofu: 1. Use water skillfully. Roll up and peel soybeans, soak them in several kilograms of cold water for 3-4 hours, and then grind them. Grinding bean paste with 30 kilograms of water by a crushing refiner; Grinding paste with a stone mill is about half of the water consumption of a refiner. When making thin pulp (that is, washing dried tofu with boiling water), add water to 70 kg (whether it is machine mill or stone mill). When filtering, rinse the bean curd residue with cold water, and use 10 kg water for each bean curd. Generally, it is washed twice. 2. Skilled flour spreading. After the pulp is thinned, sprinkle a handful of flour (about half a second) on the original pulp before cooking, stir it evenly with a kitchen broom, and then heat it. 3. Use salt skillfully. The cooked soybean milk is as big as a stuffy egg in the jar, and it is elastic when it flows to the mourning edge, so it is not easy to break, indicating that the pulp is already stuffy. Before ordering the fifth halogen Ma -l 7-up I slurry, put salt (400g salt for a bean curd) at the bottom of the tank, and don't stir it at the bottom of the tank when bored. 4. Use salt water carefully. The requirement for ordering brine is: "Look at the temperature, slow the brine, and the brine is not enough at once." A piece of tofu is made of 250 grams of salt water in five times. When the temperature is above Qiao℃, after the slurry is closed, the slurry temperature drops to 85℃ to start brine, and then drops to 10℃ every time, and the brine ends when it reaches 45℃. When the temperature drops below℃, start to marinate at 90℃, and then every 5℃. When the temperature reaches 65℃, marinate for the last time. Every time you order salt water, slowly push the slurry along the cylinder with a water ladle for 5-7 times. When ordering the fourth salt water, you can scoop it out of the water tank with a spoon.
Question 8: How to make tender tofu 1. The choice of soybean. Because the seed coat of soybean contains soluble barnyard grass pigment, which directly affects the color of tender tofu, it is made of yellow soybean with neat and full grains, and the seed coat is removed before processing to ensure the color first. Followed by the use of green soybeans, two-color (star purple) soybeans. As for soybeans with seed coats of other colors, they are not needed.
Soak. The quality of soybean soaking directly affects the quality of tender tofu. Soybeans must be washed with juice and lime soil before soaking. Different kinds of soybeans have different water absorption, different expansion rates, and different temperatures and water temperatures in winter, so the requirements for soaking time and degree of soybeans are different in each season. General soaking time and degree are shown in the following table:
season
Temperature (℃)
Water temperature (℃)
Soaking time (hours)
Soaking degree
winter
20~22
There is a yellow concave surface of110 in the center of the joint surface of watercress.
Early winter and early spring
10
10
12~ 14
There is a yellow concave surface of110 ~115 in the center of the joint surface of watercress.
the Spring and Autumn Period
24
20
10~ 1 1
There is a yellow concave surface of 1/5 in the center of the joint surface of watercress.
summer
30~40
25~30
6~7
There is a 3/ 10 yellow concave surface in the center of the joint surface of watercress.
On the one hand, the heat generated during soybean crushing makes protein thermally denatured and its viscosity decreases; On the other hand, the soybean is soaked enough, the viscosity of soybean paste is small, and the solidified soybean milk is not scraped; Moreover, the formation and kneading of tender tofu do not need dehydration, so the soaking of soybeans is different from that of other varieties, with shorter time and less expansion.
As a result of the above soaking, tender tofu can definitely be guaranteed to be tender in texture, strong in water retention, good in elasticity, bright in cutting surface, and porous and foamy to eat, which will lay a solid foundation for softness and strength, and will never reduce the yield, on the contrary, the yield will increase slightly. The degree of soybean soaking is not enough, so the extraction amount of protein is relatively reduced, the yield is reduced, and the quality is poor. Soaking degree of soybean is too high. Although the extraction amount of protein is high, the viscosity is reduced due to acidity, and the structure of soybean milk clots is crisp and hydrophobic, so the product quality is naturally poor. Soybeans are soaked to the required degree, and they need to be washed with clear water after being taken out, so that they can be crushed into soybean milk, which is necessary for sanitary quality.
3. make soy milk. (1) Soybean is ground into paste. Coarse grinding and low protein extraction. If the paste is too fine, the fine bean dregs will not be filtered out and mixed in the soybean milk. These will reduce the quality of finished products. Generally, 70 ~ 80 mesh grinding is appropriate. The eyelet of silk or nylon skirt for filtering pulp should be 140 ~ 150 mesh.
(2) The added water must be boiled water. Although the number of times of adding water is different, the total amount of water added is 9 times the weight of dried tofu, which refers to ordinary tender tofu and 8 times that of Hunan tofu. When too much water is added, the concentration of soybean milk is low, and the condensate of soybean milk shows obvious network state and strong hydrophobicity. Too little water is added, the concentration of soybean milk is high, the water content of soybean milk condensate is low, and the protein cohesion is strong. In both cases, the tender tofu is hard and brittle, the knife section has burrs, and the eating board is hard and unpalatable.
(3) The soybean milk must be boiled within 5 ~ 10 minutes, the shorter the time, the better, the temperature must be above 92℃, the protein heat denaturation is complete, and the soybean milk is completely solidified. The temperature is not enough, the thermal denaturation of protein is not complete, the coagulation of soybean milk is not complete, and tender tofu is easy to disperse into paste and the color is red. If soybean milk is not boiled, its saponin and anti-pancreatic egg enzyme will not be destroyed. After eating this soybean milk and tofu made from it, people who are weak will have indigestion, poisoning and diarrhea.
(4) The temperature of soybean milk just boiled is high, the coagulant solidifies quickly, the condensate is hydrophobic, and the tender tofu is slightly hard. For example, the temperature of soybean milk is low, the solidification effect of the lower coagulant is slow, the solidification result will be incomplete, and it is water-containing and hydrophobic, and tofu can only be made after dehydration. This kind of tofu is neither old nor tender, neither fish nor fowl nor tender. The optimum temperature of soybean milk solidification process is about 75℃.
4. Solidification operation and jujube pulp washing. Nanjing tender tofu has such characteristics, the main key is to use the method of washing pulp, so that the coagulation effect is good and the quality can be guaranteed. The relationship has the following five aspects: (1) the coagulant jujube gypsum solution must be beaten. Mix gypsum powder and a little raw soybean milk evenly. Do it, not dilute it. It usually takes an hour to hammer in a mortar. It is important to stir and hammer quickly, which will slow down the expansion of gypsum and affect the curing effect. After plastering, gypsum should be diluted with water, and the concentration of 8% is better to remove coarse impurities. Gypsum is white and transparent fiber gypsum, while beans >>
Question 9: How do families make tofu 1? Soak soybeans, which are grown at home. Remember to pick out impurities and bad beans and wash them again before soaking. It will take about one night. This time, I soaked 1.2 Jin of dried soybeans. We can wash it after soaking.
2. Beat soybean milk. Stone mills were used in the countryside before, and later grinders were used. Soymilk machine can only be used instead at home, about one part of beans and five parts of water. The filter screen that comes with the soymilk machine is unnecessary, so take it down. The finer you type, the better. But pay attention to the instructions of the soymilk machine, don't burn the machine for too long, and there are many bubbles when you fight.
Soymilk machine is small and needs to be beaten many times.
3. Filter bean dregs.
At home, you can put soybean milk in a common container or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze and squeeze out the soybean milk by hand. This is a bit laborious. We throw away the leftover bean dregs, which can actually be eaten. We can find our own way, such as frying them into bean cakes and making all kinds of pasta with flour. ..
4. After squeezing, the soybean milk is boiled.
Remember to boil the milk with a small fire, and someone must watch it. Because there is a lot of foam when soybean milk is cooked, it is easy to overflow. At this time, you can simmer on a small fire and skim off the foam.
After the soybean milk is boiled, it should be boiled for more than five minutes, otherwise it will smell like beans.
5. The above is to make soybean milk and drink it while it is hot.
Now it's time to order the brine, which is bought from the tofu merchant. One yuan a bottle, about 400ml.
We didn't order bittern either. The key point is:
1. The temperature must be kept at about 80 degrees.
2. The amount of tofu made at home is too small, so you should slowly order brine, otherwise it will be easy to get old; Add salt water evenly, otherwise the tofu will be tender and tender. Add the brine drop by drop into the soybean milk and gently stir it in one direction with a spoon. The amount of salt water is judged by visual inspection. It would be nice if the soybean milk began to flocculate. Salt water is added to control the aging and tenderness of tofu.
3. Keep the temperature for half an hour after the point is finished, so that the precipitate can fully react. This time is the tofu flower at home. You should eat it in a bowl, with some egg skin, shrimp skin and seasoning. ...
Question 10: What is the process of making Surabaya tofu in the north? 30 minutes, reappearing the whole manual production process of brine tofu (2007-07-1221:44: 23).
Label: Brine tofu gourmet Hakka tofu Yimin food stone mill handmade
Hometown custom, every household should make 10 kg, 20 kg of tofu every year on the 23rd of the twelfth lunar month, which can be eaten for a month or two without deterioration. Usually cooked at night, hot tofu is served on the table and dipped in garlic paste. The taste of brine tofu is unforgettable. Since I came to Guangdong, it's hard to eat authentic brine tofu. It's a pity that the tofu of Yimin cuisine is like chewing wax, and even the brine tofu of Hakka in Guangdong is not as good as that in the north. Last year 1 1 month, during my stay in Yantai, I cooperated with a friend in Sichuan to make brine tofu by hand, and the records are as follows, in order to entertain my good friends.
First, prepare items:
1, hand-made stone mill, there are various models in Shenzhen Dongmen kitchen ware market;
2. Old coarse cloth for filtration (the mesh wire is thick and thin);
3, a large-capacity pot, the bean juice will rise very high when cooked;
4. Bamboo screen.
5. Salt water.
Second, the production process:
1, choose full beans with good color, measure well, say, one kilogram, wash them with clear water, then put them in a basin and soak them in clear water. Generally, you can soak for half a day 12 hours.
2. Pour the soaked beans into the entrance of the stone mill with a small spoon, each spoon should bring water, otherwise the soybean milk will be too strong. Grinding beans evenly, preferably neither fast nor slow, not too thick, will affect the output of tofu; If it is too fine, it will affect the quality of tofu and produce dregs.
3. Boil the boiling water in advance, pour the ground soybean milk into the bucket, then pour two spoonfuls of boiling water and stir the soybean milk in the bucket. There will be a lot of bubbles at this time. Don't be stingy with these bubbles. Scoop them out and throw them away. Without this process, the separation quality of bean juice and bean dregs will be affected in the later filtration.
4. Pour the soybean milk into the old coarse cloth in batches, then close your mouth and squeeze out the soybean milk bit by bit. Squeeze it three times and change a batch of soybean milk. Don't push too hard, so as not to squeeze out coarse bean dregs and make them into bean curd dregs. Pour the squeezed bean juice into a large wok, add some water and bring to a boil.
5. After boiling, keep the fire low, then stir slowly with a long-handled spoon and apply salt water at the same time. The purpose is to evenly disperse the brine and solidify the tofu. This is a very technical part in the process of tofu making, and it is also difficult to control. The whole saltwater coating process takes about twenty minutes. Pour a small amount of salt water into the spoon at a time, then slowly stir it from top to bottom, from the surface to the inside, then wait quietly for a while, and then apply salt water. The difficulty of this process is that the concentration and quality of brine are different, and it is difficult to determine how long and how much each brine will take. You can only observe it while using it, and you must not pour too much at a time. About 10 minutes, tofu begins to solidify, and there should be lumps from bottom to top. At this time, friends who like to eat tofu brain will have fun. After about 15 minutes, "clear" appeared, and the light green tofu water began to separate from the solidified tofu. At this time, it is time to choose to eat tender tofu or old tofu. If you like old tofu, continue to apply salt water until after 20 minutes, the large tofu has solidified.
6. Put the old coarse cloth bag on the bamboo screen, put the bamboo screen overhead on the big basin, and then pour the solidified soybean milk into the bamboo screen with a big spoon. Then put the four corners of the coarse cloth bag together, gently press it with a small panel, put a slightly heavier item on it, and wait for the water to be filtered. 7. In a few minutes, filtering is almost enough. Open the bamboo sieve and you can eat delicious brine tofu. One kilogram of beans and two kilograms of tofu are general standard yields. It is said that the output of gypsum tofu is greater. If other flour is mixed, the output will be greater, but it is definitely not delicious. Third, supplementary note: if the bean curd residue after squeezing soybean milk is stewed with Chinese cabbage, it will be a very nutritious and healthy food.
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