Question 2: How is dried tofu made? The specific process of making tofu:
1, the selected soybeans soaked in warm water.
2, the soaked soybeans into pulp and filter the dregs, which is made of raw soybean milk.
3, pour the raw soybean milk into the pot, low heat heating, heating should be often stirred, so as to avoid the bottom of the pot to produce the phenomenon of burning paste.
4, turn off the fire when the soybean milk boiler, a little bit of brine into the pot, stir well, in the soybean milk gradually solidified at the same time, to observe the gradual solidification of soybean milk, continue to brine a little bit of brine into the pot, drizzle well. When most of the soybean milk gradually solidified, then stop adding brine, with a large leaky spoon will be solidified in the pot of soybean flower compaction.
5, the compacted soybean flower will be scooped into the mold to make tofu. Compact after wrapping.
Question 3: How did the Shanghainese word xinkai tofu jian come about? Back to soup dried bean curd.
In old Shanghai, there was a kind of vendor who specialized in selling dried tofu and tea eggs. If they didn't sell all the dried tofu on the same day, they would take it out to dry and sell it on the next day. So they used the metaphor "back to the soup tofu dry" to return to the old business.
The term "xinkai tofu jerky" is supposed to correspond to "back to soup tofu jerky".
Question 4: How is tofu made? Raw materials: soybeans. Practice: 1, soak soybeans, remember to pick up before soaking, impurities, bad beans, and then wash, about one night on it, this time we soaked about 1.2 pounds of dry soybeans, soak and then wash can be used.2. beat soybean milk, the countryside used to use the stone mill, and then use the crusher, the family can only use the soybean milk machine instead of a bean, five water, soybean milk machine with their own filters do not have to be, removed, the finer the better to beat Good, but pay attention to read the manual of the soybean milk machine, do not open too long to burn the machine, as well as playing a lot of foam. Soymilk machine small, to play many times Oh. 3. Filter soybean residue: home with ordinary containers of soybean milk, pots and pans can also be laid on top of a good two layers of clean gauze, the beaten pulp poured in the gauze, with the hands of the soybean milk extrusion, the work of this job a little laborious, squeeze the rest of the residue of the soybean we are thrown away, in fact, can be eaten,, think of your own way, such as frying into a small cake of beans, accompanied by a variety of pasta to do in the flour! ......4. After squeezing is to cook the soybean milk cooking remember to small fire, and must be watched, because soybean milk boiling is a lot of foam, it is easy to overflow, this time you can small fire and will be skimmed off the foam. Soybean milk after the opening of more than five minutes to cook, cook through, otherwise there will be a soy flavor above is to do soybean milk, to drink while hot. Now is the point of brine, brine is to do tofu to buy, a dollar a bottle, about 400 ml. point of brine we have failed, know-how is: 1. temperature, be sure to keep warm at 80 degrees or so, 2. family to do tofu amount is too small, so point of brine to be slow, or it is very easy to point of the old: add brine must be uniform, or do the tofu tender a piece of the old a., the brine to add to the soy milk to the old one, and then add to the soy milk to add the brine to the old one. The brine to the soybean milk, add a drop by drop, while gently stirring with a spoon in one direction, the amount of brine by visual judgment, when the soybean milk began to appear flocculent sediment, it can be, and then add the brine is to control the tofu of the old and tender. 3. point well after the insulation to keep warm half an hour of static, so that the precipitation reaction is sufficient, this time it is the family's tofu flower, to eat scooped into a bowl, add some egg skins, shrimp skins, seasoning! ......6. Prepare a pot that can filter the water, lay a good clean gauze, will be scooped into the gauze tofu flower 7. will be wrapped in gauze, and then the top of the heavy weight pressed in order to facilitate the extrusion of water. My family used a pot of water. Pressure 1 hour can be.8. This is just out of the cage of tofu, look carefully, still smoking hot it.9. If you do not eat the tofu immediately, remember to cut into blocks, raised in the water Oh
Question 5: How is tofu made? The specific process of making tofu:
1, the selected soybeans soaked in warm water.
2, soaked soybeans into pulp and filter the dregs, which is made of raw soybean milk. Touch
3, pour the raw soybean milk into the pot, low heat heating, in the heating should be often stirred, so as to avoid the bottom of the pot to produce the phenomenon of burning paste.
4, turn off the fire when the soybean milk boiler, will be a little bit of brine drizzle into the pot, stir, in the soybean milk gradually solidified at the same time, observe the soybean milk gradually solidified, continue to brine a little bit of brine drizzle into the pot, drizzle evenly. When most of the soybean milk gradually solidified, then stop adding brine, with a large leaky spoon will be solidified in the pot of soybean flower compaction.
5, the compacted soybean flower will be scooped into the mold to make tofu. Compact after wrapping.
Question 6: spicy hot pot inside the dried bean curd how to get First of all, wash the dried beans with salt water soak for a while, I do, the raw materials to prepare: meat and vegetables combined about 600 grams (pork slices, vegetables: mushrooms, lotus root slices, dried beans, potatoes, cauliflower, cabbage, onions, etc.), COOK100 spicy hot pot seasoning 35 grams, garlic, dried chili pepper section. Blanch with water or fry with oil: clean the vegetables and cut them into pieces or segments, then blanch the meat and vegetables with water or fry them with oil respectively, and fish them out and set aside. Stir-fry: Heat the oil in a wok, stir-fry the garlic, dried chili and COOK100 Spicy Spice, then add the meat and vegetables and stir-fry well, serve in a large bowl and sprinkle with sesame seeds and cilantro as appropriate. Note: Pork can be replaced with squid, shrimp, meatballs, phyllo, etc., according to personal preference can be adjusted to the appropriate amount of spicy spice pot ingredients.
Question 7: What is the origin of tofu and how did the word tofu come about? Tofu is a green and healthy food invented by Liu An, King of Huainan, an alchemist in China. To this day, it has a history of more than two thousand one hundred years, by our people, neighboring countries, and the world's people love. Development so far, has a full range of varieties, patterns, all have a unique flavor, the production process is simple and easy to eat characteristics. There are high protein, low fat, lower blood pressure, blood fat, cholesterol efficacy. It is raw and cooked can be, old and young, health regimen, longevity of the food delicacies. Huainan City, Anhui Province - Liu An's hometown, September 15 every year, there is an annual tofu culture festival. In-depth study, you can read the "Huainanzi" and Huainan local history. Rationalist - Zhu Xi has "vegetarian poetry" passed on.
Question 8: Shuangkoujia dried beans feel very special taste, how to get it? I know some before, because I also always eat his Q Sharp dried beans, it seems to be 100 hens simmering 20 kilograms of chicken broth that kind of brine brine, the taste is really quite special, our school supermarkets seem to sell quite good it also.
Question nine: how tofu dry color I do not know what kind of dried tofu you are talking about ,, if it is a factory, a set of dried tofu is to use a sandwich pot to cook
such as this
Question ten: how tofu dry is made? Dried tofu practice: [raw materials] soybean, aniseed, fennel, licorice, cinnamon, Gong Ding research into powder to become five-spice powder, refined salt or soy sauce, gardenia water. ①choose excellent soybean first use stone mill dry grinding, remove soybean skin, and then through the water immersion, grinding pulp, boiling water pulp, filtering, boiling, point halogen, and then the tofu brain proper into to thin cloth pads in the wooden square lattice, four corners of the rewrapped, press to dry, into the white tofu jerky. ② will be white dried tofu smear on five spices powder and refined salt, after pickling, clean water wash, with smooth tender stone will be underneath grinding to smooth, Jing dry after smear on gardenia water dyed yellow. ③ Put the dried bean curd on the special baking gala and bake it with slight fire. [Characteristics] sweet, fragrant, salty, fresh four flavors, aftertaste.