The method of juicer is to cook the soaked beans, and then add the beans and the boiled water to the juicer at the same time, but there is no need to filter.
Last June, 5438+065438+ 10, my mother-in-law brought brine from her hometown. The quantity is very small, only 500 ml. So after the experiment, a piece of tofu was made with the small frame of the juicer. It's a pity that it was divided while it was hot before it was done. I just worshipped a piece with my hand and ate it without any seasoning. It was quite fragrant.
20 10 I went home during the Spring Festival in February, and I relied on my sister to help me make tofu. I cook in a large wok with a kang. I can cook about 9 kilograms of beans and more than 20 kilograms of tofu at a time. My sister can never make 1 kg beans to 3 kg tofu, and the output is only over 2 kg. At that time, for the purpose of learning, I tried my best to cook and learn the technology of burning fire and stirring. This was only the key step to order brine later, which was mastered by my elder sister. I watched carefully. Cooking tofu in a large pot is very annoying, because there is too much pulp, which requires enough manpower and takes a long time. The ability to prevent the pot from being scalded and keep warm is also required. Anyway, apart from grinding, I learned the method of making tofu by hand from beginning to end, eager to try it in my own pot.
I don't know how many beans I will use. I just poured them into a big basin by feeling. It is estimated that there are two Jin. The beans are soaked, and the navel is dark and full. We guess the quantity according to the appearance.
According to the ratio of 2 kg of dried beans 1: 3, measure 6 kg of water in a large cup with a blender and start grinding soybean milk. In fact, the real bean curd machine can add more than that much water, as if I remember my sister telling me to add six times as much water. In short, it is easy to produce pulp, but it is not as thin as soybean milk. Try to consider the capacity of the pot at home.
When grinding the pulp, it is best to have 1/2 ~ 2/3 beans in the spoon. Too many beans, it is difficult to slag, easy to heat up (can not run continuously for more than half an hour). If there is more water, the slurry will be thin, which is a great challenge to the capacity of the pot.
The following picture shows the state of slag discharge pulping. I used less water at first, so slagging was more difficult. But it doesn't affect making tofu.
If you are going to eat ground bean dregs for the first time, you don't need to grind them again. I always like to make full use of it, so I specially left some ground water and slag at the bottom of the basin. After all, bean dregs should be fully stirred and moistened. I estimate that there are still three kilograms of water left to moisten the pulp. If there is not enough water, it doesn't matter if you add some water. Re-squeeze the wet residue into the juicer. Because there is no problem with the raw materials this time, we should add them slowly and press them hard with a push rod. The slag discharged from the second slag outlet is discarded.
Wet a piece of tofu cloth in advance. I didn't have it at hand, so I changed it into a large piece of medical gauze sold by the drugstore. The difference between them is that the holes of tofu cloth are thick and easy to filter. The holes of the corresponding medical gauze are relatively fine, and a large number of small particles remain in the gauze, which will block the cloth holes and make it difficult to filter, which will increase the amount of bean dregs and thus affect the output. But I really don't have the courage to try to make tofu directly from unfiltered slurry, for fear of destroying it and wasting my pot of beans. Fortunately, however, the whole operation went smoothly. You can draw a ladle below and squeeze the pulp as clean as possible.
Squeezed bean dregs can be delicious when poured out of the bag, but don't waste them. In contrast, I feel that I made more bean dregs than the tofu I finally made. Anyway, I will eat eventually, no matter which side is more or less. Look at the state of fine slag-
The slurry is filtered into the cauldron, directly heated with high fire, and constantly stirred to prevent the bottom of the cauldron from burning, and it can't stop for a moment. Stir the spoon with your mouth up to prevent the edge from blowing the bottom of the pot. After boiling, when the foam of soybean milk rises rapidly, switch to low heat immediately. As long as the soybean milk in the pot is kept slightly boiling and the foam does not increase, the degree of small fire can be reduced. At this time, the lid can be added without stirring. A few hard-working stirs will do. The picture below shows two kinds of fires (small fire+medium fire) that I switched when I was in a small fire. Cook soybean milk on low heat for 8 ~ 10 minutes. Hazardous substances can also be passivated.
Look at the space reserved in the pot, so that the slurry will not rush out. At this point, a bowl of delicious soybean milk was served.
The next step is to ignite the brine, which is a very critical step. The key points to grasp are: first, slow down; Second ... >>
Question 2: How does Huiren Juicer make soybean milk? Yes, it can be made, and it is better than soymilk machine, and there is no residue. I think it's good. Soak soybeans in clear water for more than 6 hours in advance; Put the soaked soybeans and 2500M ml water into the inlet of Huiren juicer, and squeeze out the soybean milk and bean dregs. Cook it.
Question 3: How to beat soybean milk and soybeans for more than 6 hours in advance with a juicer; Put the soaked soybeans and 2500M ml water into the inlet of Huiren juicer, and squeeze out the soybean milk and bean dregs. Cook it.
Question 4: Can the juicer make soybean milk? Yes, but it's not the same as soymilk machine. You need to cook the beans separately and then squeeze them with a juicer. It is introduced on the menu of Huiren juicer.
Question 5: Slow grinding of raw juice can squeeze soybean milk.
Question 6: Is it sure that Huiren Juicer can squeeze soybean milk (of course)?
Question 7: Can Jiuyang juice squeeze soybean milk? Hello, dear! Thank you for your support to Jiuyang.
Jiuyang juicer is divided into many models. Some of them are multifunctional. Grinding soybean milk can do the function of stirring. I recommend Jiuyang JYZ-D02V multifunctional juicer with the original price of 399 yuan! Juicing, dry grinding, stirring, ground meat, cooking! Multifunctional, proficient in everything, one machine in hand! Life is carefree
If you still have questions, please contact the local Jiuyang after-sales service department. Thank you again for your support to Jiuyang. Have a happy day! thank you
Question 8: How does Huiren Juicer make soybean milk?
material
Raw soybean (two persons)100g; 500 grams of water (excluding the water for soaking soybeans); Sugar 15g
Method steps:
1. Soak 100g soybean in water for more than 6 hours;
2. Filter the water for soaking soybeans, plug the juice outlet of the juicer with a movable plug, pour in soybeans and water, and turn on the juicer;
3. Grind for about a minute (there may be a phenomenon of picking up soybeans during the process, just reverse the juicer for a while and then turn it forward.
4. Turn off the juicer, turn on the piston, and a cup of soybean milk will be ground.
Question 9: Huiren juicer makes soybean milk. How much water is a cup of beans? First, soak the beans in water. Put water and beans in a machine according to the ratio of 3: 1 and grind them. I like to see the proportion of water you add. The ground soybean milk is raw and should be cooked in a pot. You can also buy some brine, and later, take out the tofu and press it to make tofu. Soymilk for tofu is preferably thick.
Beat soybean milk
The ratio of dry soybean weight to water is: 1: 12 (i.e. 50g beans and 600ml water).
The ratio of wet soybean weight to water after soaking is 1: 10 (i.e. 100g beans plus 1000ml water). It's the first time to beat soybean milk with the soymilk machine, 100g beans: 500ml water, running for about10s. After pouring out the soybean milk water,
Tofu making
The ratio of dry soybean weight to water is 1:8.
The ratio of soaked wet soybean weight to water is 1:6.
Question10: Can SKG juicer make soybean milk? Yes, but there will be some residue, which needs to be filtered again and boiled. It is more troublesome, so the soymilk machine can be done in one step.