Category: Life >> Food/Cooking

Problem description:

I have made tofu pudding many times but failed. The tofu pudding does not stick together. or it all shrank into one piece, and a lot of water came out. In short, the reason may be that the amount of gypsum used is not well controlled, the concentration of soy milk is not known, and other similar reasons. Now for those who make tofu There are several questions about Buju that you would like to know as follows:

1. Grind the beans after soaking them. ---If I use half a pound of soybeans, how much water should I add to make it? What effect does the thickness of the soy milk have on the tofu curd?

2. Kill the foam. ---------I didn't find the defoaming agent, so I just scooped up the foam. Or sometimes I forgot to scoop it out. Is this okay?

3. Boil the pulp. ---------The book says that the optimal temperature for dotting gypsum paste (temperature of tofu) is 80°C. I used soy milk that had been boiled for three minutes and immediately rushed it into the gypsum water. Is this okay?< /p>

4. Gypsum----------I used the slurry water (filtered) from the soymilk washing machine to wash the gypsum, but I don’t know the ratio of water to gypsum. The actual difference between soybeans and gypsum What is the ratio? What effect does more or less gypsum have on tofu curd?

5. Apply paste. ----------I bought plaster of paris dotting paste at the drugstore.

According to the practice: the optimal temperature for making paste with brine (temperature of tofu) is 80℃. When making the paste, add the brine to the soy milk to make the paste (I don't know what dotting the gypsum is, I always melt the gypsum and put it in an iron bowl, and then pour the soy milk into the iron bowl), so that the soy milk slowly forms into tofu brain. The so-called plaster of paris dotting method is to wash the plaster of paris with grinding water to dissolve the slag, stir evenly, and let it stand for 3-5 minutes. Pour the gypsum solution into the water tank and discard the gypsum sediment. Pour the cooked soy milk into the jar containing the gypsum solution, stir gently evenly, cover the jar and simmer for 20 minutes. (Note: 250 grams of plaster of paris is used for 5 kilograms of soybeans, and 250 grams of plaster of paris is dissolved in 3.5-4 kilograms of water or grinding water).

My method: I followed the above method. After the soy milk was poured into the plaster, I immediately covered it and kept it at a certain temperature. I didn’t dare to open it until 20 minutes later. But I don’t know. Why can't I make tofu curd? One kilogram of soybeans requires 50 grams of gypsum as mentioned above. I did the same. The gypsum was ground with water from a washing machine. But where is the problem? Is the amount of gypsum I don't have? Mastered it well? Is there something I haven't done yet?

How do I get tofu pudding? Can any good friend help me find the reason? Can a tofu expert give me some guidance and tell me the actual reason? Thank you Endless,,,,,,,,thank you!!!!!!!!

Analysis:

1. Grind the beans after soaking. Generally, the weight ratio of water to beans is 7:1, and 1,750 grams of water can be used for half a pound of beans;

2. Kill foam. If there is no defoaming agent, a little salad oil can be used instead;

3. Boil the pulp. The optimal temperature is around 95 degrees Celsius. In actual operation, it is generally understood that it can be boiled, and it is not necessary to boil for more than 3 minutes;

4. Make the slurry: mix an appropriate amount of gypsum or lactone with a small amount of water (the coagulant can be purchased ready-made, There will be dosage instructions on the package. Generally, the dosage of gypsum powder is 3 to 5 thousandths of the soy milk, and the dosage of lactone is 1 to 2 thousandths. To make lactone tofu curd, it needs to be about 85 degrees Celsius, and to make gypsum tofu curd, it needs to be about 95 degrees Celsius) and pour it in. If you feel that the soy milk and coagulant are not fully mixed, stir it with a spoon a few times after washing it (be careful not to stir too much or too fast, Generally no stirring is required).

5. Dun Nao: After the paste is cooked, cover the container and let it sit for 5-10 minutes to make fresh and delicious tofu brain.

6. Make seasoning: Pour water into the pot, add watercress, an appropriate amount of salt, five-spice powder and sugar juice. When the pot is opened, add vermicelli, chicken powder, and pour in rice flour and gravy to make a braised soup. When eating, put the tofu brain into a bowl, pour the marinated soup, and pour an appropriate amount of chive flowers, sesame oil, and hot sauce.

7. Features: The marinade is delicious, the beans are soft and tender, the color is bright, and the nutrition is rich. It is suitable for all ages. It can be eaten with sesame cakes and fried dough sticks for a unique flavor