To turn the colloidal solution into tofu, you must order brine. Bittern or gypsum is used to light the bittern. Bittern mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make the dispersed protein granules quickly gather together and become glistening bean curd. Squeeze out the water again, and the tofu brain becomes tofu. Tofu and bean curd brain are condensed bean protein.
Question 2: How to make the brine for tofu? 20 points If you want to make a bean kitchen yourself, you must first find good materials:
First, wash the tofu bag. It depends on whether to make dried tofu or big tofu. To make dried tofu, it is a long roving white cloth, about half a meter wide and tens of meters long. Tofu bags that make big tofu are big squares and coarse gauze, and the side length is about two meters. Wash the tofu bag and dry it for later use.
Soak the soybeans for about one night, grind them into soybean milk and boil them in a big pot until they boil and cease fire. At this time, it is necessary to package and separate the bean curd residue from the soybean milk. Hanging a cross in the shed and hanging a square tofu bag on the four corners of the cross form a big net bag.
Pour the boiled soybean milk into the bean curd bag one by one, and another person shakes the bean curd bag one by one, so that the pure soybean milk leaks from the bean curd bag and flows 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. Until all the soybean milk is wrapped, the bean curd residue is completely separated from the soybean milk.
Put the soybean milk in a vat and let it cool a little, and then start to order brine. Tofu jar will be filled with brine in a small bowl, pour a little inside, and stir it with a spoon, always paying attention to the changes of soybean milk. Add a little more brine and stir it until you are satisfied. This is the most critical craft to make tofu.
At this time, put the lid on the jar, wait for a while, and see that the soybean milk has become a brain, and there are bean curd flowers in it. When it is accompanied by clear water, that is, when the soybean milk is separated into bean curd flowers and clear water, the bean curd can be pressed.
First, put the wooden frame with big tofu in it, put it in the wooden frame with that big tofu bag, that is, an extremely wide square tofu bag, and start to scoop the tofu flower into the wooden frame one by one, and the water spouts out from the bottom, and the tofu flower is deposited in the wooden frame. When 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 wooden boards, and press it with stones. When the tofu is not old and tender, uncover the board and tofu bag, and the tofu is made. Cut it into pieces with a knife, and it is delicious tofu.
Method for make internal fat bean curd
Internal fat tofu 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.Soybeans with light umbilical color, low oil content, large and thin skin, full grain weight, wrinkle-free and shiny skin are selected for soaking. Cleaning soybeans, and soaking at the water temperature of10oc-20oc in spring and autumn for12h-18h; The water temperature in summer is about 30oC; Soak for 6-8 hours (change water every 24 hours); In winter, the water temperature is 5oC, and the soaking time is about 24 hours. Water quality is better with pure water and soft water. Generally, the water consumption ratio of beans to water is1:3, and the soaked soybeans are about 2.2 times the weight of raw materials. Soaked beans require douban to be full and split a small line. However, if the soaking time is too long, it will affect the pulp yield.
2. Generally, a refiner capable of automatic separation of pulp and residue is selected for grinding, and the coarse grinding and fine grinding are carried out 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 brine 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 beans is 3-4:1when making old tofu, and 6-10:1when making tender tofu. The amount of water added in the first rough 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, with the amount of water added being 30% and the amount of water added for the third time being 40%, so as to wash out the pulp in the bean dregs as much as possible. The ground slag should feel fine and have no particles.
3. Boiling: put the ground pulp in a stainless steel boiling barrel, and when the pulp is boiled to 60℃-70℃ with steam, release about 0.3% of the edible defoamer until the bubbles generated in the heating process are completely eliminated. Then continue to heat and boil the pulp, and keep it for 3-5 minutes after boiling to cook the pulp thoroughly.
4. Cooling: The cooked pulp is cooled to below 35oC.
5. Point the fat (add coagulant). First, dissolve the β-gluconic acid lactone with a small amount of cold boiled water. When the dosage is used to cook old tofu, 30g of internal fat is added to 1 kg pulp, and 24g-30g of internal fat is added to tender tofu 1 kg pulp. Add the dissolved internal fat into the cooled soybean milk and slowly mix evenly.
6. Molding: Pour the greased slurry into a molding die and put it into a solidification tank. Keep the temperature between 80oC and 85oC for 20 minutes to get the finished product. The newly formed tofu can't be shaken for the time being, so it should be quiet ... > >
Question 3: How to make tofu with bittern? The scientific name of bittern is bittern. After boiling salt with bittern, the remaining black liquid is bittern, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, it is toxic to human body. Drinking bittern 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 from brine is delicious. Proverbs say: Bitter water points to tofu and everything drops.
Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the more delicious it will be.
Brine is widely used, 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: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine material and galangal powder are put in the same cloth bag. Add 8 cups of water and bring to a boil, and simmer for 1.5 to 2 hours.
2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 cups of water for 30 minutes and taken out.
3, materials: pork, pork bones, add 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 galangal, 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 in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day.
5. Ingredients: Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g, licorice 50g, fat 500g, soy sauce1500g, fish sauce 50g, etc.
Practice: Put Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour clean water12.5kg, soy sauce1500g, soy sauce1500g, fish sauce 500g, rock sugar150g, refined salt 500g, boil with high fire, and add lard and ginger 250g. The longer the brine is stored, the more fragrant it will be.
Preservation method: Boil once a day in the morning and evening, and the "medicine bag" should be changed every five 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 fished out. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose.)
6. Ingredients: old chicken, soup bone, longan, light soy sauce, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and ginger slices.
Practice:
(1) Boil thick soup with old chicken, soup bone and longan.
(2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, and 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 seed, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
7. Spices: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove10g, 30g tsaoko, 35g fennel, 25g pepper and 30g American ginseng.
Soup: 2 old hens, 1 crow/kloc-0, 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 4: How to make tofu brine at home 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 the right amount of soybeans into the food processor, then add the right amount of water, pour it into a slurry and filter it with a filter bag. Add water to the bean dregs and repeat it. Process all the 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. Put the soybean milk on the fire and boil it.
9. Skim off the floating foam on the surface, boil for 3 times, and turn off the fire.
10, add 1 kg cold water to the pot.
1 1, the temperature of soybean milk dropped to about 80 degrees.
12, pour the brine into the pot with a spoon, and stir it quickly from bottom to top.
13, open fire, heat and boil until bean curd appears.
14, the tofu mold is paved with wet bean wrap cloth.
15. Scoop the bean curd into the mold.
16. Wrap the beancurd with bean wrap 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 5: How to master the skills of making tofu? Bittern is called bittern, which is the mother liquor left in the salt pond after salt is made from seawater or salt lake water. The main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, which are bitter and toxic. After evaporation and cooling, magnesium chloride crystals are precipitated, which are called halogen blocks. It is a commonly used coagulant for making tofu in northern China, which can make protein in soybean milk coagulate into gel and analyze the water. Tofu made of bittern as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or north tofu and hard tofu. As the proverb goes: Bitter water points to tofu, everything has its vanquisher.
When using bittern as coagulant to make tofu, the concentration is generally18 ~ 22 be', and the dosage is about 2% ~ 3.5% of the weight of raw soybean.
Question 6: How to match the brine for making tofu? If you drop vinegar and soy sauce into soybean milk, it will coagulate bean curd and taste delicious. Now the tofu produced by the factory has no tofu with brine! Eating tofu with plaster is healthier! But tofu ordered with brine tastes better! However, there are four kinds of people who should not eat tofu1.Tofu contains more purines, gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration should eat tofu carefully. 2. Tofu is cold and usually has stomach cold. If you have chest tightness and nausea after eating tofu, you should not eat it. 3. For those who are prone to diarrhea, abdominal distension and spleen deficiency, it is not advisable to eat more tofu.
Question 7: How to make some tofu Bittern bittern is called bittern, which is the mother liquor left in the salt pond after salt is made from 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 evaporation and cooling, magnesium chloride crystals are precipitated, which are called halogen blocks. It is a coagulant commonly used to make tofu in northern China, which can make protein in soybean milk coagulate into gel and analyze the water. Tofu made of bittern as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or north tofu and hard tofu. As the proverb goes: Bitter water points to tofu, everything has its vanquisher.
When using bittern as coagulant to make tofu, the concentration is generally18 ~ 22 be', and the dosage is about 2% ~ 3.5% of the weight of raw soybean.
Question 8: How to make tofu with brine: Soak soybeans in water, swell and soften them, grind them into soybean milk, then filter out the bean dregs and boil them. At this time, the protein granules in the soybean were surrounded by water and kept moving, and they could not get together, forming a "colloid" solution. To turn the colloidal solution into tofu, you must order brine. Bittern or gypsum is used to light the bittern. Bittern mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make the dispersed protein granules quickly gather together and become glistening bean curd. Squeeze out the water again, and the tofu brain becomes tofu. Tofu and bean curd brain are condensed bean protein.
Bean curd with brine means that everything has its vanquisher. The scientific name of brine is bittern. After boiling the salt with bittern, the remaining black liquid is bittern, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride, which is why it can kill people. Eating tofu is okay because ordering tofu is a chemical change. Brine itself is toxic because it is a mixture of magnesium chloride, sodium chloride and magnesium sulfate. However, in the process of ordering tofu, the chlorine in it replaces the calcium ion in soybean milk, and the brine itself is no longer brine, so it is non-toxic. Of course, there is a problem with the quantity of chemical changes. If one side is too much, it will be surplus. If the brine is too much, it will really make tofu toxic because of incomplete reaction. But tofu with more brine will become black, and fools will not eat it. The white tofu you see must have been completely reacted by brine.
Question 9: What is the composition of the brine used to make tofu? Magnesium chloride is the main component of brine for tofu, and its taste is bitter.
There are many electrolytes in bittern, mainly metal ions such as calcium and magnesium, which will solidify protein in human body, so if people drink more bittern, their lives will be in danger.
Question 10: How to order 3000g of soybeans for tofu with brine?
Brine 1 bowl
Bittern tofu bittern tofu homemade bittern tofu
Homemade marinated beans ... carrot juice marinated ... marinated tofu.
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03-09 07:2 1
Yang Hong 250 02- 13 18:09
Ball chick 2013-08-1012: 45
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Tofu should not be eaten more. If you can't judge the amount of brine poured, you can put chopsticks into the pot when you feel almost the same. If the chopsticks don't fall down, it is a good brine.
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Is the brine bought or homemade? What is it like?
I can only make a catty of tofu. How can I make more tofu and make it tender?
How big is a bowl?
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1 Wash the soybeans and soak them all day.
2 Soak the beans and grind them into pulp.
3 put it in a big pot, and it is best to use wood to burn the fire, because it is delicious.
4 after the soybean milk is boiled, pull the fire.
5 let it cool for half an hour.
6 pour brine. Drop a few drops of brine into a spoon filled with soybean milk. The spoon slowly rotates in the pot, and then change another spoon in a few minutes until it feels like a spoon.
7 Prepare sieve and baggage.
8 pour the bean curd brain in, cover it with a bag and control the water. You can also put something a little heavier on it, which is faster underwater.
Nine, twenty minutes later, it's done.