Lactone refers to an organic compound with both carboxyl and methyl groups in the same molecular structure, which is converted into it after dehydration. This is the latest food additive. Endolipid is a nontoxic white crystal, which is soluble in water and slowly decomposes at 25℃.
It is the key to determine whether the tofu brain is shaped or not, and it is indispensable. The full name is gluconolactone, and food additives are sold everywhere. It is a new product, replacing traditional brine to order tofu.
Matters needing attention in making lactone tofu
In the case of making lactone tofu, it is necessary to select high-quality soybeans and soak them for one night. Then, make the soaked soybeans into bean paddles, which saves worry. Then, put the prepared watercress into the wok until they boil, and continue to stir with a spoon. When you see floating white bubbles, you should skim them off with a spoon.
Then simmer for 5 minutes, then turn off the heat. Until the bean paddle is put at 80 degrees, we prepare 25 grams of white rice vinegar in advance, then pour 50 grams of cold boiled water and mix well, and finally pour in the bean paddle and mix well.