The method of making tofu brain is actually very simple. In fact, the practice of tofu brain should be attributed to the part of making tofu. It's just that there are no final procedures such as wrapping and squeezing. The steps are as follows:
First, select clean soybeans. Second, soak soybeans. Third, grinding (put the soaked soybeans into a refiner (in ancient times, it was ground by a stone mill) to make coarse pulp). Fourth, filtration (this step is mainly to separate pure soybean milk from bean dregs). Fifth, boil the pulp. Six, point gypsum (this step is also the most critical step to turn soybean milk into tofu (tofu brain), and the grasp of its gypsum quantity will directly affect the roughness and tenderness of its finished product). At this point, the process of tofu brain is over. It is delicious when it is served in a bowl with seasoning!
The practice of tofu brain in Guizhou
Raw material:
250 grams of water tofu pudding, black kohlrabi, crisp soybeans, salted vegetables and so on.
Material adjustment:
Red oil, chopped green onion, salt, monosodium glutamate, sesame oil, soy sauce, vinegar, etc.
Production method:
Mix. Choose smooth and tender beancurd, beat it into thin slices with a spoon, boil it in a pot, air-cool it, and scoop the soybean milk into a bowl. Add appropriate amount of crisp soybeans, chopped kohlrabi, salted vegetables, chopped green onion, etc., and add red oil, salt, monosodium glutamate, sesame oil, soy sauce and vinegar and mix well.
Flavor features:
Tofu is tender, spicy and unique in flavor.
Technical essentials:
Tofu pudding must be ordered with gypsum, with complete ingredients and less soy sauce and vinegar.
Raw materials:
soybean
water
Gluconolactone, which is sold in domestic chemical raw material stores or flavor and fragrance stores, is white crystal, similar to crude salt. Molecular formula: C6H 10O6.
1, the practice of tofu brain
If you have a soymilk machine, it is really not difficult.
The concentration of soybean milk is: soybean: water =1:15 (not thinner than this).
After the soybean milk is boiled, let it cool.
After the lactone is dissolved in a little water, pour in the soybean milk and stir it evenly. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When the soybean milk is heated or steamed in water, the temperature of the soybean milk reaches about 80℃ and is kept for 15 minutes, then it will solidify.
2, the rest of the program is bittern.
Ingredients: water-soaked day lily, fungus, chicken essence, egg (one)
Practice: a grain of star anise is used to choke the pot, add cauliflower and auricularia, stir-fry slightly, and add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the fire.
Tofu pudding in Kazuhiro Mori bowl, marinated, and seasoned with fermented milk and sesame sauce (peanut butter) juice.
In addition, people in the chemical raw materials store told me that white vinegar can replace tofu with inner fat.
How to make tofu brain video with white vinegar
suanjiang tofu
Ingredient: 500g of dried soybean water 1000g of ingredients: white vinegar (9 degrees) 45ml of water 250ml.
1. First, prepare the materials. Soak 500g of dried beans for more than ten hours, which shall be subject to the soaking. You can't soak them in acid. 5000g clear water; 250ml water +45ml white vinegar; 1000g clean water.
2. Then tools, several pieces of gauze (drawer cloth); Cooking machine; Tofu mold (as long as it leaks from the bottom and can be pressed from the top)
3. the tool for cooking soybean milk, I use an oversized steamer.
4. I started to beat soybean milk. The beans and 5000g water were poured into the cooking machine for about ten times, and I beat it for about one minute. I divided it ten times. If the cooking machine can't stand beating too much at one time, the pulp will be less. .
5. Every time I make the soybean milk and then filter out the bean dregs, I use a double-layer drawer cloth, and don't use too sparse gauze, otherwise it will make bean dregs and affect the taste of the finished product.
6. Pour the soybean milk into a large steamer and start to cook the soybean milk. Keep stirring during the process of cooking the soybean milk, otherwise it will paste the bottom. Turn off the heat three to five minutes after boiling.
7. Pour the prepared 1000g cold water and cool the soybean milk to about 80 degrees, which is the most suitable temperature for ordering tofu ~
8. Began to order tofu. Originally, tofu with sour sauce was ordered with sour sauce, but there was no sour sauce for the first time, so I mixed water with white vinegar as sour sauce ~ ~ and stirred the white vinegar solution into soybean milk for three to five times, and kept stirring at a constant speed, so that the vinegar and soybean milk were fully blended until the flocculent bean curd was seen in the pot.
10. Scoop the flocculent bean curd into the gauze-laid mold, wrap the tofu with the remaining gauze, and press the tofu with the cake mold.
1 1. The force is moderate, which is not easy to describe. . Just try it yourself ~ then let the tofu cool a little and uncover the gauze. It can't be too long, or it will stick. The finished product is delicious and has no sour taste.
How to make tofu brain video
1, the practice of tofu brain
If you have a soymilk machine, it is really not difficult.
The concentration of soybean milk is: soybean: water =1:15 (not thinner than this).
After the soybean milk is boiled, let it cool.
After the lactone is dissolved in a little water, pour in the soybean milk and stir it evenly. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When the soybean milk is heated or steamed in water, the temperature of the soybean milk reaches about 80℃ and is kept for 15 minutes, then it will solidify.
2, the rest of the program is bittern.
Ingredients: water-soaked day lily, fungus, chicken essence, egg (one)
Practice: a grain of star anise is used to choke the pot, add cauliflower and auricularia, stir-fry slightly, and add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the fire.
Tofu pudding in Kazuhiro Mori bowl, marinated, and seasoned with fermented milk and sesame sauce (peanut butter) juice.
How to make tofu brain video tutorial m.ipd.pps.tv
One catty of dried beans is soaked in three jins of wet beans, and 8- 10 catty of water, 8- 10 gram of lactone, is appropriate.
Or 1 kg of dried beans ground into 14 kg of soybean milk, more than 80 degrees of tofu, 14 g of internal fat, which is basically one gram of lactone per kg of pulp.
85-92 degrees is the best temperature to order tofu.
The lactone will melt in 40℃ warm water and wait for about seven or eight minutes to fifteen minutes.
Tofu brain is a nutritious and delicious food, so prepare to make your own tofu brain. Soak the beans the night before and make them the next day. It's not too difficult. It's a success the first time, and beginners can make less. Soybean is good for health, and it is more hygienic to cook it yourself in summer, so it is safe to eat.
Household bean curd method
Materials: dried soybean100g gluconolactone 3g 1000ml water.
1 100 grams of dried beans are soaked to about 3 times the weight. In winter 10 hour, change water several times in summer 6 hours. Pay attention to the fact that beans are soaked for too long and the pulp yield is not high. Tofu curd will be scattered when it is made.
2 Put the soaked beans in the bean grinder. Blend 1000ml water to grind soybean milk.
3 The ground soybean milk is poured on the filter screen covered with sand cloth and filtered.
4. Boil the soybean milk with high fire for 2 minutes. Turn off the fire for about 1 min to cool the soybean milk.
Put 5 3 grams of gluconolactone into a large bowl and rinse with a small amount of 40-degree warm water.
6 When the hot soybean milk is dried to 80-90 degrees, pour it into the lactone, cover it and wait for seven or eight minutes to solidify.
7 put the bean curd brain into a small bowl. Pour in seafood soy sauce and mince coriander. Add crispy peppers and serve.
You can also make your own marinade and pour it on tofu brain to eat.
I hope it helps to be happy every day ~. ~!
How to make a video of tofu brain with inner fat
Details of ingredients
200 grams of dried soybeans
950g of clear water for soybean milk.
Glucono delta-lactone 3 grams
30 grams of dried mushrooms
30 grams of dried yellow flowers
Several auricularia auricula
A little vegetable oil
Oyster oil 30g
20 grams of soy sauce
Proper amount of salt
A little chopped green onion
40 grams of starch
Xianxian tasty
Cooking technology
It takes half an hour.
Ordinary difficulty
Steps of making homemade bean curd
1
Dry soybeans are removed from miscellaneous beans and bad beans.
2
Soak the hair completely with clear water. If it is hot, you can change it with clear water halfway.
three
Soaked beans are put into a broken-wall cooking cup, and 950g of clean water is added.
four
Start the "soybean milk" program and beat the beans into delicate soybean milk.
five
Filter the soybean milk into the boiling pot, and use the bean dregs for other purposes; Boil the soybean milk on low heat for 3 minutes.
six
When cooking soybean milk, you can take three grams of glucono delta-lactone and put it in a deeper pot.
seven
Pour a little warm water to melt glucono delta-lactone.
eight
After the soybean milk is boiled for 3 minutes, turn off the fire and let it dry for 1 minute.
nine
Pour the soybean milk into the basin of glucono delta-lactone solution, do not stir, cover it and let it stand 10 minute.
10
The solidified bean curd is as white as jade.
1 1
Make a pot of marinade by waiting for the tofu brain to solidify. Dry mushrooms, dried yellow flowers and black fungus are cleaned and soaked about two hours in advance.
12
Cut into cubes, and don't pour out the water for soaking mushrooms.
13
Put a little vegetable oil in the wok, stir-fry chopped green onion and make it fragrant.
14
Stir-fry diced mushrooms, diced yellow flowers and diced black fungus in a pot, and evenly grease them.
15
Pour the water soaked in mushrooms into the pot.
16
Pour an appropriate amount of hot water into the pot, cover it, and simmer for 15 minutes.
17
Pour oyster sauce, soy sauce, salt and seasoning.
18
Slowly pour the water starch into the pot and stir it with a spoon.
19
After the marinade is boiled, you can turn off the fire.
twenty
Spoon tofu brain into a bowl, pour marinade, sprinkle with chopped green onion or coriander, and serve with the staple food, which is a delicious and hot nutritious breakfast.
2 1
This bowl of bean curd is rich in soybean protein, lecithin and various minerals, which can improve immunity and build up the body. It is not only a healthy food in winter, but also a delicious home-cooked food applicable all year round.
How can we make more and better tofu by making video of brine tofu?
Ingredients
500 grams of soybeans
ingredients
bittern
8 grams
water
of appropriate amount
The practice of brine tofu
1.
Remove impurities and incomplete beans from dried beans, soak them in clear water overnight to make them swell completely, and put them in the refrigerator in summer; Prepare a proper amount of clear water, and the soymilk machine can take one filter cylinder. Add half a bowl of soaked soybeans into the cooking machine, and then add two-thirds of the water in the cooking machine barrel to make soybean milk; The beaten soybean milk is filtered with cotton cloth, and the filtered bean dregs are stored in the refrigerator, which can be used to steam steamed bread, pancakes and so on.
2.
Then put it in a thicker pot to boil; After boiling, skim off the floating foam, then burn for about 2 minutes and turn off the heat.
3.
Boil the bittern with 4 times of water, and start to light the bittern when the soybean milk is cooled to about 80-90 degrees.
4.
When lighting the brine, add the brine drop by drop while stirring until the bean curd stops appearing.
5.
Spread the wet cotton cloth on the tofu mold, scoop the bean curd into the mold and wrap the bean curd with cloth.
6.
Cover the mold and put a heavy object on it, which is more conducive to the shaping of tofu. Press it for about 20 minutes, and then open the mold cover and demould it.
Video of how to order tofu with large-scale brine
After the soybean milk is boiled, let it cool until it is not hot. Add the brine slowly and evenly until you see the bean curd, and then put it in the mold to filter out the water.
How to make tofu with konjac flour video
How to make konjac tofu with konjac flour?
Mix an appropriate amount of konjac powder with cold water, then slowly pour it into boiling water and mix well. Boil for a while, and when it is in a sol state, add alkali. Before adding alkali, melt the alkali with water, slowly pour it into the pot and stir it quickly. Stir and cook for another half an hour. Stop the fire when the tofu is solidified to gel, and then take out the konjac tofu and put it in cold water. When the cold water cools the konjac tofu, cut it into large pieces with a knife, and you can eat it cold or stir-fry it.
The following points must be paid attention to when making konjac tofu:
1, in the process of grinding taro paste, boiling, solidification and molding, it should not be in contact with acids and oils, and utensils should not be stained with wine or parking, so as not to cause alkalinity to be neutralized and unable to solidify, or glucomannan to be hydrolyzed and cause failure.
2, cooking konjac tofu, to be cut inside and outside are solidified and cooked before the pot. What is cooked from the outside will soften and lose its elasticity when it is cold.
3. In the process of processing konjac tofu, the amount of alkali should be appropriate. If too little alkali is added, it will solidify; if too much alkali is added, the product will be dark in color and strong in alkali taste, and it will not be easy to remove, which will affect the taste.
How to make tofu at home
There are many such videos on the Internet, or you can see the Baidu Niwo Collection. I saw it last time.