Ingredients ?

Soybeans moderate

Water moderate

Marinade moderate

Ancestral Marinade point tofu practice ?

This recipe does not have a fixed ratio, all by feel. One is the skill that elders teach hand in hand to master, and the other is their own feeling after making it for many times.

Another: salt brine or brine tablets are different, add the same weight of water is not necessarily the same concentration of brine, point tofu when adding the amount of brine is not necessarily.

Different types of soybeans and different levels of maturity and fullness result in different protein contents, and different amounts of brine are added.

Clean the soybeans and soak them in an adequate amount of water. At my house, I soak them at noon the first day and make the tofu the next morning.

But it is said that it is not better to soak them for as long as possible, in general at least the beans should be soaked.

The brine is melted with water.

The tofu yarn and the tofu packet are soaked in water. Note that these two can not be scrubbed, only rinsed, scrubbing easy to slip silk deformation. (With the pressure of the tofu out of the pulp water wash tofu package, conducive to the long-term use of tofu package)

With an electric grinder will be soybeans and soaked soybean water grinding into a paste, the finer the better. My soybeans are not good, there are some soybean skins can not be finely ground.

When you add the soybeans to the electric grinder, add the soybean water, and then add cool water after the soybean water is added, so that the soybean paste is better.

The pot is smeared with a layer of cooking oil, in order to reduce the bottom of the paste pot, and then boil a large pot of water, the water should be wider, less water to do the tofu is not out of the number.

After the water boils, mix the soybean paste in the pot into the pot, cook the soybean paste on high heat until it boils, and change the small fire to keep rolling. As the saying goes, a thousand rolls of tofu and ten thousand rolls of fish, indicating that cooking tofu paste should be more than a few open pots to be fragrant it, in the process of cooking, feel thickened can be added at any time to cool water. Soybean paste if more, it is more to cook a little longer. We used five pounds of dried soybeans and cooked it for about 20 minutes.

After the soybean paste boils, you have to beat it with a ladle of water like the technique in the picture, and you can take a break and beat it again for a while. When beating the foam, scooping the foam and pouring it to the place where there are boiling bubbles, pouring the ladle should be low, lifting it up is easy to re-foam. And you have to stir the bottom of the pot from time to time to avoid muddying the bottom of the pot.

(A little longer before the first boil, you can put the lid on the pot to bring the soybean paste to a boil. But at this time, you must keep an eye on the lid of the pot, as soon as the edge of the pot is hot, immediately open the lid, otherwise the soybean paste is easy to overflow, at this time, you can add a little cool water to douse the tumbling bubbles, and then continue to stir, pause, and then stir again.)

This step has 3 functions:

1. make the water and soybean paste fully mixed, mixed to the consistency as shown in the picture, during the mixing process, feel thickened, you can add cool water;

2. mixing the batter inside is no lumps;

3. de-foaming, mixing the soybean paste is no excess foam on top.

This is the blended soybean paste. No foam, no lumps, very thin.

When the soybean paste is in this state, it's ready to be packed into the tofu yarn.

I'm using this step for my records.

We used five pounds of dried soybeans this time, a pot can not be loaded, left half a pot, in the pot of soybean paste in the pot after the pot continues to roll, we will occasionally pot of soybean paste into the pot, and the pot of pots back to the pot, so that you can maintain the temperature of the soybean paste in the pot, and so on the first pot of soybean paste into the bean curd yarn, pot of soybean paste and then put into the pot to cook, cook to boiling state with a shorter period of time! Some.

Put the cooked soybean paste into the tofu yarn, and squeeze it hard until you can't squeeze out the soybean paste.

Be careful, it's very hot.

The last remaining soybean residue for diabetics to eat especially good, because there is little nutrition? But especially support the stomach. It is said that you can mix some flour and salt inside the bean dregs pancakes, you can also eat super radish silk, many older people prefer to eat.

I saw a tool for squeezing tofu yarn online, quite good.

Soak the brine in advance, little by little point into the soybean milk inside.

When pouring in the marinade, just do it from the top, you don't need to spoon the marinade to the bottom of the pot, the marinade will sink to the bottom on its own.

Bit by bit

Bit by bit, slowly stirring, when you feel the soybean milk has a tendency to solidify, you need to add more small amounts of brine than before.

When the soybean paste becomes like this, with a little bit of bean paste, cover the pot and smother it for a few minutes.

Be sure to smother for a few minutes to give the soybean flower a little reaction time, otherwise it is easy to brine point more tofu hard.

Then slowly add the marinade, stirring slowly, like in the picture, when there is a little bit of water in the pot, then cover the pot and simmer for a while.

Repeat the process of "adding brine, slowly stirring, wait a minute", and observe that when the soybean milk becomes like this, the bean curd is done.

If you find that you have added too much marinade, or that you haven't had time to react to the marinade, then you will feel that the bean curd is just right, and you should quickly put the bean curd into a tofu bag and press it down firmly to prevent it from becoming too hard.

More brine points, bean water red, less brine, bean water white

Will be soaked in advance of the tofu package from the water to carry out, do not squeeze the water (if you squeeze the water, do a good job of tofu is easy to stick to the package), directly to the tofu molds to spread, will be curing the bean curd flower sheng to the tofu package. Four diagonal, two by two, respectively, against the pull over, packaged and pressed on the weight.

My family pressed the basin containing the soybean residue directly onto it.

Pressing at noon when the pressure is biased, out of the tofu half stone half loose, loose side of a little sticky package.

After a few minutes, the pressed tofu is not dripping, it can be unpacked.

The unwrapped tofu is placed on a cover curtain, cut into cubes, and dripped a little more.

The tofu is especially good when it's fresh from the pot, but it will get older if it cools.

You can store cubes of tofu that you can't finish in one sitting in cool water, changing the water every day. You can also put it outside and turn it into frozen tofu.

Baidu's why tofu sticks to the bag.

Another:

The brine point less tofu is too tender willing to stick;

Pressing time is short, poor molding willing to stick;

The tofu packet soaked for a short period of time, did not fully absorb the water willing to stick;

Boiling time, the amount of water may be related to it.

The difference between marinated tofu, plaster tofu, and inner fat tofu.

The difference between marinated tofu, gypsum tofu, and inner fat tofu.

Commercial tofu?

If you want to eat brine-dotted tofu brain, you have to master the amount of soybean milk, will be the amount of brine dotted in and do not move, will become tofu brain.

If you want to eat marinade point of bean curd brain, you have to master the amount of soybean milk, will quantitative point of marinade in do not move, will become bean curd brain.

To make commercial tofu is that it will not remove the foam by simmering for a long time, but add an antifoaming agent.

Tips

1: ? The mellow flavor of tofu is determined by the quality of the soybeans and the amount of time spent simmering the soybean paste;

The texture of the tofu is determined by the amount of marinade;

The same weight of beans make different weights of tofu, related to the amount of water inside the soybean paste, and that stale beans are more willing to produce tofu, and that beans with good color are also more willing to produce tofu.

2: Boil soybean paste, a thousand rolls of tofu ten thousand rolls of fish.

3: Point brine, add little by little, slowly stirring, until the soybean water and soybean flower separation, soybean water becomes clear.