Bittern tofu is delicious. One ingredient
500 grams of soybeans
8 grams of bittern
Appropriate amount of water
method of work
1. Dry beans are picked out of impurities and not full beans, soaked in clear water for one night, so that they swell completely, and need to be put 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 and boil it; 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 order bittern when the soybean milk is cooled to about 80-90 degrees.
4. Add the bittern drop by drop while stirring while lighting the bittern, until the bean curd stops.
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 heavy objects on it, which is more conducive to tofu molding. Press it for about 20 minutes, and then open the mold cover and demould it.
knack for cooking
1, beans should be completely soaked, which is more conducive to pulping;
2. It is best to use cotton cloth with dense silk when filtering soybean milk, so that the more delicate the tofu is;
3. The longer the tofu is pressed, the lower the moisture content of tofu, which means that the older the tofu is, the shorter the time it takes to eat tofu with tender taste.
Delicious practices of brine tofu II. Details of ingredients
A piece of bittern tofu
4 slices of ginger
Onion 2
Salt-flavored spoon
2 tablespoons soy sauce
A little soy sauce
Tangyi seasoning spoon
Zanthoxylum bungeanum 10 capsules
A big one
Fennel 10 multiple grains
A slice of fragrant leaves
A small piece of cinnamon
Practice steps
1, a piece of brine tofu for standby, wipe off excess water for standby.
2. Prepare the seasoning of brine tofu.
3. Cut the tofu into pieces after 7-8 cm, and mine is cut into four pieces with two knives.
4. Put about 80 grams of. oil into the oil pan, and add tofu to fry at a temperature of 60%.
5, fry until both sides are golden.
6. Take out the tofu to remove the excess oil, put the tofu back into the pot, add salt, onion, ginger, pepper, aniseed, fragrant leaves, fennel, cinnamon, sugar, soy sauce and soy sauce, and cook in water with low fire. Those who like to eat marinated eggs can put a piece of marinated eggs after boiling.
7, the marinade is basically gone, just marinate!
8, marinated tofu can be eaten when it is cut when it is put out of the pot and cooled!
9. This is the brine tofu that I cut and put on the plate.
Tips
1, tofu must remove the water on the surface, after all, oil spills out.
2, brine tofu must be cooked slowly in a small fire to make the tofu taste.
3. For marinated eggs, boil the eggs before making tofu, then stop the fire. When the tofu is fried and put into water, remove the eggs and rinse them with cold water.
Just open the bag and put a piece of halogen. This kind of marinated egg is very tender.