Question 1: Put something in soybean milk and it will turn into tofu. That's easy to say. First, filter the bean dregs in the soybean milk, then boil it, and then add some brine or gypsum. In this way, soybean milk will become tofu brain, and water can be squeezed out to become tofu. Float looks simple, and it takes good skill and patience to make tofu well.

In fact, there is a simple way to turn soybean milk into tofu brain, which is to add soy sauce or salt to soybean milk. It's on the internet. I haven't tried either.

I especially like tofu 89.

Question 2: It is easy to say what to add to soybean milk to make tofu. First, filter the bean dregs in the soybean milk, then boil it, and then add some brine or gypsum. In this way, soybean milk will become tofu brain, and water can be squeezed out to become tofu.

Question 3: What can be added to soybean milk to make tofu? Gypsum, so-called tofu.

Question 4: Why can gypsum turn soybean milk into tofu? Tofu is made by soaking soybeans in water, foaming and softening, grinding into soybean milk in a stone mill, filtering off bean dregs and boiling. At this time, the protein particles in the soybean were surrounded by water and kept moving, as if dancing in a group in a soybean milk bucket, but they could not get together to form a colloidal solution. But in order to turn the colloidal solution into tofu, it is necessary to order brine. Bittern or gypsum is used to ignite bittern. Brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make dispersed protein particles quickly gather together and become shiny bean curd. Squeeze the water out again, and the tofu brain will become tofu.

Question 5: What is added to the soybean milk to make tofu? It can be divided into brine tofu and gypsum tofu. Magnesium chloride is added to brine tofu, and calcium sulfate is added to gypsum tofu.

Question 6: How to make tofu at home? How can soybean milk be turned into tofu when it has been made?

1. Necessary materials for making tofu: 200g of soybeans (it is easier to make tofu if one serving is about 100g/ more, but don't put too much) and 1 tablespoon of natural brine.

2. Necessary tools for making tofu: pot, bag containing soybean milk (soybean milk will be very hot), grinding tool that can make tofu shape (can draw out excess water), filter gauze, ball, thermometer and spoon.

Come on! With these preparations, you can start making now!

Prepare:

1. Soak soybeans: add about 1 liter of water (5 times the amount of soybeans) to 200g of soybeans (it is best if natural water can be used), and soak soybeans in water for about 10 hour. Pay attention to the soaking time must be controlled.

2. Grind the soybeans into soybean milk: take out the soaked soybeans, grind the soybean milk, put the ground soybean milk in a bag (made of gauze), pinch the mouth of the bag and squeeze out the soybean milk.

3. Soymilk solidified with brine: mix natural brine with half a glass of water to melt the natural brine.

4. Tofu molding: The purpose of adding brine is to solidify soybean milk into tofu, squeeze out water and fix it with cotton cloth.

The preparations have been completed. Let's make tofu right away.

1. Making bean juice: pour soybeans and water into a blender and crush the soybeans, but don't pour too much soybeans at a time, because if you put too much soybeans at a time, the stirring opportunity will become ineffective, so try not to put too much, and stir more times. It takes about 60 to 90 seconds at a time.

2. Boil the bean juice: pour the bean juice into a large pot and cook slowly on low heat. During the heating process, stir slowly with tools such as wooden sticks, and don't keep stirring. When the bean juice in the pot is boiled for about ten minutes, you can turn off the fire. Mature soybean juice will be translucent and astringent.

3. Making soybean milk: pour the cooked soybean milk into a bag prepared in advance and filter it with transparent gauze to separate the liquid soybean milk from the solid bean curd residue.

4, brine fixation: pour the soybean milk into the pot and heat it with a small fire, and the heating temperature should be controlled at about 70 ~ 75 degrees. When heating from the fire, the natural brine prepared in advance should be evenly sprinkled on the surface of soybean milk, and the soybean milk can be observed to solidify slowly from the middle without interruption. In order to spread the salt water evenly, stir it from the middle with a spoon while spreading it. After waiting for about 15 minutes, you can see that the soybean milk has solidified and become transparent and clear from above. If necessary, if the soybean milk does not solidify well, a small amount of brine can be added.

5. Tofu molding: In order to remove water, make wet gauze into a filter screen, put soy milk solidified with brine on the bread, and put a weight of about 400g g..

6. Tofu is ready: if you want to squeeze out 15% of the excess water, then let it stand for about 1 hour, the container will float, and finally the excess brine will be discharged, and the delicious tofu will be ready.

Question 7: What can be added to soybean milk to make tender tofu? Hello, it's simple. Add some tofu when ordering. Tofu is tender and white, not suitable for water, and has high yield.

Question 8: How can soybean milk solidify into tofu? There are many ways to make tofu. The basic principle is to coagulate protein in soybean milk by adding coagulant. There are many coagulants. Usually we use three kinds in our daily life and market: gypsum, lactone and brine. Tofu brain is mainly made of gypsum or lactone.

Family mode of production:

1, make soybean milk: I suggest you buy a soybean milk machine, soak dry soybeans for 3-4 hours (summer) and soak them for 7-8 hours in winter. After the beans are soaked, put them into the soymilk machine and follow the instructions of the machine, so that hot soymilk can be made soon.

2. Paste application: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought from the shelf, and the dosage will be indicated on the package. Generally, the amount of gypsum powder is three thousandths to five thousandths of the amount of soybean milk, and the amount of lactone is one thousandth to two thousandths). Put it in a container filled with tofu and pour out the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone tofu and 95 degrees Celsius to make gypsum tofu). If you think that soybean milk and coagulant are not completely mixed,

3. Tofu brain: After the pulp is cooked, cover the container and let it stand for 5- 10 minutes, which is the fresh and delicious tofu brain.

4, seasoning: lactone tofu brain will be slightly sour, tofu brain made of gypsum is a bit bitter. You can season according to your own habits. If you like sweets, you can also add sugar during pulping.

It seems complicated to say, but it's actually very simple. Do it a few times more, at one go.

Question 9: What kind of soybean milk can I add to tofu? Brine, gypsum and internal fat can be added.

Question 10: What can be put in soybean milk to make tofu brain? Boil the soybean milk for 30 minutes and let it cool. Dissolve gluconolactone in a small amount of water, and then pour in soybean milk (ratio: 1.5 liter of soybean milk 4-5g).

Stir well, add 1 teaspoon gluconolactone, and heat or steam soybean milk in water.

The temperature of soybean milk reached about 80℃, and it solidified after 15 minutes.