The method of making tofu brain is actually very simple. In fact, the practice of tofu brain is attributed to the part of making tofu. It's just that there are no final processes such as wrapping and extrusion. The steps are as follows:
First, choose clean soybeans. Second, soak soybeans. Third, grinding (put the soaked soybeans into a refiner (grinding with a stone mill in ancient times) to make coarse pulp). Fourthly, 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 for soybean milk to become tofu (tofu brain), and the grasp of its gypsum content will directly affect the roughness and tenderness of its finished product). At this point, the process of tofu brain is over. It's delicious to put seasoning in a bowl!
The practice of bean curd in Guizhou
Raw materials:
250 grams of water bean curd, black kohlrabi, crisp soybeans, pickles, etc.
Material adjustment:
Red oil, chopped green onion, salt, monosodium glutamate, sesame oil, soy sauce, vinegar and so on.
Production method:
Mix. Choose smooth and tender tofu, slice it with a spoon, cook it in a pot, let it cool, and scoop the soybean milk into a bowl. Add appropriate amount of crisp soybeans, chopped kohlrabi, pickles, chopped green onion, etc. Add red oil, salt, monosodium glutamate, sesame oil, soy sauce and vinegar and mix well.
Flavor characteristics:
Tofu is tender, spicy and has a unique flavor.
Technical points:
Tofu pudding must be made of gypsum, with complete ingredients, and less soy sauce and vinegar.
Raw materials:
soybean
water
Gluconolactone sold in domestic chemical raw materials stores or flavor and fragrance stores is white crystal, similar to raw salt. Molecular formula: C6H 10O6.
1, the practice of tofu brain
If you have a soymilk machine, it's 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 lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2. The rest of the programs are all brine.
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, and add a proper amount of water, salt and chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.
Bean curd in Kazuhiro Mori bowl, pickled 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 internal fat.
How to make tofu brain video with white vinegar
suanjiang tofu
Ingredients: 500g of dried soybean, clear water1000g. Ingredients: white vinegar (9 degrees), 45 ml of clear water, 250 ml.
1. First, prepare the materials. Soak 500 grams of dried beans for more than ten hours, subject to soaking, and do not soak with acid. Clear water 5000g250ml 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, it can be pressed from the top)
3. As a tool for cooking soybean milk, I use an oversized steamer.
4. I started to beat soybean milk. Beans and 5000g water were poured into the cooking machine about ten times, and I played for about a minute. I divided it ten times. If the digester can't stand too many slaps at a time, there will be less pulp. .
5. Every time I make soybean milk and filter out the bean dregs, I use a double drawer cloth, and don't use too sparse gauze, otherwise it will make bean dregs, which will affect the taste of the finished product.
6. Pour the soybean milk into a large steamer and start cooking the soybean milk. Keep stirring during the process of cooking soybean milk, or 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. Start ordering tofu. Originally, tofu with hot and sour sauce was ordered with hot and sour sauce, but there was no hot and sour sauce for the first time, so I mixed white vinegar with water to make hot and sour sauce ~ ~ and stirred the white vinegar solution into soybean milk for three to five times, constantly stirring at a constant speed, so that vinegar and soybean milk were fully blended until flocculent tofu was seen in the pot.
10. Scoop the flocculent tofu into a gauze-covered mold, wrap the tofu with the remaining gauze, and press the tofu with a cake mold.
1 1. Moderate intensity is enough, which is hard to describe. . Just try it yourself ~ then let the tofu cool a little and uncover the gauze. Not too long, or it will stick. The finished product tastes 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's 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 lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2. The rest of the programs are all brine.
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, 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 heat.
Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.
How to make the video tutorial m.ipd.pps.tv of bean curd brain.
Soak one Jin of dried beans in three Jin of wet beans, 8- 10 kg of water and 8- 10 g of lactone.
Or 1 kg dried beans are ground into 14 kg soybean milk, more than 80% tofu, 14 g internal fat, which is basically one kilogram of flesh and one gram of lactone.
85-92 degrees is the best temperature to order tofu.
The lactone will melt in warm water at 40℃ and wait for about seven or eight minutes to fifteen minutes.
Tofu brain is a nutritious and delicious food. Prepare to make it yourself. Soak beans the night before and cook them the next day. It's not too difficult. It's successful the first time, and novices can earn less. Soybeans are good for your health. Cooking by yourself in summer is more hygienic and safe to eat.
Household tofu method
Material: dried soybean 100g gluconolactone 3g 1000ml water.
1100g dried beans are soaked to about 3 times the weight. Change the water several times in winter 10 hour and 6 hours in summer. Note that beans are soaked for too long and the pulp yield is not high. Tofu brain will be scattered when it is made.
2 Put the soaked beans into the bean mill. Use 1000ml to mill soybean milk.
3 pour the ground soybean milk on the filter screen covered with emery cloth and filter it.
4. Cook soybean milk over high heat for 2 minutes. Turn off the fire, wait about 1 minute, and let the soybean milk cool.
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 dry to 80-90 degrees, pour in 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 chopped coriander. Add crispy peppers and serve.
You can also make your own marinade and pour it on tofu brain to eat.
I hope it is helpful to be happy every day. ~!
How to make a video of tofu brain with inner fat
Composition details
200 grams of dried soybeans
950 grams of clear water for soybean milk.
3 g of delta-lactone gluconate
30 grams of dried mushrooms
30 grams of dried yellow flowers
Several kinds of auricularia auricula
A little vegetable oil
Oyster oil 30g
20g soy sauce
Proper amount of salt
A little chopped green onion
40 g starch
Xianxian tasty
culinary skill
It takes half an hour.
Ordinary difficulty
Steps of homemade tofu
1
Dried soybeans are removed from miscellaneous beans and bad beans.
2
Soak your hair completely with water. If it is hot, you can change it with water on the way.
three
Put the soaked beans into a broken cooking cup and add 950 grams of water.
four
Start the "soybean milk" program and beat the beans into delicate soybean milk.
five
The soybean milk is filtered and put into a boiling pot, and the bean dregs are used for other purposes; Boil the soybean milk on low heat for 3 minutes.
six
When cooking soybean milk, you can take three grams of gluconic acid delta-lactone and put it in a deeper pot.
seven
Pour in a little warm water to melt the δ -lactone gluconate.
eight
After the soybean milk is boiled for 3 minutes, turn off the fire and dry 1 minute.
nine
Pour the soybean milk into a basin filled with gluconic acid δ -lactone solution, without stirring, cover it, and let it stand for 10 minute.
10
Solidified tofu is as white as jade.
1 1
When the bean curd is solidified, make a pot of marinade. Wash and soak dried mushrooms, dried yellow flowers and black fungus 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 grease evenly.
15
Pour the water soaked in mushrooms into the pot.
16
Pour a proper amount of hot water into the pot, cover the pot, and simmer for about 15 minutes.
17
Pour in oyster sauce, soy sauce, salt and seasoning.
18
Slowly pour the water starch into the pot and stir with a spoon.
19
After the marinade is boiled, you can turn off the fire.
20
Spoon the bean curd brain into a bowl, pour the 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 tofu is rich in soybean protein, lecithin and various minerals, which can improve immunity and keep fit. It is not only a healthy food in winter, but also a delicious home-cooked dish suitable all year round.
How to make more and better tofu by making brine tofu videos?
condiments
500 grams of soybeans
condiments
bittern
8 grams
water
Proper 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 refrigerator in summer; Prepare a proper amount of water, and the soymilk machine can bring a filter cartridge. Add half a bowl of soaked soybeans into a cooking machine, and then add two-thirds of the water in the cooking machine barrel to make soybean milk; The 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 into a thick 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 brine with 4 times of water, and start to marinate when the soybean milk is cooled to about 80-90 degrees.
4.
When ordering salt water, add salt water drop by drop while stirring until the tofu no longer appears.
5.
Spread wet cotton cloth on the tofu mold, scoop the tofu into the mold, and wrap the tofu with cloth.
6.
Cover the mold and put heavy objects, which is more conducive to the molding of tofu. Press for about 20 minutes, and then open the mold cover to demould.
How to order a video of large-scale brine tofu
After the soybean milk is boiled, let it cool until it is not hot. Add salt water slowly and evenly until you see tofu, and then put it into a mold to filter out the water.
How to make tofu with konjac flour
How to make konjac tofu with konjac powder?
Mix a proper amount of konjac flour with cold water, then slowly pour it into boiling water and stir 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. Cease fire when the tofu solidifies into 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, which can be eaten cold or fried.
Make konjac tofu must pay attention to the following points:
1, taro paste should not be in contact with acids and oils during grinding, boiling and solidification, and utensils should not be stained with wine or parked, so as to avoid neutralization of alkalinity and failure of glucomannan.
2, cook konjac tofu, cut it and solidify it inside and outside before cooking. Things cooked from the outside will become soft and lose their elasticity when they are cold.
3. In the processing of konjac tofu, the dosage of alkali should be appropriate. Adding too little alkali will solidify; If too much alkali is added, the product will be dark in color and strong in alkali taste, which will not be easy to remove and affect the taste.
How to cook tofu at home
There are many such videos on the Internet, or you can look at Baidu Niwo Collection. I saw it last time.