What to do when making tofu doesn t go bad so quickly?

Brine preservation.

First prepare a stainless steel basin and pour it into it, remember that it must be cool and white, because water is very critical, do not use tap water directly, but need to boil water to cool naturally, this water can make the tofu last longer, and then pour salt into it.

In summer, tofu will go bad after half a day, and grandma taught me a little secret, and it will not spoil after a week.

Then put the tofu in it, and finally put it in a cool and ventilated place for preservation, so that the tofu will not go bad for a week, because the salt contains sodium chloride, which can be well sterilized and disinfected, and inhibit the growth of bacteria.

Store in the refrigerator for a long time.

Find a clean and oil-free basin, add a spoonful of salt, pour in a little more cool white boil and stir well, let the salt fully dissolve, then put the tofu inside, wrap it in plastic wrap, and then store it in a cool and ventilated place. Remember, the utensils should be oil-free, boiled in cool plain, and brined with tofu.

In the summer, put the tofu in water, put a little salt, and put it in the refrigerator. Or a long stream of water.

If you want to make tofu, put it in salted water for a long time, and store it for two days in a cold room, and it will not spoil so quickly.

Light salt water, soak the tofu, the light salt water must be boiled water, put in the light salt water, and then cover the tofu, cover with plastic wrap, so that the tofu can be put for more than a week, neither bad, nor tasteless.

Put the prepared tofu in cold water, place it in the refrigerator to keep it fresh, and change the water frequently.

1. Look at the appearance of tofu to identify. If the tofu has a dark gray or dark yellow appearance, it means that the tofu has gone bad or has other quality problems.

2. Smell the smell and distinguish the tofu. You can also identify whether the tofu has gone bad by smell, and the poor quality tofu will have a strong beany smell, and they will also emit a sour or rancid smell after they are spoiled.

3. Distinguish by taste. When buying tofu, you can also taste its taste, if the tofu has a sour or bitter taste when you taste it, and its taste is also very rough, it means that the tofu has gone bad.

4. Distinguish by touch. First, take a sample to look directly at its external condition, then cut it into several pieces with a knife to observe the incision, and finally press it gently with your hand, the shape of the substandard tofu is basically complete, and the cut surface can be seen to be rough or embedded with soybean meal.

The texture is not delicate, the elasticity is poor, there is yellow liquid oozing, the surface is sticky, and it is not sticky after washing with water.

5. Distinguish by shape. Inferior tofu has an incomplete lumpy shape and tissue structure.

Rough and loose, brittle, inelastic, impurities, sticky surface, still sticky after washing with water.

Summary. Hello dear, the remedy for the failure of tofu is as follows: The first step:

It may be that the concentration of soy milk is not enough, so it is not possible to make tofu. If you use a soymilk machine, you should control the ratio of water to beans, and the ratio of beans to water should be higher than 1:8.

Step 2: It may be because the amount of coagulant is wrong, put about 5 grams of lactones in 1 kg of soy milk. If you put too little of it, it will be partially solidified, and if you put too much of it, it will become sour, and you need to adjust the amount according to the concentration of soy milk.

Step 3: Do not use warm water or boiled water, because lactones should be dissolved in a small amount of cold boiled water, and do not add too much water to dilute the lactone concentration. Be sure to boil the soy milk before ordering the pulp, and generally cook it for 3 to 5 minutes.

Step 4: After rinsing the pulp, you can't shake it, we need to take a lid to cover the tofu, so that you can keep a certain temperature and wait for 15 minutes, and the tofu will not coagulate better, and it will not be easy to fall apart once you touch it with a spoon.

Hello dear, the remedy for the failure of tofu is as follows: Step 1: It may be because the concentration of soy milk is not enough, so you can't make tofu.

If you use a soymilk machine, you should control the ratio of water to beans, and the ratio of beans to water should be higher than 1:8. Step 2:

It may be because the amount of coagulant is wrong, and 1 kg of soy milk should be withered about 5 grams of lactone. If you put too little of it, it will be partially solidified, and if you put too much of it, it will become sour, and you need to adjust the amount according to the concentration of soy milk. Step 3:

Do not use warm water or boiled water, because lactones should be dissolved in a small amount of cool boiled water, and the water should not be added too much to dilute the concentration of lactones. Be sure to boil the soy milk before ordering the pulp, and generally cook it for 3 to 5 minutes. Step 4:

After rinsing the pulp, you can't shake it, we need to take a lid to cover the tofu, so that you can keep a certain temperature and wait for 15 minutes, and the tofu will not coagulate better, and it will not be easy to spread out once you touch it with a spoon.

I will look it up on the Internet, too, and I just want to know if this can be remedied if it fails.

In general, it is difficult to remedy the failure of the do.

How long can tofu be refrigerated in the refrigerator depends on the specific preservation method: if you don't do any treatment, put it directly in the refrigerator to keep it fresh, up to 2 days. If the tofu is placed on a plate, put less salt water in the plate, and it can be stored in the refrigerator for about 3 days, if the tofu is directly sealed and wrapped in plastic wrap and then put in the refrigerator, it can also be stored for 3 days.

If you have vacuum equipment at home, vacuum pack the tofu and then put it in the refrigerator to refrigerate, it can be stored for 7 to 15 days.

Tofu is a health food that nourishes and clears heat, and regular consumption can replenish the middle and nourish qi, clear away heat and moisten dryness, quench thirst, and clean the stomach and intestines. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever. Modern medicine has confirmed that tofu has the function of increasing nutrition, helping digestion and increasing appetite, and is also quite beneficial to the growth and development of teeth and bones.

However, although tofu is good, eating too much has drawbacks, and excessive amounts can also be harmful to health.

For example, it causes indigestion, tofu is rich in protein, and eating too much at one time not only hinders the body's absorption of iron, but also tends to cause symptoms such as bloating and diarrhea. In particular, people with gout eat tofu, which will increase the attack of gout: tofu contains more purines, gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration can easily lead to gout attacks by eating more, especially gout patients should eat less.

1. First add warm water to the pot, then add salt, stir it, wait for the water temperature to cool, and then put the tofu into the salt water to soak, so that the tofu can be kept for a week without deterioration.

2. Add water to the basin, put the tofu into the water and soak, if the water becomes turbid, replace the water immediately, so that the tofu can also be stored for a few days without spoiling and rotting.

3. Drain the tofu, cut it into suitable pieces, spread it on a plate, wrap it in a fresh-keeping bag, put it in the refrigerator to freeze, and take out the frozen tofu the next day and put it in a fresh-keeping bag, so that it can be stored for 3 months.

Summary. 1.The tofu itself.

Buy fresh tofu, overnight tofu has a great impact on the taste. Buying good tofu is only the first step, no matter how clean a piece of tofu I bought, I first have to soak it in water for about ten minutes, and I feel that I must put marinade when making tofu, and soaking it for a while can also remove some peculiar smells.

1.The tofu itself. Buy fresh tofu, overnight tofu has a great impact on the taste.

Buying good tofu is only the first step, buy a piece of tofu back from the search, no matter how clean it is, I have to soak it in water for about ten minutes, I feel that the tofu must be marinated, and soaking for a while can also remove some peculiar smells.

2.Whether the tofu is delicious or not has a lot to do with the tofu itself, no matter how good the cooking skills are, the quality of the tofu is not good, and it is not delicious to do anything. 3.

When frying tofu, pay attention to the heat, not too big, otherwise the tofu will age too quickly and it will be hard, and it will not taste delicious. 4.When simmering on high heat, you must give enough water, and salt must be added before boiling; Although some people say that edible salt is put last, if you put it too early, the nutrients of the salt will be lost; But in my opinion, making tofu is different from other dishes, tofu must be flavorful to be delicious, even if you sacrifice the nutrition of edible salt, you must eat tofu with flavor.

Gao Jing 5The last step is also very important to sprinkle chopped green onions, because when you fry tofu before, you put a lot of oil in the pot (the amount of oil is based on the amount of tofu), if you eat it directly, it will be slightly greasy, and adding some chopped green onions can solve the problem of greasy with a good crack, and it does not affect the taste.

Hope it helps.

A day or two. Generally speaking, fresh tofu should be stored at room temperature for a maximum of six or seven hours, but if it is not eaten on the same day, it should be stored in the refrigerator immediately, and it is best to eat it the next day. If you want to keep it longer, you can blanch it with boiling salt water and put it in the refrigerator, which can be stored for about two days.

Blanching in brine can not only reduce the growth of microorganisms, prevent the tofu from sticky, prolong the storage time, but also remove the bitter and astringent taste of the brine tofu, so that the aroma of the tofu is more prominent. However, when using blanched tofu in salt water, you should put less salt in it, otherwise it is easy to cause excessive salt intake.

Efficacy and contraindications of tofu.

Tofu is known as "plant-based meat", rich in nutrition, containing iron, calcium, phosphorus, magnesium and other essential trace elements for the human body, as well as sugars, rich in high-quality protein, etc. Tofu is made from soybeans, and soybean protein contains a high amount of isoflavones, which can effectively inhibit the production of cancer cells.

In traditional Chinese medicine, it is believed that tofu is sweet and cool, enters the spleen, stomach and large intestine meridians, and has the effects of invigorating qi and moistening dryness, clearing heat and detoxifying. Tofu is well matched, nutritious and promotes human health. Anti-aging, nourishing the effect of nourishing the side.

Although tofu is good, eating too much has drawbacks, and excessive amounts can also be harmful to health. At this time, if you do not pay attention to your diet, eating a lot of tofu may increase the burden on your kidneys and further decline your kidney function. People with stomach cold and spleen deficiency are not suitable for eating more, which can easily cause indigestion.

For patients with gout, they should also eat less tofu.

Known as "plant-based meat", it is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars and rich high-quality protein. Tofu is made from soybeans, and soybean protein contains a high amount of isoflavones, which can effectively inhibit the production of cancer cells.

The above content refers to People's Daily Online--Sticky tofu must be thrown away How should tofu be stored?

People's Daily Online--Eating tofu often has many benefits, clearing heat and detoxifying, lowering blood pressure and blood lipids, and also fighting cancer.