How to make brine tofu? 5, How to make brine tofu?

If you can, give another 5 points!

Braised tofu Dish name: brine tofu.

Ingredients: 500 grams of old tofu, 200 grams of leeks.

Ingredients: a little oil, Sichuan pepper, star anise, dark soy sauce, light soy sauce, sugar, monosodium glutamate, 2 cups of water.

Method: Brine production method: 1. Use old chicken, soup bones, and longan to make thick soup.

2. Pour the cooked soup into the bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce to make the soup light brown color, add salt, slightly salty, and add spices (ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass fruit, liskin, sand ginger slices). 3. Bring the soup to a boil and pour in sesame oil.

Preparation: Wash and drain the leeks, put them in boiling water and boil, take them out and drizzle with a little oil, and put them on a plate to the bottom. 2. Cut the old tofu into 5 pieces and fry them in an oil pan until golden brown.

Then put it in the prepared brine, boil and simmer for 15 minutes on low heat, and soak it for another 10 minutes after turning off the heat. 3. Cut the braised tofu into small pieces and lay them on top of the leeks, drizzle with a little marinade, and eat them cold or hot. Szechuan pepper and star anise are ground into the end, add dark soy sauce, light soy sauce, sugar, monosodium glutamate, and water and mix well, as a seasoning to dip in.

Features: Golden color, tender tofu, fragrant taste.

Brine tofu does this:

1. Soak the beans Soak the selected beans in water. Cool water is used in summer, warm water is used in winter, and the water is about 6 to 10 cm deep. The degree of soaking beans is better to pinch the skin of the beans by hand and then fall out. �

2. Pulp The soaked beans are pulped with a beater, and the weight ratio of water to beans is 7:1. �

3. Bring to a boil Add 1 2 slurry of water to the pot. After boiling, pour the polished soybean milk into the pot, and put 30 grams of vegetable oil or oil base into the pot to kill the foam after boiling. �

4. Filter the boiled soybean milk with white gauze to remove the okara. The gauze should be finer, otherwise the okara will not be clean, which will make the tofu rough and reduce the quality. �

5. Pour the filtered slurry back into the pot, heat it over low heat, and after about 10 minutes, add salt brine (that is, brine, it is an aqueous solution of crystalline magnesium chloride mgCl2·6H2O) to the pot. At the same time, heat evenly from the periphery of the pot, and do not concentrate the fire in the center of the pot to cause the center to bloom and affect the tofu yield. When you point the pulp, you can start a little more, and then gradually decrease, and stop the pulp when you see the tofu flowers concentrated from the surrounding to ** or there are sesame grains formed.

After 5 to 10 minutes, the tofu is cooked. �

6. Molding Scoop the cooked tofu into the tofu mold and press it into shape. �

Note: Since the tofu is to make the protein coagulate, the gelling agent used is not necessarily salt and brine, and other such as gypsum, ester acid, citric acid, etc. have the same effect, and can be used to order tofu. It is worth mentioning that in recent years, a boxed tofu has been sold on the market, which is white and delicate, and the quality is significantly higher than that made by traditional methods, and its coagulant is the use of a new chemical - gluconolactone.

The brine tofu is sliced and steamed, the green onion and coriander, the minced meat are stir-fried, the soybean paste, and the thirteen-spiced oyster sauce soy sauce is poured on the tofu.

Spicy tofu. This one is my favorite, and it's very easy to do.

Here's how:1. Wash the soybeans and soak them all day.

2. Ground the soaked beans into a pulp.

3. Put it in a large pot (it is best to use firewood to burn the fire, it is more delicious to do so).

4. After the soy milk is boiled, pull the heat.

5. Cool for about half an hour.

6. Pouring brine. Put a few drops of brine into the spoon with soy milk, the spoon slowly rotates in the pot, and add another spoonful after a few minutes, until you feel that the spoon can't be pushed in the pot, it's about the same, the time is about half an hour. Pour the marinade, cover the pot and wait for half an hour.

7. Prepare the sieve and baggage.

8. Pour in the tofu brain, cover it with a wrapper, and control the water. You can also put something a little heavier on it, and it's fast underwater.

9. Wait for 20 minutes before molding.

The brine method for making tofu is as follows:

Ingredients: appropriate amount of soybeans, auxiliary materials: appropriate amount of salt and brine.

1. First of all, soak the soybeans completely in tap water.

2. Rinse the beans, put them in a broken wall blender, and pour 900 grams of water.

3. The delicate soybean milk can be obtained at the moment when the grain key is activated.

4. Pour the soy milk into 4 layers of gauze.

5. Filter out the okara.

6. After boiling over medium-low heat, keep it on low boil and cook for 5 minutes.

7. Dissolve 3 grams of salt brine and 16 grams of water. The brine is ready.

Extended information: 1. Tender bean curd method: 1

Slowly drip the melted salt brine into the boiled hot soy milk, stirring while pouring, and the action should be slow. 2.When the fine bean curd is generated, it is stopped, covered and let stand for 10-20 minutes to condense.

Press the bean curd with a basket to let it solidify into a lump, scoop out the excess water, and scoop it onto the gauze and filter it slightly. To make tofu and then continue, scoop the bean curd into gauze and wrap it, and filter out the water to make tofu.

2. The scientific name of brine is salt brine, which is the mother liquor left in the salt pond after salt is made from seawater or salt lake water, and the main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, etc., with a bitter taste. After evaporation and cooling, magnesium chloride crystals are precipitated, which are called halide blocks. It is a commonly used coagulant in the production of tofu in northern China, which can make the protein in soybean milk coagulate into a gel and analyze the water.

Tofu made with salt brine as a coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu or hard tofu.

Materials

500 grams of soybeans.

8 grams of salt brine. Water to taste.

Method

1.Dry beans pick out impurities and not full beans, soak them in water overnight to expand to complete soaking, and need to be put in the refrigerator in summer; Prepare an appropriate amount of water, one cylinder of filter cylinder with soymilk machine, take half a bowl of soaked soybeans and add it to the food processor, and then put in the water of two-thirds of the height of the barrel of the food processor, and beat it into soybean milk; The beaten soybean milk is filtered with a cotton cloth, and the filtered bean dregs are stored in the refrigerator, which can be used to steam steamed buns, pancakes, etc.

2.Then put it in a thicker pot and bring to a boil; After boiling, skim off the foam and turn off the heat for about 2 minutes.

3.The salt brine is boiled with 4 times the water, and the marinade begins when the soybean milk cools to about 80-90 degrees.

4.When the brine is pointed, stir and add the brine drop by drop until the bean curd stops.

5.Lay out the tofu mold with a wet cotton cloth, scoop the bean curd into the mold, and wrap the bean curd with a cloth.

6.Add a lid to the mold, put a heavy object on the top, which is more conducive to making the tofu forming, press the slag for about 20 minutes, open the mold lid and remove the mold.

Cooking skills

1. The beans should be completely soaked, which is more conducive to pulping;

2. When filtering soy milk, it is best to use cotton cloth with dense cloth, the more delicate the tofu will be;

3. The longer the pressure time of the tofu is formed, the lower the moisture content of the tofu, that is, the older the so-called tofu, and the shorter the time of pressing if you want to eat tofu with tender taste.

Ingredient breakdown

A piece of brine tofu.

4 slices of ginger. 2 slices of green onions.

A seasoning spoon of salt.

2 scoops light soy sauce. A little dark soy sauce.

A seasoning spoon of sugar.

10 peppercorns.

Big ingredient one. More than 10 pieces of cumin.

A bay leaf. A small piece of cinnamon.

Steps

1. Set aside a piece of brine tofu to wipe off excess water and set aside.

2. Prepare the seasoning for the brine tofu.

3. Cut the tofu into 7-8 cm pieces, and mine is just right to cut into four pieces with two knives.

4. Put about 80 grams into the oil pan. Oil, the oil temperature is 60% hot, put in the tofu and fry.

5. Fry until golden brown on both sides.

6. Remove the tofu and remove the excess oil, put the tofu back into the pot, add salt, green onions, ginger slices, Sichuan peppercorns, spices, bay leaves, cumin, cinnamon, sugar, light soy sauce and dark soy sauce and water and cook over low heat. If you like to eat braised eggs, you can put a piece of braised eggs in the pot after boiling.

7. The marinade is basically gone, and it is marinated!

8. When the marinated tofu is put out of the pot and put on a plate to cool and eaten, it can be eaten by cutting it!

9. This is the brine tofu I cut and put on a plate.

Tips

1. Tofu is as round as it is determined to remove the moisture on the surface, after all, the oil splashes out.

2. The brine tofu must be slowly cooked over medium-low heat to let the tofu taste in.

3. If you want to boil the eggs before making tofu, stop the fire, and when the tofu is fried and put into the water, take out the eggs and rinse them with cold water.

Wrap up and add a piece of marinade. Such braised eggs are very tender.

As follows:

Ingredients: 1500 grams of original soy milk, 4 grams of brine, 40 grams of water.

Method: 1. Soak 200 grams of soybeans and add 2000 grams of water to soak the juice into soybean juice overnight, filter out the bean dregs and boil for 5 minutes.

2. I kept 3 bowls of soy milk, and the remaining 1500 grams were made into tofu.

Grams of soy milk are filtered three times (after filtration, the tofu is more delicate, and it is also cooled to about 85 degrees for the soy milk).

g brine is boiled with 40 grams of water.

5. Slowly push a small spoon into the soy milk clockwise.

6. Slowly the soybean milk will form bean curd, add all the brine, and let it stand for 10 minutes.

7. After ten minutes, this large bean curd will be formed.

8. At this time, you can install the mold.

9. Pour the bean curd into the gauze-lined tofu mold.

10. Cover with gauze.

11. Press a heavy object on it, press it for 40 minutes for about 1 hour.

12. Done.

Tofu has always been one of the favorite vegetarian dishes of Caicai, and the delicious tofu is more delicious than the meat. With so many kinds of tofu to eat, which one do you want to eat the most? What are the practices of brine tofu?

Ingredients: tofu, salt, chicken essence, green onion, ginger, garlic, light soy sauce, bean paste, hot sauce, sugar.

Method

1. Put the northern tofu into the steamer and steam for about 10 minutes, take it out and cool it for later use.

2. Cut the tofu into diamond-shaped pieces, with a moderate thickness of thinness.

3. Put oil in the pot and boil until it is about 6 hot, add the tofu cubes, and fry until both sides are golden brown and set aside.

4. Cut the green and red peppers into sections, boil the oil of fried tofu in the pot until it is 7 hot, add green onions, ginger and garlic and stir-fry until fragrant, add a spoonful of spicy sauce, and fry the red oil.

5. Add the fried tofu cubes, stir-fry, add a small spoon of sugar, add an appropriate amount of light soy sauce and stir-fry, and add a little water.

6. When the stir-fry soup is about to dry, add a little salt and chicken essence out of the pot.

Ingredients: North tofu (1 piece), bean paste, garlic, ginger, sugar, vinegar, soy sauce, salt, oil.

Method

1. Cut the tofu into small pieces (smaller ones are more flavorful), fry them in an oil pan, fry them until the surface is golden brown, and take them out for later use.

2. Finely chop the garlic and ginger, and mix a small bowl of fish sauce: 1 tablespoon of soy sauce, 2 tablespoons of vinegar and 1 tablespoon of sugar.

3. After the pot is hot, pour in the oil, add the minced ginger and garlic and stir-fry until fragrant.

4. Pour in the bean paste, stir-fry until fragrant, and then pour in 2 tablespoons of water or broth.

5. Pour in the tofu cubes and stir well.

6. Pour in the pre-prepared fish sauce and cook over high heat until the juice is reduced.

Ingredients: 400 grams of tofu, 1 egg, 1 green chili, 3 cloves of garlic, half a spoon of vinegar, 2 spoons of light soy sauce, appropriate amount of sugar, sesame oil and peanut oil.

Method

1. Soak the tofu in salted water, drain the water, and cut it into pieces of consistent thickness and size.

2. Stir the eggs evenly and beat them into an egg mixture.

3. Evenly dip the tofu cubes in the egg mixture.

5. Chop the green chili pepper and garlic cloves, add light soy sauce, vinegar, sugar and sesame oil to make juice.

6. Dip the fried tofu cubes in the sauce and serve.

Introduction: Tofu is the favorite of many people, tofu contains more protein, fat is relatively rich, so in such food choices, you can rest assured to choose, it has no harm to human health, and long-term eating tofu, to improve women's skin, the effect is also very good, so such food is a healthy choice, how to make brine tofu, its production method is also very simple.

To the brine tofu'How about the method, before making it, the selection of ingredients is also very important, so that when making it, it can be carried out with confidence, and there will be no damage to all aspects of the body.

Preparation of brine tofu:

Braised celery with brine tofu

Material:

500 grams of brine tofu (relative to gypsum tofu), 400 grams of celery, ginger, garlic, 2 spoons of light soy sauce, half a spoon of sugar, 200 grams of minced pork belly, water starch (preferably mung bean or pea starch, corn starch if not).

Method

1. Boil the cut tofu with boiling hot water in a pot, adding salt to the water when cooking.

2. Cook the tofu cubes, pour dry water and set aside. Cut the garlic into minced garlic and put it in a small bowl, add light soy sauce and mix well, add a small amount of sugar.

3. Cut the celery into sections and fry them in oil until they are cooked for 7 minutes, add an appropriate amount of salt, and set aside.

4. Pour oil into the pot, stir-fry the ginger slices until fragrant, pour in the pork belly and fry until it is 9 minutes cooked, and pour in the boiled tofu cubes.

5. Carefully turn the tofu and minced pork belly, pour the light soy garlic juice into the tofu and minced pork belly.

6. Wait until it is fully cooked, then pour in the water starch juice (pour it in three times).

7. Finally, pour in the celery and stir well, and serve on a plate.

Tips

1. Tofu will be set when boiled in hot salted water and will be more tender.

2. Celery and tofu are fried separately, so that the appearance will be better. The celery is green, and the tofu is thickened with light soy sauce, which has a better color.

3. The minced pork belly plays a role in the fragrance, of course, you can leave it alone.

Through the above introduction, I also have some understanding of the practice of brine tofu, so according to the above methods, the tofu can be loved by many people in terms of taste and all aspects, but it should be noted that when eating such tofu, for women, it is also necessary to choose the best amount in moderation, which is conducive to the absorption of nutrients by the body.