What do you do with tofu? Can anyone tell me

The raw materials of tofu are soybeans, mung beans, white beans, peas, etc. First, the beans are shelled and washed, washed and put into water, soaked for an appropriate time, and then added a certain proportion of water to grind into raw soybean milk. Then use a special cloth bag to pack the grinding slurry, close the bag mouth, squeeze it hard, and squeeze the soybean milk out of the cloth bag.

Generally, the sizing can be squeezed twice, after the first squeezing, the bag mouth is opened, water is put in, and the bag mouth is collected and squeezed again.

After the raw soy milk is squeezed, put it in a pot and boil, skimming off the foam floating on the surface while cooking. The temperature of cooking is kept between 90 and 110 degrees Celsius, and you need to pay attention to the cooking time. Boiled soy milk needs to be marinated to solidify.

The method of spotting brine can be divided into two types: salt brine and gypsum. The main component of salt brine is magnesium chloride, and the main component of gypsum is calcium sulfate. If you use gypsum to marinade, you should first roast the gypsum until it is just over the heart, then grind it into powder and add water to make gypsum slurry, rush it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon.

Soon after, the soy milk will condense into tofu flakes. In the south, there is also a direct use of raw gypsum and water to grind the pulp, and the ground gypsum pulp is poured into the soybean milk and stirred when the brine is pointed. It's just that to master the amount, you need to add more gypsum slurry to the old tofu.

To further make tofu into tofu, gently spoon into a clothed wooden tray or other container within about 15 minutes of the curdling curd. After it is full, wrap the tofu flowers in a cloth, cover with a wooden board, and press for 10 to 20 minutes to form water tofu.

To make dried tofu, you need to scoop the tofu flowers into a wooden tray basin, wrap them in a cloth and cover them with a wooden board. Pile stones on the board and press the water to make dried tofu.

Soybeans are first ground into soy milk, and then made into tofu through some processes. As it should be, I'm not a professional.

Tofu is made with soybeans!

Step 1: Soak the soybeans in water one day in advance, so that the quality of the soybeans is about 600g after soaking. At this time, you will find that there are some soybean grains that can't be soaked, so pick out these soybean grains and put them aside.

Step 2: Pour 1300ml of water into the soybean bowl, then pour the water and the soybeans into a blender to grind into soy milk.

ps: Note that the soymilk grinding time should be slightly longer, which is conducive to polishing the soymilk more finely, and the tofu will be tender and delicious.

Step 3: After the soy milk is polished, you will find that there is a lot of foam on it, first use a spoon to skim out the foam on the soy milk, and then prepare a western gauze to put the soy milk on the western gauze and filter it little by little, after filtering about twice, you will find that there are a lot of tofu residues on the gauze, and after getting these tofu residues out, you will get a pot of fine and fragrant soy milk.

Step 4: Pour the filtered soybean milk into the pot and boil over high heat, wait until the soybean milk boils, then turn to low heat and slowly boil, when there are no bubbles on the surface, turn to high heat again and boil, turn off the heat, and put aside to cool.

Step 5: The soy milk will cool down for a while, you will find that there is a thin layer of bean skin on it, pick it out and prepare 50ml of rice vinegar to pour into the soy milk many times, each time you pour the rice vinegar, you should gently stir it with a spoon until the rice vinegar is poured into the soy milk, then put it aside and let it stand for about 15 minutes.

Step 7: After the water in the bean curd is almost pressed, put a heavy item on it (such as a water bottle or unopened milk), and let it stand for about half an hour, and you will find that the tofu is ready.

Homemade tofu. Spare ingredients: 300 grams of soybeans, 50 ml of alcohol rice vinegar, 1300 ml of water;

Production process: In the first step, prepare the required amount of dried soybeans, wash them carefully, re-add clean water and soak them for one night.

In the second step, put the soaked beans into the juicer, pour all the water into it, start the process of grinding the soybean milk, filter the soybean milk with clean gauze, put it in a non-stick pan, and skim the foam on the surface;

The third step, boil the soybean milk on high heat, turn to low heat, and boil again over high heat when you see that the pot noodles are not boiling, boil until boiling, you can turn off the heat, let it stand for a while, you will see that there is a layer of bean skin on the surface, pick it out;

Fourth, when the soybean milk needs to be dried to 85 degrees, the rice vinegar is quickly poured into the soybean milk, gently stirred, and let stand for 15 minutes.

The fifth step is to cover with gauze, add the lid, gently press out the water, and then press a weight on the lid, and the tofu will be formed in about 2 hours.

Tips: 1. Soybeans must be fully soaked, after being completely soaked, tofu is more successful, and soybean milk will not damage the blade of the soymilk machine, and the bad beans in soybeans must be picked out, otherwise it will affect the quality of tofu

10 proportions of hole defeat is sufficient;

2. The beaten soybean milk must be filtered and stared, impurities removed, the taste of the tofu is more delicate, try to use a non-stick pan when cooking the soy milk, otherwise the pot is difficult to clean, and the process of boiling the soybean milk must be stirred more, after the soybean milk is fully boiled, it can be left to about 85 degrees, and if there is no thermometer, you can turn off the fire and let it stand for 3 minutes.

You can order tofu with white vinegar to make tofu. Bold steps for the feast:

The ingredients that need to be prepared in advance include: soybeans, Shirano Xiangqiao vinegar 250g.

1. Soak the soybeans. The ratio of soaked soybeans and water in the food processor is 1:3, and it can make soy milk.

2. To boil soy milk, the fire should not be too big. Turn down the heat and continue to cook for three or four minutes.

3. Order tofu, the ratio of white vinegar and water is 1:2. The soy milk is boiled, cool for two or three minutes, and just adjust the vinegar water.

Slowly pour out the vinegar water until it is flocculent, stir, cover the pot and wait for 10 minutes. (Don't worry if you don't have this state of separation after 10 minutes, stir with vinegar and water, and it will be separated after a while.) ）

4. Use a mold or rice basket to make tofu, wrap the tofu with gauze and put it in, and press the water with weighted materials on it.

5. Fill up with water and press the tofu.

6. The prepared tofu can be put on a plate.

Tofu is made from soybeans, water, and white vinegar together. The specific method of tofu is as follows:

Ingredients: 400g soybeans, appropriate amount of water loss Zhengsheng, appropriate amount of white vinegar.

1. First, soak the prepared soybeans in water for 6 hours.

2. Then grind the soybeans into soy milk.

3. Then use a strainer to filter out the okara.

4. Put the soy milk into the pot and cook over high heat.

5. After boiling, add the prepared vinegar and mix well.

6. Wait to observe the soybean milk to turn over and stop.

7. Prepare the steamer and cover with a layer of cloth.

8. Then add the stirred bean curd.

9. Wrap up. <>

10. Press it with a heavy object, as shown in the figure below.

11. Let stand for 60 minutes and open the drawer.

12. Remove the sedan chair and cut it into pieces, so that the tofu is ready.

Tofu is made from soybeans, water, and white vinegar together. The specific method of tofu is as follows:

Ingredients: 400g soybeans, appropriate amount of water, appropriate amount of white vinegar.

1. First, soak the prepared soybeans in water for 6 hours.

2. Then grind the soybeans into soy milk.

3. Then use a strainer to filter out the okara.

4. Put the soy milk in a pot and bring to a boil over high heat.

5. After boiling, add the prepared vinegar and mix well.

6. Wait to observe the soybean milk to turn over and stop.

7. Prepare the steamer and cover with a layer of cloth.

8. Then add the stirred bean curd.

9. Wrap up. 10. Press it with a heavy object, as shown in the figure below.

11. Let stand for 60 minutes and open the drawer.

12. Remove the cut so that the tofu is ready.

Senye Tofu is a protein-rich cooking ingredient made with soybean protein powder and starch as the main ingredients. Qianye tofu is widely popular in coastal cities on the mainland and in northern regions.

Qianye tofu not only maintains the original tenderness of tofu, but also adds the characteristics of Q elasticity and smoothness, and is durable to cook, absorb juice and taste, and can be suitable for frying, frying, marinating, boiling, stir-frying and other cooking processes.

Soak the soybeans in water, swell and soften, grind them into soy milk in a stone grinding disc, then filter out the okara and boil. At this time, the protein aggregates in the soybeans are surrounded by water and keep moving, as if dancing a group dance in the soybean milk bucket, and they can't be gathered together and formed"Colloids"Solution.

To turn the colloidal solution into tofu, it is necessary to spot the brine. Salt brine or gypsum is used for point brine, salt brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can make the scattered protein particles quickly gather together, becoming the tofu brain of white flowers. Squeeze out the water again, and the tofu brain becomes tofu.

Tofu and tofu brain are condensed legume proteins. We drink soy milk, and sometimes we repeat the tofu-making process. Some people love to drink sweet syrup.

Add a spoonful of sugar to the soy milk, and the soy milk will not change. Some people like to drink salty pulp. Pour some soy sauce or add a little salt to the soy milk, and after a while, the tofu brain with white flowers appears in the bowl.

Soy sauce has salt in it, and salt and salt brine are similar in nature, which can also destroy the colloidal state of soy milk and make the protein coagulate. Isn't this the same as making tofu?

Soy milk is marinated, and tofu brain appears. Tofu brain is filtered out of water and turned into tofu. Compress the tofu tightly, then squeeze it dry to remove some water, and it becomes dried tofu.

It turns out that soy milk, tofu brain, tofu, and dried tofu are all legume proteins, but they contain more or less water. Milk is similar to soy milk and is also a colloidal solution. In fresh milk, casein, that is, the protein that encapsulates the cream, spreads out in the water, constantly moving the mineral, so that the milk is always a homogeneous milky white liquid.

Let the milk ferment to make sour milk, and the casein will gather and coagulate into lumps, like tofu brain. Maybe you'll love this kefir.

IntroductionBlack beans, soybeans, white beans, peas, peanut beans and mung beans can all be used to make them.

The tofu preparation method is: soak it in water to swell, grind it with a stone mill, filter out the bean dregs, boil the soybean milk, use salt marinade or mountain leaves, or sour pulp, and put the vinegar lake into the pot. There is also boiling soybean milk in a vat and gypsum powder to make it.

The condensed soybean milk surface can be removed and dried, called tofu skin, and it is very good to cook. Tofu is a common food for people.

Sweet, salty, cold, non-toxic (it is toxic when it is not done well).

Indications. It is mainly used to invigorate qi, reconcile the spleen and stomach, eliminate fullness, clear the turbidity of the large intestine, clear away heat and dissipate blood. [1]

Names in English: tofu, bean curd In the English vocabulary, there are some Chinese things, because they were first introduced to Western countries by the Japanese, so the names are pronounced in Japanese. For example: bonsai, Go, origami, etc.

Tofu delicacies. Pinyin: dòu fu

For more than 2,000 years, with the exchange of Chinese and foreign cultures, tofu has not only traveled all over the country, but also to the world. It is as famous all over the world as Chinese tea, porcelain, and silk.

In the 80s of the 20th century, the famous American magazine "Economic Outlook" went so far as to declare: "In the next ten years, the most successful and marketable will not be automobiles, televisions or electronic products, but China's tofu." ”

The original soybean is an annual erect herb with a height of 60-180cm. The stems are stout, densely brown with long stiff hairs. petioles long, densely covered with yellow long bristles; pedicles small, lanceolate; three compound leaves, apical leaflets rhomboid-ovate, 7-13 cm long, 3-6 cm wide, apex acuminate, base broadly wedge-shaped or rounded, white pubescence on both sides, lateral leaflets smaller, obliquely ovate; The leaf axes and petioles are densely covered with long yellow bristles.

racemes axillary;

bracts and bracts lanceolate, hairy; calyx-shaped, calyx tooth 5, lanceolate, the lower 1 tooth is the longest, all densely pubescent with white; corolla small, white or lavender, slightly longer than calyx; The tip of the flag lobe is slightly concave, the wing lobe has 1 ear, and the keel flap is sickle-shaped; stamens 10, disomy; The ovary is linear, hairy. The pods are band-oblong, slightly curved, drooping, yellowish-green, densely covered with long yellow bristles. Seeds 2-5, yellow-green or black, ovate to nearly spherical, about 1 cm long.

The flowering period is from June to July, and the fruiting period is from August to October.