How to make tofu with white vinegar at home, how to make tofu with vinegar

White vinegar can also be used to make tofu.

Prepare the base of white vinegar, cake molds, and live bottom cake molds.

Flour sifter. Prepare the base of white vinegar, cake molds, and live bottom cake molds. Flour sifter.

Soak soybeans for more than 5 hours and beat them with water at a ratio of 1:6 to make soy milk.

Soak soybeans for more than 5 hours and beat them with water at a ratio of 1:6 to make soy milk.

Cook the soy milk, slowly add the white vinegar, and stir as you drip.

Cook the soy milk, slowly add the white vinegar, and stir as you drip.

Squeeze out the soy milk with clean gauze.

Squeeze out the soy milk with clean gauze.

Then spread it in a flour sieve, and put the flour sieve into the cake mold.

Then spread it in a flour sieve, and put the flour sieve into the cake mold.

Fold the gauze that exposes the mold neatly, just wrap the bean dregs, put the bottom mold chassis on it, and add a heavy object to flatten it into a block, and after leaking water, it becomes tofu.

Fold the gauze that exposes the mold neatly, just wrap the bean dregs, put the bottom mold chassis on it, and add a heavy object to flatten it into a block, and after leaking water, it becomes tofu.

Take a look at my homemade tofu dish ---Preserved Egg Tofu".

Take a look at my homemade tofu dish ---Preserved Egg Tofu".

How do you make homemade tofu with white vinegar?

Homemade tofu at home Did you know that you can order tofu with white vinegar? Let's see how.

Braised Tofu: Ingredients:

4 pieces of fried tofu, 100 grams of lean meat, 25 grams of fungus, several slices of carrots, 200 grams of cabbage.

Excipients: 2 green onions, cut into short pieces, 1 slice of ginger, 1 1/2 cup of soup, 1/2 tsp sugar, 1 tsp light soy sauce, 1/2 tbsp dark soy sauce, 3 tbsp salad oil, a pinch of salt, 1/2 tsp starch, 1 tbsp water.

Preparation method: 1. Soak the fungus, soak it for about 2 hours, wash and cut into small pieces, put it in boiling water on high heat for 3 minutes, and remove the dripping dry water.

2. Wash the cabbage, put it in boiling water to simmer until soft, pick up the cabbage and put it in a utensil for later use.

3. Cut the lean meat into thin slices, mix with half a teaspoon of starch and 1 tablespoon of water.

4. Cut the tofu into 2 pieces, then cut into triangles (i.e., 1 piece of tofu into 4 triangles), put it in a utensil and fry it until golden brown.

5. Add 2 tablespoons of salad oil, stir-fry ginger, 1 and a half cups of soup (or use 2 teaspoons of chicken essence and half a cup of water instead of soup), half a teaspoon of sugar, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, a little refined salt to taste, add fungus and tofu, medium heat for 10 minutes, add carrots, lean meat, and bury them after cooking. Then put it in a container already filled with cabbage, put the green onion on high heat for 10 minutes, and add 1 tablespoon of salad oil.

Sweet and sour tofu: Ingredients:

2 pieces of tofu, 1 2 green and 2 red bell peppers, 1 teaspoon minced garlic.

Ingredients: Sweet and sour ingredients: 2 tablespoons each of vinegar, ketchup, sugar, 1 cup water.

Sauce: 1 tsp cornstarch, 2 tbsp water, 1 2 tsp salt.

Method: 1. Cut the tofu into thick pieces and fry until both sides are slightly yellow.

2. Remove the seeds of green and red peppers and cut into pieces.

3. Heat 1 tablespoon of oil, lightly fry green and red peppers, and serve.

4. Boil the sweet and sour ingredients, put the green and red peppers back into the wok, bury them and pour them on the tofu.

Note: If you prefer sweet and sour sauce with a redder color, you can use tomato paste instead of ketchup.

Tofu is formed by the protein in soybean milk condensed into flocculent dehydration, protein is maintained in a stable state by self-emulsification, and the precipitation is nothing more than denaturation or changes in the surface electrical properties of the protein, white vinegar is equivalent to an electrolyte, which changes the electric double-layer structure on the surface of the protein, and the protein aggregates and produces gel.

White vinegar is OK to order tofu.

There can be many reasons for this:

1. Whether the soy milk is too thin: the ratio of soybeans and water is generally 1:5 6, if it is made of inner fat tofu (including bean curd), the ratio can be about 1:10, and the rarest shall not be less than 1:15.

2. Soybean milk temperature: generally around 85-90 degrees, you can order tofu. Too high or too low, it's not good. To make inner fat tofu, you can also add soy milk directly to the inner fat solution, even if it is 100 degrees, there is no problem.

3. White vinegar problem: The amount of white vinegar can be seen while pointing, and it can be stopped when the soy milk is precipitated with clear water. Unexpected problems that may occur: the white vinegar is volatilized, and the concentration is not enough, hehe.

4. Tofu molding: put it into the mold to press water to form, and the top cover is formed by itself, although the time is slow, but the effect is better. If you use human power to press the water quickly, the faster the speed, the worse the molding effect will be.

I can't eat hot tofu in a hurry, hehe. Try a few more times and you'll be sure to succeed.

Method. Soak the soybeans in plenty of water after washing for at least 8 hours. Then drain.

For 3000 ml of water, take 2000 ml first, and beat the soybeans into a very fine pulp in stages. Pour into a soy milk filter bag and squeeze dry. Squeeze as much as possible, and strain the squeezed raw bean juice again.

There is also 1000ml of water to boil in a large pot first, then pour in the filtered bean juice and cook over medium heat, stirring from time to time throughout the whole process, taking care of the fire. Cook until the foam is reduced and rolled, then cook for another 5 minutes, then turn off the heat.

Mix 50 ml of white vinegar with 125 ml of water, slowly add it to the soy milk, stir while adding, and the soy milk will gradually flocculate, like salty soy milk.

Prepare a movable baking mold, remove the bottom, place the mold in a steamer, spread gauze with a bright letter, and pour in method (4).

First put the gauze on the tofu, then put the baking mold bottom on it, and then press a weight, I pressed a dumbbell.

The finished product after 6 hours of pressing. In fact, there is no need to press for so long, after pressing for half an hour, a lot of water has been pressed, and then go out after pouring it out, and come back to see that there is not much water in the steamer, so it should be pressed for an hour.

Summary. Hello dear, yes.

Last time, I made tofu with inner fat, and the advantage is that I can eat tofu brain by the way; This time with white vinegar, you can eat tofu and fresh curd, but the advantage is that it is formed very quickly, and it is done quickly, and each has its own benefits.

Can you make tofu with white vinegar?

Hello dear, you can make tofu with He Da Mo inner fat last time, and the advantage is that you can eat tofu brain by the way; This time with white vinegar, you can eat Zen tofu and fresh curd, but the advantage is that the imitation is very fast, and it is done quickly, each with its own benefits.

You can make tender and white tofu with just white vinegar, just like the one you bought. Article picture 11, first prepare a pound of dried soybeans, clean them, soak them overnight in advance, and you can do it like this. Next, pour the soybeans into the wall breaker, add water to make raw soy milk, and the ratio of beans to water is 1:

10, sell a pound of dried soybeans and 10 pounds of water. Article**22, after the soybean milk is beaten, pour the soybean milk into the basin, and then pour the beaten soybean milk into a large mesh bag to filter, and filter out the bean dregs inside. Article**33, Next, pour the filtered soybean milk into the cauldron and boil, and keep stirring during the cooking process to prevent the bottom from being mushy.

During the cooking process, use a strainer to remove the foam from the top.

4. After boiling over high heat, turn to medium-low heat and cook for another 5 minutes, turn off the heat and let stand for 2 minutes after the soybean milk is cooked, and remove the solidified bean skin on the surface. Article**55, prepare 100 grams of white vinegar and add 100 grams of water, the ratio is 1:1, slowly push the mixed vinegar water away with a spoon, point it in little by little, don't be in a hurry in this process, you can't pour it all in, you should add it slowly one spoonful at a time, and slowly solidify.

Article **6 After all the points are finished, cover the lid and let it stand for two minutes, which will make the bean curd solidify better. Article**76, and then turn on the small pickpocket, about two minutes, the water and the bean curd are separated, the water is the ant shed water, the bean curd is the bean curd can be turned off. Remove the water with a spoon.

Article**87, then put the tofu in a gauze-covered grinder, press it tightly with a spoon, and flatten it. Article **9 Then cover it with a piece of gauze, cover the lid, and then press it with a heavy object on it, I pressed it for about 40 minutes, and the tofu was ready when the time was up.

If you like to eat tender tofu, you can reduce the pressure for a while, and the prepared tofu can be fried, fried, and stewed No matter how you eat it, it is a very good home-cooked dish like Jane, and it does not need other additives <>

The steps of the square vertical method are as follows:

Prepare soybeans and white vinegar. Soybeans need to be soaked half a day in advance; Beat soy milk: 400ml of water with two cups of soybeans, prepare a cloth bag, put the beaten soybean milk into a small cloth bag to squeeze out the soy milk, and filter out the residue; Boiled soy milk:

The cooking process must be stirred frequently to the bottom of the pot, otherwise it will be easy to mush. After boiling, continue to simmer for one minute and cook; Take a small bowl, fill it with 20 ml of vinegar and 25 ml of water, mix it and set aside; The boiled soybean milk is cooled for about five or six minutes, slowly pour the mixed white vinegar water into it, stirring it constantly with a spatula, if you don't know how much white vinegar water to add, pour it slowly, and see the flowers; Let stand for ten minutes until the bean curd is separated from the water; Pour the ordered bean curd into a gauze-lined container that leaks water; Finally, cover the cloth and press it with something about the size of a container filled with water and about the same size as the bean curd; Press it for about twenty or thirty minutes and the tofu is ready.

200 grams of soybeans, 900 grams of water (used to beat soy milk), 5000 grams of cool white boiled water (used to mix vinegar water), 45 ml of white vinegar.

First of all, prepare 200 grams of dried beans and soak them in advance, generally for more than 10 hours;

Prepare another 45ml of white vinegar and plenty of water.

Next, beat the soy milk. The ratio of beans to water is 1:10, that is, 5000g of water, together with the beans, divide it into about 10 times, pour it into a food processor, and beat for 1 minute each time.

After all the beaten soy milk is filtered out, then put it into the pot to cook, stir while cooking, avoid paste, and boil for 3-5 minutes after boiling, turn off the heat.

Prepare 1000g of cold water, cool the soy milk to about 80 degrees, and start ordering tofu.

Mix 45ml of white vinegar and 250ml of water into a white vinegar solution, stir into the soybean milk 3-5 times, stir at a uniform speed, let the vinegar and soy milk fully fuse, until you can see the flocculent bean curd.

Wrap it in a cloth and squeeze out the water to make tofu.

White vinegar and tofu are a favorite dish for many people, because tofu with white vinegar can help digestion and absorption. Let's teach you the tricks of white vinegar tofu.

The trick to order tofu with white vinegar is to soak the soybeans overnight, then beat them into soy milk, then cook the soy milk, remove the foam on the soy milk, put the white vinegar into the soy milk in proportion, and then put the soy milk into the mold to make tofu.

Soak soybeans for about 8 hours, usually soak them before going to bed at night, and you can do it tomorrow morning.

Using the juice function of the soymilk machine or using the juicer, it cannot be the function of soy milk, and cooked soybean milk cannot make bean curd.

Filter the finished soy milk and filter out the okara.

After straining the okara, pour the soy milk into the pot, bring to a boil over medium heat, and then turn off the heat.

Skim the floating dust floating on the top of the pot, and if you don't skim the floating powder, the tofu is likely to have impurities when you eat it.

Mix white vinegar and water in a ratio of 1:5, and the ratio of white vinegar should not be too much.

Slowly turn the white vinegar with a spoon and pour it into the soy milk, after a while. Soy milk has changed.

A spoonful of it has already seen a change, and at this time it has become a bean brain.

Pour all the bean brains into a mold covered with clean gauze and press a weight on top of the mold until it is pressed into tofu.