The practice of five spice dried tofu, the practice of five spice dried tofu

How to make dried spiced tofu.

The moisture content of dried tofu is 40-50 of that of tofu. Here's how it is made:

1) Preparation. 3 kg of fine soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of chives, 10 grams of monosodium glutamate. (2) Refining.

Wash the soybeans first, soak them in water for a day and night, then grind them into a pulp, filter the residue and set aside. (3) Boiling pulp. After the ground raw soybean milk is boiled in the pot, add 20 -25 water to reduce the concentration of soybean milk and slow down the speed of doubt, so that the formation of protein coagulation network is slowed down, and the wrapping of water and soluble matter is reduced, so as to facilitate the smooth discharge of water during pressing.

4) Coagulation. When the slurry temperature drops to 8 0 -90, the slurry can be spotted with brine. Attention should be paid to uniformity when dispensing the slurry, and it should be stirred frequently, but it should be prevented from stirring.

When the pulp appears sesame-sized particles, stop the point, cover the lid for about 30-40 minutes, and when the pulp temperature drops to about 70 C, the bag is loaded. (5) Brain-scratching. Before wrapping, the tofu should be crushed, which is not only conducive to breaking the network to release the water, but also can make the tofu brain evenly spread on the cloth, and the quality of the product is tight, which can avoid uneven thickness and more gaps.

6) Wrapping. First spread the cloth on the grid (the grid on the board is formulated according to the size of the dried tofu required), and then add the tofu brain to the cloth, so that a layer of tofu brain is added to the cloth, the tofu brain should be evenly paved, a few millimeters higher than the grid, the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then wrap the cloth tightly, press and mold, remove the wrapping cloth after 1 hour, cut the dried tofu with a knife according to the grid print, soak the bag in water for about 30 minutes and take it out.

7) Soaking. First, put 500 grams of refined salt in 3 kg of water and stir well, then put the cooled dried bean curd in the dry salt water tank, soak for half a day, then remove and drain the water. Take 7 kilograms of water and pour it into the pot, put 100 grams of refined salt, diced ginger, cinnamon (packed in a gauze bag), soy sauce, chives, and monosodium glutamate to make brine.

8) Cook dry. Return the brine that has been made to the pot to boil and add dried tofu, boil for about 30 minutes, take a dried bean curd to observe, if the color is brown and red, the taste is fragrant, you can take it out.

First of all, you can buy some five-spice powder, then add some dried tofu and mix it together, and the last thing will be more delicious after eating.

You can just dry the tofu for him, and then add some five spices and stir-fry.

Cut the dried tofu into a long pot and add Sichuan pepper ingredients, and boil the cinnamon bay leaves together to make the five-spiced dried tofu.

The method of dried spiced tofu, this must cut the tofu into large pieces, then fry it in oil, and put food additives to prepare it, so that the dried spiced tofu is ready.

The practice of five-spice tofu, I think this should be cut into strips, and then put in the sun, and then you can put some spices in it, so that the five spiced tofu is particularly delicious, and it is very delicious.

The method of dried tofu, dried five-spice tofu can use that five-spice powder, then soak the tofu, and then fry it, so that the taste is very good.

This five-spice dried tofu, first of all, this dried tofu has to be dried, and it is called five spices marinated together.

Hello friend, I don't think it's enough, as long as you don't fry the tofu in the oil pan and remove the tofu soup with fried sauce, you can marinate the tofu soup that comes out of three hours, which is relatively fragrant and tender.

The method of dried five-spice tofu is to put some spice in it when making tofu, which is particularly delicious.

Preparation of spiced dried tofu:Ingredients: 2 kg of dried tofu.

Excipients: 12 grams of salt, appropriate amount of dark soy sauce, 8 grams of alkaline noodles, 50 grams of five-spice seasoning.

Steps: 1. Cut the dried tofu into wide strips.

2. Wrap the five-spice powder tightly with gauze.

3. Boil water in a pot, add a five-spice powder package and cook for 10 minutes.

4. Then add the dried tofu and cook for another 10 minutes.

5. Add an appropriate amount of dark soy sauce and salt to taste.

6. Add alkaline noodles, stir evenly, and cook for 1 minute to turn off the heat. Soak for about 5 minutes.

7. Put the boiled dried tofu into the mold.

8. Press for 20 minutes after covering.

9. After demolding, it becomes dried tofu.

10. Cut into pieces with a knife, which can be stored in refrigeration.

11. Slice and put on a plate, and you can serve it to taste.

Ingredients: Ingredients500g of dried tofu

Excipients

Cinnamon 5g, fennel 5g, soy sauce 50ml, sugar 30g, Shaojiu 20mlStep 1

1.After dry-cleaning the tofu, cut diagonally.

2.Put all the ingredients except soy sauce and sake into the pot and add an appropriate amount of water.

3.Then pour in the soy sauce and Shao wine.

4.Add the chopped dried tofu and light the heat.

5.After boiling for 10 minutes, turn to low heat to reduce the soup, and when the soup is collected, you can start the pot.

Raw material formula 50 kg of soybeans 500 grams of whole ingredients (i.e., star anise, Sichuan pepper, cumin, tangerine peel, cinnamon, etc.) Appropriate amount of salt, sauce color, and five-spice powder.

How to make These ingredients are ground together with the soaked soybeans, add water to make soy milk, cook, and then point the pulp. 1.Spotting:

Generally, brine (magnesium chloride, sodium chloride, calcium chloride) is used to discuss, and its concentration is 25 degrees from Baumé. Mix 1 kg of brine with 4 kg of water and put it in a brine pot. When counting the pulp, hold the pot with one hand and the spoon with the other, slowly put the brine into the pulp, and the spoon keeps stirring in the pulp, so that the soybean milk rolls up and down, depending on the degree of condensation of the pulp, and grasps the completion of the pulp.

After the batting, the tofu flowers are allowed to stand in the jar for 15 to 20 minutes to fully agglutinate.

2.Pouring: Put the dried tofu wooden frame model on the model board, then spread a wrapping cloth on the model frame, quickly and gently scoop the tofu flowers into the model, and then cover the four corners of the wrapping cloth on the surface of the scooped soybean milk flowers.

3.Pressing: Move the poured model frame to the stone slab of the wooden "jack gate" frame one by one (the iron press can also be braked by electric motor), move into the pressing position, overlap the model frame layer by layer, put a total of 5 8 layers, lay a panel on the model frame of the top layer, make the crowbar head of the tofu gate align the panel, and then tie the other end of the crowbar to the pry tail, press the crowbar with your foot, and press the panel with the pry head, so that the yellow pulp in the tofu flower is discharged, and then step on it again after a period of time, and constantly shrink the pry distance until it is pryed. The yellow syrup water is continuously excreted, and it can be squeezed for about 15 to 20 minutes, and then it can be squeezed off.

4.Blank: Remove the model frame one by one, uncover the cloth, turn the bottom up on the operation panel, remove the model frame, remove the cloth, and the formed tofu blank is born, repair the edge of the blank with a knife, and then cut the tofu blank into neat small squares with a knife of 5 5 cm.

5.Marinated tofu: Cut into small pieces of dried tofu and put it in a pot with marinated soup, and then dry it (or sun) after boiling, so that it can be cooked 3 times to become dried spiced tofu.

The ingredients of the braised soup are: for every 1,000 pieces of dried tofu, two taels of salt, one or two halves of the sauce color, one tael of five-spice powder, add an appropriate amount of water, and the boiling time shall not be less than 20 minutes each time.

Spiced dried tofu is a great snack and a great accompaniment to snacks.

Although men don't like to snack much, snacks are indispensable.

Women's snacks are always with you, hehe.

Ingredients: dried tofu, Liao pork ribs concentrated marinade.

1. After buying dried tofu, wash it and blanch it. Remove the beans.

2. Pickle again. That is, marinate it in salt water for a while to facilitate the taste.

3. Small dried tofu does not need to be pickled. People with light tastes probably don't need to pickle.

4. Take an appropriate amount of water and pour it into the pot, and dilute it with the concentrated marinade of Liao pork ribs. Cook dry.

5. When the made brine is boiled, add the dried tofu and boil, and the water level should be just below the dried tofu.

6. At this time, it is best to cook in a casserole, about 20 minutes or so, take a dried bean curd to observe, if the color is brown and red, the taste is fragrant, you can take it out.

7. Gently turn when cooking. Cook for a longer time to taste.

8. If there are five-spice powder and other powder seasonings, you need to boil the tofu until it is nine ripe and put it in.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Spiced dried tofu is also a well-known traditional dish in China, so should you do this to taste good when you find dried spiced tofu? Let's take a closer look at it!

How to make dried spiced tofu delicious Ingredients:

200 grams of old tofu, half a white green onion, three spoons of soy sauce, a spoonful of sand and a spoonful of sand and a little bit of oil.

To make dried tofu, you need to use sturdy northern tofu, so that the taste is good. Cut the tofu into such thick square slices first.

Heat the oil pan, about 160 to 180 degrees, put the chopsticks in and there are small bubbles around it, you can put in the sliced tofu slices, fry them until golden brown, and then remove them.

Change the pot and add the fried dried tofu.

Add water, 45 grams of soy sauce, 15 grams of sugar, a green onion and a little five-spice powder, bring to a boil over high heat, turn to low heat and simmer for about 20 minutes.

Turn on the high heat to completely dry the soup, and the spiced tofu is ready, and you can eat it when it cools.

Kitchenware introduction This pot is Dansk in Denmark, it is an enamel pot, retro style, and the lid can be used directly as a pot holder. You can buy it overseas on Amazon, and I have the one for more than 300 yuan.

This wok is WMF's flat bottom amphora wok with a clear glass lid and made of cast iron, which can be purchased in the overseas shopping column of Amazon**.

Nutritional value of spiced dried tofu.

1.Dried tofu is rich in protein, and tofu protein is a complete protein, which not only contains 8 kinds of amino acids necessary for the human body, but also its proportion is close to the needs of the human body, and the nutritional value is high.

2.The lecithin contained in dried tofu can remove cholesterol attached to the walls of blood vessels, prevent arteriosclerosis, prevent cardiovascular diseases, and protect the heart.

3.Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.

Efficacy and function.

Prevent arteriosclerosis, prevent cardiovascular diseases, protect the heart; Calcium supplementation can prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly.

Dried tofu - shop.

1.When buying dried tofu in shopping malls, you should choose non-staple food shopping malls and supermarkets with refrigeration and fresh-keeping equipment. Choose soy products with anti-contamination packaging, such as vacuum-compressed plastic wrap.

2.For soy products preserved in vacuum bags, pay attention to check whether the labels on the packaging bag are complete when purchasing, and try to choose soy products with a production date similar to the purchase date.

3.Pay attention to whether there is air leakage or incomplete extraction in vacuum packaging, the shelf life of such food will be greatly reduced, and it is not suitable for purchase.

4.Follow"Buy in small quantities and consume promptly"The principle that it is not advisable to stock up on large quantities. In addition, the leftover dried tofu of the day should be tightly tied in a plastic bag and placed in the refrigerator to eat as soon as possible, if you find that there is a peculiar smell in the bag or the surface of the dried tofu products is sticky, please do not eat.

The ingredients that need to be prepared in advance include: 1 pound of dried tofu, 3 tablespoons of light soy sauce, a few slices of ginger, 3 large ingredients, 1 piece of cinnamon, 4 small pieces of rock sugar, half a teaspoon of salt, 1 teaspoon of five-spice powder, and 4 bay leaves.

1. The first step is to cut the prepared tofu with a few knives, and cut all the tofu.

2. Heat oil in a pot, add dried beans and fry until the surface changes color and remove it.

3. Heat oil in a pot and add ginger slices.

4. Then add light soy sauce, ginger, spices, cinnamon, bay leaves, and stir-fry quickly.

5. Add water and five-spice powder.

6. Then put the dried tofu in the pot, bring to a boil, turn to low heat and cook for 20 minutes.

7. Reduce the juice on high heat and turn off the heat.

8. Remove the dried tofu so that the spiced dried tofu is ready.