How to make lactone tofu How to make lactone tofu

The steps to prepare lactones are as follows:

Ingredients: 1 box of lactone tofu, 50g of lean meat, 5 small peppers.

Excipients: 1 tablespoon corn oil, 1 tablespoon light soy sauce, a little sugar, 2 cloves of garlic, appropriate amount of green onion.

1.First, prepare the chopped green onions.

2.Then, prepare the lean minced meat, garlic slices, and chopped peppers.

3.Lactone tofu is served on a plate.

4.Drizzle with soy sauce and sprinkle with a little sugar.

5.Start by smearing minced meat and pepper on top of the tofu.

6.Add the garlic slices and steam for about 15 minutes.

7.Once the tofu is steamed, sprinkle with chopped green onions.

8.Put corn oil in a pan and heat it.

9.Pour the hot oil over the tofu and finish, solve the problem.

Method 1: Cold lactone tofu.

Material. A box of lactone tofu, sea rice, shallots, coriander, seafood soy sauce, light soy sauce, spicy oil, sesame oil, sugar.

Method. 1. Pour the lactone tofu out of the box, control the water clean, and cut into small cubes.

2. Chop the shallots and coriander into minced pieces and sprinkle them on top of the tofu.

3. Put a little oil in the pot, fry the sea rice slightly, remove it and sprinkle it on the tofu.

4. Sauce: a little more seafood soy sauce, a little light soy sauce, spicy oil (added according to taste), a little sugar, a drop of sesame oil, stir the juice well.

5. Pour the juice evenly on top of the tofu.

Method 2: Minced meat and tofu with inner fat.

Material. 1 box of inner fat tofu, chili pepper, carrot, tenderloin, rice wine, salt, starch.

Method. 1.Slice the inner fat tofu and steam it in a pot of boiling water for three minutes.

2.Finely chop the tenderloin and dice the carrot fungus and pepper. Add rice wine and salt to the meat and marinate in soy sauce for a while.

3.Put a little oil in the wok, stir-fry the meat to change color after heating, add the carrots and fungus, add the oyster sauce and stir-fry evenly. Add diced chili peppers to remove the juice from the pan and pour it over the tofu.

Other practices. Coriander tossed with tofu. Blanch the coriander, remove and cut into small pieces.

Lactone tofu is cut into pieces and served on a plate, so it doesn't have to be heated and can be eaten directly. Spread the coriander segment, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and if you like spicy food, you can add some chili oil and you can eat.

Preserved egg tofu. After the preserved eggs are shelled, they are passed through boiling water and cut into cubes. Cut the lacone tofu into cubes and serve on a plate with diced preserved eggs. Sprinkle with some minced green onions, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and serve.

Tofu meatballs. Chop the 8:2 lean fat into minced meat, stir well with the tofu, add an appropriate amount of starch, chicken essence and salt, and stir in one direction.

Boil water in a pot, after the water boils, use a spoon to beat the tofu minced meat into balls and put it in the pot, boil it again and add the vegetables that have been fried in advance, such as greens and tomatoes, and put it out. You can also fry the meatballs and then make a soup for a unique taste.

Tofu balls. Cut the pure lean meat into small pieces and marinate for a while with salt, monosodium glutamate, and cooking wine. Mash the tofu, add a little starch, salt and monosodium glutamate, and stir until strong. Wrap the tofu like dough in one or two pieces of meat, seal and roll into balls, then boil water and cook.

Tofu buns. Mix all four parts of the tofu skin, mix the tofu into small pieces, stir with the shredded radish that has been fried in advance, add minced green onions, add salt and monosodium glutamate to taste. Wrap the filling in the tofu skin like wrapping spring rolls, put it in the oil pan, and fry it until the tofu skin is golden brown.

Serve as is, or dip in tomato sauce.

1. Choose fresh soybeans with full and neat fruits, remove impurities and remove spoiled soybeans.

2. Soak soybeans with more than 3 5 times the weight of soybeans, soak soybeans in water, soaking time is generally 12 14 hours in spring, 6 8 hours in summer, 14 16 hours in winter, the soaking time should not be too long or too short, to twist the watercress, the inner side is parallel, and a line of concave is left in the middle.

3. According to the ratio of beans and water to 1:3 1:4, the grinding of soybeans is uniform, and the grinding is required to be evenly and fine, with more pulp, less slag, and fineness to be able to pass through the 100 mesh sieve. It is best to use the drip refining method, but also the secondary refining method.

Boxed lactone tofu.

4. Filtration and filtration is the premise of ensuring the quality of finished tofu, such as using centrifuge filtration, it should be coarse and then fine, and carried out in sections. Generally, the soybean filter slurry per kilogram is controlled at 15 to 16 kilograms.

5. There are usually two ways to boil pulp. One is to use an open cauldron and the other is to use a sealed boiling pulp. Use an open pot to cook the pulp quickly, and the time should be short, generally no more than 15 minutes.

After the pot is boiled three times, immediately release the slurry for later use. If the sealed boiling tank is used to cook the pulp, the temperature of each stage of the boiling pulp can be automatically controlled, and the boiling effect is good, but it should be noted that the temperature should not be higher than 100, otherwise protein denaturation will occur, which will seriously affect the product quality.

6. Slurry and slurry is an important part of ensuring the yield rate. When the temperature of the soybean milk reaches about 80, the slurry is spotted. The method is: dissolve gluconolactone in water first, and then add it to the cooled soybean milk as soon as possible.

7. After adding gluconate lactate to the box, it can be packed into the box to make boxed lactone tofu, which can be eaten or ** after stable molding. If you want to make plate tofu, you can narrow the filtered water according to the conventional method.

1.Peel off the plastic film on the tofu box, turn the tofu box upside down on the plate, use a knife to make a small cut in the corner of the tofu box, and blow inside. Then gently pat the four walls of the box with your hand, lift the box, and you will find that the tofu has been completely "lying" on the plate.

2.Gently pat the tofu on the reverse side a few times, then four small corners, cut two small openings, and tear off the plastic on the tofu box to easily take it out.

3.Prepare a long plate, a shaving blade, and a box of fat tofu. Carefully cut around the tofu box with a blade, lift the lid of the box, buckle the tofu upside down on the long plate, and then cut horizontally at the corner of the tofu box.

Lactones are tofu produced using gluconate-δ-lactone as a coagulant. It changes the traditional method of ordering tofu with brine, which can reduce the loss of protein and improve the water retention rate of tofu, which is nearly double that of conventional methods. In addition, the tofu is tender, shiny, delicious, clean and hygienic.

Tofu has a short shelf life, and self-agitators will not cause waste if they cook it at home.

Material. Ingredients: 200g dried soybeans;

Excipients: 1800g of water, 4g of lactone, a small amount of boiling water.

Homemade lactone tofu.

One. Soak dried soybeans in water for 3-4 hours in summer and 6-8 hours in winter.

Wash the soaked soybeans with water and pick out the impurities.

Three. The cooking machine makes soy milk.

Four. Pass the beaten soy milk through a round sieve.

Five. This is beaten raw soy milk. Sift at least twice and let stand for 10 minutes.

Six. Sift again and pour into a pot to bring to a boil.

Seven. Pour 4g lactones into a container.

Eight. Rinse with a small amount of boiling water.

Nine. Use a sieve to remove the foam from the pot.

After boiling, cool until you can scoop up the oily bean skin.

Flush the soy milk from a high place into a container with a built-in container.

After letting it sit for 20 minutes, the tofu is formed.

Crush the tofu, the more crushed you are, the more moisture you get.

Put gauze in the tofu mold, and put the tofu mold in a pot with a cage drawer.

Pour the crushed tofu into the tofu mold.

Wrap the tofu in gauze.

Press a heavy object and let it sit for 30 minutes to 1 hour to form tofu.

Skill. The ratio of dry soybeans to lactones is:

Stir 100 g of dried soybeans with 800 g of water and add 2 g of lactones.

How to eat lactone tofu:

Ingredients: 120 grams of dried soybeans, 2 grams of gluconolactone.

Excipients: 900 ml of water.

Steps: 1. Prepare 120 grams of dried soybeans, 900 ml of water, and 2 grams of gluconolactone.

2. Soak dried soybeans in water at room temperature for 10 hours, and the low temperature can prolong the soaking time. Note: Be sure to soak the beans well, it is easier to polish when refining, the pulp yield is high, and it is easier to form.

3. Grind raw soy milk with a juicer. Put the soaked soybeans in a juicer and add 900ml of water. Note:

If the juicer capacity is small, you can beat the beans in batches and add water in batches. Strain the ground soy milk with a filter cloth to remove the okara. Remarks:

It is necessary to use a filter cloth and a leak net.

Add a little water to the pot, submerge the bottom of the pot and bring to a boil. Cooking skills: There is water at the bottom of the pot, and when boiling soy milk, the soy milk will not stick to the pan.

4. Put the filtered soy milk into the pot and boil, stirring slowly with a spoon. Soy milk needs to boil completely, bring to a boil for about 5 minutes, and then remove from the pan. Note: Soy milk must be boiled thoroughly, otherwise it will be poisoned.

When the soy milk is heated to a certain temperature, the soy milk begins to foam, at this time the soy milk has not yet boiled, the heat should be appropriately reduced and continue to heat until the foam disappears and the soy milk boils, and then continue to heat for 5 8 minutes, so that the soy milk is thoroughly cooked. Wait for the soy milk to cool to 85 to 90 degrees (3 to 4 minutes in summer).

5. Add 2 grams of lactones to the container, pour 15 grams of warm boiled water, and mix well. Be careful to dissolve lactones in warm water. Pour the soy milk that has cooled to 85 degrees into a container.

6. Close the lid and wait for about 20 minutes for the lactone tofu to be ready.

Cold salad inner fat tofu: lactone tofu can be done at home, fresh and tender taste is simple, no longer need to buy outside, now more and more delicious appear on the table, if you like this dish very much, you can first prepare the ingredients, including green onions, light soy sauce, Lao Gan Ma, peanuts, inner fat tofu, these required ingredients are ready, and then you can operate.

Step 1: First of all, the tofu is simply processed, cut the tofu into pieces, you can deal with it in the box, the taste is very good, and in turn the box can be buckled to the plate, which is very simple. In addition, it is simple to deal with, generally need to be put for about half an hour, if it feels hot, you can put it in the refrigerator, and then prepare other seasonings.

Step 2: After cutting the tofu into pieces, sprinkle some light soy sauce, put in Lao Gan Ma and then add peanuts, you can eat it after a simple treatment, does it feel very simple, don't forget the green onion or coriander, so that the taste of the tofu is more tender.

Chilled tofu with inner fat.

Ingredients: 100 grams of lactone tofu.

Excipients: 5 grams of minced garlic, 5 grams of chopped green onion, 2 grams of sugar, 10 grams of light soy sauce, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of chili oil.