How tofu puffs are made and how tofu puffs are made

You say that the tofu bubble is how to make the tofu bubble, that is, the tofu is fried, the tofu is fried, and the one that makes him bubble is made out like this?

Home-cooked practice. Oil selection: Frying oil is mainly soybean oil, rapeseed oil, and peanut oil.

Making frying blanks: Method 11Grind a pound of dry beans to 9 pounds of pulp, first mix the second and third pulp and cook together, do not boil, and stop heating out of the pot when boiling to between 85 degrees and 90 degrees;

Tofu flowers. 2.Then mix the first raw pulp (the raw pulp is relatively thick) with the slurry out of the pot, rinse it well and wash it with coagulant;

3.Squat on the frame for about 15 minutes, the upper orbit is about halfway down, and the water content of the fried tofu blank is between tofu and dried tofu;

4.The water content of fried tofu blanks is between that of tofu and dried tofu.

Practice 21The concentration of soybean milk is the same as that of dried tofu, and cold water is added when the slurry temperature drops to about 80 after filtering, and the brain is reduced to 70 o'clock;

White tofu. 2.Add 10 kg of cold water, 100 grams of soda for every 100 kg of soybean milk, and point it with brine; or soda is not added to the soy milk, 15 kg of cold water is added for every 100 kg of soy milk, and the brine is used;

3.The brine should be slow, and the pulp should be slow. The brain should be tender, and the squatting time is a little longer;

4.Point the back of the head on the model pressing, the pressed blank should be bright on the surface without pitting, a pound of dry beans out of about two pounds of blanks.

The frying method uses a two-step method:

1.In the first stage of deep-fried tofu soaking, the first stage uses a lower oil temperature to fry it, and when the oil is warm, it is put into the pot and the blank.

The moisture inside vaporizes and expands, and the surface is slow.

Tofu puffs. Slow water loss, so that the tofu billet slowly expands;

2.The second stage is the high-temperature shaping stage, the purpose of which is to fully expand the billet on the basis of the initial expansion, and the oil temperature is generally controlled between 160 degrees and 180 degrees, and it is fished out after frying.

Pay attention after frying:

1.If the water content of the tofu blank is too low, or the agitation is too large during frying, or the surface of the blank is not smooth, or the frying time in the oil temperature is too long, it is easy to produce the phenomenon of tofu bubble drinking oil;

2.The oil temperature should be well controlled, if the oil temperature is too high, it is not easy to bubble, causing "foaming", which is very unsafe.

Tofu bubbles are no strangers to everyone, and they will often eat, every time I go to eat hot pot, my favorite thing to eat is tofu bubbles, the taste is soft and glutinous, very delicious, tofu bubbles are also often eaten ingredients in our lives, used for stews, soups are very good, every time I go to the supermarket to buy vegetables, I see tofu bubbles to buy a little, many people don't know how tofu bubbles are made, let's share how tofu bubbles are made.

Tofu bubble is a kind of soybean food, some places are also called oil tofu, often used for stew, shabu shabu, etc., very delicious, tofu bubble is made of soybeans processed into tofu, and then fried, it looks very simple, but there are still a lot of skills, otherwise it will not bubble and easy to retract.

Second, the tofu bubble production steps.

1. Prepare ingredients: tofu and rapeseed oil.

2. Tofu can be made from soybeans at home, and the tofu made is more pure and just to eat, now the weather is too cold, and I don't want to do it, so I bought a little fresh tofu in the supermarket.

3. Wash the tofu and cut it into small squares, not too big, it is not easy to fry thoroughly, nor can it be cut too small, it is easy to squeeze dry, heat the oil in the pot, and add an appropriate amount of oil to the pot.

4. The oil temperature is about 95 degrees, put the tofu in, don't put too much, leave a certain amount of space, keep the oil temperature, fry the tofu bubble all float up, stop expanding, raise the oil temperature to 150 degrees, fry it for 1 minute, and then fry it for 1 minute.

Tips

1. Fried tofu bubbles, the choice of tofu is very important, it is best to choose brine tofu, control the water in advance, brine tofu fried bean bubbles are easier to bubble, if you really can't buy brine tofu, just steam the bought tofu and then fry it, it is easier to succeed.

2. The oil temperature of the fried tofu bubble is very important, which directly determines the success or failure of the tofu bubble, the oil temperature is about 95 degrees, and the tofu is fried and turned from time to time with chopsticks to make the tofu evenly heated.

3. After the tofu is fried until it all floats up, after stopping the expansion, the oil temperature should be raised to about 150 degrees, so that the tofu can better carry out the secondary expansion, and the tofu bubble will be fried for 1 minute after the tofu bubble is set, so that the fried tofu bubble will not retract.

4. Fried tofu bubbles, you can't put a lot of tofu in at a time, you must leave enough space, so that the tofu can be better expanded, so that the fried tofu bubbles are fluffier and have a better taste.

When it is fried, the tofu should be cut into pieces when making tofu bubbles, soaked in light salted water for half an hour, taken out to control the dry water, fried in hot oil, fried until the surface of the tofu solidifies and yellows, and the tofu bubbles are taken out after internal dehydration.

First wash the soybeans, then soak them for about 8 hours, soak them in a big way, then wash them and drain them, then put the washed soybeans into the soymilk machine, pour in 1500ml of water, make soymilk, beat them more once, ensure that they are all broken, and then filter them twice with gauze to get relatively pure soymilk, and then let them cool naturally, then take a small bowl, add 10g of salt and a small half bowl of water, and make salt brine Then drip the brine into the soy milk, and the colleague keeps stirring, Wait for the surface of the soybean milk to appear uniform flocculent, put it for about 20 minutes, beat the static soybean milk into bean curd, and then put the bean cloth on the tofu mold, put the bean curd into the bean cloth, and then cover it, and finally put the mold pressure plate to compact, stand for about 20 minutes, make old tofu, and then clean and drain the old tofu, cut it into small pieces with a knife for later use, and then get out of the pot to burn oil, add small pieces of cut tofu, and push it while frying until both sides are golden brown.

Put the water tofu in a steamer to steam out the water and let it dry. Dry the tofu and cut it into long strips. Change the knife and cut into pieces of the right size. Pour cooking oil into a pot and cook until eight. Add tofu cubes and fry them. Fry until golden brown, remove and put on a plate, and the fried tofu bubble is ready.

First, choose old tofu, drain the water first, and then cut it into slightly thicker pieces Second, put more oil in the pot Wait for the oil temperature to come up and put the tofu, quickly use a spatula to turn up from the bottom two or three times and don't move Three, after two or three minutes, flip a few times until it is fried, and the tofu pieces will float up to golden brown.

Choose hard tofu with less water content, cut the tofu into small pieces of 3 4 cm, oil temperature 90 100 degrees, fry in the pot, let the tofu slowly expand, turn to medium heat and fry to continue to expand the bean bubble.

Tofu puff is to use white tofu, then cut into pieces, put it in an oil pan and fry, find all of it and puff it into tofu puff.

Cut the tofu into small pieces and set aside, heat the oil to six or seven hot, then put the tofu cubes into the oil and fry them slowly over low heat, stirring from time to time to prevent sticking.

Tofu soaking is made of old tofu cut into pieces and salted, fried in oil until golden brown, and then cooled to become tofu soak.

1.Raw material handling. Take 5 kg of soybeans, remove the shell and sieve it, wash it and put it into the water tank to soak, soak it for 4 5 hours in winter and 1 hour in summer. The soaking time must be mastered well and not too long, otherwise you will lose the pulp and you will not be able to make tofu.

Put 250 grams of raw red gypsum (20 30 grams of gypsum per kilogram of soybeans) into the fire to bake, this is a key process, the degree of gypsum roasting must be mastered well (to gently crush the gypsum with a hammer, see that it has just burned the heart). The gypsum burns too raw and is not easy to use; Not only can't you make tofu if it's too cooked, but the soy milk also smells of stinky.

2.Grind the bean strainer. After the soybeans are soaked, take them out, grind the pulp according to the proportion of 6 kg of water per kilogram of soybeans, use a bag (sewn by tofu cloth) to pack the grinding slurry, pinch the mouth of the bag, and squeeze out the soybean milk vigorously.

After the soybean milk is squeezed, the bag may be opened, 3 kg of water is added, mixed well, and the pulp is continued to be squeezed once. Generally, 10 kg of soybean slag is 15 kg and soybean milk is about 60 kg. When squeezing the pulp, do not let the tofu residue mix into the soy milk.

3.Boiling pulp and pulp. Pour the squeezed raw pulp into the pot and boil without covering the pot, skimming off the foam on the surface while cooking.

The fire should be large, but not too strong, to prevent the soy milk from overflowing after boiling. Cook the soy milk until the temperature reaches 90 110. If the temperature is not enough or the time is too long, it will affect the quality of soy milk.

Grind the burned gypsum into powder, mix it into gypsum slurry with a bowl of water (about kilograms), pour it into the soybean milk that has just been scooped out of the pot, stir it gently with a spoon, and after a few minutes, the soy milk will condense into tofu flowers.

4.Make water tofu. Within about 15 minutes of condensation, gently scoop it into the wooden tray (or other container) that has been laid with a cloth, and after it is full, wrap the tofu flowers with a cloth, cover the board, and press for 10 20 minutes to form water tofu.

5.Prepare dried tofu. Scoop the tofu flowers into a wooden tray basin, wrap them in a cloth, cover them with wooden boards, pile them with stones, and press them out to make dried tofu. Generally, 10 kg of soybeans can be used to make 25 kg of dried tofu.

Fried tofu method.

Ingredients: water tofu.

Excipients: oil and salt.

Steps:1Fresh water tofu.

2.Cut into two pieces.

3.Cut the lid knife into small pieces Do not cut too thin pieces.

4.The oil temperature should not be too high Add the tofu.

5.Slowly fry over low heat until golden brown.

6.Cut for easy flavor.

7.Chili sauce.

Cut the tofu into medium pieces and fry them directly in the pan until they are crispy on the outside.

There is a lot of salad oil, the oil should not be too hot, and the tofu should be hard, firm, and evenly cut into squares, and don't rush to move it when you put it in the oil, or it will not be easy to break. Fry it up and float it, and if you don't blow it up for a while, it's good!

1.Chop the blanched shiitake mushrooms and put them on a plate, then add the green onion and ginger foam, soaked glutinous rice, Sichuan pepper powder, pepper powder, soy sauce, cooking oil, stir well and set aside; 2.Cut the tofu bubbles, then put in the adjusted glutinous rice filling, and then put it in the steamer to steam for later use; 3.

Pour light soy sauce, oyster sauce and starch water into the bowl, stir well and pour it into the pot to burn until it is sticky, and finally pour the sauce on the tofu bubble.

2.Cut the tofu into larger cubes and set aside.

Fry the tofu until the surface of the tofu is golden brown and crispy, and then you can remove the oil.

Leave the fried tofu soaked to cool, put it in a food bag, put it in the refrigerator and store it coldly, if you are not in a hurry to eat it, you need to put it in the refrigerator for freezing! When eating, you can take it out directly and make hot pot, braised meat, or roast pork.

Put 2 tablespoons of garlic paste, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, 1 tablespoon of chili oil, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 3 tablespoons of balsamic vinegar, 4 tablespoons of stinky tofu soup, appropriate amount of cumin powder, chopped green onion, coriander, and appropriate amount of boiling water and stir well.

Put the fried tofu bubble into a bowl, and use a toothpick to make a few small holes in the tofu bubble, so that it is easy to pour the seasoned sauce into the flavor and enjoy.

Cut the tofu into small pieces (the size you need), put cooking oil in the pot, put the cut tofu in the pot and oil it, and you can do it.

Cut the tofu into small cubes and fry it in oil to make a tofu bubble.

Tofu bubble "- also known as fried tofu, is a kind of soybean semi-finished product, because it is generally made of finished tofu through fried cooking secondary products, in the storage time can be relatively extended, because of its attractive color, tender taste, rich nutrition and various cooking methods and other characteristics and popular with the public, at present tofu bubble (oil tofu) is also a popular all over the world, north and south love home-cooked delicious ingredients, the following Lin officials will give you a detailed share of the correct practice of tofu bubbles, The steps are detailed and easy to understand, and everyone is welcome to collect and learn to make.

- In order to make it easier for you to choose, I will start from the two perspectives of "soybean oil tofu" and "tofu oil tofu", and give you a detailed explanation of the habitual practices of 2 kinds of home-cooked oil tofu, I hope you can get started and make it successfully after reading it.

Ingredients]: 2 pieces of old tofu (that is, northern tofu, harder tofu).

Ingredients]: Appropriate amount of edible oil (tea oil is preferred).

Seasoning]: A little salt (with or without according to the situation).

Tools]: Appropriate amount of kitchen paper, 1 wok.

First clean the tofu, drain the water, then wipe the surface moisture with kitchen paper, change the knife and cut it into small squares of about 3 cm, and put it on a plate for later use. - Note that the tofu here must be washed first when it is bought, and it is more dusty, and the washed tofu must be wiped dry with kitchen paper, which will be explained later).

: Wash and boil the water dry, add a little more cooking oil, cook over high heat until it is 67 hot (wooden chopsticks inserted into the oil have rich bubbles to represent the temperature), gently put in all the tofu cubes, turn to medium heat and gently push the tofu cubes while frying. - Note that when frying tofu, you must first heat the oil to 67 before putting the tofu, and after the tofu is in the pot, you must keep pushing gently, the principle will be explained later).

After frying until the surface of the tofu appears uniformly browned, turn to medium-low heat and continue to fry slowly, until the tofu is all floating on the oil surface and the surface color is uniform and golden, you can turn off the fire and take it out, and you can eat it directly after draining the oil. - Note that the change of fire power when frying tofu is particularly important, which is the key to frying tofu, and people must always observe the change of color of tofu when frying tofu, which is also the key premise of frying tofu).