How to make homemade tofu and how to make homemade tofu?

Soy milk + white vinegar = tofu! Twenty-five grinding tofu, God skills make you "beans" blessed every year, and there are not many good things "grinding" from now on

Today I will teach you how to make tofu, which you can usually make at home.

Lao Tie, who likes to eat tofu, came in. It's done with quack!

[Ingredients]: 500 grams of soybeans, 3000 ml of water.

Excipients]: lemon juice 90ml, water 360ml.

Steps]:

1. Soak the soybean head at night;

2. Rinse and pour in 3000g of water;

3. Start the juicer and pour soybeans and water from the inlet;

4. Grind out soybean milk;

5. Pour the ground soybean milk into a cloth bag and filter it;

6. Pour the filtered soybean milk into a large pot and boil, skimming off the foam while cooking;

7. Squeeze out the lemon juice and filter it;

8. Pour in 4 times more water, that is, 90 ml of lemon juice, and add 360 ml of water. Stir well and set aside;

9. After the soy milk boils, continue to cook for about 5 minutes (to remove the beany smell) and then turn off the heat;

10. When the temperature of the soy milk drops to about 50 60 degrees, pour in half of the diluted lemonade and stir it with a spoon, at this time the soy milk will form a flocculent;

11. Heat it to 70 to 80 degrees, pour in the remaining lemonade, stir gently, and after a while, the soup will become clear and yellow, and the bean curd will be separated;

12. When heated to 80 90 degrees, turn off the heat, cover and simmer for 10-15 minutes;

13. Put the tofu mold in the sink (to facilitate water leakage), soak the cotton cloth with water and wring it out, then lay it into the mold, and then pour in the bean curd;

14. Cover with cotton cloth;

15. Then cover the wooden board to apply pressure, and press for about 10 minutes to decompress;

16. After cooling, remove the mold, take out the tofu and cook!

Tips

1. The ratio of beans (note: it is soaked beans) to water is 1:3, that is, the weight of soaked soybeans is 1000 grams, so 3000 ml of water should be added;

milliliters of lemon juice, about the amount of 3 lemons;

3. It is best to place the tofu mold in a sink or large basin, because a lot of water will be squeezed out during the process of making tofu;

4. The age and tenderness of tofu are determined according to weight and time, depending on personal preference;

5. There is no pressurizer, and heavy objects can be placed instead.

How to make homemade tofu will not fall apart.

Many people make tofu at home is easy to spread, easy to cook tofu is older, the taste will not be so good, make tofu at home if you want not to disperse, then you must blanch, and the correct blanching method is also very important, you can choose more tender tofu, and then put it in a large bowl, add an appropriate amount of edible salt, and then pour it into water and soak for 15 minutes, so that the soaked tofu is not easy to disperse, it tastes very smooth and tender, and then take out the tofu and cut it into pieces, Next, you need to blanch, add some hot water to the pot, put the tofu cubes in it, add an appropriate amount of edible salt, blanch must use hot water, the time is not too long, about 2 3 minutes or so. After the tofu is blanched, it is not easy to loosen or break, and the taste is also very good.

The nutritional value of homemade tofu.

Eating some tofu can achieve the effect of detoxification and beauty, which is very helpful to physical health, and can also effectively discharge the toxins in the body, so that the ** becomes smoother and more delicate, menopausal women should eat more tofu appropriately, which can prevent breast cancer, osteoporosis and other problems.

Eating some homemade tofu can also enhance appetite, which is very rich in trace elements and minerals, which can make the gastrointestinal digestion function better, so that the appetite can also be improved.

Eating some tofu can reduce the chance of cardiovascular disease, it contains unsaturated fatty acids, so that the cholesterol in the blood vessel wall is effectively decomposed, so that the probability of cardiovascular disease becomes less high, and it can also effectively protect the kidneys, so that the chance of obesity is reduced.

Eating some tofu can also achieve calcium supplementation, compared with milk, the calcium contained in tofu is easier to be absorbed and digested by the body, which is more in line with the physique of our country, because many people have lactose intolerance problems, at this time you can eat some tofu to supplement calcium.

Ingredients: soybeans, white vinegar, water. 1. Wash and soak the soybeans for 8 hours, then put them in a food processor and break them. 2. Filter it.

3. Pour into a pot and cook the soy milk over medium-low heat. Turn off the heat after boiling for about 8 minutes Start ordering tofu in minutes, and slowly pour it into the pot with white vinegar.

Stir slowly with a spoon. 5. Just see that there is clear soup on it. 6. Put it in a container for making tofu, and I use a rice cooker cage.

7. Do a good job of evenly paving in the process of sheng. 8. Cover the drawer cloth. 9. Press heavy objects.

The tofu will be pressed in about an hour. 11. Cut off the edges, and pour soy sauce and sesame oil to eat. You can eat the rest on a plate.

It's good to ask questions. Happy].

Method: Homemade calcium acetate water: wash the eggshells and boil them in hot water to dry.

Homemade calcium acetate water: crush the eggshell and pour it into the white vinegar to seal, leave it at room temperature for 4 days and cook the soy milk with a soymilk machine, let the temperature reach 65 degrees, add calcium acetate water and let it stand for 5-10 minutes to condense into a bean curd shape.

Spread a soy milk cloth with a strainer and squeeze out the water.

Then press with a heavy object until the water is drained, about 30 minutes.

Place in a container and you're done.

Methods and steps of homemade tofu:

1. Use high-quality soybean raw materials: The selection of high-quality soybeans is a prerequisite for eating tofu.

2. Choose good water for making tofu: making tofu is inseparable from water, and water quality also has a great impact on the quality and taste of tofu.

3. Improve the production technology, mainly reflected in the boiling pulp: boiling pulp is a very important part of making tofu, high-temperature boiling pulp can remove the beany smell and slight bitterness, cook out a strong bean fragrance, and make the tofu fragrant.

Society is developing rapidly, people's life rhythm is accelerating, and people's standards for food consumption are getting higher and higher, and the same is true for eating tofu. Freshly made, fresh, with a strong bean flavor. This pair of young people did not choose the cheap, and went directly to the freshly ground tofu workshop to buy tofu, it doesn't matter if it is expensive, the key is to be delicious, and fresh and rest assured.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins. Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body.

Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

Here's how to make tofu at home:

Tools Materials: pots, wall breakers, cage cloths, pots, spoons, molds, soybeans, gypsum powder, water.

1. Clean the soybeans, soak them in clean water, soak them for about one night, and then rinse the soaked soybeans.

2. Pour the cleaned soybeans into the wall breaker, then add water, the ratio of water to soybeans is about 1:6, and then break them with fruit and vegetable keys. Put a cage cloth in the basin, pour the crushed soybean milk into the cage cloth, and filter out the bean dregs; Pour the filtered soy milk into the pot, slowly boil with a medium pin with a fire, stirring constantly in the middle to prevent the pot from sticking, skim off the surface foam, and continue to cook for 2 minutes after boiling.

3. Pour the prepared gypsum powder into the bowl, add 20ml of water, stir well and set aside. Add the prepared gypsum water to the soybean milk, stir gently until it is boiled into bean curd, turn off the heat, and skim the water inside to transport it.

4. Put the bean curd into the cage cloth, filter out the excess water, put it in the mold, wrap it neatly with the cage cloth, and press some heavy things on it.

5. About an hour or so is fine.

Soak soybeans, soak them for about one night, grind them into soy milk, and boil them in a large pot until they boil and stop the fire. At this time, it is necessary to wrap it to separate the tofu residue from the soy milk. Hanging a cross on the shed and hanging a square tofu bun from the four corners of the cross creates a large net pocket.

The boiled soy milk is poured into the tofu bun one by one, and the other person shakes the tofu bun one by one, so that the pure soy milk leaks out of the tofu bun and flows into the vat below. To a certain extent, use a splint to clamp the remaining tofu residue in the tofu bun and squeeze the remaining soy milk. Until all the soy milk has been packed, the tofu residue is completely separated from the soy milk.

After putting the soy milk in the large vat to cool it a little, start to order brine. Put the brine in a small bowl, pour a little inside, and stir it in the soy milk with a spoon, always keeping an eye on the changes in the soy milk. Add a little more brine and stir again until you are satisfied.

This is the most critical skill in making tofu, and not everyone can know it.

At this time, close the lid of the jar, wait for a while, and see that the soy milk has become a brain, and there are tofu flowers one by one in it, and when it is accompanied by water, that is, when the soy milk is separated into tofu flowers and water, you can press the tofu.

First, put the wooden frame of the pressed tofu in place, use the kind of large tofu bun, that is, the extremely wide square tofu bun in the wooden frame, and start scooping the tofu flowers into the wooden frame one by one, and the water flows out from below, and the tofu flowers are deposited in the wooden frame. When the tofu flowers in the wooden frame are full, turn the four corners of the tofu bun over, wrap the tofu flowers, press the top with a wooden board, and then press the top with a stone. When the tofu is not old and tender, uncover the wooden board and tofu bag, and the tofu is ready.

If you cut it into pieces with a knife, it is delicious tofu.

The roasted tofu is fragrant, fresh and tender, and very delicious.

Today I will teach you how to make tofu, which you can usually make at home.

The family version of stewed soybean curd with sauce came to the old irons, and they went to eat.

Raw material: soybeans.

1.Soak soybeans, beans should be picked before soaking, impurities, bad beans, and then washed. About overnight, soak and wash it again to set aside.

2.Beat soy milk, about one part of beans, five parts of water, do not use the filter screen brought by the soymilk machine, and remove it. The finer the beat, the better, 3After that, it's time to boil the soy milk, remember to boil the pulp on low heat, and someone must watch. Because there will be a lot of foam when the soy milk is boiling, it is easy to overflow, so you can reduce the heat and skim off the foam. After the soy milk is boiled, it should be boiled for more than five minutes, 4In the order of marinade, the marinade can be bought back from the tofu maker. Gluconolactone (which melts with water) is also fine. After ordering, cover the lid and simmer for a while. The temperature must be kept warm at about 80 degrees, and the bean curd will be pointed out.

5.Prepare a basin that can filter water, lay out a clean gauze, and scoop the tofu flowers into the gauze.

6.Wrap the tofu in gauze and press it with a weight to help squeeze the water out. Press for about 1 hour, and then the finished tofu is ready.

I did it with my mother, I made it myself, and the process of making tofu is also the process of grinding, boiling, adding gypsum, and moldingGenerally, it is enough to find a processing plant to grind the beans into pulp, and the ratio of beans and water in the middle is very clear to the people in the processing plant, so I don't need to explain....The pulp has to be boiled when you take it home, (in the countryside, it is boiled by firewood, because the amount of pulp is relatively large, and the heat is relatively easy to master, using a firewood stove is the best choice), just boil, you can see that the pulp is rolling, don't boil it, otherwise the pulp will stick to the pot. At this time, if you want to eat tofu skin (this thing is relatively expensive to sell), you can stop the fire when the pot is boiling, and after a layer of film has formed on the surface, you can carefully scoop it up with a relatively long chopstick (usually with bent thin bamboo). Now the third step, pour the boiled pulp into the container (a general bucket will do) while it is hot, and add gypsum according to the amount, because I am not familiar with my mother's own making, gypsum powder is added by other experienced people (adding gypsum powder is very important, directly related to success or failure!)

If you can't ask, I'll help you ask when I come home from winter vacation, I can only give you a rough idea, I can't say so much detail...The final molding is relatively simple, take a "square" (this is a term, in fact, it is a square wooden frame) and put it on a relatively flat tabletop, use a cloth with good water permeability (the kind of steamed buns, similar to it), and then press it with a heavy object, and then cut it into pieces when the water is almost permeable. In fact, handmade tofu is better than the tofu sold outside because there is no peculiar smell of the handmade tofu, and the water content of the tofu sold outside is generally quite high....Those brine inside the tofu cause the overall taste of the tofu to be not very good. That's all I have to say.