How to make tofu with peas Can you make tofu with peas

1. Select fresh and plump pea pods and wash them.

2. Soak the peas, and then put them on the soymilk machine to make a pulp for later use.

3. Boil water in a pot, put the beaten soybean milk, boil, and filter.

4. Put the brine again and wait for the tofu flowers to appear.

5. Wrap the tofu flower and use a heavy object to press out some of the moisture in the tofu flower, but pay attention to the strength and not too heavy.

6. After the above steps are completed, you can make tofu from peas.

The list of ingredients and steps to make tofu from peas are as follows:

Ingredients: 150 grams of peas.

200 grams of tofu.

50 grams of ham.

50 grams of cooked lard.

Appropriate amount of starch and sesame oil.

Broth, refined salt, monosodium glutamate.

Production Steps:1Wash and drain the peas and dice the ham.

2.Cut the tofu into cubes, blanch in a pot of boiling water, remove and drain.

3.Put the wok on the fire, add cooked lard to heat, add peas, diced tofu and diced ham, add salt and monosodium glutamate and stir well, pour in the broth, thicken with starch, pour in sesame oil, and serve.

The above is the list of ingredients and steps to make tofu from peas.

Any plant seeds or fruits with a high protein content can be used to make tofu, such as soybeans, green beans, black beans, peanuts, almonds, walnuts, etc.

Plant seeds or fruits with starch as the main ingredient are not suitable for making tofu, but starch can be extracted, such as red beans, mung beans, broad beans, peas, lentils, kidney beans, flower beans, potatoes, sweet potatoes, etc.

I use peas at home to make jelly.

I cook porridge with peas at home.

I make tofu from soybeans at home.

I have soybean stew at home.

I use peas at home to make bean paste.

I use soybeans to make bean paste at home.

My family also uses broad beans to make bean paste.

It's delicious, it's delicious.

Summary. Hello, you can. The raw materials of tofu are beans such as soybeans, mung beans, white beans, and peas.

Hello, you can. The raw materials of tofu are beans such as soybeans, mung beans, white beans, and peas.

The specific steps are: first wash the bean husk, put it in water after washing, soak it for an appropriate time, and then add a certain proportion of water to grind it into raw soybean milk. Then use a special cloth bag to pack the grinding slurry, close the bag mouth, squeeze hard, and squeeze the soybean milk out of the cloth bag.

Generally, the pulp can be squeezed twice, after the first potato trace brother is squeezed, the bag mouth is opened, water is put in, and the bag mouth is collected and squeezed again. After the raw soy milk is squeezed, put it in a pot and bring it to a boil, skimming off the foam floating on it as you cook. Keep the temperature between 90 1 10 and pay attention to the cooking time.

Boiled soy milk needs to be marinated to solidify. The method of spotting brine can be divided into two types: salt brine and gypsum spotting halide. The main component of salt brine is magnesium chloride, and the main component of gypsum is calcium sulfate.

Here is the main introduction of the gypsum point brine: first grind the roasted gypsum into powder, add water to make gypsum slurry, pour into the soybean milk just scooped out of the pot, and gently balance and stir well with a spoon. Soon after, the soy milk will curdle into tofu flowers, which are gently spooned into a clothed wooden tray or other container within about 15 minutes after the tofu flowers have set.

After it is full, wrap the tofu flowers with a wrapping cloth, cover it with a wooden board, and press it for 10 to 20 minutes to become water tofu.

In the south, there is also a direct use of raw gypsum and water to grind the pulp, and the ground gypsum pulp is poured into the soybean milk and stirred when the brine is pointed. It's just that you need to master the amount - you need tofu to be older, and you need to add more douchai gypsum slurry. If you want to make dried tofu, you must scoop the empty tofu flower into a wooden tray basin, wrap it in a high cloth, cover it with a wooden board, and pile stones on the board.

Peas can be used to make tofu,Pea tofu is delicate and delicious, let's take a look at the steps.

Ingredients. Peas150 grams.

Steps: Make soy milk

gramsPeasPick out the rotten, discolored peas, wash them and soak them in warm water for more than 8 hours. You can soak in the morning and do it in the evening, or soak it in the evening and do it in the morning, I do it in the morning and at night.

2. Soak itPeasRinse with water, strain the water and pour 150 grams of peas into a blender cup, add 400 ml of water, and I will make something else for the 150 grams.

3. In the food processor, turn on the juice mode and beat twice.

4. Take a clean pot, spread a piece of white gauze on it, and pour the beaten soy milk into the basin.

5. Gently lift the four corners of the gauze with both hands and filter out the soy milk. Squeeze the soy milk with both palms; There is soybean meal left in the gauze, soybean meal is full of dietary fiber, and the fat friends of ** can add it to the flour and multigrain cakes, or stir-fry to eat, or make flower fertilizer.

Make tofu

1. Turn on a small fire on the gas stove and put it onPea soy milkThe pot is brought to the gas stove and boiled over low heat, stirring with a spatula constantly to prevent the bottom of the pot from burning, and the whole process is boiled on low heat. When the soy milk slowly becomes viscous and bubbles, it is ready to boil and the gas stove can be turned off.

2. Find a clean glass container, no need to apply oil, rinse it under clean water, pour the water clean, the four walls of the glass container are relatively humid and there are no obvious water traces, so it is easier to demold. Pour the boiled soy milk paste into a glass container.

3. Use a spatula to smooth out the soy milk paste, pick up the bowl and gently shake it on the table a few times to discharge the bubbles in the soy milk, and then use a spatula to smooth out the soy milk. Cover the bowl with a plate or plastic wrap to prevent the surface of the tofu from drying out. Leave without refrigerator and let stand at room temperature for 2 hours.

I observed that after 30 minutes of resting, the soy milk began to solidify.

When the hour comes, the soy milk paste has turned into tofu. Gently pull the tofu against the four walls of the glass bowl to the middle a few times, then cover the plate on the glass bowl, and turn the glass bowl upside down, and the tofu will fall off easily.

The finished pea tofu is delicate, tender, and full of elasticity, and the taste is better when eaten and cooked.

Peas are not suitable for tofu because they are very low in protein. To make tofu, plant seeds or fruits with high protein content should be used, such as soybeans and black beans. Generally speaking, plant seeds or fruits with starch as the main component are not suitable for making tofu, but starch can be extracted, such as potatoes and sweet potatoes.

Peas are very low in protein, one-fifth of soybeans, so peas are not suitable for tofu.

Whether beans can be made into tofu depends on whether it is rich in protein or not, soybeans are the most protein-rich of all legumes, so soybeans are usually used to make tofu!

Yes The raw materials of tofu are beans such as soybeans, mung beans, white beans, and peas. First, remove the shell of the beans and wash them, put them in water after washing, soak them for an appropriate time, add a certain proportion of water, and grind them into raw soy milk.

Tofu is a soy product that we usually eat, but have you ever made tofu yourself? I also just learned that the method of tofu is so simple. All you need is a bowl of soybeans and a small bowl of vinegar to make the tofu we often eat, which is really amazing?

The tofu you make yourself is naturally delicious and healthy, so if you like it, come and take a look. With just a bowl of soybeans and a small bowl of vinegar, you can make the tofu we often eat, which is too simple.

Homemade tofu] Ingredients: 300g soybeans, 40g white vinegar, 1300ml water. Steps:

1. Soak the soybeans for one night in advance, soak the soybeans, then pour them into the soymilk machine, add 1300ml of water to make delicate soymilk, and then filter the soymilk with gauze.

2. Pour the filtered soybean milk into the pot, boil it over medium heat, stir it constantly during the boiling process to prevent the bottom from being pasted, boil until it boils, continue to cook for 3 minutes, cook the soy milk thoroughly, then turn off the heat, let it dry for 2 minutes, let the soy milk cool down to about 80 degrees, and then pour in 40g of white vinegar, vinegar can make the protein in the soy milk coagulate, and gather together to form tofu.

3. After stirring well, let it stand for 15 minutes, then wrap the pieces of tofu in gauze, squeeze out the excess water, and then put it in a mold, press a heavy object on it, and let it stand for 20 minutes, the longer the pressing time, the less moisture of the tofu, the denser the tofu, so that the tofu is ready.

Tofu can be made from peas, and soybeans should be used to make tofu.

It shouldn't be possible to make tofu, soybeans can make tofu, and black beans can also make tofu.

Tofu can also be made from peas, which requires a grinder.

Braised tofu with peas.

Ingredients for pea stewed tofu.

The main ingredients are peas, tofu, goji berries, salt, and monosodium glutamate.

Preparation of braised tofu with peas.

1. Drain the tofu and cut it into small pieces.

2. Add water to a pot and bring to a boil, add tofu and wolfberries and bring to a boil.

3. Add peas and cook until cooked, and add seasonings.

The efficacy and function of pea stewed tofu.

Braised tofu with peas is a dish full of color and flavor, the peas are tender and green and crispy, which makes people very appetizing when they see it; The tofu is tender and tender, and it melts in the mouth when it is closed, which is a delicacy suitable for all ages. Peas have the effects of reconciling the spleen and stomach, decorating milk, moistening the intestines and relieving the body. Tofu has the effects of strengthening the spleen and invigorating qi, clearing heat and moistening dryness, quenching thirst, strengthening the brain and bones, and cleansing the stomach and intestines.

Such a delicious food can play a role in clearing heat and removing fire and sleepiness, and can also strengthen the spleen and stomach, it is a good choice for nourishing the liver and eyes, and it can also be moisturized and dry, and it is a good choice for promoting health, strengthening the spleen and stomach, and you can eat it with confidence.

The method of making pea stewed tofu can be seen that such food helps digestion, and also has the effect of strengthening the spleen and stomach.

Roasted tofu with peas is a home-cooked dish, and the tofu is made of southern tofu, that is, the tofu of the swift gypsum point of Xiaochangji, which is more tender than the northern tofu, and the taste is delicious when paired with fresh peas.

Tofu, peas, rice wine, soy sauce, salt.

01 Peel the peas, wash and drain, rinse the tofu.

02 Heat the pot, add an appropriate amount of oil, put the peas in the pot over low heat and stir-fry twice.

03 Slice the tofu into a pot and stir gently.

04 Mix two spoons of rice wine and half a spoon of soy sauce, pour them into the pot and stir-fry to color, lighten them, the tofu is very tender and easy to break.

05 Add half a bowl of water and bring to a boil.

06 Simmer over low heat for 5 minutes to let the tofu absorb and add a pinch of salt to taste.

07 When there is not much soup in the pot, turn off the heat.

08 Stir-fry twice and remove from the pan.

1) Cleanup: Select high-quality soybeans, remove the impurities contained in them, and get pure soybeans.

2) Soaking: The purpose of soaking is to make the soybean absorb water and expand, which is conducive to the extraction of protein after the soybean is crushed.

The water absorption of soaked soybeans is 1:(, that is, the weight of soybeans is increased to many times the original weight.

After soaking, the surface of the soybean is smooth and wrinkle-free, and the soybean skin does not fall off easily, and it feels strong.

3) Grinding: After soaking soybeans, the protein body membrane becomes brittle, but for the protein to dissolve, proper mechanical crushing is necessary.

From the perspective of protein dissolution, the more completely the soybean is broken, the easier it is for the protein to be dissolved.

However, if the grinding is too fine, the cellulose in the soybean will enter the soybean milk with the protein, making the product rough and dark in color, and it is not conducive to the separation of the slurry residue, so that the yield of the product is reduced. Therefore, the grinding fineness is generally controlled to 100-120 mesh.

In the actual production, the crude degree should be appropriately adjusted according to the tofu variety, and the residual protein in the bean dregs should be controlled.

Crushing is carried out by stone grinding, steel grinding or sand table grinding. The ground soybean paste is separated by a flat sieve and a horizontal centrifugal sieve to fully extract the soybean milk.

4) Boiling pulp: Boiling pulp is the process of thermal denaturation of the protein in soybean milk by heating. On the one hand, it creates the necessary conditions for the subsequent pulp, on the other hand, it eliminates the anti-nutritional components in the soybean milk, sterilizes, reduces the peculiar smell, improves the nutritional value, and prolongs the shelf life of the product.

According to the different production conditions, the method of boiling pulp can be carried out by using the method of boiling pulp in an iron pot of earth stove, the steam boiling method of open tank, and the closed overflow boiling method.

The boiling temperature should reach 100 meters, and the time should be about 5min.

5) Coagulation and molding: Coagulation is the process of transforming soybean protein from a sol state to a gel state on the basis of thermal denaturation and under the action of coagulant. In production, it is completed through two processes: point brain and squat brain.

The coagulant is added to cooked soybean milk in a certain proportion and method to convert the soybean protein sol into a gel to form tofu brain.

Tofu brain is made up of soy protein in a reticulated structure and water filled with it.

Generally speaking, the larger the mesh of the reticular structure of the tofu brain, the stronger the interweaving, the better its water-holding capacity, the softness and tenderness of the tofu made, and the higher the yield of the product;

On the contrary, the tofu is stiff and lacks toughness, and the yield of the product is low.

After the brain, the protein network structure is not yet strong, and it can only be completed after a period of static solidification.

According to the different varieties of tofu, the squatting time is generally controlled at 10-30min.

Molding is to put the solidified tofu brain into a specific mold, apply a certain pressure, squeeze out the excess yellow syrup, so that the tofu brain is densely combined to become a tofu with a certain water content, elasticity and toughness, and the pressure exerted by different products is different.