How long does inner fat tofu take to steam? How long does lactone tofu steam tofu

It can be steamed, about 15 minutes (one plate) to add water to the plate, medium heat. It can also be steamed in the microwave.

Hot and sour soup. Ingredients: lactone tofu, mustard, eggs, shiitake mushrooms, wolfberries, ginger, red peppers

Black fungus and daylily.

Ingredients: Sesame oil (white sesame oil), aged vinegar, soy sauce (light soy sauce), pepper and cornstarch.

Because there is soy sauce and mustard, there is no salt).

Method: 1. Soak mustard, shiitake mushrooms, wolfberry, black fungus and daylily. Shred or change the ingredients and beat the eggs.

2. Stir-fry the ginger, red pepper and mustard in oil until fragrant. Add the shiitake mushrooms, black fungus and daylily to the pot, add water (leave some room for tofu), bring to a boil over high heat and reduce the heat.

3. Take the tofu out of the box, cut it into shreds (cut into strips) and cook the soup for 5 minutes, then add 1 tablespoon of aged vinegar, then add the tofu and cook for 3 minutes.

4. The trick to cooking sour soup with vinegar is to add the vinegar to be added in two parts. The first time, add half of it to cook until it tastes sour, and the second time before cooking, add the other half to retain the aroma of aged vinegar.

The trick to boiling lactone tofu without breaking is to be sure to cook it over low heat).

5. The tofu has been set, turn to high heat, add two spoons of soy sauce, a spoonful of vinegar, some pepper, and starch water.

To thicken, put the goji berries in a pot, bring to a high boil, turn off the heat, immediately add the beaten eggs slowly, add some sesame oil, and cover for 2 minutes.

Ingredients: lactone tofu, tomatoes, lean meat.

Steps: 1. Cut the lactone tofu into a code dish.

2. Cut the lean meat into foam and cut the tomatoes into fine cubes.

3. Stir-fry the meat foam and diced tomatoes with seasonings in a hot pan with cold oil.

4. Pour the fried tomato meat foam evenly over the tofu.

5. Put the tofu in the pot and steam for 8 minutes.

Soup. Ingredients: half a box of lactone tofu, a small handful of peas, a tomato, an egg, three black fungus.

Seasoning: green onion and ginger, salt, pepper, chicken essence, sesame oil.

Method. 1. Pour oil into a wok and fry chives and ginger.

2. Pour in the diced tomatoes, black fungus and peas and stir-fry evenly.

3. Take another soup pot, pour in the fried ingredients, add water and bring to a boil.

4. After boiling for 5 minutes, pour in the chopped tofu and continue to boil.

5. Add some salt and pepper to taste, and then thicken with water starch.

6. Finally, add some chicken essence, sesame oil, and egg liquid, pour in and stir evenly, and turn off the heat.

No, it's okay to let it thaw at room temperature.

Lactone tofu is steamed for 6-8 minutes. Let's take a look at the steps to make a lactone tofu:

Smooth and tender tofu].

Ingredients: 1 box of inner fat tofu, extremely fresh, aged vinegar, chopped green onion, bonito flakes.

Method] 1. Take out the inner fat tofu from the box, first cut off the two small corners at the bottom of the box (that is, the two corners of the opposite corner), so that it is easier to deduct the tofu completely, and then cut the packaging of the tofu with a knife against the edge of the box, and deduct the tofu upside down on the plate.

2. Steam in a pot on cold water for 6 minutes, in addition to preparing chopped green onions and a little bonito flakes, you should also prepare a sauce: 2 teaspoons of extremely fresh flavor and 1 teaspoon of aged vinegar, stir well.

3. Pour the sauce evenly over the steamed tofu, and then place the chopped green onion and bonito flowers.

Isn't it very simple, it may be possible to do it in 8 minutes.

The amount of sauce is very fresh and vinegar according to your own taste, after all, some people are a little heavier, some people are lighter, and the amount here is just a reference.

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%.

Summary. The shelf life of inner fat tofu is 24 months. The inner fat in tofu is a coagulant made of gluconic acid.

This coagulant changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, which is nearly 1 times more than the conventional method. Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat".

The shelf life of inner fat tofu is generally 7 days.

Inner fat tofu, also known as lactone tofu and tender tofu, is a tofu produced with gluconolactone as a coagulant, the tofu is white and delicate, shiny, and has a good taste, and can be stored for a long time.

The expiration date and production date will be written on the packaging box of lactone tofu, and it is not recommended to eat lactone tofu after the expiration date.

Lactone tofu should be kept in the refrigerator, and if opened, it should be sealed and eaten as soon as possible.

Collapse. The shelf life of lactone tofu is generally about 7 days at 0-7 degrees, and due to market needs, it is necessary to do a shelf life of 0-7 degrees to reach 21 days, which can not affect the taste, no water separation, no acid and no swelling box.

How long does inner fat tofu last year.

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Hollow fat-infiltrated tofu is generally at a low temperature of 4-6 degrees, and the shelf life is 7 days, which is commonly understood to be that after we buy it back, put it in the refrigerator and freezer room, and it can be put for 7 days.

The shelf life of inner fat tofu is 24 months. The inner fat in tofu is a coagulant made of gluconic acid. This coagulant changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu, which is nearly 1 times more than the conventional method.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The shelf life of inner fat tofu is generally 7 days. Inner fat tofu, also known as lactone tofu and tender tofu, is a tofu produced with gluconolactone as a coagulant.

The expiration date and production date will be written on the packaging box of lactone tofu, and it is not recommended to eat lactone tofu after the expiration date. Lactone tofu should be kept in the refrigerator, and if opened, it should be sealed and eaten as soon as possible. The shelf life of lacone tofu is generally about 7 days under 0-7 degrees, and the shelf life of 0-7 degrees is required due to market needs, reaching 21 days, which can not affect the taste, no water separation, no acid and no expansion of the box.

The shelf life of inner fat tofu is 24 months.

The inner fat in tofu is a coagulant made of gluconic acid. This coagulant changes the traditional method of making tofu with brine, which can reduce protein loss, accompany the chain cluster and improve the water retention rate of tofu, which is nearly 1 times more than the conventional method.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the combination.

In 2014, "Traditional Tofu Making Skills" was included in the list of the fourth batch of representative items of national intangible cultural heritage in China, and this magical Chinese delicacy began to be endowed with more cultural connotations and inheritance significance in addition to its commodity value.

Inner fat tofu needs to be steamed for about fifteen minutes, pay attention to the plate to add water, steamed over medium heat, can also be steamed in the microwave, the raw materials needed for the production of inner fat tofu, inner fat tofu, mustard, egg repentance, mushrooms, wolfberry, ginger, red pepper, black fungus and daylily, white sesame oil, aged vinegar, soy sauce, pepper and corn starch, the specific steps of production are as follows:

1. Soak mustard, shiitake mushrooms, wolfberry, black fungus and daylily, shred the socks, and beat the eggs;

2. Stir-fry the ginger, red pepper and mustard in oil until fragrant, put the mushrooms, black fungus and daylily into the pot, add water, boil over high heat and turn to low heat;

3. Take the tofu out of the box, cut it into shreds or strips, add 1 tablespoon of aged vinegar after the soup boils for 5 minutes, then put in the tofu and cook it for three minutes;

4. The trick of cooking sour soup with vinegar is to add the vinegar to be added twice, first add half of it to cook to reveal the sour taste, and then add the other half before starting the pot to retain the aroma of aged vinegar;

5. After the tofu is set, turn to high heat, add two spoons of soy sauce, a spoonful of vinegar, some pepper, and starch water to thicken, put the wolfberries into the pot, turn off the heat, immediately add the beaten eggs slowly, add some sesame oil, cover for 2 minutes, and the production is completed.

The inner fat tofu is almost blown, which is delicious and healthy. The method of inner fat tofu is actually very simple, and I will introduce the specific method below for my friends' reference. I hope that everyone can easily make a successful inner fat bean file curd.

Inner fat tofu method:

Remove the soybeans from impurities and spoiled grains. Add water to cover the soybeans about an inch high, soak them overnight, and you can get about 500g of wet beans. Pinch the wet beans by hand and see that there is no hard core inside the beans.

Drain the water from the wet beans. Each time, add beans:water 1:3 to the food processor, beat into soy milk, and finally remove the okara about about the fresh soy milk.

Boil the soy milk three times, stirring during the time to not mush the bottom. 5g of gluconate inner fat is dissolved in 30g of cold water, wait for the boiling soybean milk to cool down to about 85 degrees, pour it and mix gently, and let it stand for 20 minutes to get inner fat tofu.

The cooked inner fat tofu can be used to make soups, dishes, or it can be eaten directly. Serve the inner fat tofu, pour the soup stock, and a bowl of hot and fragrant bean curd is ready.