The process of making tofu flowers!! Tofu flower making tutorial

Summer is here, and it's time for tofu flowers to shine Here is an introduction to the production process, friends who like it can try it Ingredients: soybean water gluconolactone, which is sold in domestic chemical raw material stores or flavor and fragrance stores, white crystals, similar to coarse salt. 1. The practice of tofu brain If you have a soymilk machine, it is really not difficult.

The concentration of soybean milk is: soybean: water = 1:

15 (can't be thinner) After the soy milk is boiled, let it cool. After dissolving the lactone with a little water, pour in the soy milk and stir well. My ratio is 700ml of soy milk with 1 teaspoon of lactone.

The soymilk is heated in water, or steamed, and the temperature of the soymilk reaches about 80 and is kept for 15 minutes before solidifying.

Ingredients: 200 grams of soybeans, 7 cups of water (1750 grams), 20 grams of edible gypsum powder, 56 grams of corn flour.

Method: Soak the soybeans in water for about 3 hours, wash off the bean skin, add 7 cups of water to grind into soybean milk, filter it with gauze, isolate the slag, take the filtered soybean milk water and put it in a pot to boil.

Mix corn flour and gypsum powder with a cup (250 grams) of water, quickly hold the gypsum powder water in one hand, and take the boiling soybean milk in the other hand and knock it into another large basin, do not stir, cover well, and it will be ready after about 15-20 minutes. If time permits, you can wait a little longer.

Note: Remember to boil soy milk, otherwise it will be harmful to the body, and cook slowly over medium heat patiently.

When eating, you can add syrup (water) or evaporated milk to make the taste sweeter.

The preparation method of syrup: it is to mix granulated sugar with water, boil it until the sugar is soluble, the water can be boiled, the amount of water is as everyone likes, less water will become syrup, more sweet and viscous, more water will become sugar water, not too sweet.

The tutorial for making tofu flowers is as follows:Ingredients: 150 grams of dried soybeans; Water; Lactone 3 grams.

1.Soak the soybeans overnight and rinse well.

2.Pour the soybeans and water into a blender and whip into soy milk.

3.Strain out the okara with a filter cloth.

4.Pour the soy milk into the pot, heat it over medium heat, stir the bottom from time to time to check whether there is any paste.

5.While the soy milk is heating, add lactones to 10ml of water and stir well.

6.After the soy milk boils, turn off the heat and wait for the soy milk to cool down to 80-90 degrees.

7.Add lactone water and stir two or three times.

8.Cover the lid and wait for 7 minutes to let it stand.

Update 1:When should it be added? There is no big difference between a wooden tube or a stainless steel utensil, try adding a small drop of white vinegar. , bean curd with ginger ale.

Douhua, also known as tofu brain or bean jelly, is a Chinese dessert formed by the solidification of soybean milk. However, bean curd is softer than tofu and is usually eaten with sugar water. In northern China, bean curd is called tofu brain, while gypsum is mostly used in the south.

Make. Bean curd production must first soak soybeans, depending on the variety or personal preference of about 4 to 8 hours, after the soybeans absorb enough water, then beat, filter residue, boil, re-cool to 90.

The final step is called flushing bean curd, which means that the coagulant soy milk needs to be rinsed and then left to sit for 5 to 15 minutes. The skill of the delicious bean curd comes from the temperature control of the fusion of soy milk and coagulant, as well as the speed and skill of making bean curd.

Tofu Flowers Ingredients.

Soybeans 1 2 catties (600 grams).

3 tablespoons of hawkchestnut powder.

1 teaspoon of plaster powder.

11 bowls (3120ml) of water

1 2 cups of boiled water.

Method ++ Soak the soybeans overnight, then grind them into soybean milk with 10 bowls of water several times, remove the bean dregs, and then use 1 bowl of water to separate them for 1 more time and discard.

Stir and boil soy milk, gypsum powder and hawkberry powder with 1 2 cups of water and mix well.

Crash into the same vessel with the boiling soybean milk, cover the lid and do not move; Leave on for 20 minutes.

You can use high heat at the beginning of boiling soy milk, and when you start to want to roll, you need to heat it more thinly, because it is easy to roll.

Special: Sesame paste + tofu flowers.

Peanut paste + tofu flowers.

Almond syrup + tofu flowers.

Peach paste + tofu flowers.

Purple glutinous rice + tofu flowers.

Red bean paste + tofu flowers.

Horseshoe dew + tofu flower.

Mung bean paste + tofu flower.

Coconut tofu flower on the bottom of the sea.

Lotus seed bean house flower.

Melon tofu flowers.

Cantaloupe tofu flowers.

Kiwi tofu flowers.

Rambutan tofu flowers.

Yadazi tofu flowers.

Coconut fruit tofu flowers.

Mango tofu flowers.

Aloe vera tofu flowers,

Generally speaking, there is an ordinary soybean milk machine at home, and anyone who can make soybean milk can use it, but because the soybean milk is not strong enough, it is necessary to repeat it several times, and you have to use a cloth to remove the slag. If it is a large number of production or open a store, use the commercial type, the best is the kind of bean dregs and soybean milk separation, I use a commercial 100 stainless steel slurry slag separation refiner, many places can be found, and then you can't find it, it is more than 400, if you want to make tofu, you must soak the beans first, depending on the temperature, generally speaking, it is 4 12 hours, the time is too long or too short is not good, 1 kg of dry soybeans can probably soak a pound of wet soybeans, and then it is soymilk, You see that other people's replies are useless, what beans and water ratio is not greater than 1:15 is empty talk, the most important thing is the concentration, a pound of beans only grinds off the skin of 1 pound of water is absolutely not as high as 1 pound of beans ground into powder out of 10 pounds of water concentration, in order to ensure the concentration of soybean milk, I am used to grinding the second slurry with bean dregs, more grinding can also be, but there is more foam behind, and the tofu that comes out is also a little bitter and astringent, I am using 1 pound of wet soybean oak 6 pounds of water, For me, it is just right to grind this machine twice to do this concentration, and then it is to boil soy milk, this process remember to regularly clean the foam on it, otherwise there will be a very strong bitter and astringent taste, soybean milk has a false boiling, to distinguish, if it really boils, there will be no foam in the medium and low heat, probably to keep boiling for more than 3 minutes, you can turn off the fire, and then adjust the lactone, copy the party always to others to copy the lactone description ratio of 500g soybean milk plus gramolactone is incorrect, as I said the actual concentration determines everything, My method is 500g of soy milk plus gramolactone, put it in a bowl, add a little cold boiled water, enough to bloom lactone, after the lactone is good, look at the soy milk, there is a thin layer of tofu skin on the surface of the soy milk, indicating that the temperature is almost suitable, remove the tofu skin, add lactone stirring, the common method is to add a small amount of continuous addition and stirring or flushing (forgive me for not disclosing the detailed method of this step, this is a matter of pure technique and skill, and it is also the key to the whole process, This step is done to make the tofu smooth and tender and elastic, this step is not done, the taste is not to say, I am sure that there will be a sour taste, even if you adjust the lactone amount to half of what I said, it will still be sour, you don't have to waste time looking for it on the Internet, no one will really do it People will announce this key step, what simple methods found on the Internet, what family methods of making tofu are just simple methods used by laymen, this key step can only rely on you to accumulate experience and keep trying, Unless you find someone who understands to teach you), it's about 15 minutes after adding lactone, in fact, lactone makes tofu and coagulates quite quickly, and it takes half an hour to listen to those instructions of the copying party.

Ingredients for making tofu flowers:

2500 grams of soybeans, 350 grams of mustard, 100 grams of shrimp skin, 1500 grams of soy sauce, 125 grams of sugar, 80 grams of cooked gypsum powder, 100 grams of chili oil and monosodium glutamate.

Introduction of tofu flowers:

Famous traditional snacks in Shanghai, Wuxi, Jiangsu and Suzhou. It was first created by a snack stall, and was popular in Wuxi in the Qing Dynasty and in Shanghai in the early 20s of the 20th century, and was deeply loved by people. Later, it was lost for a time, but in recent years it has been re-marketed, and the materials are exquisite and the quality is quite good.

Features of tofu flowers:

The color is white, smooth and refreshing, fresh and salty, slightly sweet, slightly spicy and palatable.

Teach you how to make tofu flowers and how to make tofu flowers.

1.Remove the impurities of the soybeans and wash them, soak them in water for 4 hours, grind them into fine bean paste, add kilograms of cold water and stir well, then drain the bean dregs with a clean white muslin, filter out the bean juice, and make soybean milk. Bring the soy sauce to a boil, add sugar and monosodium glutamate, mix thoroughly, cool and put into a container.

Pick out the impurities from the shrimp skin, wash the mustard and cut it into cubes, put it in a wok with the shrimp skin to dry, and put it in a container.

2.Gypsum is dissolved with about 500 grams of warm boiled water (cold boiled water in summer) to form gypsum water.

3.Take a bucket (with a capacity of not less than 35 kg of soybean milk), put the boiled soybean milk for 1 minute, scoop 20 kg of boiling soybean milk into the barrel at the fastest speed, and then one person takes gypsum water, one person uses a small bucket to lift about 15 kg of boiling soybean milk, and at the same time pour gypsum water and boiling soybean milk into the large bucket containing tofu flowers, so that the gypsum water is quickly flushed in, evenly blended with all the boiling soybean milk, cover the bucket lid, and become tofu flowers after 5-6 minutes.

4.Skim the tofu curd on the surface of the bucket with an iron spoon and put it into a bowl, 250 grams per bowl, add the prepared soy sauce, minced mustard and shrimp skin, and add a small amount of chili oil.

How to make tofu flowers:

1.Gypsum stone should be filtered out of impurities;

2.When boiling soy milk, switch to low heat to avoid the overflow of hot soy milk.

Homemade tofu brain Give me a bag of soybeans and I'll make you a hearty breakfast.